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First Plates

Artisan Lettuces Salad
White Bean Hummus, Taggiasca Olives, Piquillo Peppers, Lapsang Tea Vinaigrette
11
Gulf Shrimp Croquettes
Caramelized Onion Remoulade
10
Grilled Spanish Octopus Salad
Warm Chickpea Puree, Heirloom Cherry Tomatoes, Charred Red Bell Pepper Vinaigrette
14
Bigeye Tuna Tiradito
Pickled Jalapeño, Smoked Avocado, Ginger Gel, Compressed Shallots
12
Local Burrata and Heirloom Tomato Salad
Pistachio Pistou, Harvested Basil, Pedro Ximenez Vinaigrette
12

Egg Dishes

(Served with Fries and Mesclun Salad)
Eggs Benedict
Two Poached Eggs on English Muffin With Canadian Bacon and Hollandaise Sauce
14
Crab Cake Benedict
Two Lump Crab Cakes Topped With Two Poached Eggs and Creole Hollandaise Sauce
18
Mojo Roasted Pork
Two Arepa Cakes Topped With Slow-Roasted Pork, Two Poached Eggs and Roasted Tomatillo Salsa
15

Entrees

The Tuyo Burger
Sesame Brioche Bun, Aged White Cheddar, Shallot Marmalade
14
Pan-Roasted American Red Snapper on Coconut-Jasmine Rice
Pineapple and Black Bean Salsa, Ginger-Lime Vinaigrette
21
Pan Roasted Filet of King Salmon
Roasted Corn Coulis, Farro and Spring Vegetable Fricassée, Ginger Beurre Blanc
28
Organic Quinoa “Pad Thai”
Crispy Tofu, Shiitake Mushrooms, Marinated Asian Eggplant, Spiced Sprout Salad
22
Roasted Organic Half Chicken
Crème Fraiche Potato Purée, Crispy Kale, Caramelized Cippolini Onions
20
Churrasco Steak
Herbed Fingerling Potatoes, Yellow Tomato Chimichurri
22

 

An assortment of desserts also will be available.