PURA VIDA

• Freshly fried Mahi Mahi tacos – corn tortillas, cilantro lime cabbage slaw, avocado, mango jalapeño salsa; black beans & wild rice
• Seared sesame crusted tuna poke bowls – coconut rice, cucumber, carrots, pickled ginger, edamame, wakame, mango, spicy mayo
• Quinoa eggplant salad – grilled eggplant, quinoa, arugula, red onion, roasted walnuts, cranberries, balsamic glaze, extra virgin olive oil
• Blackened chicken caesar salad – homemade tangy caesar dressing, crispy bacon, boiled egg, cherry tomatoes; fresh bread
• Mediterranean spread – lamb koftas, greek inspired chicken kebabs, roasted peppers, pita bread, tzatziki, hummus, watermelon mint feta salad
• Maryland inspired crab cakes – arugula and tomato salad, homemade spicy remoulade
• Salmon soba noodle salad – asian cabbage slaw, toasted almonds, cilantro, homemade peanut sauce

• Italian herb sauce gnocchi – Italian sausage, garlic bread, mozzarella basil tomato salad
• Blackened Mahi Mahi – coconut lime rice, roasted broccolini, mango cilantro salsa, curry mayo
• Oven roasted lamb chops – mint garlic sauce, rustic mashed potatoes, roasted dijon brussel sprouts
• Butter seared scallops – quinoa apple salad, butternut squash puree
• Filet mignon – mushroom red wine reduction, fried onions, cracked pepper hasselback potatoes
• Mozzarella stuffed pork tenderloin – purple cauliflower puree, lemon butter green beans
• Pan seared Atlantic salmon – creamy mushroom, truffle, and parmesan risotto

• Homemade key lime pie – topped with fresh whipped cream
• Spiced apple crumble – topped with vanilla bean ice cream
• Pavlova – topped with fresh berries
• Macadamia crusted grilled pineapple – coconut whipped cream
• Dark chocolate salted almond tart
• Lemon and olive oil cake

• Prosciutto, fig, basil & burrata crostinis – drizzled with honey
• Buffalo chicken dip – served with chips, celery, carrots, cauliflower, broccoli
• Banh Mi bites – cucumber, cilantro, carrot, pancetta, hoisin sauce, sesame seeds
• Charcuterie board – assortment of fresh cheeses and meats
• Fresh Mahi Mahi ceviche – served with tortilla chips
• Tostones – homemade sour cream cilantro sauce
• Vegetable and pork gyoza – sweet chili sauce

Chef’s Style & Influences

Seafood-forward Caribbean flavors with Mediterranean, Asian, and Mexican influences; fresh salsas, citrus, and herbs.