Dinner menu · changes with the catch
Cured, charred, and poured.
Fish is listed by what the boats brought in this morning. Ask your server what came off the Gulf side.
Raw barCured to order. Leche de tigre made every hour.
Yellowtail, leche de tigre, charred corn, sweet potato, cancha.
Ají amarillo, crispy quinoa, lime oil.
Gulf oysters, passionfruit mignonette, ají limo.
Mustard crema, lime. October 15 to May 1.
Small platesBuilt for the table and the deck.
Twice-fried green plantain, mojo, cotija.
Key lime aioli, pickled scotch bonnet.
Papas bravas, smoked paprika, salsa verde.
Sweet corn, queso fresco, guava hot sauce.
From the fireWood-fired over oak and mangrove.
Mojo verde, charred lime, coconut rice. For two.
Braised 14 hours, sweet plantain, black garlic.
Salsa criolla, yuca, brown butter.
Half chicken, ají verde, fries, chimichurri.
Romesco, pepitas, herb salad.
SweetChef Marisol’s grandmother wrote the first recipe.
Coconut, dulce de leche, toasted meringue.
Burnt sugar, sea salt.
Cinnamon sugar, crema.
DrinksRum first. Then everything else.
Aged rum, guava, lime, bitters. Our house pour since night one.
Mezcal, grapefruit, chile salt.
Pisco, lime, egg white, bitters.
Guava, hibiscus, lime, soda.
Spanish, Argentine and Chilean, 30 bottles under $60.
Tell your server or note it on your reservation. Most dishes can be made gluten-free; the kitchen handles shellfish and peanuts.