Dairy-Free Choices

ENSALADA DE LA CASA 7-
mixed greens in a lime-cumin vinaigrette

SEARED RARE AHI TUNA APPETIZER 14-
sliced thin, served w/ chervil-chive oil and mango-tomatillo salsa

MESQUITE-GRILLED WILD SALMON FILLET 28-
basted with olive oil, served with fresh steamed vegetables and coconut rice

MESQUITE-GRILLED WILD SALMON 28-
spicy roasted tomato-jalapeño sauce, coconut rice, fresh salsa

MACADAMIA-NUT CRUSTED SWORDFISH 27-
pan-seared w/ cilantro pesto, grilled tomatoes and sherry glaze

Vegetarian Options

VEGETABLE QUESADILLA 8-
f lour tortillas with jack cheese, corn and peppers with dried tomato salsa

ROASTED BUTTERNUT SQUASH ENCHILADAS 18-
with creamy toasted walnut sauce and quinoa salad

MESQUITE-GRILLED FRESH VEGETABLE PLATTER 16-
seasonal grilled vegetables, fresh fruit, red beans, and coconut rice

GRILLED VEGETABLE AND TOMATO TACOS 10-
rolled in white corn tortillas with chipotle crema, cabbage, and pico de gallo. Served with coconut rice and black beans

Wheat-Free Items

ENSALADA DE LA CASA 7-
mixed greens in a lime-cumin vinaigrette (pumpkin seeds are coated with spices)

SPANISH CHEESE PLATE 13-
spanish blue, aged manchego, two chef's selections with fresh
fruit

SEARED RARE AHI TUNA APPETIZER 14-
Sliced thin, served w/ chervil-chive oil and mango-tomatillo
salsa (tuna is coated with prepared spices)

MESQUITE-GRILLED FRESH VEGETABLE
PLATTER 16-
seasonal grilled vegetables, fresh fruit, red beans, coconut rice (red beans contain prepared spices)

CORIANDER-CRUSTED 14 oz. MISTY ISLE NEW YORK STEAK 34-
blackened jalapeño salsa and spanish rice (prepared spices in rice and on steak)

CUBAN PULLED FLANK STEAK 19-
traditional dish of braised flank pulled and formed into a patty. Seared in olive oil and served with boniato mash &
corn salsa (braised in prepared spices)

MESQUITE-GRILLED WILD SALMON FILLET 28-
basted with olive oil, served with fresh steamed vegetables and coconut rice

ASK THE CHEF
Chef Neuman will prepare a special meal based on your needs. Please let your server know if there is anything you can't have or would love to have!

 

EXECUTIVE CHEF: SCOTT NEUMAN Last update 04-18-06

Colin's Menu

MESQUITE-GRILLED WILD SALMON with JALAPENO-TOMATO SAUCE 28-
Salmon fillet grilled over mesquite and served with spicy roasted tomato-blackened jalapeño sauce, coconut rice, steamed vegetables and salsa fresca

SPINACH SALAD WITH GRILLED BREAST OF CHICKEN 14-
tender chicken fanned over baby spinach leaves tossed with berry-ginger vinaigrette

GRILLED CHICKEN CAESAR SALAD 15-
Oba's spicy caesar topped with grilled chicken breast

GRILLED CHICKEN BREAST TACOS 15-
breast of chicken grilled over hardwood, sliced and wrapped in corn tortillas with salsa cruda and cabbage served w/ rice and red beans

SIMPLY-GRILLED WILD SALMON with LEMON and GARLIC 28-
with fresh steamed vegetables and jasmine rice

MESQUITE-GRILLED FRESH VEGETABLE PLATTER 16-
zucchini, squash,onion,tropical fruit, red beans, steamed rice

GRILLED BREAST OF CHICKEN WITH MANGO SALSA 19-
8 oz. chicken breast mesquite-grilled and served w/ jasmine rice, fresh vegetables, red beans and mango-tomatillo salsa