PDF download

dairy-free choices

ensalada de la casa
mixed greens in a lime-cumin vinaigrette 7.50

seared rare ahi tuna appetizer
sliced thin, served with chervil-chive oil and mango-tomatillo salsa 14-

mesquite-grilled wild salmon fillet
basted with olive oil, served with fresh steamed vegetables and coconut rice 28-

mesquite-grilled wild salmon
spicy roasted tomato-jalapeno sauce, coconut rice, fresh salsa 28-

macadamia-nut crusted swordfish
pan-seared with cilantro pesto, grilled tomatoes and sherry glaze 27-


vegetarian options (please inform your server if you are vegan)

vegetable quesadilla
flour tortillas with jack cheese, corn and peppers
with dried tomato salsa 8-

roasted butternut squash enchiladas
with creamy toasted walnut sauce and quinoa salad 18-

mesquite-grilled fresh vegetable platter
seasonal grilled vegetables, fresh fruit, red beans, coconut rice 16-

grilled vegetable and tomato tacos
rolled in white corn torillas with chipotle crema, cabbage, and pico de gallo. served with coconut rice and red beans 10-


wheat-free items


ensalada de la casa
mixed greens in a lime-cumin vinaigrette
(pumpkin seeds are coated with spices) 7.50

spanish cheese plate
spanish blue, aged manchego, two chef’s selections with fresh fruits 13-
seared rare ahi tuna appetizer
sliced thin, served with chervil-chive oil and mango-tomatillo salsa
(tuna is coated with prepared spices) 14-

mesquite-grilled fresh vegetable platter
seasonal grilled vegetables, fresh fruit, red beans, coconut rice
(red beans contain prepared spices) 16-

cumin-coriander crusted 14 oz. misty isle new york steak
blackened jalapeño salsa and spanish rice (prepared spices in rice and on steak) 34-

cuban pulled flank steak
traditional dish of braised flank steak pulled and formed into a patty. seared in olive oil and served with boniato mash and corn salsa (braised in prepared spices) 19-

mesquite-grilled wild salmon fillet
basted with olive oil, served with fresh steamed vegetables and coconut rice 28-

ask the chef
chef scott 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! market-


colin’s menu

mesquite-grilled wild salmon
with jalapeño-tomato sauce salmon fillet
grilled over mesquite and served with spicy roasted tomato-blackened jalapeno sauce, coconut rice, steamed vegetables and salsa fresca 28-

spinach salad with grilled breast of chicken
tender chicken fanned over baby spinach leaves tossed with berry-ginger vinaigrette 14-

grilled chicken caesar salad
oba’s spicy caesar topped with grilled chicken breast 15-

grilled chicken breast tacos
breast of chicken grilled over hardwood, sliced and
wrapped in corn tortillas with salsa cruda and cabbage
served with rice and red beans 15-

simply-grilled wild salmon
with lemon and garlic with steamed vegetables and jasmine rice 28-

mesquite-grilled fresh vegetable platter
zucchini, squash, onion, tropical fruit, red beans, steamed rice 16-

grilled breast of chicken

with mango salsa 8 oz. chicken breast
mesquite-grilled and served with jasmine rice, fresh vegetables, red beans and mango-tomatillo salsa 19-

colin hoobler,
chief physical therapist and personal trainer at ch physical therapy and personal training in northwest portland, recommends eating from this list of nutritious, low fat meals to complement your exercise program. colin is also a former champion natural bodybuilder, author, and consults personal trainers nationwide on the application of science to exercise. contact colin and his team of physical therapists & trainers at (971) 244-9000 or go to www.chpt.org mention this menu and receive a cool gift!



menu items and pricing subject to change without notice.

executive chef: scott neuman