Lunch Menu

Come and enjoy a fusion cuisine prepared by Chef Robby Molina

 

Entrees

ConchFritters.jpeg

Conch Fritters

Herbed snail balls, panko breaded and deep fried, served with a jerk mayo dressing.

To Share

Parrillada RYC (para 4 pax)

Sautéed Shrimp, lobster, mussels, clams, calamari, fish fingers, onion rings, snail fries, fried green plantains, potatoes, corn, bathed in lemon juice, blackened seasoning, onion and habanero sauce, tartara, pico de gallo and lemon butter.

Soups

Salad & Tacos

Tacos Birria

Two corn tortillas bathed in chipotle oil, stuffed with beef, mozzarella cheese, spicy chipotle chili sauce, white onion, cilantro and jalapeno tomatillo sauce.

Fish, Steak & Burgers

Pasta & Pizza