MENU SE­LEC­TIONS

Howler Magazine - - Dining Guide -

Shaka Ce­viche c5,500 De­li­cious fresh lo­cal fish and shrimp in a citrus marinade topped with av­o­cado

Av­o­cado Fri­tas c5,500

Beer-bat­tered av­o­cado slices served with black bean salsa and home­made ranch

Cheese Que­sadilla c5,000

Flour tor­tilla over­flow­ing with melted cheese, served with pico and gua­camole

Se­ri­ous Na­chos c6,700

Fully loaded na­chos topped with beans, pico, sour cream, and our rockin' guac The Juicy Lucy c7,500 Our fa­mous 8 oz. burger served on a brioche bun with Lucy's spe­cial sauce

Ba­con Brie Chicken Sand­wich

Grilled mar­i­nated chicken breast topped with ba­con, brie, tomato, and spinach

Tsunami Tuna Salad c6,500

Freshly seared yel­lowfin served over spring mix with fresh fruit and feta

Black­ened Fish Tacos c6,000

Black­ened lo­cal fish topped with man­gopineap­ple slaw and av­o­cado crema Pao Pao Shrimp Tacos c6,500 Fried or grilled shrimp tossed in a sassy pao pao sauce, topped with cab­bage slaw

Flank Steak Tacos c6,500

Mar­i­nated flank steak topped with jalapeño chimichurri and queso fresco

WholeRedS­nap­perCasado c8,000

Served with is­land rice, black beans, and a side salad

N'awl­ins Surf n' Turf c10,000

Mar­i­nated flank steak served with head-on Ca­jun BBQ shrimp and roasted pota­toes

Newspapers in English

Newspapers from Costa Rica

© PressReader. All rights reserved.