Lunch Menu
Come and enjoy a fusion cuisine prepared by Chef Robby Molina
Entrees
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.