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PLAYA Beach Menu

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BEACH MENU
BEACH MENU

Snacks
Snacks

DRUNKEN PULLED CHICKEN & CHIPSꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 16
DRUNKEN PULLED CHICKEN & CHIPSꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 16

  • crema, cotija cheese, micro cilantro
  • crema, cotija cheese, micro cilantro

GUACAMOLE ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 12
GUACAMOLE ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 12

  • avocado, jalapeño, onion, lime, cilantro
  • avocado, jalapeño, onion, lime, cilantro

TROPICAL GUACAMOLE ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 14

avocado, mango, chipotle, almonds, cotija cheese

add crab meat +6 | yellowfin tuna +8 | shrimp +4

to either guacamole

TROPICAL GUACAMOLE ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 14

avocado, mango, chipotle, almonds, cotija cheese

add crab meat +6 | yellowfin tuna +8 | shrimp +4

to either guacamole

SALSA ROJA ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 11
SALSA ROJA ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 11

roasted tomato, charred onion, cilantro, jalapeño roasted tomato, charred onion, cilantro, jalapeño

PEEL & EAT SHRIMP ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 17
PEEL & EAT SHRIMP ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 17

cocktail sauce, lemon, mixed spices cocktail sauce, lemon, mixed spices

CHICKEN WINGS (8pc / 12pc)ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 14 / 19
CHICKEN WINGS (8pc / 12pc)ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 14 / 19

ancho chili dry rub, cotija cheese ancho chili dry rub, cotija cheese

Salads
Salads

CHOP SALAD ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 16

romaine lettuce, kale, tomato, black bean, jicama, cucumber, tortilla strips, chili-rubbed cancha corn,

honey tomato lime vinaigrette

CHOP SALAD ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 16

romaine lettuce, kale, tomato, black bean, jicama, cucumber, tortilla strips, chili-rubbed cancha corn,

honey tomato lime vinaigrette

KALE CAESARꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 15

romaine lettuce, kale, pomegranate seeds,

cotija, caesar dressing

KALE CAESARꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 15

romaine lettuce, kale, pomegranate seeds,

cotija, caesar dressing

WATERMELON & TOMATO ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 16

fresno chili, pasilla vinaigrette, cotija cheese, mint,

cilantro, basil

WATERMELON & TOMATO ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 16

fresno chili, pasilla vinaigrette, cotija cheese, mint,

cilantro, basil

add chicken +5 | shrimp + 8 | tuna +12 | crab meat +8 to any salad add chicken +5 | shrimp + 8 | tuna +12 | crab meat +8 to any salad

Sandwiches
Sandwiches

DOUBLE STACK CHEESEBURGER ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 19

angus beef patties, butter lettuce, tomato, cooper sharp american cheese, pickles, house 1000 island

DOUBLE STACK CHEESEBURGER ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 19

angus beef patties, butter lettuce, tomato, cooper sharp american cheese, pickles, house 1000 island

GRILLED CHICKENꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 18

chihuahua cheese, bacon, lettuce, pickled fresno

chilies, tomato, chipotle mayo

GRILLED CHICKENꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 18

chihuahua cheese, bacon, lettuce, pickled fresno

chilies, tomato, chipotle mayo

LOCAL FISHꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 21

shredded romaine lettuce, pickled mango slaw,

chipotle mayonnaise

LOCAL FISHꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 21

shredded romaine lettuce, pickled mango slaw,

chipotle mayonnaise

make it blackened +2 make it blackened +2

TUNA SALAD WRAP ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 16
TUNA SALAD WRAP ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 16

lettuce, sliced tomato lettuce, sliced tomato

TURKEY CLUB WRAP ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 16
TURKEY CLUB WRAP ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 16

lettuce, tomato, guacamole, bacon lettuce, tomato, guacamole, bacon

  • ADOBO GLAZED PULLED PORK SANDWICHꢀ ꢀ ꢀ 22
  • ADOBO GLAZED PULLED PORK SANDWICHꢀ ꢀ ꢀ 22

  • red cabbage slaw, tangy citrus chamoy
  • red cabbage slaw, tangy citrus chamoy

  • Dessert
  • Dessert

Jumbo Triple Chocolate Chip Cookie ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ5

Chocolate Fudge Brownieꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ6 Chocolate Mudslide ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ8 Pina Colada ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ8 Key Limeꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ8

Jumbo Triple Chocolate Chip Cookie ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ5

Chocolate Fudge Brownieꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ6 Chocolate Mudslide ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ8 Pina Colada ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ8 Key Limeꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ8

  • Consuming raw or undercooked meats, poultry,
  • Consuming raw or undercooked meats, poultry,

seafood, shellfish or eggs may increase your risk of foodborne illness. All prices subject to 18% service charge and applicable sales tax. seafood, shellfish or eggs may increase your risk of foodborne illness. All prices subject to 18% service charge and applicable sales tax.

  • BEER
  • BEER

DRAFT BEERꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ16oz 9 | 20oz 12

BLUE MOON

DRAFT BEERꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ16oz 9 | 20oz 12

BLUE MOON

  • LAGUNITAS
  • LAGUNITAS

  • MODELO ESPECIAL
  • MODELO ESPECIAL

  • STELLA ARTOIS
  • STELLA ARTOIS

HOLLYWOOD BREWING MANGO IPA CORONA LIGHT
HOLLYWOOD BREWING MANGO IPA CORONA LIGHT

  • CAN BEER ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ6
  • CAN BEER ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ6

CORONA DALE’S PALE ALE PBR
CORONA DALE’S PALE ALE PBR

  • HEINEKEN
  • HEINEKEN

Wines by the Glass

Pinot Noir, Monterey

Wines by the Glass

Pinot Noir, Monterey

  • La Cremaꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 14
  • La Cremaꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 14

  • Benvolio ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 12
  • Benvolio ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 12

Pinot Grigio, Italy
Pinot Grigio, Italy

  • Kendall Jackson ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 12
  • Kendall Jackson ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 12

Chardonnay, California
Chardonnay, California

  • Col de Salici ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 12
  • Col de Salici ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 12

Prosecco, Italy
Prosecco, Italy

  • Pink Flamingoꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 13
  • Pink Flamingoꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ ꢀ 13

Rosé , France
Rosé , France

  • GLASS 15
  • GLASS 15

  • COCKTAILS
  • COCKTAILS

  • PITCHER 56
  • PITCHER 56

  • HANDMADE HOLLYWOOD LEMONADE
  • HANDMADE HOLLYWOOD LEMONADE

  • tito’s handmade vodka, blueberry, fresh basil & lemon
  • tito’s handmade vodka, blueberry, fresh basil & lemon

  • LOGGERHEAD MOJITO
  • LOGGERHEAD MOJITO

bacardi superior grapefruit rum, florida pink grapefruit juice, mint, lime bacardi superior grapefruit rum, florida pink grapefruit juice, mint, lime

  • A1A SPRITZ
  • A1A SPRITZ

  • skyy watermelon vodka, aperol, passion fruit, lemon,
  • skyy watermelon vodka, aperol, passion fruit, lemon,

  • prosecco
  • prosecco

  • SEASIDE FIZZ
  • SEASIDE FIZZ

  • absolut vodka, st. germain, lime, club soda
  • absolut vodka, st. germain, lime, club soda

  • OCEAN’S 35
  • OCEAN’S 35

  • hornitos plata tequila, grand marnier, hibiscus, lime
  • hornitos plata tequila, grand marnier, hibiscus, lime

  • FRESCA CAIPIRINHA
  • FRESCA CAIPIRINHA

leblon cachaça, fresh strawberry, lime leblon cachaça, fresh strawberry, lime

SPIKED PEACH SANGRIA
SPIKED PEACH SANGRIA

bacardi superior rum, peach liqueur, lemon, pinot grigio with tropical fruit bacardi superior rum, peach liqueur, lemon, pinot grigio with tropical fruit

  • QUEEN BAE
  • QUEEN BAE

plantation pineapple rum, fresh pineapple, orgeat,

tiki bitters, lime

plantation pineapple rum, fresh pineapple, orgeat,

tiki bitters, lime

  • HOLLYWOOD SPICE
  • HOLLYWOOD SPICE

espolon reposado tequila, passion fruit, habanero bitters, peychaud’s bitters and lime espolon reposado tequila, passion fruit, habanero bitters, peychaud’s bitters and lime

TOMMY’S MANGO MARGARITA
TOMMY’S MANGO MARGARITA

  • hornitos plata tequila, mango, lime
  • hornitos plata tequila, mango, lime

  • MAI TAI
  • MAI TAI

  • appleton estate reserve rum, grand marnier, lime, monin
  • appleton estate reserve rum, grand marnier, lime, monin

  • orgeat
  • orgeat

  • GLASS 15 | PITCHER 56
  • GLASS 15 | PITCHER 56

  • Frozen
  • Frozen

  • PLAYA COLADA
  • POOLSIDE RITA
  • PLAYA COLADA
  • POOLSIDE RITA

  • FROSÉ ALL DAY
  • SKINNY BERRY
  • FROSÉ ALL DAY

SKINNY BERRY

*Made with all-natural Kelvin Slush Company Mix: organic, non-gmo, vegan, gluten-free, kosher
*Made with all-natural Kelvin Slush Company Mix: organic, non-gmo, vegan, gluten-free, kosher

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  • 145 East 39Th St, New York, Ny 10016

    145 East 39Th St, New York, Ny 10016

    145 EAST 39TH ST, NEW YORK, NY 10016 WEBSITE: www.empellon.com EMAIL: [email protected], Event Manager PHONE: (646) 388-9163 ADDRESS: 145 East 39th St, New York, NY 10016 MAXIMUM CAPACITY: Bar & Lounge 200 HOURS: 7:00 a.m. - 12:00 a.m. SOCIAL: @empellon PHOTO EXIT ENTRANCE BOOTH GAMES ROOM PRIVATE DINING ROOM 19' X 14' 19' X 14' LOUNGE BAR with Chamoy Salsa (+3) with Kabayaki Glaze with Sichuan Sauce with Tomato Sauce with Salsa Verde (+4) with Bacon-Cream Cheese with Red Onions and Habanero with Brown Butter Macha with Hoja Santa and Bacon (+5) with Cucumbers, with Duke's Mayonnaise with Queso and Pico de Gallo Chickpeas and Za’atar and Cotija Cheese chorizo +3 | short rib +5 with Chips and Two Salsas with Tomatillo Ketchup with Shrimp and Corn Nuts (+5) with Chilmole with Al Pastor Pork Jugo de Maggi Brine with Pico de Gallo and Crema with Red Chile with Salsa Verde and Crema with Green Chile (+10) with Pickled Vegetables Spit Roasted Pork with Pineapple with Queso, Pico de Gallo, with Chips and Two Salsas Short Rib and Chorizo with Chamoy Salsa + 5 per person + 3 per person with Shrimp and with Duke's Mayonnaise with Cucumbers, Corn Nuts (+5) and Cotija Cheese Chickpeas and Za’atar with Pico de Gallo and Crema with Red Chile with Salsa Verde and Crema with Green Chile (+10) with Pickled Vegetables Spit Roasted Pork with Pineapple +19 | 1.5 hours with Queso, Pico de Gallo, Classic Margaritas with Chips and Two Salsas Short Rib and Chorizo Mimosas + 5pp per serve Bloody Marys with Shrimp and with Duke's Mayonnaise with Cucumbers, Corn Nuts (+5) and Cotija Cheese Chickpeas and Za’atar with Scrambled Eggs, Salsa, on a Portuguese Roll with with Greek Yogurt, Brown Butter Onion and Cilantro Fenugreek Sausage and Brown Sugar with Cucumbers and Za'atar with Hash Browns and Tomato Sauce with Smoked Eggpant Beer, Wine Beer, Wine, Margaritas Beer, Wine, Margaritas & Margaritas & all House Liquors & all Premium Liquors house offerings plus the following: Ask us about our tasting cart! .
  • THIS IS HOW WE ROLL: Sushiway Is a Restaurant and Bar Serving Sushi and Mariscos with a Fusion of Japanese and Latin Flavors

    THIS IS HOW WE ROLL: Sushiway Is a Restaurant and Bar Serving Sushi and Mariscos with a Fusion of Japanese and Latin Flavors

    I’M IN LOVE WITH THE SUSHI from LA to Tokyo THIS IS HOW WE ROLL: SushiWay is a restaurant and bar serving sushi and mariscos with a fusion of Japanese and Latin flavors. The idea came about when Gabriel “Mr. TacosWay” Barajas (TacosWay) and Michael “Sushi Mike” Cardenas (Sushi Roku, Katana) talked about merging their passions for food and libations to create a new dining experience. The end result is an innovative twist on sushi and mariscos with an extension of the TacosWay brand. @SUSHIWAY BOTANAWAY (appetizers) BOTANA LOCAWAY LOBSTER TAQUITOS POKE TACOS EDAMAME $5 TEMPURA JALAPEÑO POPPERS $8 POKE TACOS (3 PCS) $12 your choice of house garlic sauce or sea salt cream cheese, jaiva and avocado served with spicy your choice of ahi tuna, salmon or yellowtail. mayo and eel sauce Topped with yuzu guacamole SPICY POPCORN SHRIMP $12 jalapeño, avocado and salsa de regreso LOBSTER TAQUITOS (3 PCS) $15 TEMPURA GREEN BEANS $6 langostino, cream cheese and pepper jack cheese served with wasabi ranch topped with wasabi guacamole, pico de gallo and BOTANA LOCAWAY $19 jalapeño ranch salsa verde chips and cucumber topped with shrimp OYSTER SHOOTER $6 ceviche, chamoy and chile lime seasoning CHIPS & GUACAMOLE $8 sake, sangritaway and quail egg your choice of our signature wasabi guacamole or traditional guacamole AVOCADO BOMBA $9 in: avocado, jaiva and spicy tuna out: tempura, eel sauce and salsa de regreso YELLOWTAIL TIRADITOS YELLOWTAIL $14 SCALLOP AND CUCUMBER $14 with serrano and yuzu with pico de gallo, jalapeño vinaigrette and yuzu kosho SEARED TUNA
  • 5209 Dinner Menu Salud

    5209 Dinner Menu Salud

    Salads Ensalada de Aguacate $11 fresh mozzarella, avocado, tomato mixed greens topped with balsamic vinaigrette Ensalada de la Costa $11.5 mixed greens, tamarind-vinaigrette, pickled red onions, shrimp, avocado Appetizers / Small Plates Ensalada de Pollo $10.5 mixed greens, cilantro-vinaigrette, chicken, Brochetas Bravas* $10.5 Atun Crudo* $10 black beans, corn two steak, onion and red pepper skewers, raw ahi tuna in cilantro, lime, jalapeño, marinated in roast garlic, serrano, jalapeño olive oil, sesame seeds Ensalada Azteca $11 crispy flour tortilla filled with lettuce, steak, C - $6.5 B - $7.5 black beans, sour cream, pico, avocado and $10 Chile Relleno Carne Rellena roasted poblano pepper filled with queso fresco thin steak rolled with onion, poblano and cheese and shredded beef or chicken, mozzarella served on cilantro-chimichurri topped with salsa verde and corn Ensalada Salud! $10.5 crispy flour tortilla filled with your grilled Guacamole Fresco $6.5 Nachos $9.5 chicken or steak, refried beans, lettuce, fresh avocado, red onion, tomato, steak or chicken, refried beans, queso, sour cream, guacamole, tomato and cheese cilantro, lime sour cream and tomato Ceviche de Camaron $9 Soups Roasted Pineapple Guacamole $7 citrus marinated shrimp, red onion, jalapeño fresh avocado, pineapple, chamoy, cucumber, cilantro, tomato and avocado Albondigas $7 queso fresco turkey meatballs, zucchini, potatoe, rice $9.5 Mango Habanero Ceviche $7 citrus - habanero marinated shrimp, mango Sopa de Enchilada Camaron al Ajillo $10 chicken, corn tortillas,
  • 1O Alimentos

    1O Alimentos

    1ºB P. C. I. A. 1.- La técnica, en la vida cotidiana S E Qué vamos a aprender: Reconocer a la técnica como objeto de estudio de la tecnología. 1 SEMANA C Materiales: libreta, libro de texto, recetarios. U Te explico N Si hablamos de técnicas es reconocer que en la familia se tiene varias ideas D de la palabra, pero: ¿sabríamos decir qué es técnica? ¿Cuáles son? y ¿Qué importancia representa en la cocina familiar? A El término técnica es una actividad social centrada en el saber hacer, integrado con un conjunto de acciones que se realiza para lograr tener un producto desde lo sencillo a lo complejo. Como freír tomate. Freír es una técnica o forma de hacer R un guiso. Por ejemplo, el tomate se puede preparar: I Salsa= picar. Salsa cocida=Sancochar A Catsup =tamular La técnica está relacionada con la creatividad de los que preparan alimentos de diversos insumos naturales o pre elaborados. Por ejemplo, si tenemos sandia, melón, nance, piña ¿Qué productos se pueden elaborar con cada uno de ellos? MACHACADOS SANDIA JUGOS COCKTELS PALETAS REFRESCO NATURAL SENCILLO MELON REFRESCO CON LECHE COCKTEL SABORIN 1ºB P. C. I. A. ALMIBAR NANCE EN LICOR POALETAS S HELADO MACHACADO E PIÑA TROLL REFRESCO C COCKTEL U N D Procedimientos para preparar la paleta de sandia 1. Lavar la sandia. A 2. Cortar la fruta. 3. Extraer la pulpa roja. R 4. Eliminar semillas. 5. Licuar. I 6. Embolsar. 7. Amarrar. A 8. Congelar y consumir. Para aprender más Se sugiere revisar el siguiente link: https://la cocinadealejandro.wordpress.com Se sugiere ver el siguiente video: google.com/ search?q= 1ºB P.
  • Catering Menu

    Catering Menu

    Catering Menu Bienvenido a Descanso, A Modern Taqueria! We are proud to bring you a unique and personalized dining experience. Let our experienced staff help you coordinate the perfect catering option at your event. Whether you are planning an event for 15 or 300 guests, our catering options are sure to impress. You can choose from individually packaged meals or buffet catering style. Descanso offers unique flavors with Mexican food inspired by the cuisine of central west Mexico. As a modern taqueria, authenticity is what we bring to the table. Expressed through a menu of delectable dishes, Descanso is where Chef Fonzy translates the beauty and flavor of Central West Mexico. This package is designed to be a ‘guide’ as we are able to customize to meet your needs. We are dedicated to providing the best experience possible… so, sit back and let us do the work for you! We also work with the following 3rd party catering delivery services: Restaurant Catering Connection, The Food Runners, The Office Express and Catering For Corporate 1 Table of Contents Taco & Burrito Boxed Lunches 3 Quesadilla and Mexibol Boxed Lunches 4 Salad and Sides Boxed Lunches 5 Appetizers and Sides Catering Trays 6 Salad and Burrito Catering Trays 7 Taco and Alambre Catering Trays 8 Miscellaneous Serving Items 9 1555 Adams Ave. Ste. 103, Costa Mesa, CA 92626 714.486.3798 | [email protected] 2 Individually Packaged Meals These meals are packaged to be readily served to an individual. Each option is priced per person. Taco Boxed Lunch $13 Minimum of 20 meals per order.
  • Combos Plates Loaded Fries Nachos & Corn Drinks

    Combos Plates Loaded Fries Nachos & Corn Drinks

    COMBOS PLATES BURRITOS - $9.50 / VEGAN - $ 10.50 LOADED FRIES Kids Meals $5.75 EACH MEAL 3 Mini Taco - $7.50 All Burritos are made on 14inc Flour Tortillas Small - $5.50 / Meduim - $8.50 / Large - $12.50 CHOOSE ONE: Cali Burrito Hot Cheeto Burrito Make it a Loaded Nacho on your Favorite - 2 Mini Tacos * 3 Mini Street Tacos Carne Asada, Mexican rice, Pinto Beans, chips for $1 More - Mini Loaded Fries * Mexican Rice Your choice of protein, Hot Cheetos, * Pinto Beans French Fries, Avocado Pico, Mexican Nacho Cheese, Pinto Bean, - Mini Meat Quesadilla Crema, Shredded Mixed Cheese Avocado Mash, , Mexican Crema (Comes w/ Capri-Sun & 4pc Cin- Rounds) * Grilled Jalapeno Shredded Mix Mexican Cheese Carne Asada Fries Pulled Pork fries The Monte Light Drizle of Nacho Cheese, Carne Light Drizzle of Nacho Cheese, Shredded Chicken, Mexican Rice, Craver Combos - $7.50 3 Mulitas - $8.50 Asada, Shredded Mixed Mexican Shredded Pork, our BBQ Sauce, Pinto Beans, Avocado Mash, white The 619 Mini Taco Loaded Fries Cheese, Avocado Pico, Topped wi a Topped w/ Shredded White Cheese, combo shredded cheese, Mexican Crema Carne Asada, Fries, Avocado Mash, combo * 3 Mulitas drizzled of Mexican Crema Shredded Mixed Mexican Cheese, 4 Mini Tacos Small Loaded * Mexican Rice 559 Fries Fries * Pinto Beans The 626 Cotija Cheese, Mexican Crema Light drizzle of mexican garlic crema, (Your Meat choice) Chicken Bacon ( SPECIALTY FRIES EXCLUDED) * Grilled Jalapeno Shredded Beef, Pinto Beans, pinto beans, carne adada, mixed (Comes w/ Can soda and Cin- Rounds) Shredded Lettuce,
  • Mexican Cuisine´

    Mexican Cuisine´

    ³Mexican Cuisine´ Mexican cuisine is a style of food that originates in Mexico. It is known for its varied flavors, colorful decoration, and variety of spices and ingredients, many of which are native to the country. The cuisine of Mexico has evolved through the centuries through a blending of indigenous and European elements since the 16th century. In November 2010 Mexican cuisine was added by UNESCO to its lists of the world's "intangible cultural heritage". Elements: The staples of Mexican cuisine are typically corn and beans. Corn is used to make masa, dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and peppers are also prominent in Mexican cuisine. The most frequently used herbs and spices in Mexican cuisine are chili powder, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chilli, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions. Next to corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusion cuisines. ³Geography of Mexico´ The geography of Mexico entails the physical and human geography of Mexico, a country situated in the Americas. Mexico is located at about 23° N and 102° W in the southern portion of North America.It is also located in a region known as Middle America.
  • Food + Beverages

    Food + Beverages

    f o r t h e t a b l e s o p a y l e c h u g a GUACAMOLE . mkt CHICKEN TORTILLA SOUP . bowl 9 avocado, roma tomatoes, jalapeño, cilantro, red onion + carrot / cucumber / radish . 5 EL MERCADO . 10 chopped iceberg, roasted corn, pepitas, tomato, onions, cucumbers, tortilla strips, FILET MIGNON TAQUITOS . 15 radishes, cotija cheese, chipotle ranch avocado salsa, chile de arbol, salsa matcha, cotija cheese BLACKENED SHRIMP SALAD . 24 SHRIMP TAQUITOS . .15 jumbo shrimp, chopped romaine & baby kale, monterey jack cheese, roasted corn, avocado salsa, blackened mexican shrimp, chipotle ranch tomatoes, almonds, radishes, cucumbers, jalapeño vinaigrette EL GRINGO TACO SALAD . 17 QUESO FUNDIDO . 12 crispy flour shell, refried beans, spanish rice, chopped greens, jack cheese, sour cream, jack and oaxaca cheese, poblano pepper, black olives, mushrooms, pork longaniza scallions, black olives, guacamole, cilantro dressing choice of: tinga de pollo, spicy ground beef, carnitas or ranchera beef QUESABIRRIA . 16 short rib, jack cheese, red onion, cilantro, picante salsa, birria consome for dipping CARNE PICADO SALAD . 23 chopped steak, romaine, cucumber, avocado, tomato, red onion, jack cheese, almonds, champagne vinaigrette c o m b i n a t i o n s choose two: spanish rice, refried beans or tijuana street corn h o u s e s p e c i a l t i e s UNO DOS 18 21 CHICKEN FLAUTAS . 18 flour tortillas rolled with tinga chicken, jack cheese, guacamole, pico de gallo, ENCHILADA cheese, chicken, vegetable, chipotle chicken, pork mole chipotle ranch, lightly fried SOFT TACO FILET MIGNON RANCHERO . 31 al pastor, carnitas, citrus chicken, ranchera beef fajita style, roasted onions, tomatoes, poblano peppers, guacamole, refried beans, handmade tortillas CRISPY SHREDDED BEEF TACO MINI SOFT TACO PLATTER .
  • Chamoy Press Release

    Chamoy Press Release

    Van Holten’s Contact: For Immediate Release Eric Girard – V.P. of Sales & Marketing Phone: 920-478-2144 Email: [email protected] Van Holten’s Brings the Flavor of Chamoy to Pickles! Fast Growing Flavor Now Available in a 30 ct. Barrel Waterloo, WI – May 22, 2018 – Van Holten’s has perfected the Chamoy flavor for pickles and is rolling it out in a 30-ct. barrel. Available June 1st, 2018, the barrel comes in an easy-to-carry box and includes serving bags. Chamoy Is Mexico's flavor fiesta condiment with Chinese origins. Made from pickled fruit, chilis and lime, it tickles your taste buds with, salty, sour, fruity and mild spice flavors. Many people enjoy Chamoy sprinkled on fruit or driZZled on chips, but it can also come as a Mexican popsicle or shaved ice. “We’ve been monitoring the growth of Chamoy for years”, said Eric Girard, VP of Sales and Marketing, “I think we’ve matched the essence of the flavor, while delivering a great quality pickle.” Girard followed up with. “Our products do well in the Southwest and we see a great market for our Chamoy Pickle from Texas to California.” Van Holten’s Pickle-In-A-Pouch, Pickleback and Pickle-Ice are available in theatres, convenience stores, and grocery stores throughout the country. Chamoy Pickles can be ordered one barrel at a time when shipped with current Van Holten’s products, making it easy for current distributors to add. The product will be unveiled at the Sweets & Snacks Show in Chicago taking place from May 22nd-24th.