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AVAILABLE FOR REHEARSAL DINNERS & PRIVAT E PART I E S
DINNER MENU
S AMP L E C O YA B A
S I GN AT U R E A P P E T I Z E R S
$16 TO $28
LOBSTER BISQUE
aged rum | sherry | rich cream | scotch bonnet
ICEBERG LETTUCE
blue cheese | toasted almonds | tomatoes
ARTISANAL GREENS
orange | radish | palm hearts | goat cheese | vinaigrette
ROMAINE LETTUCE
parmigiano reggiano | croutons | anchovies | caesar dressing
EDAMAME HUMMUS
love apple | piquillos | grilled naan
SEAWEED KALE
greens | wasabi sesame seeds | oriental hibiscus coulis
SWEET CHILLI CALAMARI
pineapple | scallion | bamboo | sesame
DANISH BABY BACK RIBS
GREG NORMAN WAGYU BEEF SLIDER
Dubliner cheddar | frickle | dijon
GNOCCHI
toasted walnuts | spinach | gorgonzola | tomato
SHRIMP
tempura | coconut | noodle basket | sauce trio
BAY SCALLOPS
ceviche | seaweed salad | siracha | tobiko | marie rose
PATE DE FOIE GRAS
melba toast | berry paw paw compote
S AMP L E C O YA B A
S I GN AT U R E E N T R E E S
$37 TO $52
RAVIOLI
mushroom | pine nut pesto | basil plum tomato sauce | arugula
BEEF TENDERLOIN
“deconstructed” wellington | portabella | spinach
GROUPER
NEW YORK STRIPLOIN
Halpern’s 12 oz centre cut | tobacco onions | pick a peppa
CARIBBEAN LOBSTER THERMIDOR
saute mushrooms | sherry | cream| three cheese au gratin
savory mash
TORTOLLONIS
stuffed veal ossobucco | stilton foam | tomato herb pistou
candied pecans
PORK CHOP
14 oz frenched | cho cho and papaya slaw | sweet potato fries
RED SNAPPER FILLET
corn meal | sweet potato | mofungo | caper tomato | basil
MILLIONAIRES BURGER
5 oz Kobe | 2 oz seared foie gras medallion | toasted onion
Dijon | guava ketchup
COYA B A S P I C E ! !
TANDOORI MAHI MAHI
sugarcane | jasmine rice | coconut curry | pappadom
tropical fruit merenge
CORVINA
‘slash & burn’ | stewed peas n rice | passion fruit jus
CHICKEN BREAST
‘Wellington Freebird’ | jerk | ackee croquette | callalloo
Coyaba is dedicated whenever possible to using artisanal
for inspiration in menu development.
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