Coach House Diner & Restaurant

Shiitake mushrooms, parmesan cheese, crispy aioli, and honey mustard

Breaded fried calamari to a golden crispy served with marinara sauce

Jumbo shrimp coated in coconut, served with a zesty citrus marmalade

Grilled octopus served with boiled potatoes, red onions, cherry tomatoes, kalamata olives, parsley, and capers and drizzled with EVOO

Fresh branzino fish diced and cured in bright citrus juices, tossed with onions, Mango, cilantro and chef’s crispy tortilla foam

Crisp lettuce tossed with ripe tomatoes, cucumber, red onion, feta cheese, and Kalamata olives

Soup - lobster stock, cream, and a touch of sherry. Finished with tender morsels of lobster meat and a hint of aromatic herbs

Rich Tarot Root cream with garlic and herbs, or Crema De Malanga (in Spanish)

Crisp iceberg wedge topped with applewood, smoke bacon, cucumbers, tomatoes, blue cheese crumble and blue cheese dressing

Juicy American Wagyu patty topped with caramelized onions, fresh arugula, vine-ripened tomatoes, and gouda melted cheese on a toasted brioche bun. Served with french fries

Juicy, bite-sized filet mignon burgers topped with melted cheese and grilled onions. Served with french fries

Juicy American Wagyu patty topped with crisp lettuce, fresh tomatoes, red onion, pickles, american melted cheese and lemon aioli. Served with french fries

A crispy pressed sandwich stacked with ham, roasted pork, Swiss cheese, pickles, and mustard. Served with french fries

Juicy grilled steak piled high on toasted bread with melted cheese and onions. Served with french fries

Juicy Ribeye on a toasted hero bread with melted provolone cheese and caramelised onions

Chicken breast sautéed in a lemon butter sauce, served with creamy mashed potatoes

Half young boneless chicken pressed and seared in rosemary, cauliflower puree and roasted potatoes

Pecorino Romano and black pepper served from the cheese wheel

Lobster-filled ravioli served in a creamy lobster sauce with mushrooms, spinach, basil, and Pecorino cheese

Medley of clams, mussels, calamari, and shrimp simmered in white wine and lemon butter with garlic, shallots, and herbs, finished with fresh parsley and shaved Parmesan.

Branzino fillet served with mashed potatoes and a lemon butter sauce infused with shallots, garlic, sun-dried tomatoes, and fennel

Fresh Atlantic salmon pan-seared to perfection, served with a caper lemon butter sauce and accompanied by a cottage garden of seasonal vegetables.

Grilled pork chops, served with roasted garlic baby potatoes and sautéed spinach, accompanied by a tomatillo avocado green sauce.

A 6 oz filet mignon paired with two tails 3 oz lobster tail, served with truffle mashed potatoes and finished with a rich Bariloche red wine sauce.

Lobster tail, shrimp, little Manila clams, and mussels, served on a bed of saffron Valencia rice with sofrito and green peas