Coronado Cafe

House baked Croissant with Smith field ham and sliced Gouda cheese.

Eggs, cheese, refried beans, Scallions, chorizo and House made cascabela salsa.

Zucchini, spinach, tomato and fresh herbs within 3 scrambled egg whites.

Crispy on the outside and fluffy inside, topped with, Pecans, orange segments and whipped cream.

Custard soaked Sweet bread, shredded coconut, baked, topped with kumquat cherry compote. Whipped cream and a side of maple syrup.

Served with toast. Served as a sandwich upon request.

Array of fresh fruits and berries topped with toasted coconut.

Fresh berries, melon, granola and Greek yogurt with a drizzle of honey.

Blended with almond milk, seasonal fruit, banana, peanut butter and coconut.

Celery, Onion, carrot, tomato, zucchini, artichoke, Parmesan, cucumber, marinated with white balsamic herbal dressing.

Hearts of palm, artichoke, Cara Cara orange segments, fancy greens with avocado mousse, fried shallots, tiger shrimp and orange ginger sesame dressing.

Quinoa with diced apple, cucumbers, sun dried tomato, parsley and mint. Champagne vinaigrette with Kale and greens.

Cut Napa cabbage, mixed greens fried vegetable chips and curry chicken with a Lemon Grass vinaigrette. topped with crushed peanuts.

East Coast, sliced thin piled on double baked rye bread or onion roll.

Authentic Romanian smoked, seasoned brisket served hot with rye or onion roll.

Smokey, zesty, garlic crusted Angus beef, sliced thin, inside toasted Italian bread with caramelized onions, side of BBQ Au jus.

Mildly spiced fresh chicken breast with Manchego, red onion and tomato on toasted Sourdough.

Bacon, lettuce,tomato, avocado and shrimp sandwich citrus garlic aioli on Sourdough toast.

Gouda, American, Manchego set inside crispy golden grilled sourdough.

House roasted turkey sliced thin, with center cut bacon, jack cheese and fresh Avocado on toasted sourdough.

A special house blend of all Angus beef cuts ground with seasoning and slight reduction of Bourbon. Bourbon cured bacon, American cheese, served on Brioche bun with lettuce tomato pickle and shaved red onion.