Our awesome fresh-made guacamole sprinkled with queso fresco crumbles and toasted pumpkin seeds, served with handmade chips.
Beer-battered avocado topped with black bean salad and chipotle ranch.
Two Barbeque pulled pork sliders dressed with tropical slaw and chipotle ranch on mini brioche buns.
Tortilla chips piled high, topped with black beans, shredded cheese, pico de gallo, sour cream and rockin' guacamole, layered with sue's queso.
Crispy fried calamari served with a sweet Thai chili sauce and fresno chili rings.
Grilled 12" flour tortilla filled with melted cheddar and pepper jack cheese, served with pico de gallo, sour creamand rockin' guacamole.
Spicy blend of melted cheeses, tomatoes and sue's secret spice to give it a kick.
Fresh local fish in a citrus marinade mixed with shrimp, avocado, red onion, cilantro, poblanoand red bell peppers, sewed with plantain chips.
Lucy's classic salsa, made fresh daily.
Mixed greens topped with grilled chicken, bacon, manchego cheese, egg, red onion, tomato, cucumberand avocado, served with your choice of dressing on the side.
Blackened shrimp served over mixed greens with black bean salsa, cherry tomatoes, cucumbersand carrots with jalapeno ranch dressing.
Romaine hearts, homemade croutons and manchego cheese tossed with a creamy homemade caesar dressing.
Romaine and spring mix tossed with sliced red onion, tomato, cucumber, carrotsand homemade croutons, served with your choice of dressing on the side.
Freshly seared yellowfin tuna served over spring mix with seasonal fruit, feta, shaved red onion, cherry tomatoes and honey roasted pistachios with balsamic vinaigrette.
Freshly caught gulf fish grilled and topped with avocado crema and cabbage slaw, served on a dong phuong brioche bun.
Lucy's turkey burger topped with grilled onions, avocado, lettuce, tomatoand pickles on a whole wheat bun (comes with a salad, bye bye fries!).
Lucy's triple decker club with smoked turkey, ham, baconand swiss cheese, plus avocado, lettuceand tomato on toasted wheat berry bread with jalapeno ranch dressing.
Citrus-marinated and slow-roasted pork dressed with mango-pineapple salsa and queso fresco.
Seasoned ground beef with cheese, lettuce and pico de gallo.
Marinated flank steak topped with roasted jalapeno chimichurri, pickled red onions and queso fresco.
Fried shrimp tossed in a sassy pao pao sauce and topped with cabbage slaw, cilantro and fresno chili rings.
Blackened local fish with pineapple cabbage slaw and avocado crema.
Perfectly seared yellowfin tuna served with warm orzo, tomato, spinach, onionand garlic, topped with a pineapple chili salsa.
Served with island rice, black beans, fried plantainsand pali sauce.
When cabo meets creole, the results are delicious. Seasoned head-on shrimp served over pepper jack cheese grits and topped with a honey jalapeno butter sauce.
