Labor Day Weekend Features

Seafood Feature

Margarita Shrimp

Fresh, jumbo tiger shrimp- key lime marinated, deglazed in triple sec, simmered in a citrus tequila sauce, and served on a bed of butter lettuce leaves. Accompanied with Caribbean rice, coconut-bacon creamed corn, and Pedro’s mango vinaigrette salad. 19.95

Roasted Meat Feature

Lemon-Habanero BBQ Glazed Ribs

Baby back pork ribs, vanilla rubbed and smoked, cooked until fork tender and basted with a spicy lemon-habanero BBQ sauce; served with jalapeno-cheddar corn bread, banana mashed potatoes, smoked sweet corn on the cob, and Pedro’s mango vinaigrette salad. 20.95

Wine Features

2012 Navarro Correas Malbec, AR

This Argentine Malbec is ruby red with violet hints. Delicate, floral aromas of violets and freesias. Flavors of red cherries, blackberries, licorice, vanilla, chocolate, and smoked notes. Medium weight with soft tannins and long, silky finish. 8/glass, 30/bottle

2012 Summers Reserve Chardonnay

From the valley that produces some of California’s most distinctive chardonnays, this chardonnay possesses a golden straw color, lovely fragrances of pear and apple, and flavors of citrus blossom, nutmeg and lemon. 11/glass, 42/bottle

Alexander Valley, CA

Weekend Features 8/22/14-8/24/14

Seafood Feature
Caribbean Red Snapper Blaff
Island-spiced red snapper poached in a spicy court bouillon broth with onions, bell peppers, carrots, and cilantro; served over Caribbean rice with wood-roasted vegetables and Pedro’s mango vinaigrette salad. 19.95

Roasted Meat Feature
Tropical Lamb Kabobs
Tender lamb skewers- harissa marinated, Island spiced, pan seared, and finished in the oven- topped with pina colada sauce and grilled pineapple salsa.  Served with Caribbean rice and Puerto Rican chickpea salad- a delightful blend of chickpeas, cucumber, bell pepper, onion, cumin and celery; started with Pedro’s mango vinaigrette salad
18.95

Wine Features
2011 Markham, Napa Valley, Cabernet Sauvignon, Napa, CA
This Cabernet displays deep, dark garnet color in the glass with violet, vanilla, and red fruit aromas. Flavors of dark chocolate and berry jam punctuated with graham cracker toast flesh out the glass.  
15/glass, 58/bottle

2013 Three, Carignane Rosé, Contra Costa County, CA
This rosé showcases a gorgeous pink hue with aromas of strawberries and cranberries.  It is refreshing and complex with bright fruit flavors of strawberries and pomegranate. 
7/glass, 26/bottle

Weekend Features 8/15/14-8/17/14

Seafood Feature

Vanilla Skuna Bay Salmon

Vanilla-lime marinated Skuna Bay Salmon fillet-blackened and pan seared- topped with an avocado mousse and served with lobster mashed potatoes, coconut and bacon creamed corn, and Pedro’s mango vinaigrette salad 22.95

Pollo Feature

Cajun Chicken

Spicy Cajun seasoned chicken breast, pan seared, sliced thin and simmered in a zesty tomato broth with okra, peppers, red onions, and smoked sweet corn- served over Caribbean rice and started with Pedro’s mango vinaigrette salad 15.95

Wine Features

Michael David, Earthquake Zinfandel

Ripe and zesty, with baked berry pie aromas and appealing flavors of huckleberry, fresh sage and licorice. This Zinfandel has a lusciously smooth mouth feel and finishes long, with spicy berry flavors and dark chocolate. 11/glass, 42/bottle

Nick Goldschmidt, Boulder Bank Sauvignon Blanc,

Marlborough, NZ

This delightful Marlborough Sauvignon Blanc features a fruit-driven style with a medium weight and lively finish. Aromas of citrus, peach and tropical fruit, flavors of mandarin and nectarine and a mineral note of wet stone finish. 8/glass, 30/bottle

Weekend Features 8/8/14-8/10/14

Seafood Feature
Crab & Artichoke Swordfish
Fresh, hand-cut swordfish steak topped with a rich, creamy crab and artichoke blend, baked in the wood oven and garnished with a pina colada sauce.  Served with lightly sautéed baby bok choy, banana mashed potatoes and Pedro’s mango vinaigrette salad 24.95

Pollo Feature
Sweet Chili and Peach Glazed Chicken
Island-spiced chicken breast glazed with a sweet and sassy red chili and peach sauce.  Served with Caribbean rice and red beans, wood-roasted vegetables and Pedro’s mango vinaigrette salad 15.95

Wine Features
Nick Goldschmidt, Boulder Bank Pinot Noir, Marlborough, NZ
Deep garnet in color, with earthy plum and rose petal aromas.  Ripe black cherry and strawberry flavors finish with a hint of clove and vanilla.  Restrained and elegant to pair easily with a variety of dishes.  11/glass, 42/bottle 

Brassfield, Serenity White Blend, Lake County, CA
This delightful white blend from California’s Lake County is light and crisp with fruit forward aromas.  Rich with deep flavors of white peach, passion fruit and honeydew melon.  7/glass, 26/bottle

Weekend Features 8/1/14-8/3/14

Seafood Feature
Island Ahi Tuna
Fresh, sushi-grade, Ahi Tuna steak - cinnamon rubbed, lightly seared, sliced thin, and served on a bed of cilantro-lime rice, garnished with our house tropical mango salsa and served with Pedro’s mango vinaigrette salad 29.95

Puerco Feature
Blackberry BBQ Glazed Pork Belly
Slow- braised pork belly, pan seared to crispness and glazed with a blackberry bbq sauce, sliced thin and served over coconut creamed corn.  Accompanied with banana mashed potatoes and Pedro’s mango vinaigrette salad 21.95

Wine Features
Nick Goldschmidt, Boulder Bank Pinot Noir, Marlborough, NZ
Deep garnet in color, with earthy plum and rose petal aromas.  Ripe black cherry and strawberry flavors finish with a hint of clove and vanilla.  Restrained and elegant to pair easily with a variety of dishes. 
11/glass, 42/bottle

Jean-Luc Colombo, Cape Bleue Rosé, FR
A soft, delicate pink with subtle hints of peach, rose petal and pepper on the nose.  An elegant and surprisingly complex rosé with intriguing notes of raspberries, fresh cherry, black olive and fennel. 
7/glass, 26/bottle

Weekend Features 7/25/14-7/27/14

Seafood Feature
Chilean Sea Bass with Miso Butter
Chilean Sea Bass fillet, soy marinated and pan seared, topped with a sweet miso-butter sauce.  Served with Caribbean rice, hot pepper and garlic mushrooms, sautéed spinach and Pedro’s mango vinaigrette salad 28.95

Pollo Feature
Brazilian Chicken Vatapa
Hot pepper and garlic marinated chicken stewed in a coconut-ginger sauce with peppers, chopped peanuts, red onion, spinach, carrots, and garlic; topped with fresh, chopped cilantro and served with Caribbean rice and Pedro’s mango vinaigrette salad 15.95

Wine Features
Nick Goldschmidt, Boulder Bank Pinot Noir, Marlborough, NZ
Deep garnet in color, with earthy plum and rose petal aromas.  Ripe black cherry and strawberry flavors finish with a hint of clove and vanilla.  Restrained and elegant to pair easily with a variety of dishes.  11/glass, 42/bottle 

Farmer’s Market Wine Co., Gisbourne Chardonnay, NZ
With the color of palest straw and a nose with melons and hints of butterscotch, this Chardonnay is great on its own or with your favorite dish. Rich and full, this Chardonnay exhibits ripe tropical fruits with a hint of passion fruit, soft and very drinkable.
7/glass, 26/bottle

Weekend Features 7/18/14-7/20/14

Seafood Feature
Soy-Chile Glazed Salmon
Skuna Bay Salmon fillet, blackened and brushed with a soy-chili glaze, served with sautéed broccolini, our famous banana mashed potatoes, and Pedro’s mango vinaigrette salad…20.95

Pollo Feature
 Banana-Coconut Chicken Alfredo 
Caribbean-spiced chicken breast, smoked sweet corn, cherry tomatoes and linguini pasta tossed with a banana-coconut Alfredo sauce- garnished with asiago cheese and served with Pedro’s mango vinaigrette salad…16.95

Wine Features
Flor de Campo, Pinot Noir, Central Coast, CA
Selected from outstanding cool climate vineyards in Santa Barbara County, this pinot boasts black cherry and plum fruit flavors, accented by raspberry and hints of earthiness. 
9/glass, 32/bottle 

Colombo, Les Abeilles “The Bees” White, Cotes-du-Rhone, FR
The San Pedro Café’s official wine of the patio! A blend of traditional white southern Rhone grapes, Les Abeilles originates from vines grown in the region’s ancient, terraced vineyards.  This wine is a gracious, medium-bodied white with floral and fruity aromas.  For every bottle purchased, a donation is made to UC-Berkeley’s honey bee research program! 
7/glass, 26/bottle

Weekend Features 7/11/14-7/13/14

Seafood Feature
|Enchiladas Del Mar
Island-spiced lobster, black tiger shrimp and scallops sautéed with spinach, roasted tomatoes and smoked sweet corn in a lobster cream sauce and layered between corn tortillas, topped with mozzarella cheese, avocado salsa and fresh cilantro.  Served with Caribbean rice and red beans and Pedro’s mango vinaigrette salad 19.95

Roasted Meat Feature
Island Pork Kabobs
A pork medallion skewer- brown sugar brined, grilled, finished in the oven, with a mango-banana cream sauce and a fresh fruit skewer- grilled peach, pineapple and watermelon, topped with a sweet Pina colada sauce.  Served with Caribbean rice and Pedro’s mango vinaigrette salad 20.95

Wine Features
Nick Goldschmidt, Boulder Bank Pinot Noir, Marlborough, NZ
Deep garnet in color, with earthy plum and rose petal aromas.  Ripe black cherry and strawberry flavors finish with a hint of clove and vanilla.  Restrained and elegant to pair easily with a variety of dishes 11/glass, 42/bottle 

BNA Wine, Butternut Chardonnay, CA
A unique white wine with a creamy, luxe texture.  Honey hues appeal to the eye, while scents of hazelnut, caramel and spiced apple please the nose.  Round creamy notes of fig, butterscotch and sweet oak.  Pairs beautifully with grilled fish, pork and spiced dishes 8/glass, 30/bottle

Weekend Features 6/27/14-6/29/14

Seafood Feature
Snapper Escovitch
The San Pedro Café’s take on a traditional Jamaican dish.  Fresh red snapper fillet, pan seared and topped with a spicy, house-pickled mix of peppers and onions.  Served with Caribbean rice and red beans and Pedro’s mango vinaigrette salad.  20.95

Roasted Meat Feature
Pedro’s Caribbean Brisket
Hot pepper and garlic marinated beef brisket, house-smoked, thinly-sliced and topped with citrus BBQ sauce.  Served with a side of coconut creamed corn (with bacon), our famous banana mashed potatoes, and Pedro’s mango vinaigrette salad. 17.95

Wine Features
Nick Goldschmidt, Boulder Bank Pinot Noir, Marlborough, NZ
Deep garnet in color, with earthy plum and rose petal aromas.  Ripe black cherry and strawberry flavors finish with a hint of clove and vanilla.  Restrained and elegant to pair easily with a variety of dishes.  11/glass, 42/bottle 

Farmer’s Market Wine Co., Gisbourne Chardonnay, NZ
With the color of palest straw and a nose with melons and hints of butterscotch, this Chardonnay is great on its own or with your favorite dish. Rich and full, this Chardonnay exhibits ripe tropical fruits with a hint of passion fruit, soft and very drinkable.
7/glass, 26/bottle

Weekend Features 6/20/14-6/22/14

Seafood Feature
Mahi Mahi with Spanish Chimichurri Rice
Fresh, hand-cut Mahi Mahi fillet topped with our grilled pineapple salsa and a sweet pina colada sauce.  Served with garlic-lime brussels sprouts, chimichurri rice pilaf, and Pedro’s mango vinaigrette salad.  23.95

Roasted Meat Feature
Chipotle Pork Loin Chop
Peterson Farms Pork Loin Chop, hand cut, Island spiced and finished with rich chipotle sauce - served atop a smoked cheddar polenta cake…accompanied by garlic-sautéed Swiss chard topped with crisp-fried onion strings and Pedro’s mango vinaigrette salad. 19.95

Wine Features
Nick Goldschmidt, Boulder Bank Sauvignon Blanc, Marlborough, NZ
This delightful Marlborough Sauvignon Blanc features a fruit-driven style with a medium weight and lively finish.  Aromas of citrus, peach and tropical fruit, flavors of mandarin and nectarine and a mineral note of wet stone finish.  8/glass, 30/bottle 

Farmer’s Market Wine Co., Gisbourne Chardonnay, NZ
With the color of palest straw and a nose with melons and hints of butterscotch, this Chardonnay is great on its own or with your favorite dish. Rich and full, this Chardonnay exhibits ripe tropical fruits with a hint of passion fruit, soft and very drinkable.
7/glass, 26/bottle