Menu
Dinner Menu
We also feature nightly specials including wild game, fresh seafood, and more... call for more information.
* denotes vegetarian items
| * black bean and wild mushroom quesadilla with roasted red peppers, cilantro pesto and spanish goat cheese | 10 |
| smoked duck breast quesadilla with caramelized onions, dried apricot and manchego cheese | 10 |
| peppered jumbo shrimp with chorizo, chili verde and garlic-cheese grits | 11 |
| cornmeal dusted calamari with romesco and chimichurri sauce | 10 |
| ceviche of the moment | 9 |
| smoked salmon quesadilla with tomato-caper chile verde, blackbeans and spanish goat cheese | 10 |
| * queso blanco and spinach dip finished with fried artichokes, pico de gallo and tortilla chips | 9 |
| * pica pica salsa and tortilla chips | 6 |
| tilapia fish tacos, cornmeal dusted and accompanied with cilantro-lime cabbage slaw, pico de gallo and spicy crema | 10 |
| * oven roasted sweet potato burrito with roasted eggplant, blackened tofu, goat cheese and a toasted pecan vinaigrette | 10 |
| grilled flat-iron steak with portabellini mushroom salsa, chimichurri, pico de gallo and ancho chile oil | 11 |
| baked tilapia filet over cheese grits with a rock shrimp mushroom cream sauce | 13 |
| * blackened tofu and garlic-cheese grits with wild mushrooms, peppers, onions, spinach, manchego cheese and romesco | 12 |
| * veggie tostada made with fried corn tortillas yellow and green squash, roasted eggplant, roasted red potatoes roasted red peppers spinach and a romesco cream sauce | 12 |
| chipotle blackbean and roasted tomato with chimichurri crema and tortilla strips | 6 |
| cheese plate- an assortment of imported cheese served with marcona almonds, membrillo and spiced tortilla points | 12 |
| dressings – honey vinaigrette, quince vinaigrette, balsamic-oregano vinaigrette, orange-pineapple vinaigrette, garlic-lime, and chipotle ranch | |
| add blackened tofu 3 — add grilled chicken 4 — add grilled shrimp 5 | |
| mixed greens tossed with cherry tomatoes, carrots, cucumbers, benton’s bacon, manchego cheese and chipotle candied pecans | 7 |
| small mixed green salad | 4 |
| baby spinach salad with roasted red peppers, red onions, spanish goat cheese, marcona almonds and quince vinaigrette | 7 |
| smoked duck breast salad with granny smith apple, spanish goat cheese, toasted almonds, field greens and a honey vinaigrette | 11 |
| grilled flat-iron steak salad with hearts of romaine, cherry tomatoes, crispy shallots, spiced tortilla points and garlic-lime vinaigrette | 11 |
| add bowl of soup 3 — add side salad 3 | |
| pan seared chicken breast with a cheddar dijon yukon potato gratin, broccolini, and a mango port reduction | 17 |
| blackened salmon with creamed rice, shallot sautéed baby spinach and cherry tomatoes with a honey chipotle vinaigrette | 18 |
| blue corn meal dusted diver scallop on top of jalapeno rice, fried spinach and an apple and pear slaw | 20 |
| peppered lamb rack with pumpkin mashed yukon potatoes, garlic scented brussels sprouts, a brown butter applesauce and a peppered cream sauce | 22 |
| cocoa rubbed ribeye over yukon mashers with roasted carrots and a parsnip puree | 21 |
| pepita crusted preparation | pepita crusted with white bean ragout, broccolini and honey mustard vinaigrette | 18 |
| veracruzana preparation | a rich and rustic tomato sauce made with capers and olives served over caramelized onion and goat cheese mashers with shallot sautéed Haricot Verts | 20 |
| coconut panko preparation | coconut and Panko crusted fish with Latin quinoa and creamed chard | 18 |
| the la costa preparation | fresh fish grilled, served over cheese grits and garlic sautéed rainbow chard with a rock shrimp and mushroom cream sauce | 20 |
| phyllo banana with cinnamon ice cream | 7.50 |
| warm chocolate-orange lava cake with vanilla bean ice cream | 7.50 |
| lavender-vanilla scented crème brulee | 6.50 |
| sopapillas with cinnamon-vanilla ice cream | 6 |
| sorbet of the moment | 6 |
Please allow us the opportunity to cater to any dietary needs or concerns.
La Costa on Market Square serves only the freshest products available, as the seasons change so does item availability, therefore our menu is subject to change please call La Costa to ensure menu accuracy and availability, thank you!
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WINE DINNER MENU
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NOW SERVING LUNCH
Monday-Saturday 11am-2pm
HAPPY HOUR
Monday-Friday food specials 4-6pm
Monday-Friday drink specials 4-7pm
$2 domestic, draft and Mexican beers, $3 margaritas, $2 off premium beers and $3 glasses of house wine!
Weekly Drink Specials
Margarita Mondays – all margaritas $3Tequila Tuesdays – all shots of tequila half-price
Wine Wednesdays – half-price bottles of wine
Sangria Sundays – half-price glasses and liters of sangria
Hours of Operation
Sunday-Thursday 4-10pm
Friday-Saturday 4-11pm
Lunch Monday-Saturday 11am-2pm
Sunday Brunch 11am-3pm
Click Here for reservations