SOUP

CALDO SANTO – cup 6, bowl 8
The name says it all. “HOLY SOUP”. A mixture of seafood and roots: It will make you feel the flavor of Puerto Rico’s country side.

APPETIZERS

ALITAS DE POLLO – 5
Two jumbo size chicken wings fried to perfection in a marinade of passion fruit and dried veggie seasoning. Served with house slaw.

CAMARONES AL CILANTRO – 13
A delicious twist to our prawn dishes. Creamy cilantro sauce with garlic, lemon, Tabasco and clam juice served with tostones

ENTRÉES

PINCHOS DE CERDO – 18
2 Pork skewers glazed in house medium spicy sauce. With arroz mamposteao, tostones and small salad.

RODABALLO AL HORNO – 25
Halibut season just started, and we couldn’t wait till summer to offer it to you!! 8oz Halibut steak gingerly sautéed with salt, pepper and butter, finished in the oven to sublimity. Topped with Lloyd’s Creole Mojo and served with Mofongo and salad. Your taste buds will be dancing Salsa after eating it.

DESSERT

CHEESECAKE DE COCO – 6
This one can be described as a walk in the clouds trip for your mouth. Super fluffy and light coconut cheesecake that will give that final perfect touch of your dinner.

BRUNCH FOOD

PUERTO RICAN BREAKFAST – 7
2 over easy eggs on top of homemade rice & beans with ketchup

EMPANADILLAS DE HUEVO – 6
2 scrambled egg & cheese empanadillas stuffed with mozz cheese, veggies * chicharrones with ketchup

PORTORICAIN FRENCH TOAST – 8
Pan sabao bread, grilled maduro, pure maple syrup

SIMPLE’ – 6
2 over easy eggs on top of home-fries with ketchup

A CABALLO – 11
2 over easy eggs with our bistec encebollado (flat iron steak with grilled onions) home fries

THE LINEBACKER – 14
1 scrambled egg empanadilla, 1 piece of French toast and our bistec encebollado topped with a fried egg

RUSSEL’S 3-PLETA – 10
Ham, cubed steak and pulled pork scrambled with Swiss cheese, lettuce, shoestring fries and mayoketchup

VEGGIE SCRAMBLE – 8
3 egg scramble with onions, peppers, mushrooms and tofu over home fries

ENCEBOLLADO STEAK SCRAMBLE – 10
3 egg scramble, bistec encebollado, grilled onions, peppers, mushrooms and mozz cheese over home fries

BRUNCH LIBATIONS

‘OLD SAN JUAN’ BLOODY MARY – 8
Absolute cilantro vodka, sofrito bloody mary mix, isla de fuego sauce, maduro and roasted red pepper garnish

THE OLD MANDALAY – 8
Don Q Cristal, Don Q Anejo, oj and ginger beer

DON Q MIMOSO – 7 Classic, 8 Flavored
Classic – Don Q Cristal, cava brute sparkling wine

Flavors – Guava, mango, passionfruit or strawberry

EMPANADILLAS – 7
Made to order, deep fried, flaky turnover packed with any of the below choices, served with rice and beans and ajilimojili dipping sauce

Pernil – Marinated, slow cooked pulled pork
Carne Molida – Seasoned, all natural ground beef simmered in sofrito and tomato sauce
Pollo – Tender pulled chicken, potatoes, olives and capers
Papa – Garlic and onion mashed potatoes with mozzarella cheese
Queso – A simple favorite of mozzarella cheese

MEDLEY DE PLATANOS – 7
A mixture of sweet maduros and crispy tostones with rice and beans, mojito and michael sauces

POLLO GUISADO BOWL – 9
Tender, stewed chicken thighs, slow cooked in sofrito and seasoned with olives, capers and potatoes over a bed of rice. Served with tostones and mojito sauce

PERNIL BOWL – 9
A lunch favorite of our slow roasted pork shoulder marinated for days and hand pulled atop a bed of arroz con gandules. Served with tostones, mojito sauce and mojito flamboyan!

SOUP & SALAD

SOPA DEL DIA – 4.5 cup, 8 bowl
Chef’s creation of the day

SOPA DE LENTEJAS – 4.5 cup, 7 bowl
A vegan lentil stew with a sofrito base, sweet potatoes, potatoes, olive oil and spices, served on a bed of rice

CEVICHE DE GALDO – 7
Raw fish of the day (ask your server) cilantro, olive oil, diced onions, bell peppers, jalapeño and habaneros marinated in lime juice

ENSALADA DE LA ISLA – 16 steak, 18 salmon
Wild organic spring greens with red peppers in a balsalmic vinegarette, served with your choice between: 8 oz Filete De Lomo (flat iron steak) with feta cheese and roasted shallots or 8 oz blackened, wild coho salmon with mango pineapple salsa

LA ISLA HOUSE SALAD – 7
Mixed organic spring greens tossed with carrots, green onions & mango bites; available with Jason’s balsalmic vinaigrette, or island rum dressing (contains alcohol)

APPETIZERS

EMPANADILLAS – 4
Made to order, deep fried, flaky turnover packed with any of the below choices, with ajilimojili dipping sauce
(add mozzarella cheese to any empanada for .50 extra)
Pernil – Marinated, slow cooked pulled pork
Carne Molida – Seasoned, all natural ground beef simmered in sofrito and tomato sauce
Pollo – Tender pulled chicken, potatoes, olives and capers
Papa – Garlic and onion mashed potatoes with mozzarella cheese
Queso – A simple favorite of mozzarella cheese

MEDLEY DE PLATANOS – 5
A mixture of sweet maduros and crispy to stones with mojito and michael sauces

CARNE FRITA – 8
Bone in ‘pork wings’ marinated with garlic, olive oil and spices, flash fried and topped with sautéed onions. Served with caldo sauce-fantastic!

PLATO DE APERITIVO – 12
A sample of our delicious appetizers: One empanadilla of your choice, one bacalaito, three to stones and one alcapurria (beef or veggie). Accompanied by our amazing dipping sauces!

ALCAPURRIAS – 6
Green banana ground to a fine masa, filled with either ground beef or veggie mix, deep fried and served with house made pique sauce

BACALAITOS – 8
3 crispy fritters of salted cod, cilantro and seasonings in a house made batter, deep fried. Accompanied with ajili mojili and limes

GANDULES DIP – 7
Scrumptious blend of onions, garlic, red peppers, green pigeon peas, olive oil, vinegar and spices, served cold with tostone cups-wonderful!

CAMARONES – 12
6 jumbo, butterflied prawns sautéed in olive oil, white wine and butter, with your choice of sauce

Al Ajillo – garlicy garlic garlic sauce with garlic
Isla De Fuego – fiery hot habenero & jalapeño
Coconut – house made garlic and coconut sauce
A la Criolla – our house made creole sauce

TIRAS DE SALMON – 7
Salmon strips marinated in orange juice, garlic and cilantro. Deep fried and served with our mayo ketchup sauce

CHICHARRONES DE POLLO – 6
‘Popcorn’ style chicken & adobo, deep fried with mayoketchup

SLIDERS – 7
2 mini sandwiches of Pernil or Pez Gato on warm ciabatta. Perfecto!

HOUSE SANDWICHES

PERNIL – 10
House made pork shoulder, marinated for days, slow-cooked and hand pulled. Tender, flavorful and delicious!

BISTEC – 11
Grilled cubed steak marinated in olive oil, garlic, vinegar and spices-a traditional island favorite!
(all steaks cooked well done unless requested otherwise)

CUBAN – 11
our version of the famous sandwich

PECHUGA DE POLLO – 10
A sliced tender breast of chicken marinated in a sweet cilantro and essence of orange sauce, grilled and pan finished in the oven. Sweet, sticky and awesome!

TRIPLETA – 11
Street food vendors have made this traditional sandwich a must to eat! Grilled ham, marinated steak and our pernil topped with melted swiss cheese, lettuce, shoestring fries and our delicious mayo/ketchup on toasted Pan Sobao bread

ENTRÉES

PERNIL DIVINO – 17
Our most popular dish! Pork shoulder marinated for days, slow roasted and hand pulled! Muy Delicioso!!!

BISTEC ENCEBOLLADO – 17, 20 surf ‘n’ turf
8 oz cut of Flat Iron Steak, marinated in olive oil, garlic and vinegar, griddle cooked and topped with sautéed onions
– Add al ajillo or isla de fuego prawns (la isla surf n turf) for an extra charge
– Get it spicy for $1 more

POLLO GUISADO – 16
Tender, slow-cooked chicken thighs cooked in a sofrito seasoned stew with olives, capers and potatoes-comfort food at its best!

SALMON A LA PARILLA – 20
Two time Ballard Seafood Festival winner! Grilled, wild Coho Salmon, seasoned in a lemon, oil and garlic marinade, topped with grilled onions-AWESOME!

PEZ GATO – 16
Breaded catfish strips seasoned in adobo and lime juice, deep fried to a crispy golden brown. Served with house made pique sauce and lemon

SALMON LA ISLA – 20
Blackened wild coho salmon, spicy cajun seasoning- pan seared and oven finished, topped with our mango-pineapple salsa

CHULETAS – 17
Two 6 oz bone-in pork chops, marinated with lemon, garlic and adobo, served in two styles:
A La Criolla – bell peppers, onions, garlic, cilantro and tomato sauce in a red creole sauce
Deep fried – crispy and succulent!

ROPA VIEJA – 17
It means ‘Old Clothes’-really? A very popular dish of the islands- shredded skirt steak, julienned peppers, onion, red wine and adobo-simmered to perfection

CHILLO FRITO – 21
Whole fried red snapper, seasoned with adobo and house made mojo marinade

PASTELON – 17
Reviewed by many as our best dish! Our Puerto Rican style lasagna; layers of sweet plantains, mozzarella cheese and your choice of filling:
Pernil – our slow roasted pulled pork with mojito flamboyan and a customer favorite!
Carne Molida – seasoned, all natural ground beef simmered in sofrito and tomato sauce
Veggie – eggplant, zucchini, tofu-veggie mix
*pastelon is cooked to order and takes about 15 minutes-it is well worth the wait

MOFONGO – Price Varies, ask your server
Our most traditional island dish made up of fried, smashed plantains and stuffed with your choice below, served in a Pilon. Takes 20 minutes to cook, but worth the wait.
–Pernil
–Pollo Guisado
–Camarones
–Carne Frita

FLAMENCO BEACH – 10
Meyer’s and Don Q Coco rum with cilantro, lime, mango, and coconut

EDGAR MARTINEZ – 10
Evan Williams Whiskey and 151, bordeaux maraschino, fresh ginger, and ginger beer, with a hint of orange

The PEARL – 14
Hendrick’s Gin, Flor de Caña Rum, and sweet and dry vermouth, sweetened lemon, dash of grapefruit bitters

“La Isla always carries an extensive cocktail menu. Each drink is made from scratch with fresh ingredients by our local bartenders. Please visit us to see the current specials and see our bartenders in action.”

SEATTLE

Everyday: 3pm to 6pm (All Ages)
Sunday – Thursday: 10pm-11:30pm (21+)
Friday & Saturday: 10pm-1am (21+)

REDMOND

Everyday: 3pm to 6pm:
Sunday – Thursday: 9pm-11pm
Friday & Saturday: 9pm-1am

HAPPY HOUR DRINKS

CLASSIC MOJITO – 7 Early Happy Hour, 5 Late Happy Hour
Don Q cristal rum, mint, lime, soda

CUBA LIBRE – 5
Don Q cristal rum and coke

DRAFT BEERS – 4
Manny’s Pale Ale or Pacifico

HOUSE WINE – 5
Red or White

NON ALCOHOLIC – 4
Mocktails, Scratch Juices and Lemonades

HAPPY HOUR FOOD

EMPANADILLAS – 2
Pork,chicken,beef,pizza,cheese,potato,veggie

MEDLEY DE PLATANOS – 3
3 Tostones & 5 Maduros with sauces

CARNE FRITA – 6.5
Bone in pork “wings “marinated overnight in auntie’s special rub and served with her magic caldo sauce

BACALAITOS – 4
3 Shredded, salted cod fish fritters served with ajilimojili sauce

GANDULES DIP – 3.5
Tasty blend of onions, peppers, garlic, pigeon peas, olive oil & spices served with 5 tostones cups

CHICHARRONES DE POLLO – 5
Bite-size pieces of fried chicken marinated in adobo overnight, served with mayoketchup

CAMARONES – 8 (Mix 2 sauces for $1 more)
6 Jumbo prawns sautéed with your choice of garlic, criolla, spicy or coconut sauce

SLIDERS – 5
2 count. Pork or Catfish or one each

CEVICHE DE GALDO* – 5
Our uncle’s recipe growing up-que lindo *(Eating raw food may cause food borne illness)

TIRAS DE SALMON – 6
Deep fried salmon strips marinated in OJ, garlic & cilantro. Served with mayo ketchup sauce

ENSALADA DE LA CASA – 5
Organic greens with mango bits. Vinaigrette or rum Lime dressing (contains alcohol)

FLAN – 3
Delectable, melt in your mouth vanilla custard

SEATTLE

2320 NW Market Street
Seattle, WA 98107
(206) 789 – 0516
vicente@laislaseattle.com

HOURS

Sunday – Thursday: 11am – Close
Friday & Saturday: 11am – 2am
Brunch Sat/Sun: 11am – 2pm

CATERING INFO

Contact: vicente@laislaseattle.com

REDMOND

16505 Redmond Way
Bldng B, Suite A
Redmond, WA 98052
(425) 298 – 0374
info@laislacuisine.com

HOURS

Sunday – Thursday: 11am – 11pm
Friday & Saturday: 11am – 2am
Brunch Sat/Sun: 11am – 2pm

CATERING INFO

Contact: jason@laislacuisine.com

RESERVATIONS

Reservations Only Available At Redmond Location
Make Reservation

EVENT ROOM

La Isla Redmond’s Event Room can be reserved for parties of 12 or more. Please contact Justin Sly for pricing and further information

Please visit Seattle or Redmond locations for gift cards temporarily. Online link coming soon!!!