Everything at La Isla is cooked the island way: marinated for days, simmered low and slow, and finished with the sofrito, adobo and house sauces our three native Puerto Rican chefs grew up on. Below you will find our seasonal fresh sheet, lunch specials, appetizers, soups and salads, sandwiches, entrées, sides, cocktails and desserts. Prices may vary slightly between locations due to local taxes, wages and fees. For brunch and happy hour menus, see the homepage — and to enjoy any of it at home, check our delivery options.
Fresh Sheet — Fall
Sopa
CREMA DE MALANGA — cup 6, bowl 8
A harmonious mix of cocoyam, red cabbage, ginger and guava, dressed with sour cream and olive oil.
Aperitivos
MOFONGUITO RELLENO — 6
A deep-fried ball of anise-infused mofongo filled with mozzarella cheese, garnished with an onion and cheese sauce.
SALMOREJO DE JUEYES — 7
Blue crab creole-style mix, served two different ways: as two alcapurrias or on a bed of four tostones.
Entrées
PIMIENTO RELLENO — 18
Stuffed baked pepper with cheese, served with rice and beans, tostones and salad. Have it two ways: a congrí, portobello and pine nut vegetarian blend, or our signature ground beef mix with a hint of spice.
POLLO ASADO CON YUCA — 20
Half chicken marinated in oregano, garlic and adobo, served with mojo-style cassava and salad. Try the cassava on its own for $5.
Postre
PASTELILLO DE GUAYABA — 5
A baked-to-perfection puff pastry guava pillow sprinkled with cane sugar.
Especiales de Almuerzo — Lunch Specials
EMPANADILLAS — 7
Made to order: a deep-fried, flaky turnover packed with any of the choices below, 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 creamy maduro sauces.
POLLO GUISADO BOWL — 9
Tender stewed chicken thighs, slow-cooked in sofrito with olives, capers and potatoes over a bed of rice. Served with tostones and mojito sauce.
PERNIL BOWL — 9
Our slow-roasted pork shoulder, marinated for days and hand-pulled atop arroz con gandules. Served with tostones, mojito sauce and mojito flamboyán.
Antojitos — Appetizers
EMPANADILLAS — 4
Made to order, with ajilimojili dipping sauce; choose pernil, carne molida, pollo, papa or queso. Add mozzarella to any empanada for 50¢ extra.
MEDLEY DE PLATANOS — 5
Sweet maduros and crispy tostones with mojito and creamy maduro 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 tostones 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
Three crispy fritters of salted cod, cilantro and seasonings in a house-made batter, deep-fried. Accompanied by ajilimojili and limes.
GANDULES DIP — 7
A scrumptious blend of onions, garlic, red peppers, green pigeon peas, olive oil, vinegar and spices, served cold with tostone cups — wonderful!
CAMARONES — 12
Six jumbo butterflied prawns sautéed in olive oil, white wine and butter, with your choice of sauce:
- Al Ajillo — garlicky garlic-garlic sauce, with garlic
- Isla de Fuego — fiery hot habanero and 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 mayoketchup sauce.
CHICHARRONES DE POLLO — 6
“Popcorn”-style chicken and adobo, deep-fried, with mayoketchup.
SLIDERS — 7
Two mini sandwiches of pernil or pez gato on warm ciabatta. Perfecto!
Sopa y Ensalada — Soup & Salad
SOPA DE LENTEJAS — cup 4.5, bowl 7
A vegan lentil stew with a sofrito base, sweet potatoes, potatoes, olive oil and spices, served on a bed of rice.
SOPA DE POLLO — cup 4.5, bowl 8
La Isla’s take on chicken rice soup, with sofrito and pan sobao bread.
CEVICHE DE GALDO — 7
Raw fish of the day (ask your server) with cilantro, olive oil, diced onions, bell peppers, jalapeño and habaneros, marinated in lime juice.
ENSALADA DE LA ISLA — steak 16, salmon 18
Wild organic spring greens with red peppers in a balsamic vinaigrette, served with your choice of an 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 and mango bites; available with our house balsamic vinaigrette or island rum dressing (contains alcohol).
Emparedados de la Casa — House Sandwiches
Served with a side of sweet potato fries and ketchup.
PERNIL — 9
House-made pork shoulder, marinated for days, slow-cooked and hand-pulled. Tender, flavorful and delicious!
BISTEC — 10
Grilled cubed steak marinated in olive oil, garlic, vinegar and spices — a traditional island favorite! (All steaks cooked well done unless requested otherwise.)
CUBAN — 10
Our version of the famous sandwich.
PECHUGA DE POLLO — 9
A sliced, tender chicken breast 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-eat! Grilled ham, marinated steak and our pernil topped with melted Swiss cheese, lettuce, shoestring fries and our delicious mayoketchup on toasted pan sobao bread.
Platos Principales — Entrées
All entrées served with abuela’s rice and beans, tostones and a small salad. Substitutions available for an extra charge.
PERNIL DIVINO — 17
Our most popular dish! Pork shoulder marinated for days, slow-roasted and hand-pulled. Muy delicioso!
BISTEC ENCEBOLLADO — 17, surf ’n’ turf 20
An 8 oz 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 for the La Isla surf ’n’ turf, or get it spicy for $1 more.
POLLO GUISADO — 16
Tender, slow-cooked chicken thighs in a sofrito-seasoned stew with olives, capers and potatoes — comfort food at its best!
SALMON A LA PARILLA — 20
Two-time local seafood festival winner! Grilled wild coho salmon in a lemon, oil and garlic marinade, topped with grilled onions.
PEZ GATO — 15
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 with spicy Cajun seasoning, pan-seared and oven-finished, topped with our mango-pineapple salsa.
CHULETAS — 16
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) or deep-fried — crispy and succulent!
ROPA VIEJA — 17
It means “old clothes” — really? A very popular island dish of 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 with mojito flamboyán (a customer favorite), carne molida, or our eggplant, zucchini and tofu veggie mix. Cooked to order in about 15 minutes; well worth the wait.
MOFONGO — price varies, ask your server
Our most traditional island dish: fried, smashed plantains stuffed with your choice of pernil, pollo guisado, camarones or carne frita, served in a pilón. Takes 20 minutes to cook, but worth the wait.
Complemento — Sides
- YUCA FRITA — 4 — yuca fries
- ARROZ CON HABICHUELA — 4.5 — our homemade rice and beans, an island staple
- ARROZ CON GANDULES — 5 — yellow rice with ham and green pigeon peas
- TOSTONES — 3 — smashed green plantains with mojito sauce
- MADUROS — 3 — ripened, sliced plantains with creamy maduro sauce
- BATATA FRITAS — 3 — sweet potato fries
Summer Cocktails — La Isla's Signature Cocktails
HIDDEN BEACH — 9
Dark and coconut rums, cilantro, lime, coconut cream and ginger beer.
PALMA REAL — 8
House-made lemonade and tea to order, with a rum medley and a hint of silky fruit.
LATIN 75 — 9.5
Heard of a French 75? The Latin way is always better! Aged rum, sparkling wine and sweetened fresh lemon — a sparkling adult fizz!
JUNGLE JUICE — 8
Our classic three-Caribbean-rum and layered fruit explosion. Strong, strong, strong!
After Dinner Libations
COQUITO — 7
The traditional Puerto Rican holiday drink, served year-round here: island-style spiked coconut nog with nutmeg. Read the story behind it on our blog.
CAFÉ FRAPPE — 8
Coffee liqueur, dark rum, coffee and coconut cream, served blended with a whipped cream garnish.
RUM BON BON — 9
Blackstrap rum, vanilla rum, chocolate liqueur and cream, served up with a chocolate drizzle.
LA ISLA COFFEE — 9
Spiced rum, coffee liqueur, overproof rum, coffee, cinnamon and nutmeg, served hot.
Prices may vary between locations due to local taxes, wages and fees. Eating raw or undercooked foods increases your risk of foodborne illness. Gluten-free fried items are cooked in shared oil. Questions about the menu? Contact us.