Alvin's on the beach

Queso fresco, tomatoes, basil, drizzled with sweet balsamic glaze.

Served with Parma bread crust.

Served in a soy sauce, scallion, avocado timbale cream, and crispy tortilla.

Creamy spinach, with shallots and artichokes, served with crispy tortilla chips.

Topped with scallions and served with sesame aioli.

Served with garlic aioli.

Roasted with smoked applewood bacon and garlic. Tossed in balsamic glaze and lightly drizzled with Dijon mustard.

Fresh marinara sauce topped with fresh mozzarella cheese, tomatoes, and basil.

Topped with creamy spinach, artichoke dip, tomato, and mozzarella cheese.

Yellow squash, zucchini, broccolini, portobello mushroom cap, and asparagus marinated in fresh herbs and olive oil.

Shredded kale with currants, walnuts, Parmesan, lemon juice. Lightly tossed with raspberry vinaigrette dressing.

Roma tomatoes, fresh mozzarella, drizzled with balsamic reduction and topped with fresh basil.

Lettuce mix and croutons tossed with Caesar dressing and topped with Parmesan cheese.

Three small waffles topped with buttermilk fried chicken medallions, drizzled with honey butter and a side of maple syrup.

Tossed with Bangkok sweet chili sauce.

Marinated chicken breast, coated in an herb bread. Served on a Hawaiian sweet roll with remoulade.

Tossed in a sriracha aioli, served on a bed of coconut cilantro rice.

Slow cooked pork ribs, tossed in a mandarin barbecue sauce and served with coleslaw.

A 16 oz meatball in a bowl of san Marzano tomato sauce, topped with ricotta cheese and basil and served with a wedge of grilled herb focaccia bread.

Topped with a mushroom demi glaze cream. Served with a side of mashed potatoes.

Served with shrimp, garlic, ginger, carrots, and peas.

Served on a bed of mixed greens, and tostones drizzled with garlic aioli. Garnished with cucumber and tomatoes.

Served with mango salsa over a bed of coconut cilantro rice.

Topped with cheddar cheese, mayonnaise, lettuce, tomatoes, onions, and pickle slices Swiss cheese and American cheese.

A marinated portobello cap, grilled. Served on a challah burger bun spread with garlic aioli, lettuce, tomato, and avocado.

Alvin style. Served with mofongo and salad.

Served in a creole sauce.

Creamy pesto and roasted tomatoes tossed with bucatini pasta. Topped with pine nuts.

Pecorino pink cream sauce, topped with basil and red chili flakes.

Simmered in san marzano tomato marinara.

Spaghetti pasta tossed with lemon juice, garlic, chili flakes, and Parmesan cheese. Sprinkled with parsley.

Lobster, shrimp, mussels, and calamari.

Sauteed mushrooms and spinach with garlic and shallots tossed in a creamy vegan red pepper sauce and rigatoni pasta. Topped with sundried tomatoes.

Soft tacos stuffed with spicy tuna and thinly sliced hot cucumbers. Drizzled with spicy mayonnaise and green onions.

Cilantro glazed grilled shrimp with sliced avocado and lime. Served with coleslaw.

Sliced filet mignon, caramelized onions, queso fresco, diced tomatoes. Drizzled with red pepper aioli and chopped cilantro.

Comes in a take away cup.

Comes in a take away cup.

Comes in a take away cup.

Comes in a take away cup.

Comes in a take away cup.

With strawberry and whipped cream.

Chocolate cake with layers of chocolate mousse. Served with whipped cream and strawberry.

Seasonal berries topped with whipped cream and a caramel powdered sugar.

Queso fresco, tomatoes, basil, drizzled with sweet balsamic glaze.

Served with Parma bread crust.

Served in a soy sauce, scallion and avocado timable cream and crispy tortilla.

Creamy spinach, with shallots and artichokes served with crispy tortilla chips.

Topped with scallions and served with housemade sesame aioli.

Served with housemade garlic aioli.

Roasted with smoked applewood bacon, garlic. Tossed in balsamic glaze and lightly drizzled with dijon mustard.

Fresh marinara sauce topped with fresh mozzarella cheese, tomatoes, and basil.

Topped with creamy spinach and artichoke dip, tomato, & mozzarella cheese.

Yellow squash, zucchini, broccolini, portobello mushroom cap, and asparagus marinated in fresh herbs and olive oil.

Shredded kale with currants, walnuts, parmesan, lemon juice. Lightly tossed with raspberry vinaigrette dressing.

Roma tomatoes, fresh mozzarella, drizzled with balsamic reduction and topped with fresh basil.

Lettuce mix and croutons tossed with Caesar dressing. Topped with parmesan cheese.

Soft tacos stuffed with spicy tuna and thinly sliced hothouse cucumbers. Drizzled with spicy mayo and green onions.

Cilantro glazed grilled shrimp with sliced avocado and lime. Served with house cole slaw.

Sliced filet mignon, caramelized onions, queso fresco, diced tomatoes. Drizzled with red pepper aioli and chopped cilantro.

Tuna in our home spicy sauce, cucumber, scallions, spicy mayo and eel sauce.

Teriyaki beef, avocado and topped with sweet plantains.

Shrimp tempura, avocado, cucumber, tempura crumbs.

Avocado, cucumber, mix greens and asparagus.

Vegan. Creamy pesto and roasted tomatoes tossed with bucatini pasta. Topped with pine nuts.

Pecorino pink cream sauce, topped with basil and red chili flakes.

Simmered in san marzano tomato marinara served over your choice of pasta.

Spaghetti pasta tossed with lemon juice, garlic, chili flakes, and parmesan cheese. Sprinkled with fresh parsley.

Lobster, shrimp, mussels, and calamari tossed with your choice of light creamy citrus alfredo, fra diavolo, or an herb lemon butter sauce.

Vegan. Sauteed mushrooms and spinach with garlic and shallots tossed in a creamy vegan red pepper sauce and rigatoni pasta. Topped with sundried tomatoes.

Three small waffles topped with buttermilk fried chicken medallions, drizzled with honey butter and a side of maple syrup.

Tossed with Bangkok sweet chili sauce.

Marinated chicken breast, coated in an herb breading. Served on a Hawaiian sweet roll with house remoulade.

Tossed in an sriracha aioli, served on a bed of coconut cilantro rice.

Slow cooked pork ribs, tossed in a mandarin BBQ sauce and served with housemade coleslaw.

A 16 oz meatball in a bowl of San Marzano tomato sauce, topped with ricotta cheese and basil served with a wedge of grilled herb focaccia bread.

Topped with a mushroom Demi glaze cream. Served with a side of mashed potatoes.

With shrimp, garlic, ginger, carrots, and peas.

Served on a bed of mixed greens, and tostones drizzled with garlic aioli. Garnished with cucumber and tomatoes.

Served with mango salsa over a bed of coconut cilantro rice.

Topped with choice of cheese, mayo, lettuce, tomatoes, onions and pickle slice.

Vegetarian. A marinated portobello cap, grilled. Served on a challah burger bun spread with garlic aioli, lettuce, tomato, and avocado.

Served with mofongo and house salad.

Served in a creole sauce with your choice of protein.

Fried plantains.

With strawberry and house made whipped cream.

Chocolate cake with layers of chocolate mousse. Served with whipped cream and strawberry.

Fresh seasonal berries topped with whipped cream and a caramel powdered sugar.