Cenote Restaurant and Lounge Menu

Toasted sourdough topped with maple dill goat and cream cheese spread, house-made gravlox, and sesame seeds. Served with arugula, shallots, capers, and lemon dill vinaigrette.

Creamy spinach and artichoke dip with garlic and parmesan. Served with house-made tortilla chips and warmed naan.

Bourbon truffle pate served with crostini, arugula, Dark Matter beer mustard, roasted red peppers, and bocconcini.

Soy, honey, and sesame marinade, with garlic and green onions. Served with cabbage slaw, scallions, mushrooms, carrots, and cilantro. Topped with sesame seeds and a boiled egg.

5 oz. Atlantic lobster tail, served atop spaghetti tossed with pomodoro, cherry tomatoes, shallots, garlic confit, and sweet green peas. Topped with truffle oil, arugula, and brie.

Fennel, lemon & thyme (contains pits).

Six confit wings tossed in a ginger soy sauce with maple, orange, and chili. Garnished with sesame seeds and green onion.

Korean BBQ pulled pork, spicy black bean paste, and Asian slaw.

1 pound of mussels with chorizo, fennel, garlic butter, white wine, tomatoes, shallots, and fresh herbs. Served with garlic toast.

Phyllo-wrapped brie, confit garlic, warm bread, dates, Dark Matter beer mustard, and marinated olives

House-spiced tortilla chips, mixed cheese, black olives, jalapenos, tomatoes, black beans, roasted corn, and green onions. Served with sour cream and house-made salsa.

Prawns, chicken, and chorizo baked in spicy tomato sauce with roasted corn, peas, and cilantro. Served over cumin and coriander rice, topped with feta.

Prawns, mussels, fennel, and bacon folded into creamy Arborio rice with mascarpone cheese, roasted corn, sweet green peas, lemon zest, dill, and garlic butter.

Ladyfinger biscotti soaked in shaft mix with Italian zabaglione and Mascarpone cheese. Sprinkled with cocoa powder and icing sugar.