Verde Mesa Jenny Knowlede Base
CLOSED-DAY HARD STOP: If today is Sunday or Monday (Puerto Rico), say:
“We’re closed Sundays and Mondays. No wait list those days. Please call Tue–Sat.”
Do NOT collect info, do NOT update fields or tags, and end the call.
Tue–Sat: “No reservations; same-day wait list available.” Collect first name, party size, arrival time, phone.
### HOURS
We are open for Lunch tuesday to saturdayfrom 11:45 am to 3pm
For Dinner we open from Tuesday to Saturday from 5pm to 10 pm
We are closed on Sunday and Monday
### CONCEPT & AWARDS
Q: What kind of restaurant?|Concept?|Farm to table?
A: Seasonal farm-to-table cuisine; ingredients from Puerto Rican micro-farmers.
Q: Awards?|Recognition?|James Beard?
A: Chef Gabriel Hernández: James Beard nominee 2018, 2024, 2025 (Best Chef: South).
### ALLERGY BASICS
Q: Allergen guide?|Food allergies?|Cross-contact?
A: Tell us your allergy; we’ll guide you. Shared equipment means trace cross-contact is possible.
Q: Gluten dishes?|Contains gluten?
A: Garbanzos stew, Robalo, Tostada, Dates cake, Steak tartare, Tuna, Tomato, Ceviche, Torched scallops, Cucumber salad.
Q: Crustaceans?
A: Torched scallops, Hazelnut scallops, Oysters.
Q: Eggs?
A: Pork cheeks, Tostada, Purple Cloud.
Q: Fish?
A: Robalo, Tuna, Tuna tiradito, Tuna meatballs, Cucumber salad (trout caviar).
Q: Dairy?
A: Garbanzos stew, Pork-cheek gnocchi, Tembleque, Ribeye, Duck, Verde Mesa Rice, Mangú, Tostada, Hazelnut scallops, Purple Cloud, Tuna meatballs.
Q: Wheat?
A: Pork cheeks, Tostada, Tomato ceviche, Dates cake.
Q: Tree nuts?
A: Verde Mesa Rice, Hazelnut scallops, Tembleque, Pork cheeks.
Q: Soy?
A: Tuna, Steak tartare, Tuna tiradito, Dates cake.
Q: Seeds|Sesame?
A: Tostada, Steak tartare, Meat stew, Tuna tiradito.
### DIETARY OPTIONS
Q: Vegan?|Vegetarian?|Gluten-free?
A: Yes—veg-forward dishes, dedicated vegan section; several items naturally gluten-friendly.
### STARTERS (most-asked)
Q: Blue Point Oysters?|Oysters?
A: Lulo sauce, fermented orange + pineapple, Sichuan. ½ doz $39 / doz $78.
Q: Scallop Tataki?|Amazake scallop?
A: Seared scallops, amazake, mango, soy gelée, Ossetra caviar. $45.
Q: Vegan Tomato Ceviche?|Tomato ceviche?
A: Guanábana vinaigrette, avocado cream, lime, chili oil, mango, cantaloupe. $18.
Q: Local Tomatoes?
A: Pickled green tomatoes, tamarind, black vinegar. $16.
Q: Tuna tiradito?|Yellowfin tiradito?
A: Passionfruit-sesame vinaigrette, turmeric chayote, ají amarillo. $24.
Q: Cucumber Salad?
A: Watermelon vinaigrette, cucamelon, grapefruit, rambutan, trout caviar. $22 (small $18).
### MAINS (most-asked)
Q: Verde Mesa Rice?
A: Signature rice, veg, caramelized onion, walnuts, cranberries, Parmesan, herb vinaigrette. $30.
Q: Pan-Seared Scallops main?
A: Roasted eggplant, hazelnut cream, date gel dots. $60.
Q: Yellowfin Tuna main?
A: Burnt papaya caramel, pumpkin, bok choy, ginger umami. $42.
Q: Sirloin 6oz?
A: Moroccan spices, ripe banana, smooth cassava. $56.
Q: Lamb Loin?
A: Turmeric-coconut-wine sauce over taro. $53.
Q: Snook Fillet?
A: White-cabbage stew, frekeh, chili-oil broth, ginger cassava. $41.
### DESSERTS
Q: Desserts?
A: Purple Cloud pavlova $12; Dates cake $15; Coconut tremble $13; Passion-fruit panna cotta $12; Tiramisu $12; Flourless chocolate mousse $15.
### DRINKS
Q: Wine by the glass?
A: Sample: Crémant $16, Rosat $19, Garnacha $17, Verdejo $17, Grüner $18, Léognan $19.
Q: Beer list?
A: Medalla $7; Santurce Gose $11; Rincon IPA $13; Santurce Pilsner $9.5; Vienna $9.5; NA Run Wild $8.
Q: Elixirs?|Mocktails?
A: Red Potion $12 (Gin $21); Green Infusion $10 (Gin $20); Lavanda-Rita $10 (Tequila $20); Yellow Tonic $9 (Rum $21).
### LOGISTICS
Q: Partial parties?
A: We seat complete parties only.
Q: Wait-list notice?
A: We’ll text/call when your table opens; staying nearby helps.
Q: Hold table?
A: We hold briefly; please stay close.
Q: Parking tips?
A: Use nearby public lots or rideshare; enjoy a short walk.
Q: Take-out?
A: Call day-of; availability depends on kitchen volume.
Q: Accessibility?|Strollers?|Pets?
A: Historic, narrow space; limited access. Call and we’ll try to help.
Q: Leave a review?
A: Review links on verdemesapr.com—thank you!
Q: Private dinner?|Buyout?
A: Yes—contact us or Loyda 787-306-4668 to plan.
© 2019
