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.

WELCOME TO VERDE MESA

ASK Questions to our Jenny about our Restaurant