First Course: Butternut Squash Ravioli, freshly made in-house with sage and brown butter sauce or Vito’s Cream of Chicken Soup or Oven Baked Artichoke Hearts, lightly marinated, filled with ricotta cheese, wrapped in prosciutto on a bed of pomodoro sauce, Drizzled with hazelnut pesto or Salad of the Season, romaine lettuce, diced cucumber, artichoke hearts, teardrop tomatoes, kalamata olives tossed in red chianti dressing with shaved parmesan and garlic toasted croutons.All served with choice of tea or coffee.Ĭoronado Café will serve a three-course meal with a complimentary cocktail or glass of wine for $17.75 from 11 a.m. Fresh Fruit Cup, season’s finest with coconut-flavored whipped cream. Served with whipped cream and chopped pistachio nuts in a waffle cup. Third Course: Holiday Yule Log with peppermint ice cream or Christmas Sundae, marinated strawberries over pistachio gelato.Served with cilantro rice or Poblano Grilled Pork Cutlets, lightly seasoned over red pepper cream, topped with poblano pepper salsa. Second Course: Herb Roasted Young Turkey with giblet gravy and chestnut dressing, Yukon Gold mashed potatoes or cinnamon glazed yams, green beans and cranberry relish or Camrones Con Tacos, three Baja style grilled shrimp with chipotle cream and two carne asada soft shell tacos with pico de gallo.Served with avocado cream dressing and toasted croutons or Baja’s Chicken Tortilla Soup or Spicy Shrimp and Avocado Cocktail, lettuce, shrimp, avocado and tomato. First Course: Navidad Salad, leaves of romaine with tomato wedges, cucumber, and green onions.

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