Candelas on the Bay

Name: Candelas on the Bay
Address: 1201 First St., 92118, CA, 92118
Telephone: 619-435-4900

1201 First St., Coronado, CA 92118, US

• Monday: 11:00AM-11:00PM •Tuesday: 11:00AM-11:00PM •Wednesday: 11:00AM-11:00PM •Thursday: 11:00AM-11:00PM •Friday: 11:00AM-11:00PM •Saturday: 8:00AM-11:00PM •Sunday: 8:00AM-11:00PM •

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Details

Cuisine: Mexican
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BREAKFAST MENU

BREAKFAST

SEASONAL FRUIT PLATTER

Delicious mixture of watermelon, banana, papaya, apple, cantaloupe and strawberries, served with granola, honey and cottage cheese

OMELETS

| Ham and provolone cheese omelet, served with refried beans, hash browns over a green tomatillo sauce | OR | Sausage, spinach and mushrooms omelet, served with a Spanish sauce | OR | Veggie omelet, bell pepper, mushrooms and sautéed zucchini, served with salad.

CRUNCHY CHILAQUILES

Home made chilaquiles soaked in green tomatillo sauce, topped shredded, cheese and Mexican cream.

FRENCH TOAST

French Toast served with fresh strawberries, bananas and syrup.

PANCAKES

| 3 Nut Pancakes | OR | 3 Blueberry Pancakes

CHICHARRON

Pork rinds moist in salsa roja, served with potato slices, onion julienne and beans charro style.

CREPAS

AVENA

Warm oatmeal with raisins, cinnamon, brown sugar and milk.

HUEVOS FRITOS

Two eggs Fried and served with bacon, red potatoes with your choice of toast.

SANDWICH BAHIA

Turkey sandwich served with avocado, tomato and pesto. With your choice of salad with blue cheese dressing or homemade potato chips.

EGGS BENNEDICT

Poached eggs served over English muffins and Serrano ham, with hollandaise sauce and hash browns.

LUNCH MENU

APPETIZERS

ACA LAS QUESADILLAS

A trio of freshly made quesadillas, stuffed with cheese, chicken and ground beef, accompanied with rice and beans.

TACOS DE ATUN

Tuna tacos, prepared with tomato, onion, garlic and green olives, served over a parmesan cheese crust and accompanied with a green tomatillo salsa.

TACOS YUCATECOS

Pork pibil style tacos, served with cured onions over a parmesan cheese crust.

TACOS DE PATO

Five small Duck tacos served with onion, pineapple, cilantro and salsas red or green.

TOSTADAS DE TINGA DE POLLO

Crispy tostadas with shredded chicken spiked with a chipotle chili and tomato sauce, sausage, lettuce, sour cream and queso fresco

TOSTADITAS D.F.

Shredded beef tostada duo, served with a black bean spread, Mexican sour cream lettuce and queso fresco.

HUARACHES DE RES

Two hand made thick tortillas with black beans spread, beef, huajillo salsa, lettuce, sour cream and queso fresco. They can also be made with cochinita pibil instead.

SOUPS

SOPA DE TORTILLA

Tortilla soup served with avocado squares, pork rind, huajillo chile and Mexican sour cream.

CREMA DE FRIJOL

Our traditional black bean cream, prepared with dark beer, bacon, onion and foie gras.

CEVICHES

CEVICHE DE PESCADO

Fish of the day ceviche

CEVICHE DE PULPO

Octopus ceviche

CEVICHE DE CARACOL ABULON

Escargot abulon style ceviche

CAMPECHANA DE CAMARON, CARACOL, PULPO Y OSTION

Shrimp, oysters, octopus and escargot ceviche finished with bloody mary juice.

CALLOS SAN QUINTIN

Marinated sea scallops with jalapeño chile, cilantro and lime, served with tomato and avocado.

PASTAS

FETTUCCINE ALFREDO

Al dente fettuccine, served with Alfredo sauce, chicken and parmesan cheese.

LINGUINE SALMONE

Linguine served with smoked salmon in a garlic cream sauce.

PENNE MADEIRA

Penne pasta served with shrimp, sea scallops, sun dried tomatoes and shiitake mushrooms in a madeira wine and cream sauce, accompanied with a parmesan cheese cracker.

PENNE SANTA FE

Penne pasta served with chicken, garlic, white wine, tomato, and spinach in a spicy diabla cream sauce.

ESPAGUETTI PRIMAVERA

Spaghetti with vegetables in white wine and tomato sauce.

SALADS

ENSALADA FERRER

Duck confit served over a bed of spinach, accompanied with orange segments, nuts and pears, dressed in citric vinaigrette.

ENSALADA ESPAÑOL

Spanish cold cuts salad: jamón serrano, salami, goat cheese and red chili vinaigrette

ENSALADA ESPINACAS

Spinach salad served with apples, walnuts, mozzarella, and honey mustard seed dressing.

ENSALADA CORONADO

Mixed greens served with blue cheese, bell pepper, julienne beets and artichokes dressed in cilantro vinaigrette.

ENSALADA CERRO DE LA SILLA

Parmesan cheese crust basket, filled with mixed greens, decorated with cherry tomatoes, apple, heart of palm, walnuts, artichoke heart, dressed in tamarind vinaigrette.

MEATS & POULTRY

CHILE RELLENO

Chile poblano stuffed with beef, served over a bed of rice and a delicate walnut sauce.

PECHUGA DE POLLO ABUNDES

Chicken breast stuffed with spinach, bacon, mozzarella and cactus, served over a pipian and huajillo sauce duo.

FILETE DE RES FRANCO

Beef filet served in a peanut sauce, over portobello mushrooms stuffed with chile poblano julienne and corn

PECHUGA DE POLLO ALA CERVEZA CHATITA

Chicken breast marinated with dark beer and cream served with potato slices over mixed vegetables

OREJA DE ELEFANTE

Veal scaloppini covered with parmesan cheese, oregano panko served with a mixed greens salad and salsa fresca

MOLCAJETE NORTENO (Serves Two)

Molcajete stuffed with beef, shrimp, chicken, onion and ranchero cheese in a salsa borracha.

SEAFOOD

SALMON EPAZOTE

Salmon filet rubbed with epazote and almond butter, over green rice and a Chile huajillo lobster tequila sauce.

FILETE DE PESCADO

Fresh filet sautéed with garlic, huajillo chile and extra virgin olive oil. Served with refried beans, rice, avocados and sliced tomatoes.

SANDWICHES

CHICKEN SANDWICH

Chicken breast sandwich with Portobello mushroom, red bell pepper, onion, lettuce, tomato, pepper jack cheese, and avocado.

BAGUETTE

French Baguette with Jamón Serrano, mozzarella and basil vinaigrette.

HAMBURGER RAMON

Choice beef hamburger, lettuce, tomato, onion, and bacon, served on a homemade bun, accompanied with french fries.

DINNER MENU

ENTRADAS

Ceviche de Pulpo

Octopus ceviche sandwiched between two crispy corn tortillas, fresh mango slices and vinaigrette.

Callos Jean

Scallops Scallops sautéed with Portobello mushrooms, onions, cilantro, jalapeno, lime, and white wine.

Estructura de Aguacate

Haas avocado stuffed with scallops, shrimp and crab, marinated in lime juice and tossed with parsley, tomato, and onion. Served with basil and mango vinaigrettes.

Calamares Candelas

Calamari stuffed with tomato, onion, rice, and morita chile, served with chipotle, tomatoe and blue cheese sauce

Alcachofa Mestre

A steamed artichoke heart stuffed with sashimi grade ahi tuna, bell peppers and topped with parmesan cheese, lightly broiled and served with a zucchini flower sauce.

Carpaccio Franco

Ahi tuna Carpaccio served with a lemon cilantro mustard sauce, accompanied by dice bell peppers, and a small salad with endives.

ENSALADAS, SOPAS Y PASTAS

Ensalada de Espinacas

Fresh spinach with walnuts, apple, and mozzarella cheese, served with honey dijon vinaigrette.

Ensalada de Palmitos

Mixed greens with sautéed tomatoes, mushrooms, and hearts of palms, served with artichoke vinaigrette.

Ensalada de Nopalitos

Mixed greens with tomatoes, mozzarella cheese, and sautéed cactus stack, served with oregano vinaigrette and decorated with red & yellow bell peppers

Ensalada de Berros

Fresh watercress with pears, bleu cheese, pistachios, and bacon, served with mango vinaigrette.

Ensalada Veracruz

Mixed greens with baked, sliced chicken breast, mango, bleu cheese, harts of palm, topped with a balsamic vinaigrette, decorated with tortilla and walnuts.

Ensalada a la Diabla

Beef strips served with pear, feta cheese and dressed with a tamarindo vinaigrette

Ensalada Cuernavaca

Mixed greens served with marinated artichokes and goat cheese, accompanied with banana chips and dressed with a red organic raspberry vinaigrette.

Crema de Cuatro Quesos al Chile Pasilla

Mozzarella, Cream Cheese, Bleu and Parmesan cheese soup, served with a dollop of mashed potatoes and a jumbo prawn, topped with shredded fried sweet potato.

Crema de Frijol a la Cerveza

Black bean cream soup stewed with dark Mexican beer.

Crema Fabiola

Poblano chile cream soup accompanied by a half lobster tail.

Pasta Uxmal

Linguini pasta served with lobster and Portobello mushrooms in a guajillo cream sauce.

Fettuccini Maya

Fettuccini, tossed with chopped beef filet, black olives, basil, caper and tomato sauce.

PESCADOS Y MARISCOS

Escamas del Mayab

Grouper filet sautéed in olive oil, topped and baked with scallop potato scales, served with vegetables accompanied with a Poblano Chile and yellow corn cream sauce

Camarones Cabo de Puertas

Jumbo prawns flamed with tequila, served over a sashimi grade raw fillet of Ahi tuna. Anchored in rice and topped with avocado, with a drizzle of tamarindo sauce and decorated with a bell pepper mix and balsamic vinaigrette demiglace.

Manjar Vallarta

Chilean Sea Bass baked and served in a grape cream sauce, and accompanied with home made mashed potatoes and sautéed vegetables and Portobello mushroom.

Langosta Baeza

A whole Australian lobster tail, grilled and flambéed in tequila, its shell is filled with a jalapeño, mushroom stuffing and then perched atop mashed potatoes, steamed zucchini, served with a guajillo chili sauce.

Camarones Villa Hermosa

Jumbo shrimp in a coconut curry sauce, served with a pineapple ring, accompanied by asparagus and mash potatoes.

La Pesca

Catch of the day served with a cuitlacoche cream sauce, accompanied with a crab stuffed tomato and papaya pearls decorated by black sesame seeds.

Lomo de Urtiaga

White sea bass fillet, encrusted with a basil and mozzarella cheese, served over mashed potatoes and vegetable, dressed with a demiglass sauce.

CARNES Y AVES

Filete Tlalpan

Beef fillet served on a mirror of peanut and Chile guajillo sauce, accompanied by a cactus and Poblano chile with potato pearls decorated with been threads.

Placer Poblano

Beef fillet grilled and served over a cold green tomatillo sauce, with mashed potatoes, mozzarella stuffed jalapenos, julienne Poblano chile, and tlacoyos.

Filete las Flores

Beef tenderloin au gratin with blue cheese, served with grilled endives and a raspberry sauce and yellow corn cream sauce.

Rib Eye Bolivar

14 oz. Rib Eye steak served with mashed potatoes, vegetables, grilled tomato, and a guajillo chili sauce.

Pechuga de Pato Lucrecia

Duck breast baked, fan sliced, served with mashed potatoes and vegetables in a passion fruit sauce.

Pollo a la Diabla

Chicken breast stuffed with Serrano ham and mozzarella cheese, served with mashed potatoes, dice vegetables and a salsa diabla.

VEGETARIANO

Torre de Berengena

Baked eggplant, stuffed with cactus, tomatoes, served with a basil Dijon mustard cream sauce.