Water’s Edge Restaurant & Bar
Harold Castro
Executive Chef
Located at Costa Linda Beach Resort and resting on the edge of the Caribbean Sea, Water’s Edge 12˚N, with its beautiful octagon-shaped dining room, offers spectacular ocean views in a comfortable air-conditioned environment.
The reasonably priced menu features generous portions and offers a modern twist on pasta, fresh seafood and steak dishes. You can enjoy breakfast and lunch in their tropical outdoor setting, or cocktails at their stylish bar. The Water’s Edge delivers the best degree of relaxation, guaranteed.
[ APPETIZERS ]
Garlic-tarragon Shrimp — 15.00
jumbo shrimp sautéed in a creamy garlic-tarragon-butter sauce, ciabatta toast
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Water's Edge Ceviche — 16.00
shrimp, scallops, fish, red onions and cilantro finished in fresh lime juice, with sweet potato and toasted corn
—
Maryland Crab Cakes — 17.00
lump crabmeat served with tossed arugula and mango tartar sauce
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Pan-seared Scallops — 17.00
3 jumbo scallops served over fresh spring mixed greens and tossed in a lemon vinaigrette with a drizzle of soy-ginger sauce
[ SALAD AND SOUP ]
Water's Edge House Wedge — 10.00
a crisp wedge of fresh romaine lettuce topped with home-made blue cheese dressing, diced tomatoes, chopped bacon, caramelized pecans and blue cheese crumbles, drizzled with a balsamic reduction
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Crab and Corn Chowder — 11.00
a rich creamy, delectable chowder with lump crabmeat, corn and vegetables
[ SEAFOOD AND PASTAS ]
Mahi-mahi — 28.00
fresh local mahi-mahi seasoned and grilled, topped with fresh herb butter and served with home-made mashed potatoes and seasoned vegetables
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Shrimp Scampi — 29.00
garlic, lemon, white wine and Parmesan cheese over a bed of linguine pasta
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Spicy Caribbean Seafood Pasta — 29.00
shrimp and scallops sautéed in a spicy red sauce and served over linguine
—
Red Snapper — 30.00
fresh local snapper seasoned and pan-fried, served with Aruban-Creole sauce or garlic-lemon butter, timbale potatoes and fresh vegetables
—
Salmon — 30.00
fresh salmon fillet seasoned and grilled, topped with lemon-cilantro butter, served with home-made mashed potatoes and fresh asparagus
[ POULTRY ]
Island Chicken — 28.00
2 chicken breasts grilled then basted with fresh apricot sauce, served over mashed potatoes with seasoned vegetables and tropical fruit sauce
[ THE BUTCHER BLOCK ]
14-oz. Bone-in Apple-glazed Pork Chop — 33.00
bone-in pork loin, pan-seared, oven-roasted, topped with apple glaze
—
N.Y. Strip Loin — 34.00
12-oz. center-cut strip loin, seasoned and grilled
—
French Rack of Lamb — 43.00
seasoned with garlic and herbs, oven-roasted, served with mashed potatoes, sautéed vegetables, au jus with mint jelly
—
22-oz. Bone-in “Tomahawk” Rib-eye — 59.00
pan-seared in garlic-infused oil, finished in the oven
* All our steaks are seasoned with a blend of kosher salt and freshly cracked black pepper. Also available without seasoning. All served with home-made mashed potatoes, seasoned vegetables, and a choice of either red wine reduction, green peppercorn demi-glace, mushroom sauce, or bacon-blue cheese butter.
Water’s Edge 12˚N
Restaurant & Bar
Costa Linda Beach ResortJuan E. Irausquin Blvd. 59
(297) 586-9494 direct line
(297) 583-8000 Ext. 6106 or 6104
Breakfast: 8:00 to 11:00 a.m.,
Monday to Sunday
Lunch: 11:00 a.m. to 6:00 p.m.,
Monday to Sunday
Dinner: 6:00 to 11:00 p.m.,
Monday to Sunday
Bar Menu: 11:00 a.m. to 11:00 p.m.,
Monday to Sunday
Dining: Indoors – Outdoors
Serving: Breakfast – Lunch – Dinner
Attire: Casual
