Water’s Edge 12˚N

Water’s Edge 12˚N

Harold Castro   Executive Chef

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.


Caesar Salad — 8.00
fresh, crisp romaine lettuce tossed in our Caesar dressing, topped with garlic croutons and fresh shaved Parmesan cheese. 

— 11.00
tender escargots baked in garlic-lemon butter, topped with Parmesan breadcrumbs 

Coconut Shrimp
— 13.00
plump shrimp coated with a coconut batter, flash-fried and served with a warm marmalade-horseradish dipping sauce 

Crispy Calamari
— 13.00
fresh calamari dipped in our seasoned flour, flash-fried golden, served with soy, ginger and sweet chili dipping sauce

Pan-seared Scallops
— 16.00
3 jumbo scallops served over fresh spring mixed greens and tossed in a lemon vinaigrette with a drizzle of soy-ginger sauce

Maryland Crab Cakes
— 16.00
lump crabmeat served with tossed arugula and mango tartar sauce


Shrimp Scampi — 25.00
garlic, lemon, white wine and Parmesan cheese over a bed of linguine pasta 

Island Chicken
— 25.00
two chicken breasts, grilled then basted with fresh apricot sauce, served over mashed potatoes with seasoned vegetables and a tropical fruit sauce

— 25.00
fillet of grouper, lightly seasoned, pan-seared and topped with fresh mango salsa, served with home-made mashed potatoes and grilled asparagus

— 25.00
fresh local mahi-mahi, seasoned and grilled, topped with fresh herb butter, served with home-made mashed potatoes and seasoned vegetables

Spicy Caribbean Seafood Pasta
— 26.00
shrimp and scallops sautéed in a spicy red sauce, served over linguine 

Ahi Tuna
— 27.00
sesame seed-crusted, seared rare, wasabi mashed potatoes, soy-ginger sauce and balsamic glace, topped with an Asian salad tossed with a honey-lime vinaigrette
Filet Mignon
— 30.00
8-oz. filet, seasoned and grilled to your liking 

N.Y. Strip Loin
— 31.00
12-oz. center-cut, seasoned and grilled to your liking 

— 34.00
12-oz. cut, seasoned and grilled to your liking 

French Rack of Lamb
— 39.00
seasoned with garlic and herbs, oven-roasted, served with mashed potatoes, sautéed vegetables, au jus with a mint jelly

* 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 Resort
Juan E. Irausquin Blvd. 59
(297) 583-8000 Ext. 725 or 788


Breakfast: 8:00 to 11:00 a.m.,
Monday to Sunday
Lunch: 11:00 a.m. to 4:00 p.m.,
Monday to Sunday
Dinner: 4:00 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
✓ Bar
✓ Parking

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Water’s Edge 12˚N

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