Coco Maya is inspired by exploring the history of the Islands and Latin American regions of the Caribbean Ocean.
The dishes are a contemporary link from the past to the present using local produce and Seafood guided by the Monterey Bay Aquarium Seafood Watch. European influence in flavor and cooking techniques are echoed throughout the menu with the core of the kitchen coming from the Coal Fired Josper Oven. Hints of the Ocean, smoke, and char will reverberate through all the dishes.
A daily Brunch Menu is centered around composed Latin American and Caribbean breakfast dishes with rotating pastries and a unique Sandwich called Bokit (a stuffed fry bread from the French Islands of Guadeloupe).
Snacks vary from a simple play on Chex Mix to a fun tableside version of a Raclette queso fundido.
Dinner transitions into a more select atmosphere with the food offering a variety of plant-based small plates and large format proteins cooked over coals in the Josper.