Crispy Goat Cheese
$15
Squid ink aioli, pikliz, orange spiced honey, toronja. Inspired by one of Nelson's first dates with his wife — fried goat cheese at their favorite New York City restaurant. Start here.
1
Herbed Patatas Bravas
$13
Jerk chimichurri, citrus sazón, salsa brava. A Caribbean-inspired version of Nelson's favorite snack from his trips to Spain — the kind of plate that disappears before anyone remembers to share.
2
Angus Beef Sliders
$18
Ripe plantains, wild arugula, citrus garlic aioli, sweet pepper. Rich, spiced, built for sharing — the small plate that sets the tone for the whole evening.
3
Whole Roasted Branzino
$36
Ripe plantain, pikliz, pumpkin seed, pineapple salsa macha. The show stealer at Sobre Mesa — Caribbean to the max with spicy, sweet, umami, and citrus in every bite.
1
Roasted Bone Marrow
$24
Pickled yuca, charred onion purée, jerk chimichurri, wild arugula. So fun to eat — and take a shot through with a rum bone marrow luge. Theatrical, decadent, unforgettable.
2
Dominican Queso Fundido
$18
Salchichón nduja, Inca pepper, twice-fried plantain, Oaxaca cheese. Perfect for sharing — rich, cheesy goodness elevated by a savory salchichón crumble.
3
Kremas Haitian Style "Coquito"
$20
Haitian rum, coconut, ginger, allspice, lime, coconut cream. The Dominican Republic and Haiti in one glass — rich, spiced, and impossible to sip slowly.
1
Tropical G&T
$17
American gin, cucumber, soursop, guava, tonic water. Bright, botanical, and built for Oakland's warm evenings on Franklin Street.
2
Chef's Espresso Martini
$16
Kola nut spiced rum, spiced honey, Mexican coffee liqueur, espresso, aromatic bitters. Nelson's pick — the night starts or ends here.
3
Bread Pudding — Rum Caramel, Vanilla Ice Cream
A bread pudding that takes the Southern soul food tradition seriously and then adds a Caribbean rum caramel that makes it entirely Sobre Mesa's own. Rich, yielding, deeply comforting. The vanilla ice cream alongside is not optional.
~$14
1
Tostones, Sweet Plantain Ice Cream
Crispy tostones served with a sweet plantain ice cream that Chef Nelson developed as a nod to his Dominican childhood. It's the kind of dessert that makes you understand why food memory is the most powerful memory there is. Simple, brilliant, completely original.
~$12
2
Carajillo — Espresso, Licor 43, Spanish Vanilla
The Spanish after-dinner tradition: espresso poured over Licor 43 Spanish vanilla bean liqueur and a Grand Coffee shot. It's dessert and digestif in one glass and it keeps the conversation going — which is exactly what Sobre Mesa means.
$17
3