Menus
Chef Adolfo Perez
ANTOJITOS
SHRIMP CEVICHE 26
red & pickled onion, mango, jicama, cucumber, serrano, sea salt
served with mesquite chips & pico de gallo
GARDEN VEGETABLE SALAD 14
jicama, cucumber, orange, mango, radish, carrot, corn, garden greens & orange dressing
STREET CORN SALAD 12
black beans, cotjia, chili, lime, mayo, cabbage, mesquite, cilantro
BARBACOA TAQUITOS 22
shredded beef, pepperjack, cheddar, queso blanco, avocado, & ancho chili ranch
GUACAMOLE 14
cilantro, lime, sea salt
served with mesquite chips & pico de gallo
PLATO PRINCIPALES
SURF & TURF FAJITAS 50
jumbo marinated mexican shrimp, snake river farms flatiron steak, grilled peppers & onions, mexican rice, pinto beans, ancho chili ranch
served with house-made tortillas, cabbage, crema, pico de gallo & avocado
MESQUITE SALMON 40
mexican rice pilaf, black beans, squash, crispy rice, avocado salsa
ACHIOTE MARINATED HALF CHICKEN 38
smoked gouda potatoes, spinach, burnt onion, roasted tomatillo salsa
shrimp Burrito 26
mexican rice, black bean puree, serrano pesto
served with cabbage, crema, & mashed avocado
steak 26 | barbacoa 24 | chicken 22 | veggie 18
chicken TACOS 14
cilantro pesto, pico de gallo
served with cabbage, crema, & mashed avocado
shrimp 18 | steak 16 | barbacoa 14 | veggie 12
GUARNICIÓNES
MEXICAN RICE 8 | BLACK BEANS 6 | PINTO BEANS 6 | CHIPS & PICO DE GALLO 10 |