~ MENU SAMPLING~

salads
(Prices range from $8-10)

Southwestern Caesar Salad: Topped with tortilla strips, fresh avocado and Asiago cheese.

Blackened Salmon Salad: Fresh Atlantic salmon coated inCajun spices served over mixed greens with avocado-cucumber dressing.

pasta
(Prices range from $11-12)

Lemon-Peppered Grilled Chicken: Made with roasted garlic, sundried tomatoes and basil cream sauce over linguine.

Chicken & Gulf Shrimp Margarita: Served with a cilantro, piñon-lime cream over angel hair pasta.

Cajun Grilled Chicken: Roasted corn, okra and Andouille sausage tossed in a Creole alfredo sauce. Served over fettucini pasta.

entrees
(Prices range from $14-24)

Coconut Fried Jumbo Prawns: With wasabe aioli & ginger-soy sauce.

Surf ’n Turf: Pan seared beef tenderloin medallions with jumbo lump crab meat, asparagus and sauce béarnaise.

Ahi Tuna: Tarragon- seared fresh ahi tuna steak served with roasted sweet red peppers, asparagus tips, toasted walnuts and sambucca.

Steak Au Poivre: Chef Ted’s favorite! Succulent beef tenderloin rolled in cracked black pepper, pan-roasted and served with a brandy cream sauce.

Chicken Francisco:A breaded chicken filet with avocado & jack cheese smothered in green chile, beans & garnish.

Huevos Rancheros: Corn tortillas, smothered in our own Ranchero sauce, topped with two eggs, served with refried beans and chorizo.

mexican dinners
(Prices range from $9-16)

Carne Tampiquena: Marinated flank steak served with rice, chilaquiles & avocado relish.

Carne Adovada Burrito: A New Mexican treat. Marinated pork in chile caribe sauce. For those who like it hot!

Fish Tacos: Grilled fresh seasonal Gulf fish in flour tortillas with black beans and avocado relish.

Relleno Plate: One relleno, one beef enchilada, one crisp taco garnished with fresh lettuce and tomato. Sopapilla and honey included.

Stuffed Sopapilla: Stuffed with ground beef and beans, smothered with red or green chile with lettuce & tomato.

Chicken or Beef Chimichanga: Served with green chile, beans and rice.