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~ 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 in Cajun 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.
EntrÉes
(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 gree chile, beans and rice.
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