Seasonal Menu

STARTERS

  • Chopped Summer Salad
    Chopped fresh veggies, fruit, nuts, herbs and gorgonzola cheese, served in an avocado half on a bed of salad greens. Drizzled with fresh orange and lime juice and olive oil.
  • Seafood Gumbo
    Cup – 
    Bowl –
  • Turkey, Poblano and Posole Soup
    Cup – 
    Bowl –

ENTREES

Served with garden salad.

  • Stuffed Porkchop
    Rib chop stuffed with ham and fontina cheese and served with spicy apple sauce, sweet potato fries and creamed spinach and greens.
  • Crispy Tomatillo Chicken
    Corn tortilla encrusted chicken with tomatillo sauce. Served with rice and beans.
  • Shrimp and Lobster Enchiladas
    Two enchiladas filled with grilled shrimp and lobster, topped with ancho cream sauce.
  • Herb & Cornmeal Encrusted Flounder
    Pan seared and served with piri-piri and mango puree. Served with mushroom wild rice and grilled asparagus.
  • Ribeye and Shrimp en Brochette
    Ribeye steak (6 oz.) and two large shrimp wrapped in bacon and stuffed with Monterey Jack cheese and jalapeños, with ancho cream sauce. Served with mashed potatoes and grilled asparagus.
  • Babyback Ribs
    A summertime favorite. Served with jalapeño potato salad and borracho beans.

DESSERT

  • Mixed Berry Mini Pie for Two
    Served with vanilla ice cream.