- 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
- Turkey, Poblano and Posole Soup
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.
- Mixed Berry Mini Pie for Two –
Served with vanilla ice cream.