Specials

Campo Bravo tequila, fresh crushed watermelon, agave nectar, and sweet and sour. Shaken and served on the rocks with a Tajin rim.

Los Altos silver tequila, muddled jalapenos, triple sec, and sweet and sour served on the rocks with a Tajin rim.

Avion silver tequila, blood orange mix, and a splash of sweet and sour. Served with a Tajin rim.

818 silver tequila, La Pinta Pomegranate tequila, and Squirt. Served on the rocks with a chamoy and Tajin rim.

Dulce Vida silver tequila, tamarindo syrup, triple sec, and sweet and sour. Served on the rocks with a Tajin rim.

Campo Bravo silver tequila, pineapple simple syrup, and Jarritos de piña. Served in a jarrito (terra cotta pot) with a chile rim and charred pineapple.

Smirnoff Tamarindo Spicy Vodka, lime juice, watermelon pucker, and pineapple juice. Served on the rocks with a Tajin rim and a spicy watermelon paleta (lollipop).

Vegetables, beans, and rice in a large flour tortilla topped with shrimp and BBQ sauce.

Thin filets of tender steak, grilled to your preference and served with julienne of nopales (cactus), 
Mexican potatoes, and a cup of black bean soup. With tortillas.

Ricotta, spinach, and mushrooms, all folded into a tender and flavorful breast of chicken, then baked. Served cut into medallions witha chipotle sauce, Mexican potatoes, and vegetables.

Sautéed chicken breast topped with jumbo shrimp al mojo de ajo (Scampi). Served over queso fresco mashed potatoes and fresh vegetables.

A delicious salad of mixed greens topped with julienned grilled chicken, diced tomatoes, bacon, hard-boiled egg, and blue cheese. Served with blue cheese dressing.

Fresh pasilla chile filled with ground beef, finely diced raisins, gorgonzola cheese, 
and fried plantain. Served over a walnut sauce and topped with pomegranate seeds, rice, 
and fresh vegetables.

Two corn tortillas dipped in chile guajillo sauce then folded with a filling of chicken, finely diced vegetables, and queso 
fresco. Topped with avocado slices and crème fraîche. Served with rice and black beans.

Pan sautéed filet of sole with toasted sliced almonds and burnt butter sauce. Served with 
skin on mashed potatoes and fresh vegetables.

Crab meat, baby shrimp, and finely diced vegetables rolled into thin slices of sole and finished in the oven. 
Served with a lobster sauce, sweet potato, and fresh vegetables.

Fresh pasilla chile filled with ground beef, finely diced raisins, gorgonzola cheese, and fried plantain. 
Served over a walnut sauce and topped with pomegranate seeds, rice, and fresh vegetables.

Tender flank steak passed in a marinade of ginger and herbs then grilled. Served on romaine salad with a relish of green onions, cilantro, and mild chili lime dressing.

Finely cubed pork, slowly cooked with crushed fresh tomatoes and a touch of garlic. Served with parmesan risotto, rice, and avocado slices. With tortillas.

Generous cut of tender skirt steak coated in fresh herbs and whole grain chardonnay mustard then grilled. Served with mashed whole potatoes, grilled vegetables, and chimichurri sauce. 

Medallions of tender loin of pork lightly coated with herbed bread crumbs and pan sautéed. Served with angel hair pasta and tomato confit sauce.

Pan seared 12 oz New York steak topped with a mushroom sauce. Served with Mexican red potatoes and vegetables.

Chilled tomato soup garnished with shrimp, avocado, and a splash of tequila

Tender breast of chicken pan sautéed with onions and red and yellow bell peppers, 
all topped with our delicious mole sauce. Rice and beans on the side.

Roasted pork loin filled with dried fruit and crushed walnuts. Cut in medallions and served with demi-glace fruit sauce, queso fresco mashed potatoes, and vegetables

A large flour tortilla filled with spinach, mushrooms, roasted red bell peppers, and grilled chicken. Served with guacamole, sour cream, and black beans.

Large flour tortilla filled with spicy grilled chicken, spinach, and fire roasted red bell peppers. Finished with melted cheddar and Monterey jack cheese. Served with queso fresco and a mango chutney. With guacamole and black beans.

Two fresh Anaheim chiles, one filled with ground beef and the second filled with ricotta, spinach, and wild mushrooms, both topped with spicy fresh tomato and garlic sauce. Served with rice and beans.

Pan-seared rib eye steak topped with a chipotle and wild mushroom sauce, served with roasted rosemary potatoes and fresh vegetables.

Fresh filet of salmon basted in garlic sauce, scampi style, then sautéed. Served with roasted tomato risotto and fresh vegetables.

Filet of salmon seared and finished in the oven, then covered with a tamarind BBQ and pineapple chutney. Served with mashed potatoes and fresh vegetables.

Poblano chile filled with white fish, bay shrimp, crab meat, and cheese, topped with ranchera sauce. Served with mushroom risotto and fresh vegetables.

Shredded short rib and caramelized onions, folded into a large flour tortilla with melted jack and cheddar cheese. Served with black beans.

Sautéed baby shrimp, vegetables, and cotija cheese all filled in a roasted pasilla chile. Complemented with a brochette of grilled shrimp. Served with black beans, rice, and pipián (pumpkin seed) sauce.

Pork loin filet with gorgonzola cheese and habañero cognac sauce. Served with roasted garlic potatoes and vegetables.

Pan seared New York steak topped with sautéed onions and green peppercorn-brandy and mushroom sauce. 
Served with a polenta of fresh corn, red bell pepper, and a touch of chipotle. With grilled seasonal vegetables. 

Two crispy taco shells filled with ground beef and mashed potatoes with scallions, then topped with shredded lettuce, tomatoes and chipotle sauce. Served with rice and black beans.

Fresh filet of salmon pan-seared, served with mushroom
risotto and seasonal fresh vegetables. Topped with 
a lobster brandy sauce.

Large shrimp, scallops, chicken, and andouille sausage, all finished in saffron rice with finely diced vegetables. Served with sliced toasted cheese baguette.

Generous cut of tender skirt steak coated in fresh herbs and whole grain chardonnay mustard then grilled. Served with queso fresco mashed potatoes, grilled vegetables, and chimichurri sauce. 

Quarter chicken pan roasted with whole chiles, sliced onion, and herbs from Yucatan.  
Served with frijoles de la olla and rice.

Finely-cubed pork slowly cooked in crushed fresh tomatoes, then rolled into two flour tortillas. Topped with green tomatillo sauce, melted cheese, and sour cream. Served with rice and beans.

Birria style stewed beef folded into a corn tortilla with melted Oaxacan cheese, then grilled. Served with rice and beans.

Pan seared salmon crusted with fresh dill and capers. Served with a lemon beurre blanc sauce, roasted potatoes and fresh vegetables.

Large shrimp marinated with olive oil and herbs then sautéed. Served over angel hair pasta with a tomato coulis sauce.

Tender New York steak in a crust of dried chile ancho covered with a green peppercorn brandy sauce. Served with fresh vegetables and double baked potato.

Sautéed vegetables, andouille sausage, okra, and shredded chicken.

Sautéed large shrimp, scallops, bell pepper, onion,and bok choy in a spciy sauce. Served over fried rice.

Sautéed fresh salmon marinated in herbs and olive oil, then finished in the oven with a lobster cognac
sauce. Served with tostones (fried plantains) and Cuban rice.

Warm, cozy, and flavorful, our French onion soup features beef stock and caramelized onions. Topped with croutons and swiss cheese.

Filet of grilled salmon served with esquite (Mexican corn), plantain, and salsa verde.

Corn tortillas filled with melted cheese, pressed chicharrón, and chorizo. Topped with avocado cream and queso fresco. Served with balck beans and salad.

Filet of sole marinated in achiote and epazote. Wrapped in banana leaves with red bell pepper, onions, and tomato, then finished in the oven. Served with black bean soup and Mexican rice.

Tender New York steak in a crust of dried chile ancho covered with a green peppercorn brandy sauce. Served with fresh vegetables and twice baked potato.

Mahi Mahi marinated in olive oil and herbs and sautéed. Served with a coconut curry, fresh vegetables, and white rice.

Shredded pork adobado in two sopes with pinto beans, lettuce, and queso fresco. Served 
with a side salad.

Filet of salmon marinated in olive oil and herbs then sautéed. Served with roasted poblano chile risotto, fresh vegetables, and an avocado and ginger beurre blanc sauce.

Ground beef, ground pork, and chorizo mixed withdried chiles and Mexican spices. Oven roasted and served with garlic mashed potatoes, mushroom dijon gravy, and fresh vegetables.

Chicken leg quaters marinated in adobo spices and prepared with saffron rice, olives,
and green and red bell peppers.

Filet of salmon covered with tequila, lime and caper sauce. Served with chipotle mashed potatoes and fresh vegetables.

Thin slices of tender beef, potatoes, bell peppers, and tomatoes all simmered in Yucatan spices. 
Served with black beans, rice, and tortillas.

Boneless short rib marinated in red wine, garlic, and herbs then braised and finished in the oven. Served 
with Bordelaise sauce on a bed of creamy polenta and fresh vegetables.

A casserole of sautéed pork loin, tender steak, chorizo, queso fundido, and grilled cactus simmered in a molcajete. sauce. Served with rice, beans, and tortillas.

Tender half chicken marinated in beer then roasted. Finished with a rosemary and thyme reduction 
and a touch of garlic. Served with new potatoes mashed and fresh vegetables.

Classic creamy broth loaded with clams and seasoned with savory bacon. Perfect for rainy days!

Two enchiladas filled with lobster, shrimp, crab meat, and spinach, rolled and covered with tomatillo sauce. Topped with avocado and sour cream. Served with rice and salad.

Pan sauteed filet of barramundi with guajillo chili sauce and nopales. Served with saffron rice and fresh vegetables.

Filet of sole marinated in citrus juices and olive oil then sautéed and topped with a mango salsa. Served with fresh vegetables and Mexican rice.

Filet of salmon marinated in olive oil, basil, and lime then lightly sautéed. Served over angel hair pasta with a chipotle and corn relish.

Pork baby back ribs in our special dry rub then basted with Jack Daniel's BBQ sauce and finished in the oven. Served with corn on the cob and mashed potatoes.

Pan-seared New York steak topped with sautéed onions and finished with a green peppercorn brandy mushroom 
sauce. Served with creamy polenta and grilled seasonal vegetables.

Breast of chicken cut in medallions, lightly coated in herbed bread crumbs, and sautéed. Served with angel hair pasta, chipotle sauce, and vegetables.

Pan seared 12oz N.Y. steak with a delicious brandy and green peppercorn sauce. Served with roasted garlic 
mashed potatoes and fresh vegetables.

Half a chicken marinated in orange juice, thyme, and Patron tequila. Served with 
fresh vegetables and skin on mashed potatoes.

Crab meat, baby shrimp, and finely diced vegetables rolled into thin slices of sole and finished in the oven. Served with a lobster sauce, parmesan risotto, and fresh vegetables.

10 oz pork chop basted in an adobado of dry chiles, garlic, and mild spices, then grilled. Served with pineapple chutney, 
frijoles charros, vegetables, & tortillas.

Chef Caesar's famous pumpkin soup is back for the Fall!

Large flour tortilla filled with spicy chicken, spinach, and fire roasted red bell peppers. Finished with melted cheddar and jack cheese. Served with mango salsa, guacamole, and sour cream.

Mixed greens with quinoa, watermelon, strawberry,
radishes, and green onion. Served with poached shrimp
and a tropical dressing.

Pasilla chile filled with ground turkey, finely cut apples, and fresh vegetables. Covered with the traditional gravy. 
Served with our famous chorizo stuffing, sweet potatoes, and cranberry sauce. 

Tender roasted half chicken topped with a lavender 
and rice vinegar sauce. Served with Mexican rice 
and seasonal fresh vegetables.

Fresh filet of salmon lightly marinated with pasilla chile, then grilled. Topped with mango relish. Served with a side of white beans with cilantro and fresh vegetables.

Fresh filet of salmon topped with a Veracruz sauce of fresh tomatoes, olives, capers, and onions. Served with queso fresco mashed potatoes and vegetables.

Bay shrimp, crab meat, and scallops sautéed in diced tomatoes, onions, and white wine then wrapped in two corn tortillas. Finished with a topping of tomatillo cream sauce. Served with rice and salad.

Shrimp and scallops marinated in herbs and then sautéed. Served over angel hair pasta with a lobster cream sauce.

Tender marinated grilled skirt steak on a bed of romaine lettuce, fresh cilantro, julienned tomatoes, and radishes, served with a sweet chile ginger dressing.

Filet of sole with sweet onions, tomatoes, olives, and capers. All wrapped in baker’s paper and finished in the oven. Served with mashed sweet potatoes and vegetables. 

Large flour tortilla filled with lobster, shrimp, crab meat, spinach, and cheese folded and served with black beans, guacamole, pico de gallo, and sour cream.

Carne Asada, Al Pastor and Grilled Chicken wrapped in corn tortillas. Topped with nopales (cactus) 
and avocado; served with a side of frijoles de la olla and rice.

Fresh filet of catfish crusted with crispy crushed tortilla, chipotle, and lime, then topped with tequila sauce. 
Served with Mexican rice and seasonal vegetables.

Handmade patty with ground beef, ground pork, and chorizo on a brioche bun. Topped with ham, American cheese, lettuce, tomato, and chipotle mayo, and served with your choice of French fries or mixed green salad.

Thin slices of steak sautéed with red onion, tomato, potatoes, soy sauce, & red wine vinegar. Served on top of white rice and jalapeño aioli.

Fresh filet of Salmon lightly marinated with Pasilla Chile then grilled. Topped with mango relish, Served with a side of white beans with cilantro and fresh vegetables. 

Tender flank steak marinated with tropical fruit juices, then grilled. Large shrimp, smoked sausage, and a touch of chorizo. Served with a side of rice and beans.

Two enchiladas filled with salmon and sautéed spinach then rolled and covered with Suiza sauce. Topped with avocado and sour cream. Served with rice and fresh vegetables.

Whole rock fish marinated in citrus juices, then lightly floured and fried. Served with 
diabla sauce, white rice, and salad.

Large shrimp lightly sautéed in a creamy garlic sauce and served on a nest of angel hair pasta. Finished with fresh tomatoes and sweet basil and topped with goat cheese.

Sautéed filet of sole served with crispy seafood risotto, fresh vegetables, and caper sauce.

Roasted pasilla chile filled with chicken adobado, black beans, jack cheese, roasted corn, and pico de gallo. Served with dried Anaheim chile sauce and Mexican rice.

Prime ground beef mixed with diced vegetables and mushrooms, wrapped with leeks 
and served with roasted garlic mashed potatoes and chopped kale.

Two crispy tortillas topped with chicken tinga, shredded cabbage, fresh tomato, sour cream, and queso cotija. Served with black bean soup.

Pork loin marinated in dried chile and herbs on a skewer with pineapple. Served with black bean soup, nopales, and fried plantain.

Filet of mahi mahi topped with a Veracruz sauce of fresh tomatoes, olives, capers, and onions. Served with Mexican rice and vegetables.

Sautéed chicken breast topped with jumbo shrimp. Served over queso fresco mashed potatoes, fresh vegetables and a caper saffron sauce.

Sliced roast beef in a roll with Swiss cheese and grilled onions. Served with Mexican cole slaw, French fries, and a side of au jus.

Filet of salmon marinated in olive oil and lime juice then sautéed. Served with pipian sauce over tomato risotto with fresh vegetables.

Filet of salmon pan seared and finished in the oven then topped with a Mediterranean sauce made of tomato, onion, olives, and capers. Served with Mexican potatoes and vegetables.

Two warm corn tortillas filled with tender shredded chicken, topped with our creamy pinto bean sauce, crumbled queso fresco, avocado, and tangy pickled onions. Served with a fresh mixed green salad.