corn tortilla chips with our housemade salsa.
this classic made from ripe avocados, cilantro, and lime juice. served with tortilla chips and housemade salsa. garnished with homemade pico de gallo, queso fresco, and griddled serrano peppers
fried corn flautas filled with roasted chicken, hatch green chiles, and cotija cheese. served with crema espesa, and avocado salsa cruz.
two fried empanadas filled with roasted beef, garlic, onion, jalapeno, sweet potato, and spices. served with coconut-cilantro sauce.
rich and creamy pate made with chicken liver, portobello mushrooms, fresh thyme, and sweet cream butter. served with flatbread crackers, dijon mustard and baby cornichons
triple cream brie dredged in panko bread crumbs and deep fried. served with pan tostado and topped with a seasonal fruit chutney
award-winning spread made with cream cheese, fresh basil, sun-dried tomatoes, pine nuts, and almonds. served with mexican pan tostado
fresh sashimi grade tuna tossed in a chile-lime dressing with pico de gallo and guacamole. served with fresh baby greens, a sprinkle of queso blanco, and corn tortilla chips.
one large crab cake filled with lump gulf bluepoint crabmeat, mustard, cayenne and shrimp, dusted with bread crumbs and lightly fried. served with baby spring lettuce mix tossed in an avocado dressing and garnished with avocado tartar sauce, queso fresco, and roasted chile-lime pumpkinseeds
an individual pizza dressed with a goat cheese spread, grilled asparagus, sun-dried tomatoes, a thyme-infused pesto, pickled garlic, and crumbled goat cheese. topped with a drizzle of white truffle oil
melted mexican cheeses with roasted poblano rajas. served with your choice of flour or corn tortillas
an 8 oz. hand cut beef tenderloin, grilled and served on a bed of arugula, gorgonzola, and walnuts tossed in a port wine and balsamic vinaigrette and topped with a black pepper glaze. served with mashed potatoes and sauteed fresh vegetables
an 8oz partial rack of lamb, hand-cut and frenched, seasoned with dried herbs and black pepper, roasted to order and served in a sauce of roasted new mexico mild red chiles and roma tomatoes and drizzled with a roasted garlic puree. topped with a relish of corn, poblano peppers, escabeche onions, and green chiles. served with a corn pudding tamale and sauteed vegetables
an 8 oz. fillet of gulf fish, lightly seasoned, pan-sauteed and topped with a snappy lime, habanero and avocado aioli sauce and accompanied by a salad of julienned zucchini, red bell pepper, cucumber, and cilantro tossed in an avocado vinaigrette. served with a sweet corn pudding tamale and sauteed vegetables.
roasted half duck served in a sauce of caramalized leeks, sauteed shiitake mushrooms, sherry, ginger, and soy sauce with a drizzle of sesame ginger puree. served with a ginger, cabbage, and fennel slaw, mashed potatoes and sauteed vegetables
8 oz. farm-raised pork tenderloin, coated with a blend of ground pumpkin seeds, green peppercorns and pasilla chile powder, roasted and served in a mild sauce of hatch chiles and tomatillos. served with a tomatillo, corn, and pepper chow chow and a tamarind glaze. accompanied by mashed potatoes, sauteed vegetables, and a blue corn empanada.
coconut crusted and fried large gulf shrimp served on a generous bed of spicy caribbean-style mango and habanero sauce. served with a banana and corn pone filled tamale and topped with a fresh papaya and pineapple relish and an electric lime and mango puree.
a 10 oz. creekstone farms certified black angus n.y. strip steak seasoned with salt and pepper, grilled to order and served with a red wine and fresh herb glaze and a smoked gouda compound butter. accompanied by garlic mashed potatoes and sauteed vegetables
a sope of potato and cornmeal served in new mexican hatch chile sauce, topped with roasted corn custard, sauteed shitake, crimini and oyster mushrooms, tamarind glaze, crema espesa, and queso fresco.
poblano pepper stuffed full with mayacoba beans, roasted corn and potatoes, grilled onions, and jack and swiss cheeses. served on a bed of toasted chile-herb sauce made from roasted guajillo, pasilla, and ancho chiles, mexican oregano, and thyme. topped with mexican crema espesa and served with sweet corn pudding
two enchiladas filled with sauteed shrimp, green onions, and cheeses. served in a verde sauce made from tomatillos, charred poblanos, white wine, garlic, fennel, and pumpkin seeds, then drizzled with chipotle chile puree. plate includes rice and beans, guacamole, and pico de gallo relish
two enchiladas filled with achiote-lime roasted chicken, cilantro, and jack cheese. served in a sauce made from swiss cheese and sour cream, then drizzled with ancho chile adobo. accompanied by spanish rice and refried beans and charred poblano salsa fresca
sliced nopalitos (prickly pear cactus), marinated in garlic oil and lime juice with red and green onions, tomato, cilantro, course ground pepper, crushed pepper flakes and mexican oregano. served with basil vinaigrette, chili pepitas, and queso fresco.
mixed field greens dressed in smoked poblano-pecan vinaigrette with jicama, beets, carrots, pasilla chiles, sonoran pecans, cotija cheese, and a blue corn empanada
romaine leaves tossed in a dressing made from garlic, smoked poblanos, anchovies, balsamic vinegar, and garlic infused oil. topped with homemade croutons and parmesan cheese.
grilled chicken breast served over mixed field greens with green chile-lime dressing, black bean-corn relish, guacamole, queso fresco, blue corn empanadas, and fried tortilla strips
spicy hacked chicken breast served over mixed field greens and napa cabbage. finished with corn relish, candied walnuts, sesame-ginger dressing, and blue corn empanadas
grilled salmon filet over a bed of arugula tossed with a basil-mustard vinaigrette. finished with smoked tomato aioli, cotija cheese, toasted almonds, marinated ancho chiles, sauteed vegetables and corn pudding
a light summery soup made with roasted red bell peppers and blackened tomatoes, white wine, garlic, pureed into a rich vegetable stock. topped with a basil creme fraiche
a hearty soup made with green chiles, tomatillo, hominy, and roasted pork. garnished with shredded cabbage and escabeche onions
a four layer torte made with imported chocolate, toffee, whipped mocha cream, and a roasted pecan and hazelnut crust.
delicious white chocolate and almond flavor cheesecake with a graham cracker-almond crust. garnished with fresh fruit.
a unique creamy flan with a hint of mexican cheese in a caramelized sugar sauce
a dense truffle-like cake made from rich chocolate and topped with whipped cream. floated in strawberry sauce with a hint of toasted chile.
a bread pudding made from bread, eggs, fried bananas, canela, raisins, and milk. served with caramelized mexican brandy espresso sauce
a rich mixture of crunchy peanut butter and cream cheese swirled with chocolate over a toasted peanut crust.
a light, creamy mousse made from belgian chocolate, butter, egg whites, sugar, and cream
two large pecan praline cookies served with a scoop of amys mexican vanilla ice cream.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
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