housemade tamales topped with seafood in a creamy corn sauce

with banana-lime mojo, tomatillo rice and pineapple black bean salsas

steak with blackened jalapeno salsa and Spanish rice (14 oz)

pan-seared with cilantro pesto, grilled tomatoes and sherry glaze

with green chili polenta and grilled asparagus

with poblano mashed potatoes, grilled asparagus and red onion marmalade

with habenero aioli; buttermilk-jicama slaw and warm red potato salad

with papaya beurre blanc, roasted red potatoes and asparagus

with creamy toasted walnut sauce and quinoa salad

with boniato mash and corn salsa

with basil mashed potatoes and mango olive tapanade

smoked on the mesquite rotisserie, then roasted under rock salt with chipotle horseradish cream and poblano mashed potatoes