our chef's daily selection of market fresh fish marinated ceviche style in hand squeezed lime juice, tomatoes, and chiles, a generous portion of seafood rests on a bed of fresh guacamole and is garnished with pepitas and crispy strips of flour tortilla

escargot sauteed with a special blend of black trumpet, porcini, oyster and shiitake mushrooms, pearl onions, Madeira and white wines, herbs de provence and finished with garlic herb butter, served in a flaky puff pastry shell

three crispy panko crusted crab cakes made from a delicious blend of fresh lump crab meat and shrimp, served on a bed of field greens tossed with citrus vinaigrette, accompanied with mango aioli and red chile sauce

our homemade pesto blended with goat cheese, served in a ring of shaved prosciutto and roasted red bell pepper stips, accompanied with garlic bruschettas

bay shrimp marinated in chipotle adobo, cilantro and lime, then folded into a crisp flour tortilla with spicy pico de gallo, asadero, fresco, and panela cheeses, served with our spicy pico de gallo, guacamole and sour cream

a traditional blend of queso asadero, fresco and panella, topped with your choice of spicy rajas or house ground chorizo and garnished with cilantro and green onions, served with our homemade flour tortillas

a generous portion finished with spicy charred poblano demi glace and accompanied by roasted garlic mashed potatoes and vegetables du jour

angel hair pasta tossed with jumbo shrimp, sea scallops, crawfish, and fresh catch embellished with tomatoes, andouille sausage and artichoke hearts, finished with creole garlic butter

our secret recipe finished with a mushroom cream sauce, complemented with poblano and saffron rice, garnished with chipotle tomato sauce and limes

a pan seared rainbow trout with lump crab meat and toasted almonds, finished with chipotle lime brown butter, served with poblano and saffron rice and vegetables du jour

lightly smoked boneless duck breast sauteed to medium or so, finished with our port cherry chipotle glaze, accompanied with harvest moon potatoes and vegetables du jour

your choice of marinated portabella mushrooms or chicken breast, combined with a melange of peppers and onions and served on a sizzling skillet, complemented with cheese, spicy pico de gallo, sour cream, guacamole, poblano and saffron rice and tortillas,

this classic Mexican dish is done south congress style, certified black angus beef tenderloin tips or pork tenderloin tips flash grilled and served with a spicy jalapeno chile de arbol sauce, hope your like it hot, served in a ring of poblano and saffron

a tender semi boneless bird mesquite grilled to a crispy skin on a bed of wild mushrooms port demi glace, complemented with a roasted garlic mashed potatoes and vegetables du jour

marinated red snapper fillet coated in panko breadcrumbs and crisp fried and served with crawfish cream gravy, harvest moon potatoes and vegetables du jour, add blackened or grilled jumbo shrimp or pan seared scallops for $7.00

our version of the traditional Mexican dish includes tenderloin medallions crusted in cracker crumbs and flash seared a la plancha style and a side of crawfish cream gravy, with roasted garlic mash and vegetables du jour don't forget to try it with the li

the most tender cut of pork is filled with blue corn chorizo stuffing, coated in our special seasonings, and mesquite grilled, finished with our very spicy ranchero burgundy sauce, complemented with potato enchildas and vegetables du jour

a creamy rich vegetables soup that is perfectly complemented by gorgonzola cheese

a Cajun based duck stock with andouille sausage, oysters, duck, okra, onions and celery, served over white rice

best in town, this is a serious bowl of red chili with spicy hot New Mexico red chiles, traditional seasonings and tender wild boar, served with shredded cabbage, diced onions and oregano

a special blend of black trumpet, porcini, oyster, shiitake, and portabella, sauteed with herbs de provence, pearl onions, sour cream and Madeira wine, served on a bed of fettuccine, add grilled beef or chicken for $7.00

a 6 ounce center cut of aged black angus tenderloin cooked to your liking and sauced with charred poblano demi glace and adobo chile bearnaise, complemented with potato enchiladas and vegetables du jour, add blackened or grilled jumbo shrimp or pan seared

al dente pasta tossed in jalapeno garlic olive oil with tomatoes, sweet pearl onion and fresh herbs. topped with eggplant, zucchini, red and yellow peppers, parmesan and crumbled cotija cheeses, add grilled or blackened jumbo shrimp, chicken, pan seared s

a trio of award winning salsas, sencilla, morita, and salsa de arbol are served with homemade yellow and blue corn chips, crispy flour tortilla strips and our own taro root chips, with queso flameado or guacamole add $4.00

not just another dinner salad this salad includes a melange of field greens, pear tomatoes and garden fresh veggies piled high with your choice of chipotle lime vinegrette, balsamic vinaigrette, gorgonzola cream, citrus vinaigrette or spicy avocado vinaig

warm medallions of breaded goat cheese on a bed of field greens, tossed in a balsamic vinaigrette with shaved prosciutto and toasted pine nuts

field green tossed with gorgonzola cream and topped with gorgonzola crumbles, garnished with quail eggs and toasted pecans; add grilled jumbo shrimp or Italian breaded chicken breast for $7.00

made with crisp hearts of Romaine and topped with our special traditional dressing, shredded parmesan, and our own gorgonzola grit croutons; add blackened shrimp, Italian breaded chicken breast, crawfish or yellowfin tuna add $7.00

marinated yellowfin cooked medium rare, served on a bed of field greens, pear tomatoes and garden fresh veggies, finished with jicama, tortilla confetti, sesame seeds and our spicy avocado vinaigrette any salad with entree reduce $2.00