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Moist boneless chicken strip sin a spicy chorizo chipotle sauce; served with ranch dressing.
Tender grilled lobster in a large flour tortilla with cheddar and jack cheese, chipotle crema, corn, chiles and tropical pico de gallo, sour cream and guacamole.
Jack and cheddar cheese, ranchera salsa, corn, pico de gallo and fresh guacamole on the side.
The traditional taste of avocado, cilantro, red onion, tomato, cotija cheese and fresh squeezed lime juice. Served with crispy, golden tortilla chips.
Crisp chopped romaine mix, black beans, corn relish, cilantro, red bell pepper, mixed cheese and colorful tortilla chips; tossed in a roasted pepita dressing.
Crisp chopped romaine mix with homemade garlic croutons, parmesan cheese and a classic Caesar dressing.
Crisp chopped lettuce served atop a large crispy flour tortilla shell with black beans, mixed cheese, guacamole and sour cream.
Two tender shrimp wrapped in bacon on a traditional wedge salad. Served with blue cheese dressing and red wine reduction.
Fresh mixed greens, tropical fruits, dried cranberries, cheese mix tossed in a roasted pepita dressing.
6 battered shrimp rolled in golden coconut and served with mango chutney.
Seasoned, seared and with a Cajun salsa of lobster, shrimp, Sun-Dried tomatoes and medium button mushrooms, with a small side of rice.
Hand cut tilapia and shrimp, marinated in lime juice with tomatoes, onions, cilantro, fresh papaya and Costa Rican pineapple.
Crispy, lightly breaded calamari, served with a homemade sweet chili sauce.
Combination of broiled lobster and sizzling shrimp with pico de gallo; topped with jack cheese and a savory chile de arbol sauce.
Broiled lobster, shrimp and pico de gallo in a Hand-Made crepe, topped with green tomatillo.
Topped with red wine reduction and served with cilantro rice and veggies skewer.
Marinated carne asada with sauteed shrimp, rice, pico de gallo, mixed cheese, guacamole, topped with our signature Camacho salsa; served with black pearl bean salad.
A tasty 8 Ounces chicken breast, topped by a layer of sauteed mushrooms, shrimp, sun-dried tomatoes, jack cheese and avocado with our signature Camacho salsa; your choice of side.
Fettuccini Alfredo pasta with a Sun-Baked eight ounces chicken breast, sauteed mushrooms, Sun-Dried tomatoes and topped with parmesan cheese with a side of garlic bread.
Two large skewers, chicken and grilled steak with bell peppers, onions and mushrooms; served on a bed of cilantro rice.
Tender and juicy, seasoned and seared to perfection; served with your choice of side.
A family's recipe of oven roasted carnitas with a savory blend of spices; served with cilantro rice, black beans, sour cream, guacamole and salsa.
Las Hadas own recipe of baby back pork ribs smothered in a chipotle barbecue sauce; served with a side of french fries.
With a chef's touch, Hand-Cut rib eye, basted in a chimichurri sauce; served with a cheese enchilada and your choice of side.
10 Ounces Hand-Cut Mesquite-Grilled marinated skirt steak.
Sizzling Flame-Grilled shrimp served fajita style.
The combination of Hand-Cut top sirloin, paired with a pacific lobster tail.
Fresh 8 Ounces Hawaiian Mahi-Mahi, seasoned and seared, served fajita style.
Pacific grilled lobster tail, seasoned and seared to perfection.
A family's recipe of carnitas, cilantro rice with a chipotle crema and tropical pico de gallo.
Citrus spiced chicken, cilantro rice with a chipotle crema and tropical pico de gallo.
Marinated asada, cilantro rice, with a chipotle crema and tropical pico de gallo.
A homemade crepe topped with a creamy chile de arbol and served with cilantro rice.
Our marinated asada taco with cilantro rice, tropical pico de gallo and chipotle crema. Paired with 1 lobster taco, topped with cabbage, pickled onions, tomatoes and cilantro and jalapeno crema.
Succulently seasoned tilapia, cilantro rice with a jalapeno crema and tropical pico de gallo.
Flame-Grilled shrimp on flour tortillas, with cilantro rice and traditional pico de gallo, topped with jalapeno crema.
Battered and cooked to a crisp perfection, served on corn tortillas with green and red cabbage, pico de gallo and chipotle crema.
Our signature vegetarian dish. A giant poblano pepper stuffed with corn, onion, garlic and fresh oregano, laying under a bed of melted jack cheese; topped with chile de arbol sauce.
Hand made crepe filled with red and green bell peppers, corn, black beans, onions with jack and cheddar cheese; served with cilantro rice and black beans on the side.
Black beans, corn, bell peppers, cilantro rice, traditional pico de gallo and jalapeno crema.
Fettuccini alfredo pasta mixed with green beans, broccoli, mushrooms and Sun-Dried tomatoes; served with garlic bread.
A medley of grilled vegetables served fajita style, with rice, beans and guacamole on the side.
Large flour tortilla filled with red bell peppers, green bell peppers, onions, with jack and cheddar cheese.
Au gratin roasted potatoes with a queso fondue and bacon.
Steamed in a garlic butter with red chiles.
Seasoned and steamed
Spread with honey butter and topped with chili seasoning.
A house rice mixed with cilantro, spinach, scallions and lime zest.
Menu for Las Hadas provided by Allmenus.com
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