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Papaya and pineapple.
Celery, parsley, spinach and carrots.
Raspberries, strawberries, apple, carrot and kale.
Cantaloupe, raspberries, mint, carrots and orange.
Cucumber, apple, carrot and artichoke.
Pineapple, cucumber, apple and carrots.
Papaya, peaches, pineapple, strawberries, raspberries, mango, yogurt and honey.
Traditional hibiscus flower.
Lime, mint and chai.
Banana, milk, vanilla and cinnamon.
Artisanal salsas and black bean Monterey cheese dip paired with house-made tortilla chips.
Hass avocados, tomato, onion, and lime served with tortilla crisps.
Black beans, bacon, chicken broth, Negra Modelo cerveza and chile guajillo.
Maine lobster bisque, shrimp, celery, carrots, leeks, laurel, butter, white wine and cognac.
Seasonal fruits, cottage cheese, honey and granola.
Grilled chicken breast, strawberries, Gorgonzola cheese, caramelized pecans and raspberry vinaigrette.
Grilled hearts of palm, tomato, mushrooms, mixed baby greens and artichoke dressing.
Shrimp, scallops, and octopus in a garlic cream with arugula and onions on a bolillo bun.
Slow cooked carnitas, avocado, pickled onions and chipotle aioli on a bolillo bun.
Country fried Angus steak with tomato, guacamole, pickled chilies, and refried black beans on a bolillo bun.
Slow roasted pork infused with Negro Modelo beer, topped with arugula, fresh orange slices, and a tamarind chile de arbol sauce on a jicama tortilla.
Raw ahi tuna in a spicy habanero marinade. Served on a jicama tortilla.
Wild mushrooms sauteed with garlic and white wine, topped with arugula and figs in a red wine reduction. Served on a jicama tortilla.
Thinly sliced ahi tuna with mint, Serrano chiles, green olives, and avocado puree in a tamarind soy sauce.
Fish ceviche, octopus, shrimp, crab meat, pineapple, red onion, parsley, spicy tomato, lemon juice, and raspberry sauce.
Ahi tuna, watermelon, red onion, jicama, apples, cucumber, mango, peanuts, soy, lemon juice, orange, and chipotle mayonnaise.
Red snapper fish, cucumber, tomato, red onion, parsley, Serrano chile and clamato.
Shrimp, olive oil, sesame seeds, red onion, parsley, tomato, clam, orange and lemon juices, and cilantro mayonnaise.
Scallops, octopus cooked with lemon juice, cucumber, red onion, cilantro, avocado, and chipotle sauce.
Octopus with pickled olives, mushrooms, artichoke hearts, carrots, chile de arbol, oregano, garlic and onions. Finished with white wine and extra virgin olive oil.
Large Mexican shrimp, lemon juice, red onion, chile Serrano, cucumber and garlic.
Salmon marinated with dill and vodka, tuna, lime slices, pink salt, almonds, arugula, apples, pine nuts with balsamic vinegar, large Mexican shrimp, lemon juice, red onion, chile Serrano, cucumber and garlic.
Thinly sliced giant sea snail with cucumber, tomato, onion, and Serrano chiles in a lime black chile salsa finished with pickled onions.
Tomato, queso fresco, onion, black olives and oregano.
Smoked tuna, pine nuts, parsley, tomato and garlic.
Shredded pork in Mayan achiote sauce with avocado and pickled onions.
Grilled Angus steak with tomato, onion, and fresh herbs topped with fresh avocado and cotija cheese.
Pulled chicken breast in a semi-spicy chipotle chili stew, garnished with crema fresca and red wine caramelized onions.
Filet mignon cubes, brie cheese, red pepper, arugula, and tamarind raspberry balsamic reduction.
Fresh mozzarella, eggplant, bell peppers, cherry tomatoes, and a balsamic reduction.
Salmon filled with crab, olives, carrots served with buttered green beans, almonds and risotto in apricot sauce.
Giant shrimp marinated in basil and peanuts breaded with coconut.
Caramelized pear crepes with a tequila flambe.
Menu for Tostadas in North Park provided by Allmenus.com
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