Tula Latin Bistro

mashed avocado with white onion, cilantro and fresh squeezed lime

roasted pepper stuffed with mexican cheeses, potatoes and pulled pork, served with cinnamon tomato sauce

with sweet com emulsion and red bell pepper salsa

tiger prawns, avocado, cucumber and white onion in a jalapeno tomato broth

seared ahi tuna on crisp wontons with guacamole, sliced fresno pepper, and chipotle mayo

duck confit with mole in corn husk, chicken with tomatillos in banana leaf marinated pork with red sauce in banana leaf

half dozen grilled with mexican bay leaf, garlic, butter and citrus, served with hot sauce, and hawaiian sea salt

with chipotle crema

with pulled chicken, epazote oil, pico de gallo and fresh lime

traditional mexican meatballs with pine nuts, in a chipotle tomato broth with shaved manchego and truffle oil

mixed baby greens with sliced avocado, bacon and a roasted tomato vinaigrette

organic greens with grilled orange, grilled scallions queso fresco and blood orange, habanero vinaigrette

pumpkin seed encrusted goat cheese on mixed baby greens tossed in huitlacoche vinaigrette with a red pepper reduction

with huitlacoche rice, roasted mushrooms, grilled asparagus and roasted red bell pepper emulsion

half lobster layered with tempura chayote with homemade lobster and chantrelle mushroom raviolis in coconut lime emulsion

with manchego crusted asparagus, roasted fingerlings and poblano chile cream sauce

blackened with mexican chiles, with goat cheese whipped potatoes, roasted tomato consomme and gazpacho vegetables

marinated grilled tiger prawns with prickly pear tequila butter sauce, cilantro rice and tempura bell pepper

spice rubbed ahi tuna grilled rare with a coconut chipotle sauce, served with black beans and warm plantains

jumbo scallops with blood orange habanero butter sauce, celeriac puree and fried carrots

roasted duck breast and confit leg with homemade pumpkin ravioli and roasted mushrooms in a sage browned butter sauce

pan seared and served with cinnamon cider reduction, chipotle gratin and glazed baby carrots

grilled and sliced flank steak with mole sauce served with short rib enchilada, black beans, rice and guacamole

with spanish harissa tomato relish, mexican epazote black bean puree and masa battered onion rings

with an autumn stew of zucchini, tomatillos, potatoes and onion