Bone Garden Cantina

Homemade salsa Fresca and a basket of tortilla chips.

Chilled citrus-marinated shrimp combined with tomato, red onion, serrano pepper, and cilantro. Topped with fresh avocado. Chips by request.

Queso dip, guacamole, and salsa Fresca combo. Served with tortilla chips.

Melted cheese mixed with tomatoes and jalapeños. Served with a basket of tortilla chips.

Fresh avocado mixed with tomato, onion, and cilantro. Served with a basket of tortilla chips.

Mixed greens and a fresh blend of black beans, corn, tomato, onions, and bell pepper. Topped with tortilla strips. Choose cilantro-lime vinaigrette or creamy avocado dressing.

Chile de arbol and guajillo pepper broth with a shredded goat, onion, garlic, mint, and rice, topped with onion, cilantro and lime.

A big bowl of traditional Mexican soup with shredded pork and hominy, cooked in a mole Verde broth. Topped with radish, queso fresco, fresh jalapenos, onions and avocado

Grapefruit, fresh avocado, romaine lettuce, red onion and sunflower seeds, citrus vinaigrette dressing.

Seasoned beets, spinach, oranges, queso fresco, toasted pumpkin seeds, Oaxacan vinaigrette dressing.

Grilled steak marinated in guajillo chile, crushed red pepper and garlic, topped with cilantro and onion, and served with a side of salsa verde.

Pork belly seasoned and slow fried to crispy nirvana, topped with onion, cilantro, salsa verde, and fresh cabbage.

Sauteéd shrimp cooked in our homemade pipian mole sauce (cooked with peanuts and seeds). Topped with fresh cabbage and cilantro.

MArinated pork with grilled pineapple, topped with guajillo peanut sauce, fresh cabbage, cilantro, and onion.

Tomato-chipotle chicken, queso fresco, pickled red onion, radish, and cilantro.

Sauteed cauliflower, red bell pepper, mashed potatoes, chile arbol sauce, cabbage, cilantro and pumpkin seeds.

Braised goat, avocado, cilantro, onion and salsa verde.

Seasoned chicken, spicy habanero salsa, and fresh cilantro.

Seasoned beef tongue, grilled onion, radish, cilantro and salsa verde.

Melted CHEESE. Plain and simple.

Melted cheese, adobo chicken and grilled onions.

Melted cheese, beef brisket, and grilled onions.

Mexican-style sandwich with warm telera bread, grilled skirt steak, jalapeno mayo, cotija cheese, lettuce, tomato, and pickled red onion. Served with fried yuca.

Two beef brisket enchiladas, chihuahua cheese, and red tomatillo sauce. Topped with sour cream and queso fresco. Served with rice, refried black beans, and a fresh salad.

Two cheese enchiladas topped with guajillo sauce, queso fresco, sour cream, avocado, and pickled red onion. Served with rice and refried black beans.

One nice little chorizo enchilada topped with guajillo sauce, cheese, and sour cream.

Half rack of grilled, sweet & spicy pork ribs. Served with asparagus, rice, and refried beans.

(prepared with pumpkin & sesame seeds and nuts) two chicken enchiladas, chihuahua cheese, and mole sauce. Topped with avocado, tomato, queso fresco, cilantro, and sour cream. Served with rice and refried black beans.

Two garlic-sauteéd shrimp enchiladas, melted cheese sauce, and red tomatillo sauce. Topped with queso fresco and sour cream. Served with rice and refried black beans.

Mexican-style chorizo, Monterey cheese, and scallions. Served with guajillo peanut sauce.

Shrimp, cheese, citrus, tomatoes, onion, jalapeño and cilantro. Served with guacamole sauce.

Pork, red chiles, garlic, and onion. Steamed in a banana leaf. Served with salsa verde.

Chicken, grilled jalapeños and tomatillo. Steamed in a banana leaf. Served with salsa verde.

Panela cheese, peppers, onions, and salsa pasilla. Steamed in a corn husk. Served with salsa verde.

Chicken tinga, refried black beans, rice, queso fresco, cilantro, sour cream and salsa verde.

Marinated pork, chile de Arbol sauce, chihuahua cheese, rice, refried black beans, guacamole sauce, and sour cream.

Cooked in vegetable stock.

Homemade and vegetarian.

A little bit of each.

Grilled with garlic.

Grilled corn on the cob covered with mayonnaise, queso fresco, and chili powder. You can substitute butter for the mayo but it's not as authentic, gringo.

Tender corn, served in a bowl, topped with mayonnaise, chili powder, queso fresco, and lime.

Fried yuca tossed in chile powder and queso fresco, served with a tomatillo-guacamole sauce.

Two fried pastries filled with sweet bananas, topped with cinnamon sugar and whipped cream.

A sweet flan made with slivered almonds, topped with a sticky almond sauce and whipped cream.

Mexican coolers made from scratch and served over ice. Horchata sweet rice milk with cinnamon Jamaica hibiscus flower tea sweetened with sugar tamarindo juice from the tart pulp of the tamarind pod.

Bottled sodas "Hecho en Mexico" and sweetened with pure cane sugar.