Sliced hamachi served carpaccio style with seaweed salad, avocado, cucumber, roasted corn ponzu and spicy lime vinaigrette.
Wood grilled with chimichurri and chipotle aioli.
Jumbo u-8 wild Mexican shrimp with diced celery and cocktail sauce.
Jumbo shrimp in garlic achiote sauce served with flour tortillas.
Serves 2-5.
Melt of cheeses with rajas, chorizo and served with flour tortillas.
Cornmeal and chipotle calamari steaks with jalapeno tartare, latin marinara, chipotle ranch and smoked chili vinaigrette.
Choice of: shrimp, carnitas, barbacoa, chicken tinga, carne asada, blackened calamari, blackened fish.
With avocado, capers, onions and mango sorbet.
Half rack of ribs with signature smoked pineapple slaw.
3 cheese with grilled onions, tomato, lettuce and chipotle mayo.
Open face on a baguette topped with manchego cheese, grilled onions and chipotle mayo.
Barbacoa and sweet potato stuffed poblano chili with cilantro cream and feta cheese.
Sauteed with garlic, achiote butter and topped with spicy bread crumbs. Served with flour tortillas.
Barbacoa style.
Fresh fish marinated in lime juice with tomatoes, onion, jalapenos, cilantro, avocado and tostaditas.
Yellow tail crudo, ceviche de pescado and tuna tartare.
Large crab cakes, avocado creme, roasted red pepper sauce, frisse and hearts of palm.
Spanish meatballs with smoked paprika barbacoa sauce. Served with herb and Parmesan firebread slices.
Cheese quesadilla with wild mushrooms.
Iceberg lettuce, garbanzo beans, tomatoes, avocado, salami, shrimp, bleu cheese, bacon and vinaigrette.
With smoked bacon, cherry tomatoes, julienne carrots, cucumbers and chipotle ranch.
Grilled romaine hearts, rosemary polenta croutons, toasted pumpin seeds.
Slow roasted beets with Greek yogurt and peanut brittle.
Generous portion of dungeness crab with jalapeno pancake smothered with our house sweet corn bisque.
Fennel, butterleaf lettuce, bleu cheese, pine nuts, green and red peppers, mandarin oranges and poppy seed vinaigrette.
Calamari steak strips with cilantro, apples, plantains, iceberg lettuce and green cabbage. Served with smoked Chile vinaigrette.
Romaine, roma tomatoes, cucumber, kalamata, red onion and feta cheese with chimichurri.
Cajun ahi, chopped romaine, tomatoes, feta, Parmesan, avocado, paprika croutons and traditional Caesar dressing.
Poppy seed vinaigrette with crispy bacon, large curd cheese, red onions and almonds.
Linguine pasta with artichokes, spinach, sun-dried tomatoes, mushrooms, spring vegetables, roasted garlic and feta cheese in a chipotle cilantro pesto topped with a sunny side up egg.
Porcini marsala cream sauce and broccoli.
Linguine pasta with artichokes, spinach, sun-dried tomatoes, mushrooms, spring vegetables, roasted garlic and feta cheese in a chipotle cilantro pesto topped with a sunny side up egg.
Jumbo prawns, beef medallions and crab. With feta, wild mushrooms, sun-dried tomatoes and spinach linguini in a chipotle cream sauce.
8 oz. of beef medallions with wild mushrooms, fettuccine and marsala gorgonzola walnut cream sauce.
Herbed ricotta, sunflower seeds and shaved Parmesan.
Candied walnuts, gorgonzola, Parmesan herbs and olive oil.
Wasabi cream, sesame oil, onions, capers, seaweed salad and cilantro.
Barbacoa signature BBQ sauce, jack and cheddar cheese with fresh herbs.
Barbacoa signature BBQ and cheddar mozzarella blend.
Marinated shredded chicken, marinara onions and mozzarella.
Gorgonzola, rosemary and olive oil.
Roma tomato, basil, mozzarella and garlic.
Dates, pistachios and minted goat cheese.
Caramelized onion, jack cheese, arugula and balsamic.
Sun-dried cherries and raspberry rosemary ricotta.
Marinara, mozzarella, pepperoni, jalapenos, onions and bacon bits.
Brushed with olive oil, herbs and Parmesan.
Sunny side up egg and herbed Parmesan.
Roasted peppers, zucchini, wild mushrooms, caramelized onion, marinara and mozzarella.
Spanish meatball, marinara and mozzarella.
Caramelized onion, mozzarella and olive oil.
Half rack of ribs with signature smoked pineapple slaw.
Large crab cakes, avocado creme, roasted red pepper sauce, frisee and hearts of palm.
Jumbo shrimp in a garlic achiote sauce served with flour tortillas.
Clams in a white wine broth.
Brushed with olive oil, herb and Parmesan.
Cornmeal and chipotle calamari steaks with jalapeno tartare, Latin marinara, chipotle ranch and smoked chili vinaigrette.
With avocado, capers, onions and mango sorbet.
Wood grilled with chimichurri and chipotle aioli.
Barbacoa and sweet potato stuffed poblano Chile with cilantro cream and feta cheese.
Jumbo u-8 wild Mexican shrimp with diced celery and cocktail sauce.
With smoked pineapple slaw.
Grilled flat iron steak served with chipotle rice and borracho beans, avocado salsa and flour tortillas.
Full rack served with proprietary tequila habanero BBQ sauce and signature smoked slaw.
2 1/2 lb. Presented on our signature hot rock with your choice of 2 sides and served with our serrano chimichurri, proprietary tequila habanero BBQ sauce and signature flamed cognac sauce.
Tenderloin, spicy chorizo sausage, peppers and onions. Served with a side of barbacoa sauce.
Our signature 10 oz. filet mignon with flamed cognac sauce.
Rosemary marinated with mint pesto.
Open face on a baguette topped with manchego, grilled onions and chipotle mayo.
24 oz. bone-in rib eye chop with chipotle onion strings, borracho beans and an additional side.
16 oz. boneless rib eye barbacoa's signature dry rub and a side of tequila habanero BBQ sauce.
10 oz. coulotte topped with Cajun shrimp presented over garlic mashed potatoes.
16 oz. boneless NY with barbacoa's signature dry rub and a side of serrano chimichurri.
Kurobuta pork chop plus apples with hibachi cherry wood smoked quail and housemade fig jam.
Served with vegetable escabeche, saffron rice and dill chimichurri.
Yucatan style swordfish filet baked in achiote, banana leaves and citrus fruits with coconut rice.
Chicken mole (chocolate Chile sauce) and a pork carnitas tamale with barbacoa sauce.
Grilled lamb loin, avocado and goat cheese enchilada with a spicy barbacoa sauce.
Marinated shrimp, scallops and fish served hanging over coconut rice.
Pan seared with crispy pancetta, sun-dried fig and apricot compote.
Rosemary cedar planked pan seared boneless trout with caper lemon sauce and broccoli.
Braised seafood, chorizo, chicken, prawns, mussels, clams and tomatoes with a saffron rice.
Grilled BBQ whole half chicken served over bowtie pasta in a sun-dried tomato sauce.
Crispy honey roasted fanned breast and confit of leg and thigh served with cranberry sherry and sweet potato risotto.
White meat with fresh vegetables and mushrooms in a rich broth.
Prawns, clams, mussels, fresh fish and scallops in a spicy tomato broth.
Bread pudding with currants and a brandy whiskey sauce.
With spiced pecan crust and rosemary mango chutney.
Housemade truffle and beet chip.
With candied bacon and toasted housemade marshmallow.
With fried Brie, cashew brittle, local honey and sage.
1/2 tree.
With hot bunuelo lace.
Lavender cookie shell with lemon custard and raspberry sorbet.
With grilled pineapple and toasted macadamia nuts.
Hazelnut pastry cream with a warmed chocolate sauce.