Gallitos Kitchen

romaine lettuce hearts served with winter cabbage, tomato, black bean corn salsita, oaxaca cheese, crispy tortilla and jalapeño-mint vinaigrette.

green salad mix with red onions, radishes, mango, nopales, jicama, black-eyed peas, queso añejo and vermont maple-chile de arbol dressing.

choice of meat, fish or vegetables.

choice of meat, fish or vegetables.

choice of meat, fish or vegetables.

choice of chicken, cheese or vegetables.

(v). hass avocado, tomato, white onion, cilantro & lime. served with 1/2 dozen warm tortillas.

citrus marinated shrimp, serrano chiles, onions, tomato and cilantro served with crisp tostadas.

mexican-style flatbread topped with warm black bean spread, pan-roasted hudson valley mushrooms, lettuce and cotija cheese. vegetarian or option of adding carne asada or chipotle-braised chicken.

three crispy rolled tacos stuffed with mexican farmer cheese served with lettuce, guacamole, pickled red onions and cotija cheese.

(v). three homemade empanadas stuffed with organic black bean refrito, caramelized sweet plantains and vermont cheddar cheese. served with spicy avocado-aji mexicano sauce.

flour tortilla with house cheese blend. served with guacamole, pico de gallo and vermont cabot sour cream. vegetarian with option of adding meat or shrimp.

yellow corn half moon-shaped chips individually topped with vegan refried beans and chef's daily choice of toppings with muenster cheese. served with grandma's recipe pickled jalapeños.

melted gallito's cheese blend topped with pico de gallo. served with warm tortillas.

creamy braised chicken tortilla soup. served with tortilla strips, crema nata, queso fresco and fresh avocado.

guiso de mariscos - seafood stew poached in a roasted chile-tomato broth garnish with white hominy, onion, romaine lettuce and sliced radishes.

(v). romaine lettuce hearts served with winter cabbage, tomato, black bean corn salsita, oaxaca cheese, crispy tortilla and jalapeño-mint vinaigrette.

(v). green salad mix with red onions, radishes, mango, nopales, jicama, black eyed peas and queso añejo with vermont maple-chile de arbol dressing.

achiote pork, sour orange juice and salsa verde topped with pickled habanero-jalapeño chiles.

(v). roasted seasonal vegetables, queso fresco and soft garlic creamy sauce.

tomato-chipotle braised chicken, avocado hash and vermont cabot crema.

adobo marinated pork, fresh pineapple, onion and mexican cilantro.

tempura battered fish stick, chipotle aioli and marinated cabbage-slaw.

grilled skirt steak, pico de gallito and vermont cheddar cheese.

fire-roasted chile poblano, stuffed with seasonal vegetables and served with arroz gallo, salsa ranchera, cheese and crema.

pan-roasted tilapia, habanero glaze, red chilaquiles, guacamole and charro beans.

one half semi-boneless chicken brushed with adobo rojo, served with mexican rice, refried beans and cabbage-parsnip salad.

chipotle-chimichurri marinated skirt steak, pan roasted fingerling potatoes and house made chorizo-mushroom relish.

chiles and chocolate marinated prawns served over poblano, vegetable rice and papaya-mint salsa.

chile nuevo mexico marinated pork loin, pumpkin-seed sauce, butternut squash puree, chayote carpaccio and apple cider chipotle glaze.

vegetarian. seasonal vegetables a la plancha, avocado, queso fresco and mexican rice and beans.

two all-natural corn tortillas rolled with cheese, chicken or beef with salsa verde or salsa roja. served with mexican rice and vegan refried beans.