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wood-grilled salmon; served over mashed potatoes and seasonal vegetable.* served chef’s temp
carnitas and potatoes, slow cooked in a tomatillo and chipotle sauce; served with corn tortillas, rice, beans, elotes and wood-grilled salsa.
parmesan crusted pork chops topped with rosemary roasted tomatoes, fresh basil and balsamic drizzle; served with garlic mashed potatoes and grilled asparagus.
house-made crab cakes served with traditional béarnaise sauce.