A BOLD TWIST ON CORN ON THE COB. QUARTERED, FLASH-FRIED, AND SEASONED WITH OUR SIGNATURE SPICE BLEND, HOUSE SPICY MAYO, CILANTRO AND PARMESAN.
CREAMY, FLAVOUR PACKED GUACAMOLE WITH A PUNCH OF FRESH CITRUSY PICO DE GALLO, SCOOPED WITH CHIPS
SUB NORI CHIPS (5)
LIGHTLY SEARED SASHIMI GRADE AHI TUNA, CITRUS SPIKED PONZU SAUCE, SESAME SEEDS AND GARLIC CRUNCH.
CRISPY POTATO FLAUTAS TOPPED WITH FRESH LETTUCE, SOUR CREAM, AND FETA CHEESE.
TRIO OF CRISPY CITRUS HANDCRAFTED SHELLS, SEARED AHI TUNA, HOUSE SPICY MAYO, TOPPED WITH GUACAMOLE, JALAPENO AND PICKLE ONION.
A TRADITIONAL BEEF AND BACON STEW FROM JALISCO, MEXICO. SLOW-COOKED STEAK SLICES AND BEANS SIMMERED IN TOMATILLO BROTH WITH POBLANO AND JALAPENO. SERVED WITH CRISPY TORTILLA STRIPS, ONION AND CILANTRO. RICH, SMOKY AND COMFORTING DISH.
BOLD FLAVOURS IN A COMFORTING MEXICAN STYLE SOUP. TOMATO CHICKEN BROTH, WITH A VARIETY OF UNIQUE SPICES HAND CRAFTED TORTILLA CHIPS, FETA, CREMA AND CILANTRO.
ADD CHICKEN (7 ½)
CRISP AND CHILLED LEAFY LETTUCE BOATS, AUTHENTIC HOUSE-MADE CAESAR DRESSING FINISHED WITH SHAVED PARMESAN, HOUSE-COOKED BACON BITS AND BUTTERY CROUTONS.
CRISP AND CHILLED LEAFY LETTUCE BOATS, AUTHENTIC HOUSE-MADE CAESAR DRESSING FINISHED WITH SHAVED PARMESAN, HOUSE-COOKED BACON BITS AND BUTTERY CROUTONS.
ADD CHICKEN/SHRIMP (7 ½)
ADD SMOKED SALMON (10)
ADD 4OZ SIRLOIN (9 ¼)