Restaurant Week Dinner Menu Sun March 17th – Fri 22nd
3 Courses for $30
1st Course
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(Choose One)
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Short Rib Flat Bread: flat corn masa, manchego cheese, sour cream & baby arugula (GF)
Shrimp Anticuchos: crispy rock shrimp, chipotle mayonnaise, lime wedge & avocado puree (GF)
Tortilla Soup: pasilla-tomato broth, avocado, Oaxaca cheese, sour cream & crispy tortilla (GF)
Baby Arugula Salad: season tomatoes, watermelon, heart of palm, spicy almond in sherry-honey vinaigrette (GF)
2nd Course
(Choose One)
Vaca Encebollada: braised short rib, chipotle mashed potatoes, asparagus & red pickled onions in a mushroom sauce (GF)
Salmon Alo Macho: baby crispy potatoes, julienne mixed vegetables & piquillo pepper fumet (GF)
Pollo Tacu Tacu: chicken breast, corn & rice cake & chayote salad (GF)
Lechon Asado: citrus marinated pork slow roasted Cuban style, white rice & maduros (GF)
La Milpa: the chef’s selection of grilled vegetables, garbanzo puree & grilled bread
3rd Course
(Choose One)
Café con Leche Panna Cotta (GF)
Platano Macho Callejero (served street style): ripened sweet plantains, dulce de leche & vanilla ice cream (GF)
(GF) Gluten Free
