Salmon Empanizado con Platano Macho
Seared Plantain Crusted Salmon with Sautéed Vegetables
Fennel / Chipotle Juice
Twenty-four
Halibut Perfumado con Aceite de Trufas
Fresh Halibut with Truffle / Jalapeño Oil
Served with Fresh Vegetables
Twenty-nine
Pez Espada Marinado con Chile Guajillo
Fresh Swordfish Marinated with Chile Guajillo
Poblano / Basil Mashed Potatoes and Vegetables
Twenty-seven
Borrego con Salsa de Mango y Menta
Grilled Colorado Lamb, Garlic / Chipotle Mashed, Vegetables
Mango / Mint Sauce
Thirty-two
Filete con Salsa de Vino Tinto
Grilled Black Angus Filet Marinated in a Corona Beer Reduction
Served with Steamed Garlic Yucca
Red Wine Sauce
Thirty-two
Pollo Caribeño
Char Grilled Free Range (Petaluma Farms) Chicken
Marinated in Jerk Spices and Grilled
Served with Lime / Garlic / Oregano Juices
Twenty-four
Falda con Salsa de Chimichurri
Skirt Steak with Vegetables
French Fries Enhanced with Rosemary Oil
Chimichurri (Argentinean Pesto)
Twenty-nine
Puerco con Salsa de Molcajete
Pork Medallions, Salsa de Molcajete Congri
Vegetables
Twenty-six ####
Executive Chef - Alfonso Ramirez
Executive Sous Chef - Martin Garcia
