PASTELITO DE CANGREJO
Pan-seared lump crab cake with jicama-cucmber-avocado relish and jalapeño aioli

CEVICHE TRADICIONAL
Tilapia, red onion, tomato, jalapeno, and cilantro in fresh citrus marinade drizzled with olive oil

CALLOS DE HACHA
Pan-seared scallops over a crispy arepa with creamy Poblano salsa & vegetable ragout

CAMARONES 
Pan-seared shrimp smothered in white wine-mojo de ajo & served with cilantro pesto toast 

TAQUITOS DE POLLO 
Chicken barbacoa taquitos with watercress, salsa cruda, pickled red onions, queso anejo, and crème- fraiche

SOPA DEL DIA
Chef's soup made fresh daily with locally grown ingredients--ask your server for details

GUACAMOLE
Chunky avocado dip made tableside to your degree of spiciness

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