Entree

Mexican Shrimp Boil

Wild Mexican shrimp, chorizo, corn, and potatoes

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Salad

Caesar salad with creamy garlic dressing, shaved asiago cheese, and romaine lettuce

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Side One

Scallop ceviche with preserved lemon, serrano chiles, basil, Marcona almonds, and olive oil

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Side Two

Heirloom beans with smoky bacon and roasted garlic

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Side Three

Cilantro rice with peas, carrots, red onion, and grilled corn

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Side Four

Cactus slaw with carrots, fennel, jicama, red  onion, and line vinaigrette

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Condiments

chile de arbol hot sauce

smoked serrano aioli

chile-garlic butter

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Dessert

Key Lime Tart in a Jar

Key lime curd, tropical salsa, white chocolate cream

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Please note: We are unable to alter the menu to accommodate food allergies and preferences.