Farm To Fork

Four Courses for $25 

Uno

Mini Shrimp Chimichangas

Flour tortillas stuffed with a Rock Shrimp Salsa with onions, peppers, and cilantro

Scallop Ceviche

A little twist to our already popular ceviche, Scallops Cooked in a lime juice and a dash of vinegar with cilantro, tomatoes, onions and avocados top with a pan sear garlic scallop.

Queso Fundido

 Traditional Aoxaca Cheese and chorizo Melted together and serve with warm flour tortillas.

Dos

Sopa Flor Poblana

A delicious combination of Roasted Poblano pepper strips, corn and Pumpkins squash Blossoms in a slightly creamy soup.

Sopa de Maiz

A traditional corn soup made with fresh Jersey corn and tomatoes and topped with a little queso fresco.

Ensalada de Nopalitos

The most Mexican of the Mexican salads. Boiled tender prickly cactus leaves cut into long strips seasoned with tomato, cilantro, and onions top with queso fresco.

Ensalada Aguacate

Romaine lettuce, Carrots, Jersey Tomatoes, Cucumber and avocados, drizzle with an Agave, lime dressing

Tres

Filete Ala Veracruzana

Delicious Tilapia Fillet Baked in a banana leaf and Topped with Chile Guero, Jersey tomatoes, Red Peppers, onions and cilantro.

Bistec al Tamarindo

Our tender fillet tip and onions on a slightly spicy tamarind and chipotle sauce.

Camarones Del Caribe

In our world travels we came upon this delicious dish, fresh shrimp and prawns cooked with bacon and white beans with a creamy tomato sauce.

Lomo Relleno

Our Tender pork loin stuffed with plums and bacon baked and top with a chipotle sauce

Flores de Calabaza Rellenas

Pumpkin Blossoms stuff with three cheese, queso fresco, añejo and ricotta on top of Zucchini, squash onions and tomatoes stir fry

Cuatro

Fresas con crema

A slice of chocolate cake top with our traditional fresh strawberry and sweet cream. 

Arroz Con Leche

Mexican Rice Pudding on a cinnamon torcante (Cinnamon Bread)