Menu Items

Fresh Tostaditas with Two Salsas

• Roasted Jalapeno-Tomato Salsa with Fresh Cilantro
• Roasted Tomatillo Salsa with Serranos, Roasted Onions and Cilantro
• Red Chile Salsa with Sweet Garlic and Roasted Tomatoes
• Chipotle Cascabel Salsa with Roasted Tomatoes and Tomatillos
• Tangy Tomatillos and Avocado Salsa with Cilantro
• Crema Salsa with Roasted Tomatillo, Jalapeno, Red Onions and Sweet Garlic
• Roasty Red Guajillo Salsa with Tangy Tomatillos and Sweet Garlic
• Guacamole with Fresh Tomato, Onions, and Cilantro
• Braised Tomatillo with Toasted Chile Arbol with Fresh Cilantro and Onions
• Roasted Poblanos,Tomato Salsa with fresh Thyme

Tostaditas-Flat Bread with Spreads

• Roasted Tomatillo-Jalapeno-Garlic Spread
• Toasted Cumin and Roasted Garlic Spread
• Raspberry Cheese Spread
• Pesto Cream Cheese Spread
• Toasted Pecans and Blue Cheese Spread
• Queso Fundido with Caramalized Onions and Baby Bella

Corn Quesadillas

• Queso Panela and Smoked Asparagus Quesadilla with Mango-Habanero Salsa


• Queso Fundido and Roasted Chile Poblano Quesadilla with White Bean Relish


• Chicken Adobo, Eggplant and Caramelized Onions Quesadilla with Salsa Cruda


• Roasted Sweet Corn, Zucchini and Goat Cheese Quesadilla with Fresh Tomato-Basil Salsa


• Wild Mushroom, sweet peppers, and Oaxaca Cheese Quesadilla with Chile Arbol-Tomatillo Salsa


• Crispy Bacon and Roasted Sweet Corn Quesadilla with Avocado-Cherry Tomato Relish


• Sweet Corn and Open Fire Shrimp Quesadilla with Roasted Poblano Pesto


• Grilled Asparagus and Goat Cheese Cheese Quesadilla


• Quesadilla with Smoked Vegetables, Grilled Shrimp and Jalapeno Pesto

Salads

• Tomato-Cucumber-Pickled Onion marinated in citrus juices and vinegar. Tossed with romaine lettuce, slaw with olive-caper relish
• Red-Chile Jicama marinated in citrus red chile with three color peppers. Tossed with romaine lettuce, slaw with cilantro-citrus vinaigrette.
• Spinach-Basil with mandarin orange segments, roasted almonds, shoestring carrots and light creamy mango dressing.
• Spring Greens with kalamata olive, tomatoes, cucumber, shoestring carrots, Queso Fresco and balsamic vinaigrette.
• Shredded Chicken in a smoky tomato sauce with bow-tie pasta in jalepeno pesto, romaine lettuce, sweet pepper relish and cilantro-citrus vinaigrette.
• Herb-Poached Shrimp and Santa Fe slaw, romaine lettuce and olive-caper relish with clamato-orange vinaigrette.
• Shredded Beef marinated in citrus juices and sweet peppers, romaine lettuce, slaw, with tomato-cilantro relish with lime-garlic vinaigrette.
• Mesquite Smoked Salmon flakes and sweet pepper panache, romaine lettuce, zucchini, pickled onions, tomatoes and olive-caper relish with parsley-mint-cilantro vinaigrette.
• Bow-Tie Pasta in Pesto with spinach, sun-dried tomatoes, fresh Mozzarella cheese and basil vinaigrette.
• Southwestern Chopped Salad with Dijon-Balsamic Vinaigrette two kinds of cheese with crispy tortillas chips, romaine lettuce, tomatoes, red beans, olives, and chickpeas
• Tigua Potato Salad with Chile-mayo Dressing new potaotes with jalapenos, cilantro, green onions, and tomatoes
• Fennel, Orange and Pecan Salad tossed with saute red onions, feta cheese, mixed greens, and creamy balsamic vinaigrette.

Entrees

Cotija-Cumin Crusted Chicken With Mango-Garlic Sauce

chicken breast marinated in citrus juices and honey. rolled in parmesan-like cotija cheese and toasted cumin. seared and baked.

Open Fire Chicken Breast with Blackberry-Mole Sauce

marinated in citrus juices with dry herbs and charcoal grilled. simmered in a dark sauce made of dried chiles, blends of spices, seeds, nuts, blackberries, and bit of chocolate.

Adobo-Jerk-Rub Roasted Chicken with Mango-Habanero Sauce

chicken legs and thights marinated in a sharp red chile sauce with vinager baked and then seared in whipped butter with Jamaican spices.

Santa Fe Chicken Roll Adobo

chicken breast marinated in a red-chile sauce & stuffed with chorizo, roasted sweet peppers, and cilantro & chile colorado sauce

Chicken Florentine with Tomato-Basil Sauce

pan seared & stuffed with spinach, caramelized onion, baby bellas and ricatta cheese

Mesa Grill Sixteen-Spice Chicken with Smoked Red Pepper Sauce

herbed egg batter & pan fried & wilted spinach with onions & penne pasta in light cream sauce

Mole Poblano with Smoked Honey-Brine Turkey

turkey breast marinated in brine and charcoal grilled. simmered in a dark sauce made of dried chiles, seeds, blend of spices, nuts, and a bit of chocolate.

Tortas de Camaron (shrimp cakes) with Chipotle-New Mexico Red Chile Sauce

dipped in a herb egg batter with cilantro and pan fried. served on a bed of wilted spinach, onions and roasted corn,

Grilled Red Snapper with Cajun Spices and Charred Vegetables in Crema

pacific red snapper marinated in sharp red chile sauce and grilled with cajun spices. topped with charred tomatillo, garlic, onion, and jalapeno in crema

Open-Fire Shrimp in Tomatillo-Cilantro Sauce

large shrimp seasoned with chipotle-rub, tossed with cherry tomatoes, zucchini and tangy tomatillo sauce.

Morsels of Blacken Salmon

tender pieces of fresh water salmon seared with cajun spices, tossed with sweet peppers, cherry tomatoes and onion.

Smoky Pork loin with Pineapple and Mole Rojo

marinated in adobo sauce + mesquite smoked + braised mole rojo + fresh pineapple and onions

Stuffed Chipotle-Rub Pork Tenderloin

marinated in red chile sauce + mesquite smoked + stuffed with spinach, vegetables, apples and pine nuts + mole rojo

Table Carved Chipotle-Rub Tri-Tip with Chipotle Hot Sauce

htree hour mesquite smoked and flamed-charred flavored

Louisiana BBQ Shrimp

poached in spices, herbs, citrus juices and wine.

Chipotle-Seasoned Pot Roast

mesquite smoked for hours + braised in chile rojo + carrots, potatoes and onion

Chipotle-Rub Tri-Tip with Chimichurri Sauce

three hour mesquite smoked + charcoal grilled+ roasted mushrooms, potatoes, onions

Grilled Blacken Sea Scallops

seaoned with cajun spices

Chile Relleno Buffet

roasted poblano chile + queso oaxaca with tomatoes, onions + tomato-chipotle sauce + queso fresco

Hot Sides

Spanish Saffron Rice with Red Beans Beans

Classic Red Tomato Rice with Peas

Fresh Herb White Rice Pilaf with Wilted Spinach

Tomatillo-Cilantro Rice with Roasted Corn

Roasted Baby Bellas with Sweet Peppers

Roasted Mushrooms in Marsala Sauce

Sweet and Hot Marinated Mushroom

Mesquite Smoked Seasonal Vegetables

Warm Vegetables with Herbs de Province

Broty Black Beans

Chayote Succotash

Roasted New Potatoes with mint Chimichurri Sauce

Roasted Garlic-Sweet Corn Tamale

Whipped Potatoes with Cilantro Pesto

Relish

Olives-Capers-Pickled Onions

Roasted Corn-Black Beans-Red Pepper

Avocado-Tomato-Cilantro

Olive-Jicama Relish

Mixed Tomato

Pickled Onion-Caper-Olives

Grilled Vegetables with Fennel

Roasted Corn -Roasted Rajas

Mango-Serrano-Scallion

black Olives-Feta

Charred Corn-Smoked Jalapeno

Avocado-Cherry Tomato

Tomato-Bsil

Jicama-Pineapple-Cilantro