Botana - Appetizer Ceviche de la Semana - Ceviche of the week Very Mexican way to eat fresh seafood. We serve it cold in a glass to be eaten with crackers Ceviche de Callos de Hacha Lime marinated bay scallops, diced tomatoes, red onions, and cilantro 9.95 Mole de la Semana - Mole of the week Mole de Almendrado (Almond Mole) Made with almonds, chile Ancho, tomatoes and cinnamon

Platillos Principales - Entrees Costillas de Borrego en Almendrado Grilled Australian Free Range Rack of lamb over our almond mole, served with tamale de frijoles and roasted root vegetables 23.95 Camarones Sarandeados en Crema de Tequila Jumbo tiger shrimp sautéed in a tequila cilantro cream sauce served with chile poblano green rice 19.95 Huarache de Lomo de Res Grilled 10 oz. rib eye steak, pinto bean spread, queso fresco and reposado onions over a blue corn tortilla topped with chile banana salsa served with Spanish rice 24.95

Flan de la Semana - Flan of the week Flan de Coco Coconut Flan

Grilled Mahi Mahi with Citrus Salsa

6 oz	Mahi Mahi fillet
3 oz	Cooked black beans, drained
2 oz	Fresh Salsa
4 oz	Spanish rice
1 oz	Green onions cut on the bias
2 oz	Sour cream
1 oz	apricot jam
5 each	Asparagus spears, trimmed & tossed in a small amount of vegetable oil
1 tsp	Citrus grill seasoning
2 oz	Orange segment
1oz	Sliced strawberries
2 oz	Mandarin oranges

METHOD: Rub citrus grill on mahi mahi and grill. Purée the black beans and mix in salsa to make black bean sauce. Fold in apricot jam and fruit segments with salsa to make citrus salsa. Grill asparagus. Ladle the black bean sauce onto the plate. Center the rice and asparagus and top with mahi mahi. Ladle the citrus salsa over and garnish with sour cream and green onions .