April 1st - 5th

Ensalada de Calamares    

    cornmeal crusted calamari rings over a bed of frisée, with chorizo
    croutons, orange segments, and cured red onions, finished with
    chipotle orange vinaigrette                                                              18.00


Tacos de Puerco

    pulled pork marinated and roasted in a recado sauce (peppers, onions,
    olives, garlic, and cilantro) served over two flour tortillas with honey-
    habañero bbq sauce, carrot slaw, and scallions, with a side of Mexican
    red rice                                                                                               21.00