May 25th - 29th

Tuna Tostadas    

    avocado leaf crusted tuna, pan seared and served over 3 crispy corn
    tortillas with grilled pineapple guacamole and carrot & cabbage escabeche,
    finished with a chile dust and served with house rice             25.00


Vegetable Spring Rolls

    carrot, chayote, portobello mushroom, and red onion julienned and rolled
    into crispy flour tortillas served over chipotle-red pepper coulis, finished
    with cilantro oil and mache, served with arroz moro               19.00