Mojave

Lamb braised with cippolini onions, green peas, and carrots tossed in a red wine gravy topped with whipped roasted garlic mashed potatoes and melted cheese.

Grilled salmon over fresh spinach with blanched almonds, tomatoes, pasilla chilies, toasted sesame seeds, grilled hearts of palm, panela cheese, and a grapeseed dressing.

Ground chuck, chorizo sausage and slow roasted beef brisket with cherrywood smoked bacon slices, chihuahua cheese, caramelized onions, and an heirloom tomato jam on sweet Mexican bread. Served with natural cut fries.

With cilantro, Spanish onions, and smoked tomato sauce. Served a la carte.

Jumbo shrimp and chorizo sausage sauteed in a smoked chipotle cream sauce over a seared grit cake sprinkled with chihuahua cheese and green onions.

Blue corn masa baked into sweet corn rolls with a honey butter spread.

Served with tostadas.

Fresh avocado, tomato, cilantro, jalapeno, onion, and lime juice blended with seasonings. served with crispy tostadas.

Chihuahua, Monterrey Jack, and Oaxaca cheese melted then topped with grilled poblanos and served with corn tostadas.

Signature jumbo crab cake atop a mango papaya butter sauce.

Chipotle dry rubbed smoked wings with a lime cream.

Rolled brisket, chorizo sausage and angus ground beef meatballs simmered in a Spanish salsa verde.

Jumbo shrimp and chorizo sausage sauteed in a smoked chipotle cream sauce over a seared grit cake sprinkled with chihuahua cheese and green onions.

Tostadas stacked with smoked chicken and bacon charro beans, epazote greens,onions, jalapenos, cheese, pico de gallo and an avocado cream dressing.

Slow roasted chicken with a vegetable blend topped with sour cream and tortilla strips.

Three bean chili with chunks of grilled steak and grilled cactus leaf topped with shredded cheese and sour cream.

Fresh corn with a delicate hint of cream topped with poblano peppers and fried tostada chips.

Slow roasted chicken with a vegetable blend topped with sour cream and tortilla strips.

Buttermilk soaked chicken breast. served with asparagus and mashed potatoes topped with a white peppercorn gravy.

Lamb braised with cippolini onions, green peas, and carrots tossed in a red wine gravy topped with whipped roasted garlic mashed potatoes and melted cheese.

North atlantic cod in a guinness beer batter, fried on a pile of steak fries with rainbow slaw and English tartar sauce.

Ground beef and caramelized onions in a puff pastry with colemans English mustard.

French onion soup topped with toast and Swiss cheese.

Cherry wood smoked bacon, iceberg lettuce and sliced red tomatoes. Served on toasted challah bread with a black peppercorn mayonnaise. Served with steak fries.

Angus ground beef patty served on a brioche bun with lettuce, tomato, and red onion. Served with steak fries.

Wings slathered in signature sauce and then fried to perfection. Mild, medium, hot, and lemon pepper or teriyaki.

Salted Pretzel served with queso and yellow mustard.

Blackened chicken on a toasted croissant with bacon, swiss cheese, mixed greens, sliced tomato and a chipotle mayo. Served with fries.

Our signature lump crabcake on a toasted croissant with mixed greens, tomato and a citrus mayo. Served with steak fries.

Steak fries or natural cut fries seasoned with salt and pepper.

Blackened chicken on a bed of romaine with roasted corn, black beans, red onions, diced roam tomatoes, avocado, manchego cheese and a cilantro basil vinaigrette topped with crispy tortilla strips.

Grilled salmon over fresh spinach with blanched almonds, tomatoes, pasilla chilies, toasted sesame seeds, grilled hearts of palm, panela cheese, and a grapeseed dressing.

Grilled steak over romaine and iceberg with tri color peppers, fried Spanish onions, roasted tomatoes, and Oaxaca cheese with an avocado cream dressing.

Chipotle lamb chops, airline chicken breast, and baked quail. Served with mixed peppers, guacamole, charro beans, and warm tortillas. Served family style.

Slow roasted bone in short ribs with peppers, onions, sweet corn salsa, and smoked paprika potato wedges.

Grilled lamb chops with chipotle potato gratin and asparagus topped with fried onions and drizzled with a sweet habanero sauce.

Oven roasted salmon with a tequila orange glaze served over polenta cakes and asparagus.

Ancho rubbed flat iron steak served with corn salsa and a chihuahua cheese potato casserole.

Spanish rice simmered in a saffron seafood broth with jumbo shrimp, mussels, chicken, calamari, clams, Spanish chorizo, green and red peppers, and diced Roma tomatoes.

Puerto rican rubbed pork, slow roasted and smoked over rice with cherry wood smoked bacon charro beans and corn tortillas.

Slow roasted chicken simmered in a mole sauce. Served with rice, corn tortillas, and cherrywood smoked bacon charro beans.

Corn tortillas filled with lump crab meat draped with a green chili cream sauce topped with melted chihuahua cheese. Served with Spanish rice, and cilantro black beans.

Vegetable and quinoa stuffed peppers. Served with herbed ricotta filled eggplant rellenas, corn salsa, and asparagus.

Ground chuck, chorizo sausage and slow roasted beef brisket with cherrywood smoked bacon slices, chihuahua cheese, caramelized onions, and an heirloom tomato jam on sweet Mexican bread. Served with natural cut fries.

Lobster poached in butter on a challah roll topped with fresh herbs. Served with hushpuppies and natural cut fries.

Smoked chicken, three pepper slaw, mango avocado salsa, and shredded romaine on grilled sweet bread. Served with natural cut fries.

Flour tortilla rolled with signature black bean filling, epazote and romaine greens, grilled poblano, charred avocado and a key lime cilantro cream sauce. Served with natural cut fries.

Slow roasted pork and beef brisket on white cuban bread with onions, pickles, mustard, and chihuahua cheese with a sweet jalapeno jam for dipping, rice and charro beans.

Fresh gulf snapper dusted with cornmeal and flash fried on a toasted brioche bun with a prickly pear jalapeno jicama slaw and sliced tomatoes. Served with natural cut fries.

With cheese polenta and chipotle cream sauce. Served a la carte.

With a pineapple salsa. Served a la carte.

With cilantro, Spanish onions, and smoked tomato sauce. Served a la carte.

With jicama slaw, sweet habanero sauce. Served a la carte.

With a peach salsa. Served a la carte.

Traditional tres leches cake served with blackberries, tangerines, whipped cream, and a coffee ice cream.

Creamy pie made from genuine key lime juice on a graham cracker crust with whipped cream and raspberry sauce.

Mexican custard with a layer of caramel sauce. Served with seasonal fruit and a cinnamon brown sugar ice cream.

Chocolate cake with a Mexican chocolate gnache filling and served with a salted caramel ice cream.

Housemade chocolate brownie with vanilla, chocolate and strawberry ice cream topped with fresh bananas, strawberries, whipped cream and chocolate sauce.

Two tacos, choice of chicken or fish, served with corn on the cobb and a skewer of fresh fruit.

Cheese quesadilla served with corn on the cobb and a skewer of fresh fruit.

Steak fries or natural cut fries seasoned with salt and pepper.