Gallito's Kitchen

Hass avocado, tomato, white onion, cilantro, lime and toasted corn served with 1/2 dozen warm tortillas. Vegetarian.

Citrus-marinated shrimp, Serrano chiles, onions, tomato and cilantro served with crisp tostadas.

Mexican style flatbread topped with warm black bean spread pan-roasted Hudson Valley mushrooms, lettuce and cotija cheese. Vegetarian with option of adding meat.

Three crispy rolled tacos stuffed with Mexican farm cheese served with lettuce, guacamole, pickled red onions and cotija cheese.

Vegetarian. Three empanadas stuffed with organic black bean refrito, caramelized sweet plantains and Vermont cheddar cheese. Served with spicy avocado-aji Mexicano sauce.

Flour tortilla and house cheese blend served with guacamole, pico de gallo and Vermont Cabot sour cream. Vegetarian or with option of filling.

Yellow corn half moon shape chips individually topped with vegan refried beans and chef's daily choice of toppings with muenster cheese.. Served with grandma's recipe pickled jalapenos.

Melted Gallito's cheese blend topped with pico de gallo and served with warm tortillas.

Please call restaurant for today's selection.

Creamy braised chicken tortilla soup. Served with tortilla strips, crema nata, queso fresco and fresh avocado.

Organic black bean soup topped with serrano chile pico de gallo and sour cream.

Romaine lettuce hearts served with winter cabbage, tomato, black bean-corn salsita, Oaxaca cheese, crispy tortilla and jalapeno=mint vinaigrette.

Green salad mix with red onions, radishes, mango, nopales, jicama, black-eyed peas and queso anejo with Vermont maple-chile de arbol dressing.

Adobo marinated pork, fresh pineapple, onion and Mexican cilantro. Served on all natural corn tortillas with lime, onion and cilantro.

Tomato-chipotle braised chicken, avocado hash and Vermont Cabot crema. Served on all natural corn tortillas with lime, onion and cilantro.

Roasted seasonal vegetables, queso fresco and soft garlic creamy sauce. Served on all natural corn tortillas with lime, onion and cilantro.

Tempura-battered fish stick, chipotle aioli and marinated cabbage slaw. Served on all natural corn tortillas with lime, onion and cilantro.

Achiote pork, sour orange juice and salsa verde topped with pickled habanero and jalapeno chiles. Served on all natural corn tortillas with lime, onion and cilantro.

Fire roasted Chile Poblano, stuffed with seasonal vegetables, arroz gallo, salsa ranchera, cheese and crema.

Pan roasted Tilapia, habanero Glaze, red chilaquiles, guacamole and charro beans.

Half semi boneless chicken brushed with adobo rojo, served with Mexican rice, refried beans and cabbage-parsnip salad.

Chipotle-chimichurri marinated skirt steak, pan-roasted fingerling potatoes, house-made chorizo-mushrooms relish.

Chiles and chocolate marinated prawns, served over poblano vegetable rice and papaya mint salsa.

Chile nuevo Mexico marinated pork loin, pumpkin-seed sauce, butternut squash puree, chayote Carpaccio and apple cider chipotle glaze.

Vegetarian. Seasonal vegetables a la plancha, avocado, queso fresco, Mexican rice and beans.

Two all-natural corn tortillas rolled with cheese, chicken or beef with choice of salsa verde or salsa roja. Served with Mexican rice and vegan refried beans.

Creamy chile-chicken broth, tortilla strips, braised chicken, queso fresco, crema nata, and avocado.

Hass avocado, tomato, white onion, cilantro, and lime served with 1/2 dozen warm tortillas. Vegetarian.

2 crispy rolled tacos stuffed with Mexican farmer cheese, served with lettuce, pickled onion, cotija and avocado. Vegetarian.

Romaine lettuce hearts, winter cabbage, crispy tortilla, Oaxaca cheese, tomato-black bean salsita, and jalapeno-mint vinaigrette. Vegetarian.

Baby green salad mix, red onions, radishes, nopales, jicama, black eyed peas, queso anejo, Vermont maple-chile de arbol dressing. Vegetarian.

Creamy chile-chicken broth served with braised chicken, tortilla stripos, and queso fresco. Garnished with crema nata and avoacdo.

Marinated pork with fresh pineapple in all natural soft corn tortilla.

Chipotle braised chicken in all natural soft corn tortilla.

Queso fresco and crema in all natural soft corn tortilla.

Fish and chipotle sauce in all natural soft corn tortilla.

Flour tortillas with Gallito's house cheese blend. Served with lettuce, pico de gallo, and Vermont cabot sour cream. Vegetarian.

Mexican rice, pico de gallo, sour cream, black beans and cheese. Served with a side salad.

Mexican rice, pico de gallo, sour cream, black beans and cheese. Served with a side salad.

With salsa ranchera. Vegetarian. Traditional Mexican sandwich served on Mexican bread with refried bean spread, lettuce, queso Oaxaca and avocado spread.

Fire roasted chili poblano stuffed with seasonal vegetables. Served with arroz gallo, salsa ranchera, cheese, and crema. Served with your choice of soup or salad.

Grilled bone in chicken breast brushed with adobo rojo. Served with Mexican rice, refried beans, and parsnip salad. Served with your choice of soup or salad.

Pan seared tilapia served with red chilaquiles, chorizo-charro beans, and crispy tortillas. Served with your choice of soup or salad.

Chipotle-chimichurri marinated skirt steak, seasonal greens, and fingerling potatoes. Served with your choice of soup or salad.

Seasonal vegetables a la plancha, Mexican rice and beans, avocado, and queso fresco. Vegetarian. Served with your choice of soup or salad.

Hass avocado mixed with, tomato, white onion, cilantro, citrus juice served with 1/2 dozen warm tortillas.

Melted gallito’s cheese blend warm tortillas, and pico de gallo.

Made with natural corn, Mexican style flatbread pan roasted Hudson valley mushrooms, lettuces, and cotija cheese.

Empanadas stuffed with organic black bean refrito, caramelized sweet plantains, and vt Cheddar cheese. Served with avocado aji Mexicano sauce.

3 crispy rolled tacos, Mexican farmer cheese lettuce, onion, cotija, and avocado.

Steamed mussels with roasted tomatoes broth, garlic, white wine, and chile serrano crostini.

Corn chips, vegan refried beans, and chef’s daily choice of toppings muenster cheese and pickled jalapenos, sour cream, pico de gallo, and guacamole.

Flour tortillas with house cheese blend served with guacamole, Pico de gallo, and vt cabot sour cream.

Flour tortillas with house cheese blend served with guacamole, Pico de gallo, and vt cabot sour cream.

Romaine lettuce hearts, winter cabbage crispy tortilla or oaxaca cheese. Tomato-black bean salsita jalapeno mint vinaigrette.

Peppery greens, beets, queso fresco, pickled red onions, heirloom beans salsita, smoked chile orange vinaigrette.

Creamy chile chicken broth tortilla.

Organic black bean soup topped with serrano chile pico de gallo and vermont sour cream.

Traditional esquites (fresh corn off the cob) with cotija cheese, smoked chipotle aioli, chili powder, lime, and epazote.

Fire roasted chile poblano and stuffed with vegetables, topped with cheese, and crema nata. Served with salsa ranchera, and arroz gallo.

Fresh herbs pan seared salmon. Served with chile meco mashed potatoes and esquite sauce.

Bone in, roasted haft chicken and brushed with adobo rojo. Served with Mexican rice, refried beans, and winter cabbage salad.

Chipotle chimichurri marinated skirt steak. Served with roasted fingerling potatoes, peppery greens, and chorizo demi sauce.

Fire roasted chipotle garlicky tiger shrimp. Served with meco chile black truffle mashed cauliflower and mango salad.

Garlic citrus and fresh Mexican herbs roast pork chop. Served with pasilla chile mashed potatoes habanero gravy.

Seasonal vegetables a la plancha brushed with chile de arbol. Served with mexican rice and beans, avocado, and queso fresco.

Spanish rice. Served with seafood a lo traditional saffron, mussels, shrimp, calamari, white fish, chorizo, and piquillo salad.

Made with rice, cinnamon, and contains nuts.

Flor de jamaica.

Served with Mexican rice, pico de gallo, sour cream, black beans and corn, cheese, and choice of meat. Served with side salad.

Served with Mexican rice, pico de gallo, sour cream, black beans and corn, cheese, and choice of meat. Served with side salad.

Flour tortilla with house cheese blend served with lettuce, pico de gallo, and vt cabot sour cream.

Traditional Mexican sandwich served on mexican bread with refried beans spread, lettuce. oaxaca, and guacamole, fries or salad.

4 oz.

4 oz.

Tortilla pie with chorizo, beans, corn, gallitos cheese blend Morita chile salsa, sunny side eggs, and crema mejica.

Two free run fried eggs, refrito beans, warm tortilla salsa ranchera, avocado, queso fresco, and crema nata.

Fresh tortillas casserole, any style eggs, epazote, vt sour cream, queso cotija, salsa ranchera, and onions.

Two poached eggs, chorizo, traditional sopes, and poblano chile cream sauce.

Breakfast burrito with scramble eggs, vegetables, chorizo, rice beans, served with side salad.

Free nitrite bacon, cheese, fresh fruit Vermont maple syrup.

Shrimp, neighbourhood market vegetables, local puree beans, queso fresco, and tomatillo sauce.

Two all natural corn tortillas rolled with cheese, chicken, or beef and choose salsa verde or roja. Served with mexican rice and vegan refried beans.

Morita chimichurri marinated steak and roasted fingerling potatoes peppery greens. Served with choice of one soup and tortilla, black bean, or side of salad.

Fire roasted chipotle tiger shrimp served with seasonal vegetables, Mexican rice, and gallitos salsita.

Chipotle garlic and herbs marinated chicken breast. Served with rice and beans, pico de gallo, guacamole, and sour cream.

Pan seared tilapia and habanero glaze. Served with red chilaquiles, charro heirloom beans, and guacamole.

1/2 dozon.

Fire roasted chile poblano and stuffed with vegetables, topped with cheese, and crema nata. Served with salsa ranchera, and arroz gallo.

Bone in, roasted haft chicken and brushed with adobo rojo. Served with Mexican rice, refried beans, and winter cabbage salad.

Seasonal vegetables a la plancha brushed with chile de arbol. Served with mexican rice and beans, avocado, and queso fresco.

1/2 dozon.