With chicken, roasted red peppers, onions, green olives, tomato paste, and cilantro.

24 piece mild wings with mango-Valentina glaze. Served with blue cheese dressing.

Cured red cabbage topped with avocado, sweet potatoes, onions, cucumber, and cilantro, tossed in a cocktail sauce, heirloom tomatoes, micro cilantro, and crispy cancha corn.

Buttermilk chicken breast, queso frito, roasted poblano aioli, jicama col slow, and avocado crema in a brioche bread.

Fried catfish, lettuce, tomato, pickles, and tartar sauce on ciabatta bread.

8 Oz beef patty blend (brisket, short ribs, chuck roll), bacon, cheddar cheese, tomatoes, remoulade sauce, and spicy ketchup on a brioche bun.

Shredded braised beef in tomatoes, green olives, bell peppers, and onions.

Chicken with cilantro-beer rice pilaf, peppers, peas, fried plantains, and pico de gallo.

With chimichurri (garlic-herb sauce).

Seasonal vegetables white rice, onions, ginger, scallions, and scrambled eggs, tossed with soy sauce & sesame oil.

Grilled Angus skirt with chimichurri (garlic-herb sauce).

Stir-fried portobello mushrooms & crimini mushrooms with tomatoes, onions, and smoky soy sauce reduction. Served with truffle fries.

Chicken with beurre blanc cream sauce.

With pickled onion and tartar sauce. Served with lime wedges.

Romaine lettuce, pickled cactus radish, plantain croutons, shaved Parmesan cheese, and smoked chipotle dressing.

Mixed rice and beans.

Sponge cake soaked in four types of milk.

Cinnamon graham crust, cream cheese, passion fruit, whipped cream, blueberry and passion galette.