Menu Flashcards - All Dishes

Front 1

Apetervios


Top Shelf Guacamole

Back 1

LBD – Made fresh at your table, serves two to four. Made with fresh avocados, lime juice, red onions, cilantro, tomatoes, diced jalapenos, and spices.

Front 2

Apetervios


Quesadillas Al Carbon

Back 2

LBD – Choice of seasoned chicken or fajita steak meat or a combination, with Monterey Jack cheese, diced tomatoes and green onions between toasted flour tortillas. Served with sour cream, guacamole, and diced tomatoes. L and D have different presentations.

Front 3

Apetervios


Ahi Tuna Tacos

Back 3

Three mini crispy corn tortillas, filled with sushi–cut ahituna, topped with chipotle aioli and served with jicama slaw, pickled red onins and guacamole.

Front 4

Apetervios


Nachos Al Carbon

Back 4

LBD – Ten pieces at dinner, 8 at lunch, topped with refried beans, cheddar cheese, and choice of chicken or steak. Garnished with red bell peppers and cilantro and served with guacamole, sour cream and jalapenos.

Front 5

Apetervios


Chili Con Queso

Back 5

A creamy cheese dip, with jalapenos, onions and roasted tomato salsa, garnished with diced tomatoes.

Front 6

Apetervios


Queso Laredo

Back 6

LBD – Chili con Queso with beef taco meat and pico de gallo.

Front 7

Apetervios


Queso Blanco

Back 7

LBD – White queso with poblano peppers, roasted garlic, green onions, spinach and artichokes.

Front 8

Apetervios


Ceviche

Back 8

LBD – Chilean seabass marinated in lime juice mixed with yellow onions, poblano peppers, jalapeno, cilantro, celery and tomatoes. Garnished with fresh avocado slices, fresh lime, cilantro and thick red tortilla chips.

Front 9

Apetervios


Ensalada De Cilantro Y Pollo

Back 9

Mesclun mix, spinach, cilantro and 5oz of fajita chicken, tossed in cilantro lime vinaigrette. Topped with black beans, monterey jack cheese, veracruz vegetables, red peppers, tortilla straws, and two avocado slices.

Front 10

Apetervios


Ensalada De Mango Y Pollo

Back 10

Mesclun mix and spinach, marinated chicken, mint and jicama tossed in Honey Vinaigrette. Topped with seasoned pumpkin seeds, queso fresco, mango slices and grapes.

Front 11

Apetervios


Ensalada De Camaron Y Fresa

Back 11

Mesclun mix and spinach tossed in a tropical ginger vinaigrette. Topped with sugar roasted walnuts, jicama, fresh pineapple, strawberries, avocado, queso fresco, and four grilled shrimp.

Front 12

Apetervios


Sopa De Tortilla

Back 12

Broth made with tortillas, tomatoes, onions, and spices. Poured over tortilla strips, an avocado slice and shredded chicken. Served by cup or bowl, tableside.

Front 13

Especialities


Relleno De Hongos

Back 13

L – Roasted poblano pepper stuffed with mushrooms, corn, zucchini, spinach, spices and monterey jack cheese. Garnished with poblano drizzle, queso fresco and micor cilantro. Served with mexican rice and an avocado wedge.

Front 14

Especialities


Chimichanga de Pollo Poblano

Back 14

L – Fajita chicken, monterey jack cheese, poblano peppers and chipotle–wine sauce rolled in a flour tortilla, then fried. Topped with Ranchera Sauce and queso fresco. Served with Rice and Veg.

Front 15

Especialities


Asada y Enchilada

Back 15

LB – 4oz Carne asada, seasoned and grilled, topped with marinated onions on a bed of chimichurri sauce, served with monterey jack cheese enchilada with Tomatillo Sauce and queso fresco, Rice, avocado and roasted jalepeno.

Front 16

Especialities


Pollo Chipotle

Back 16

LB – 9oz grilled chicken breast, topped with monterey jack cheese and chipotle–wine sauce. Served with Rice and Veg.

Front 17

Especialities


Pollo Tinga Flautas

Back 17

LB – 4 Corn tortillas filled with chicken tinga and monterey jack cheese and fried. Covered with shredded lettuce, red onion rings, diced tomatoes, fresh jalapenos, avocado slices, queso fresco and sour cream drizzle. Served with Mexican rice.

Front 18

Especialities


Carne Asada

Back 18

D – 8oz skirt steak, seasoned and grilled, topped with marinated onions on a bed of chimichurri sauce. Served with avocado wedges, roasted jalapeno, cilantro lime rice and 3 corn tortillas.

Front 19

Especialities


Fajitas

Back 19

LBD – 5oz at L & B, 8oz at dinner of fajita steak, chicken or combination. Served on a hot skillet of sauteed onions and bell peppers, garnished with red bell peppers and cilantro. Served with 3 flour tortillas.

Front 20

Especialities


Chipotle Pollo Fajitas

Back 20

D – 6oz of Chicken fajita meat topped with chipotle–wine sauce, bacon, mushrooms and melted monterey jack cheese. Served on a hot skillet of sauteed onions and bell peppers, garnished with red bell peppers and cilantro. Served with 3 flour tortillas.

Front 21

Especialities


Fajitas Tres

Back 21

D – 4oz of chicken fajitas, 4oz of beef fajitas with 3 bacon–wrapped shrimp filled with monterey jack cheese and jalapeno. Served on a hot skillet of sauteed onions and bell peppers, garnished with red bell peppers and cilantro. Served with 3 flour tortillas.

Front 22

Especialities


Camaron Poblano Asada

Back 22

D – Sauteed shrimp, mushrooms, onions, spinach and monterey jack cheese, stuffed inside a poblano pepper, wrapped in a seasoned, grilled 8oz carne asada steak on chimichurri sauce. Served with veg, cilantro lime rice, and 3 corn tortillas.

Front 23

Especialities


Tacos Al Carbon

Back 23

D – 3 soft flour tortillas basted with smokey guajillo sauce, filled with fajita chicken or steak, grilled and topped with roasted jalapeno. Served with guacamole, sour cream and pico de gallo, chili con queso, rice, and black beans.

Front 24

Especialities


Cascabel Ribeye

Back 24

D – 16oz. Certified Angus Beef bone–in ribeye aged 21 days then basted with Cascabel sauce. Served with potatoes confit and grilled asparagus. How would you like it cooked?

Front 25

Especialities


Carnitas

Back 25

D – 3 Braised pork shanks topped with chipotle–wine sauce. Served with rice, veg, and 3 corn tortillas.

Front 26

Especialities


Guajillo Tamarind Pork Chop

Back 26

D – 10 oz. bone–in pork chop with guajillo–tamarind sauce served with grilled asparagus and potatoes confit.

Front 27

Especialities


Relleno De Camarones

Back 27

D – A roasted poblano pepper, stuffed with shrimp, monterey jack, mushrooms, corn, spinach and zucchini mixed with heavy cream and spices. Topped with poblano drizzle, monterey jack cheese, cilantro and roasted red peppers. Served with cilantro lime rice and avocado wedges.

Front 28

Especialities


Camarones Escondidos

Back 28

D – 9oz of chicken breast, stuffed with 3 marinated, sauteed shrimp, topped with a sauteed spinach and chipotle–wine sauce. Served with rice and veg.

Front 29

Especialities


Guiso De Pollo

Back 29

LBD – Seasoned chicken breasts stewed with red peppers, asparagus, mushrooms and queso fresco. Served over cilantro lime rice in a rich tomatillo sauce. Served with 3 corn tortillas.

Front 30

Especialities


Pescado Del Dia

Back 30

LBD – Featuring a special fresh fish each evening, ask server for today's selection. served with rice and asparagus.

Front 31

Enchiladas
Enchiladas

Back 31

LBD - Choice of 1, 2, or 3 enchaladas:

Chicken - Tinga & Jack chz Sour Cream Pablano sauce

Beef - Beef with chili con carne

Cheese - Chedr cheese w/onions and chili con carne All get RICE and REFRIED BEANS

L- 1 or 2 | B - 2 | D - 2 or 3

Front 32

Enchiladas
Enchiladas De Espinaca

Back 32

Two enchiladas, stuffed with Sauteed spinach, monterey jack cheese and mushroom, topped with sour cream sauce and poblano drizzle. Served with rice and Veg
$11.99

Front 33

Enchiladas


Enchiladas Veracruz

Back 33

LBD – Two enchiladas stuffed with Chicken Tinga, spinach, sour cream, cilantro and monterey jack. Topped with tomatillo sauce, Veeracruz Topping, tortillia strips, and queso fresco. Served with rice and Veg.

$14.49

Front 34

Enchiladas


Enchiladas De Mole

Back 34

D – Two enchiladas with Chicken TingaMont Jack chz, topped with Mole soauce and garnished with sesame seeds. Served with rice and Veg – 13.99
**Mole contains chocolate, sesame seeds, almonds, and peanuts**

Front 35

Enchiladas


Enchiladas De Avocado

Back 35

LBD – Two enchiladas stuffed with Mont Jack cheese, poblano peppers, Avocado and artichoke. Served on a bed of spinach and veracruz topping. Topped with tomatillo sauce, Sour Cream Drizzle, cilantro and red bell peppers. Served with Cilantro Lime Rice and Veg.


$12.49

Front 36

Taquera
Tacos De Fajita

Back 36

LBD – Three beef fajita tacos, topped with avocado, pico de gallo, cilantro, queso fresco and sour cream drizzle. Garnished with a lime wedge and served with Rice and Black beans.

Front 37

Taquera
Tacos De Barbacoa

Back 37

LBD – Three Slow–roasted Barbacoa brisket tacos with monterey jack cheese. Topped with Roasted Tomatillo sauce, pickled red onions and cilantro. Garnished with a lime wedge and served with Rice and Black beans.

Front 38

Taquera
Tacos De Carnitas

Back 38

D – 3 Slow–roasted pork tacos with mont jack chz topped with chipotle–wine sauce, queso fresco, red bell peppers and cilantro. Garnished with a lime wedge and served with Rice and Black beans.

Front 39

Taquera
Tacos De Pollo

Back 39

LBD – 3 Fajita chicken tacos topped with avocados, pico de gallo, cilantro, queso fresco and poblano drizzle. Garnished with a lime wedge and served with Rice and Black beans.

Front 40

Taquera


Tacos De Pescado

Back 40

LBD – 3 Mahi Mahi tacos with mont jack chz, topped with chipotle–aioli, vericruz vegitables, red bell peppers, cilantro. Served with Cilantro Lime Rice, Black Beans and a lime wedge. Choose grilled or beer–battered

$14.79

Front 41

Brunch
Crab Cakes Benedict

Back 41

Two crab cakes made with back fin crab meat, each topped with a poached egg, creamy Chipotle Hollandaise sauce, crispy crumbled bacon, queso fresco and micro cilantro.

Front 42

Brunch


Tostar de Frances

Back 42

6 pieces of thick toast battered and grilled. Topped with powdered sugar, sliced straberries and blueberries. Served with Maple Syrup and Brandy Butter Sauce.

Front 43

Brunch
Chorizo con Huevos

Back 43

Two eggs, scrambled with Chorizo, jalapenos, and onions. Topped with avocado, queso fresco, roasted red peppers and chopped cilantro.

Front 44

Brunch
Migas con Huevos

Back 44

Two eggs, scrambled with bacon, tomatoes, jalapenos, onions, and tortilla pieces. Topped with avocado slices and roasted red peppers.

Front 45

Brunch
Huevos Divorciados

Back 45

Divorced eggs. A corn pancake topped with two eggs cooked to your liking and divided by two sauces. One egg is covered with tomatillo Sauce and one egg is covered in Smokey Guajillo Sauce. Garnished with queso fresco and micro cilantro.

Front 46

Brunch
Huevos Rancheros

Back 46

Two eggs cooked to your liking served over a "blistered" corn tortilla, topped with Ranchera Sauce, queso fresco and micro cilantro

Front 47

Brunch
Chicken Fajita Omlet

Back 47

A three–egg omelet, stuffed with grilled chicken, Monterey Jack cheese, poblano peppers, red bell peppers, sauteed red onions Topped with Chile de Arbol Sauce, queso fresco, roasted red peppers and micro cilantro

Front 48

Brunch
Spinach & Artichoke Omlet

Back 48

A three–egg omelet, stuffed with spinach, artichoke, mushrooms, Monterey Jack Cheese, poblano peppers, red bell peppers and sauteed red onions. Topped with Poblano Drizzle, roasted red peppers, queso fresco and micro cilantro.

Front 49

Brunch
Chilaquiles

Back 49

Corn tortilla squares, Shredded Chicken, and Monterey Jack cheese, sauteed in spicy Tomatillo Sauce. Topped with two eggs cooked to your liking, queso fresco, micro cilantro and black pepper.

Front 50

Brunch
Asada y Huevos

Back 50

Two eggs cooked to your liking, served on Smokey Guajillo Sauce and a 4–ounce Carne Asada, topped with Marinated Onions server on a bed of Chimihchurri sauce.

Front 51

Postres


Mexican Apple Pie

Back 51

Sizzled in Mexican Brandy Butter and topped with your choice of cinnamon or vanilla ice cream.


$6.99

Front 52

Postres


Flan

Back 52

Mexican custard with caramel sauce and a hint of Cointreau


$6.49

Front 53

Postres


Mango Tres Leches

Back 53

Creamy vanilla cake with mango cream sauce.


$6.99

Front 54

Postres


Mexican Brownie

Back 54

With pecans and walnuts on a sizzling skillet with Mexican Brandy Butter and vanilla or cinnamon ice cream.


$6.99

Front 55

Ingredients


Kids Quesadillas

Back 55

K – One flour tortilla with melted monterey jack cheese folded inside and grilled. Cut in four pieces and served with french fries and ketchup.

Front 56

Ingredients


Kids Corn Dog

Back 56

K – One hot dog coated with a mornmeal breading and fried, served with Chili con Queso, french fries and ketchup.

Front 57

Ingredients


Kids Chicken Fingers

Back 57

K – 3 Strips of white meat chicken, breaded and fried, served with Chili con queso, French fries, and ketchup.

Front 58

Ingredients


Kids Enchilada

Back 58

K – One cheddar cheese enchilada (no onions). topped with chili con queso, served with rice and refried beans.

Front 59

Ingredients


Kids Grilled Cheese

Back 59

K – Cheddar cheese melted between two slices of grilled Texas toast. Served with french fries and ketchup.

Front 60

Ingredients


Kids Mini Tacos

Back 60

K – 3 crispy mini corn tortillas, filled with beef taco meat and cheddar cheese, Served with rice and refried beans, lettuce and tomato.

Front 61

Ingredients


Kids Cheeseburger Sliders

Back 61

K – 2 certified Angus beef patties, 2oz each, seasoned with steak seasoning and grilled on the flat grill. Served with melted cheddar cheese on a slider bun, French fries and ketchup.

Front 62

Ingredients


Kids Mac–n–Cheese

Back 62

K – Bowl of traditional Kraft Macaroni and Cheese topped with cheddar cheese.