CEVICHE DEL DIA
a fusion of crabmeat, mango, jicama & habanero wrapped with tuna bathed in citrus & soy topped with pumpkin seeds on a bed of cucumber
PUERCO PIPIAN
16oz ribeye steak placed in a sauce of tomatillo, guajillo & arbol peppers, topped with sundried tomato & tequila, alongside a chicken enchilada with mole sauce
COBIA AL LIMON
fresh fillet of cobia is grilled, topped with shrimp & calamari and rested on a chayote stuffed with spinach, shitake & red pepper on a creamy sauce of lime, habanero & white wine
CAMARONES Y PULPO
grilled jumbo shrimp & squid served with white rice, in sqink (squid ink) sauce