FRESH TILAPIA & SHRIMP: baked in roasted red pepper sauce and served with Beehive cheddar mashed potatoes and sauteed vegetables.
PROSCIUTTO WRAPPED SHRIMP LINGUINI: with mushrooms, artichokes and roasted pine nuts sauteed in tomato chardonnay broth.
CLASSIC CHICKEN SALAD: on fresh spring greens with roasted potatoes and flatbread.
ROASTED ALAMO CHICKEN: served with tomatillo sauce, pepperjack macaroni and steamed vegetables.
STEAK BURRITO: smothered in tomatillo sauce with Spanish rice, black beans and sour cream.
SOUP: Pepperjack Mac
DESSERT: Pumpkin Cheesecake
GRINGO TACOS: 3 tacos with carne asada, gorgonzola cheese, wing sauce and cabbage, served with green rice and black beans.
SHRIMP ASPARAGUS PIZZA: Shrimp, asparagus, and onion with a gorgonzola cheese sauce.
BLACKENED CHICKEN SANDWHICH: Breaded chicken breast, mayo, lettuce, tomato, and avocado with pepper jack cheese
SHRIMP AND MANGO SALAD: With avocado, Feta cheese, onion, grape tomatoes and mango served on spring greens with a honey lime vinaigrette.
GUACOMOLE SHRIMP APPETIZER: With cucumbers, diced tomatoes and a chipotle ranch.
GNOCCHI ALFREDO: Served with sautéed vegetables.
Hungarian Mushroom & Vegetable Beef