Our Menu



Gulf Shrimp Ceviche

Plum tomatoes, sweet onions, jalapeño peppers and cilantro, marinated in lime juice and tequila.

Pan Sautéed Fresh Florida Bluecrab and Yellow Corn Cakes

Smoked chipotle chile sauce spiked with Puebla style mole.

Sashimi Grade Loin of Yellowfin Tuna

Lightly dusted with roasted crushed pistachio nuts -sliced thin atop organically drown baby mixed field greens, lightly dressed with smoked chipotle vinaigrette.


Grilled Sliced Eggplant Roulade Au Gratin

Filled with a blend of Mexican cheeses and serrano chiles, baked with melted Jack cheese and stewed poblano peppers.

Herb Oil Brushed Grilled cactus Paddle Bocadillo

Filled with medallion of the Yucatan Peninsula’s achiote, marinated and grilled loin of pork, accented with guajillo chile sauce.

Roasted Poblano Pepper – Filled With Fresh Florida Bluecrab

Pickled jalapeño peppers, green olives and tomatoes over stewed sweet onions.



Pasilla Chile Flavored Broth With Fresh Epazote

Fried corn tortilla chips, sliced avocado, homemade cheese and sour cream.


Guajillo Chile Spiced Black Bean Soup

Chopped onions and cilantro



Organic Grown Baby Field Greens

Artichoke hearts, plum tomatoes, avocado, mango-cilantro vinaigrette.

Grilled North Atlantic Calamari

Marinated in guajillo chile, fresh garlic, olive oil and a splash of red wine vinegar, atop organically grown baby mixed field greens, our own pickled onions and smoked chipotle chile vinaigrette.


Stir Fried Fresh Spinach Leaves

Roasted garlic, warm imported brie cheese, garnished with plum tomatoes and splashed with red chile oil.



Petite Morsels Of Beef Tenderloin

Sautéed with portobello mushrooms, sweet vidalia onions, all tossed with smoked chipotle chile sauce.

Sautéed Julienned Breast Of Chicken

With steamed green tomatillo, serrano chiles and onions atop a corn tortilla pocket filled with a puree of spiced black beans.

Ancho Chile Flavored Crepes Filled With Cuitlacoche, Serrano Chiles and Onions

With melted asadero cheese laced with a squash blossom sauce.

Yucatan Peninsula’s Achiote Rubbed Loin Of Pork Medallions

Honey and pasilla chile glaze accented with fire roasted yellow corn.

Grilled Butterflied Boneless Centercut Pork Chop

Brushed with a mulato chile-citrus barbecue sauce, fresh jicama-mango slaw and a black bean-chorizo filled crepe.

Homemade Ravioli Filled With Black Beans and Fresh Cheese

Smoked chipotle and toasted walnut cream sauce.

Gulf Shrimp

Green olives, onions, plum tomatoes and pickled jalapeño peppers, over linguini pasta.

Key Lime Oil Brushed Grilled Loin Of Sashimi Grade Yellowfin Tuna

Fresh plum tomatoes, cilantro and green peppers tossed with angel hair pasta and accented with Xeres wine vinaigrette. Serve at room temperature.

Toasted Almonds And Fresh Thyme Crusted Pan Seared Keys Yellowtail Fillet

Cilantro and garlic oil, spiked with Mexican Pico de Gallo.

Fresh Cracked Black Peppercorn Dusted Grilled Keys Yellowtail Fillet

California avocado, green tomatillo and serrano chile mash. Eduardo de San Angel


Pan Sautéed Gulf Shrimp

Garlic, plum tomatoes, jalapeños and onions, splashed with California Chardonnay and baked with melted Panela cheese, over wilted spinach leaves.

Pan Seared Beef Tenderloin Filet Mignon

Filled with stewed roasted Poblano peppers and onions, goat cheese and shredded Monterrey Jack cheese, sauce of smoked chipotle chiles and spiked with Puebla style mole.

Grilled Petite Filet Mignon

Wrapped with applewood smoked bacon, sauce of black peppercorn, brandy and roasted red peppers.

Trio Of Colorado Lamb Chops

Brushed with fresh cilantro-garlic oil and grilled, exotic mushroom tamale, with duo of smoked chipotle and green tomatillo sauces.

Long Island Duckling

Very slow roasted, partially deboned and crispy, spicy guava syrup and cinnamon poached pear compote.