TACOS

Lobster and Avocado

Two Texture Beef with morita chiles
Spicy Shrimp, bacon and avocado
Crispy Fish, pickled onions & red jalapeno
“BCT “ bacon, cabbage, Green tomato
Tender Pork with spicy cucumber
Crunchy Edamame , tomatillo & cucumber
crispy fried chicken with fennel slaw &
spicy buttermilk dressing
a la plancha
Beef with green chile
Shrimp with chipotle
quail with mango and aji amarillo
Chicken with spicy pomegranate
Bacon with onion and mustard
potato with spicy cheese
meatball with smoky tomato

Small Plates
Brussel sprouts with bacon, kumquats, mint and jalapenos
Tuna Tartare Tostadas with lime, serranos and cilantro
shrimp toast with avocado, lime and pickled jalapenos
Creamy Gigante Beans with chorizo and green onion
Shredded Cabbage Salad with spicy salsa verde vinaigrette and crushed almonds
Ceviche of the Day, straight up with a side of hot sauce
Turkey, White Bean, and Chick Pea Chile
Mussels with almond milk, red grapes and roasted poblanos
Roasted Cauliflower with Creamy Chipotle and Crushed, Crunchy Fava Beans
Spinach Salad with Pine Nuts, tomato, olives, goat cheese and crispy bread
Clams Steamed with chiles, lime and cilantro
Mushroom and Cheese Quesadilla with Black Truffle Salsa
Seared Tuna with escalavida salad and smoke paprika vinaigrette
BBQ Shrimp with mango salad
Spicy Olives and Marcona Almonds
Serrano Ham with tomato rubbed bread
Chorizo Risotto with pasilla chiles, scallion and parmigiano
crispy Fried Manchego cheese with spicy pomegranate honey sauce
“Creamed” Corn with Bacon, Chiles and Thai Basil
Baby Romaine tossed with shaved celery, avocado, radish and lime-cayenne dressing
Fried Calamari with ancho-lime aioli
Shisto Peppers with toasted shallot, sea salt and lime zest
Octopus with yellow peppers, citrus, and Aleppo pepper
Sweetbreads with blood orange, endive, hazelnuts and masa harissa
Snap Peas with orange zest, Tabasco butter, and “crunchies”
Zucchini stuffed with spicy sausage, topped with crushed corn and crunchy parm
Spanish Tortilla with Morceba, Potatoes, Green Onions and Chile

ENTREES
Shrimp “a la Plancha” with toasted vermicelli, calamari, mussels, and Saffron aioli
Seared Red Snapper with brussel sprout-bacon salad, celery root puree and red chiles
“Golden” Chicken with Peruvian asparagus, crispy potatoes, red chiles and scallions
Tico’s Bacon Cheeseburger with homemade French fries
Tender Pork with white beans, smoked bacon, kale and cumin
Salmon with Mushrooms, Hominy, Swiss Chard, and Spicy Shellfish Vinaigrette
Fish of the Day, Simply Prepared with Olive oil, Lemon and Sea Salt

PRIME STEAKS
Hangar
Filet
“Flintstonian” Rib Eye (serves 2 and takes 45 min, it’s so damn big)