Entrees

Thin-sliced steak tenderloin or chicken breast sautéed with red onions, green onions, bell peppers and roma tomatoes in yellow chili, garlic, white wine, tamari, over golden fries, topped with cilantro, side of white rice

8 oz Wagyu sirloin rubbed with aji panca and adobo seasoning topped with chalaquita aji verde with yellow chili mashed potatoes

Blackened Cobia, smothered with sauteed peppers and red onion in citrus chili mojo, over yellow chili and garlic mashed potatoes and topped with criolla

Shrimp, chicken, spinach in yellow chili cheese sauce topped with chalaquita, grilled pineapple wheels, garlic rice

Red River Trout with kalamata olive tapenade smothered with sauteed roma tomato, red onion, spinach, chopped mango with garlic rice

Skewered beef heart or chicken marinated in aji panca, with chalaquita, papas duradas, choclo and agave chipotle drizzle

Wahoo, calamari, shrimp, sauteed in zesty escabeche sauce with roma tomatoes, peppers, onion, capers, kalamata olives, cilantro, garlic rice

Shredded chicken in yellow chili cheese sauce, with potato, chopped pecan, kalamata olive, shaved parmesan, cilantro, side garlic rice

Half Arkansas rabbit is brined in seasoned apple cider vinegar and deep fried with basil lime aioli dipping sauce, gold potato fries

Flour tortillas with peppers, onion, tomato, garlic, white wine, yellow chili, tamari on an iron griddle with rice, black beans and chalaquita