Winter Dinner Menu

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Winter Dinner Menu ANTOJITOS Borrego de Oro- $16 - Leg of Piña, Pepino & Jicama con lamb marinated in tequila Chile y Limon* – $7 – and cooked in banana Pineapple, cucumber and leaves, served with grilled jicama (or mango) with salt, nopalitos & cebollitas and lime and Chile Tajin corn tortillas Ceviche – $13 - Fresh Gulf Mole con Pollo – $16 - fish and shrimp marinated in Chicken leg and thigh in lime juice with cucumber mole sauce garnished with and radishes, garnished with onion and sesame seeds, avocado and onion – served served with Mexican rice in a bowl with chips OR on and cucumber salad tostadas Quesadilla or Taco Plate - Queso Fundido* o $16 - Large flour tortilla with Choriqueso - $10 - Melted cheese garnished with melted white cheese and pico de gallo and served with fresh tortilla chips your choice of filling OR three soft corn tortilla – or add Mexican sausage tacos garnished with pico de gallo and served Esquites* - $7 - Whole corn kernels cooked with with rice and beans – Fillings: chipotle chicken, epazote with Cotija cheese, mayonnaise, chili Cochinita Pibil, Angus steak or beef tongue powder and lime Bistek con Chile Pasilla - $18 - Thinly sliced sirloin tip cooked with rich Mexican chile peppers, SMALL PLATES - $11 served with Frijoles Charros (pinto beans with Tamales del Dia* – Order of two Oaxacan-style bacon and chorizo) and Mexican rice (cooked in banana leaf) with crema Mexicana Plato Mixto* - $22 Coliflor Capeada* - Steamed cauliflower mixed Mexican sampler plate including a Tamal, Flauta, with Queso Fresco, battered and pan fried, Chile Relleno and Tostada served with salsa de tomate Chiles Rellenos* - $16 - Two poblano peppers Flautas* - Three rolled corn tortillas filled with filled with melted queso Asadero, grilled chipotle chicken or potatoes and fried till vegetables OR picadillo, battered in egg whites golden, garnished with crema Mexicana and and sautéed NOTE: 1 TOOTHPICK IN EACH queso fresco CHILE! Pescado Frito - Battered and fried (or grilled) Gulf fish filet served with cucumber salad SIDES* Guacamole and chips - $8; ESPECIALIDADES Sliced ½ Avocad0 - $3; Crema Mexicana - $1 Caldo Tlalpeño - $16 – Rich Mexican chicken Homemade tortilla chips and salsas* - $4 vegetable soup with garbanzos and chipotle, Frijoles - $3; Mexican Rice - $3 garnished with avocado and chopped cabbage, Grilled Nopalitos & Cebollitas (tender cactus served with lime and warm tortillas pieces and green onions) - $5 Enchiladas Suizas - $16 – Three enchiladas of chicken in tomato salsa topped with Crema POSTRE* - $6 Mexican and Queso Fresco, served with rice Flan - Mexican style custard Alambres - $18 - Grilled beef topped with Platano Maduro Frito - Fried plantains with chopped bacon, bell peppers, onions, cheese Crema Mexicana and salsa, served with warm corn tortillas *Vegetarian option available NOTE: Our corn tortillas are non-GMO NO separate checks. For tables of six or more a 20% gratuity will be added. Thank you for your understanding. For a full dining experience Casa Borrega recommends a tequila or mezcal sampler. Ask your server for details. .

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Appetizers Antojitos Mexicanos
D’ LA SANTA MEXICAN CUISINE & GRILL Appetizers Picocitos 4.99 (3) Crispitos 10.99 (3) Jalapeno~ peppers stuffed A handmade tortilla of chicharron de queso, with cream cheese & bacon. topped with guacamole. Molletes 5.50 Rajitas 8.99 (2) Toasted french bread halves topped Fire roasted poblano peppers w/ corn & cream sauce. w/ refried beans, cheese & pico de gallo. Queso fundido 11.99 Tuetanos 4.99 Melted asadero cheese, with your choice (1) Fire roasted bone marrows boat of chorizo, mushrooms or plain. with cotija cheese and green onion. Guacamole 8.99 Arroz del Dia 4.99 Fresh guacamole with green onions and White rice with corn. cotija cheese. Antojitos Mexicanos Unless otherwise specified, comes with your choice of meat: chorizo, pastor, carne asada or pollo. Huarache 13.99 Portobello 14.99 Long thick tortilla topped with refried beans, A grilled portobello topped with your choice of your choice of meat, shredded lettuce, radish, cotija cheese & sour cream. meat & melted asadero cheese. Served with whole pinto beans & fresh roasted salsa. Nopal 13.99 Grilled cactus topped with melted cheese covered with your choice of meat. Whole La Papazota 13.99 beans & tortillas on side. Large baked potato filled with asadero cheese (3) Doraditos 10.99 and topped with your choice of meat, Hard shell corn tacos filled with refried sour cream, bacon & green onions. beans, melted cheese and your choice of meat. Roasted tomato salsa on side. Chile en Nogada 16.99 Quesadilla 10.99 Considered a culinary icon of Mexican heritage, Handmade corn tortilla filled with your choice: mushrooms, fire roasted rajitas poblano peppers this dish dates back to 1821.
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Short Rib Cochinita Pibil
Salsas are key to Taco-eating. Try many, own your taco. We make ours fresh, in house from the best ingredients available. (1.5 each or 5 for 5.0) MEXICANA LA MAYA MORITA VERDE FRESCA Tomato, white onion, Pineapple, Chipotle, tomatillos, Serrano chillies, jalepeño, lime, coriander habañero vegetable stock tomatillos, coriander MILD QUITE SPICY QUITE SPICY SPICY BOTANITAS ...................................4 Jicama, celery, carrot crudites. Chilli, lime & salt dressing CHILE DE ARBOL DEL VIC EL DIABLO Toasted arbol chillies Charred habañero Made using a mix of the hottest chillies GUACAMOLE ............................6.5 & garlic oil & lime on the planet (only for massive show-offs) Served with totopos or chicharron VERY SPICY HOT WILD or both ..................................................... 7.5 In Mexico, shellfish and seafood is often eaten raw in ceviches, cocteles or aguachiles, especially on the Pacific Coast and Baja California. 2 pcs per portion OYSTERS ......................... (each) 3 CLAMS ...................................9.5 Mezcal, citrus dressing, worm salt Dorset Giant Cherrystone, pico de TUNA .............................................. 9 or with pickled Jalapeño and lime ....... 3.5 gallo, jalapeño, salsa Valentina (raw) Avocado, chile de arbol, blue corn tostada APACHE ...................................8.5 AGUACHILE .............................10 Flank tartare, lime, spices, salsa Valentina Seabass, lime, serrano chilli (raw) COCHINITA ..............................5.5 Seafood cocktails Slow roast pork shoulder marinated in orange, anchiote and charred garlic, CEVICHE ................................ 11 ACAPULCO ...........................11.5 red onion-habanero escabeche Seabass (raw, marinated in lime juice), Prawns (cooked) pico de gallo, tomato salsa, pico de gallo, spices traditionally served slightly sweet Two per portion. Some of our tacos are quite fiery. We can dial this down All served with fresh tortillas (2-4 people, appetite depending) where possible.
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Catering Menu
We can provide catering services to groups of 50 or more. DELIVERY AND SERVICE Delivery available Tue - Sun to most locations in LA County. There is a 15% service charge that includes delivery, staff, and equipment. Catering EQUIPMENT & SUPPLIES Your order comes ready to serve in containers, complete with serving utensils. We want to avoid excess waste, so we do not include utensils, plates or napkins unless requested. Hot menu items are served in Menu ADD-ONS heat-resistant containers. (continued) CANCELLATIONS We kindly ask a 48hrs notice for any cancellations. Cancellations Chefs made within 24hrs of pickup or delivery will incur a fee of 50% of the DESSERT BAR canceled order. Cancellations on the same day will be charged the full $7 / PERSON amount. Jaime & Ramiro Mexican sweets. 3 Selections. FOOD ALLERGIES ą Flan. When placing your order, please alert our catering team if there is a ą Tres quesos flan. food allergy. ą Sweet corn flan. ą Chocolate flan. All of our catering services ą Churros. include the following: ą Mini pineapple tamales. ą Delivery and Service (15%). 2 hours service during the event. AGUAS FRESCAS ą Our team arrives 30 minutes to 1 hour before the $3 / PERSON event starts to set everything up, and stays (approx. 30 minutes) after the event to pick up our equipment. Mexican famous aguas frescas. Choose from the following: ą 2 or 3 servers (if needed, depending on the number ą Homemade Horchata. of guests). ą Lemonade with chia seeds. ą Salsas, consisting of: our signature La ą Jamaica hibiscus with strawberries.
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Botanas (Appetizers)
Salsa Macha GF Botanas (Appetizers) chile de arbol and garlic roasted to a nutty, spicy, crumbly salsa, served with queso Cochinita Pibil GF fresco, avocado and mini tortillas (spice up any entrée!) marinated pork in an achiote recipe, slowly roasted until tender, served wrapped in Shrimp Jalapeño Poppers three lightly seared mini tortillas, topped with seasoned marinated onions and mexican three tiger prawn shrimp stuffed with a hint of our house blend cheese, wrapped in crema 9 bacon, grilled jalapeño fried in beer batter, served with our chipotle cream sauce 15 Quesadilla Mini Empanaditas GF flour or corn masa tortillas with melted house blend oaxaca cheese, served with melted house blend oaxaca cheese with a jalapeño slice, or shrimp and chorizo topped guacamole, pico de gallo and sour cream 11 with crema and queso cotija, three empanaditas 9, six empanaditas 18 Add Shredded Chicken, Shredded Beef, Grilled Chicken, Carnitas, Chicken Tinga, Carne Asada, Sautéed Veggies or Shrimp 2 Guacamole GF avocado, tomatoes, onions, cilantro, jalapeños and fresh limes, topped with queso Quesadilla de Chipotle GF fresco and crispy tortillas 11 / 18 fresh corn masa with chipotle, filled with melted house blend oaxaca cheese, stuffed Add Shrimp or Crab Seared in Abuelo Spicy Sauce 2 with choice of sautéed veggies or black beans, served with pico de gallo, guacamole and sour cream 10 Queso Fundido GF Sopas y Ensaladas mexican blend of traditional oaxaca cheese melted in a cast iron pan, served with Sopa de Fideo choice of flour or corn mini tortillas
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RESERVE OUR PRIVATE DINING ROOM TODAY! ACCOMMODATES 8 – 60 GUESTS 1 BOTANAS Appetizers
GUACAMOLE TRIO EMPANADAS TRIO TAMALES CEVICHE RESERVE OUR PRIVATE DINING ROOM TODAY! ACCOMMODATES 8 – 60 GUESTS 1 BOTANAS appetizers Traditional Guacamole hand-made fresh | avocado | tomato | onion | cilantro jalapeños | lime | salt 7.5 Guacamole Trio 10 SPICY PINEAPPLE | TRADITIONAL | CHICHARRON MORITA Empanadas Trio 12 CHOCLO chihuahua cheese | corn | poblano pepper TINGA morita shredded chicken ASADA grilled steak Queso Fundido almost melted manchego and chihuahua cheese chorizo | tortillas 10 Queso Dip 6 | Chorizo Dip 7 Esquite (Mexican Street Corn) indiana corn off the cob | slow-poached in butter | cotija cheese with epazote, lime, aioli and a sprinkle of tajín spice 4.5 Tamales 8 COCHINITA pork | red achiote sauce MOLE shredded chicken | hand-crafted mole sauce Ceviche our famous ceviche OCTOPUS 14 • FISH 11 • SHRIMP 12 ENSALADAS y SOPAS salads & soups Signature Salad mixed greens | fresh cut cucumbers | avocado | queso fresco cherry tomatoes | red onions | sweet jalapeño vinaigrette 9 GRILLED CHICKEN 10 • STEAK 11 • SALMON 14 Our Famous Taco Salad mixed greens | corn | black beans | tomato cheese | cabbage | sour cream | guacamole GRILLED CHICKEN ONIONS | PEPPERS 14 • STEAK ONIONS | PEPPERS 14 SHRIMP ONIONS | PEPPERS 15 • GROUND BEEF 11 • TINGA (SHREDDED CHICKEN) 11 Chicken Tortilla Soup chopped grilled chicken | guajillo morita stock 7 the majority of our dishes can be made gluten free or vegetarian upon request 2 TACOS PULPO TACOS CONCHINITA PIBIL RESERVE OUR PRIVATE DINING ROOM TODAY! ACCOMMODATES 8 – 60 GUESTS 3 SIN FALLAR
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Offers Online Reservations / Order on Line for Take
Offers Online Reservations / Order on line for take out Botanas (Appetizers) Cochinita Pibil Shrimp Ceviche Marinated pork in an achiote recipe, slowly roasted until tender. Served Whole Shrimp cooked in a homemade pico de gallo and lime recipe, wrapped in 3 lightly seared mini tortillas, topped with seasoned marinated onions and Mexican crema 9 Served with sliced avocado, lime and mini tostaditas 12 add Crab 2 Quesadilla Queso Fundido Flour or Corn masa tortillas with house blend of Oaxaca melted cheese, Mexican Blend of Traditional smooth Gouda & Menonita cheese melted in served with guacamole, pico de gallo and sour cream 11 a cast iron pan. Served with your choice of flour or corn mini tortillitas 10 Add Shredded Chicken or Beef, Grilled Chicken, Carnitas, Birria, Chicken Tinga, Carne Asada or Sautéed Veggies 13 with Shrimp 2 Your choice of any: Chorizo / Grilled Onions / Chiles Toreados / Grilled Mushrooms 12 Mexican Shrimp Cocktail Cocina Nachos or Nacho Fries Shrimp in a homemade pico de gallo, lime recipe and Mexican Home style Tortilla chips, or French Fries with refried beans, Oaxaca house blend cocktail sauce, served with sliced avocado, lime and tostaditas 12 cheese topped with Guacamole, Pico de Gallo, and Sour Cream. 10. with Grilled add Crab 14 Chicken / Shredded Beef / Chicken / Carnitas / Chicken Tinga /Ground Beef Picadillo / Chorizo / Sautéed Veggies / Carne Asada 13 with Shrimp 15 “Volcánes” Tostaditas Homemade 3 mini tostadas with Oaxaca melted house blend cheese, refried beans, topped with guacamole, pico de gallo, queso cotija and crema 10 “Elote” Mexican Grilled Corn Add: Grilled Chicken / Shredded Chicken or Beef / Carnitas / Birria / Chicken Grilled Mexican traditional corn on the cob with below toppings 4 Tinga / Ground Beef Picadillo / Sautéed Veggies / Carne Asada 11 Mexican Crema sauce, Queso Cotija, a hint of chile powder and lime Guacamole Mini Taquitos Made fresh daily with tomatoes, onions, cilantro and fresh limes, Three taquitos made with chicken, beef or potato & cheese, topped with queso panela.
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Cochinita Pibil This Recipe from the Yucatan
Cochinita Pibil This recipe from the Yucatan Peninsula serves 10 to 12. Recipe adapted from Rick Bayless’s Mexico: One Plate at a Time cookbook. Directions for working ahead are listed at the very bottom of this recipe. While the pork shoulder cooks, make the salsa and the simple pickled red onions. Ingredients 5 Tbs. (about 2 ounces) achiote seeds (also called annatto) or achiote paste 1½ Tbs. dried oregano, preferably Mexican 1½ Tbs. black pepper, preferably whole peppercorns 1¼ tsp. cumin, preferably whole seeds ½ tsp. cloves, preferably whole 1½ Tbs. cinnamon, preferably Mexican canela, that’s freshly ground or still in stick form (you’ll need about 6 inches of 1/2‐inch diameter cinnamon stick) Kosher salt 14 large garlic cloves, peeled and roughly chopped 1 c. fresh lime juice plus ½ c. fresh orange juice 1 (6 to 8 lb) pork shoulder A 1‐pound package of banana leaves, defrosted Pickled red onions 1½ large red onions, sliced 1/8‐inch thick ¾ c. fresh lime juice plus 1/3 cup fresh orange juice Roasted TomatoHabanero Salsa (From Fiesta at Rick’s by Rick Bayless) 1 pound ripe (2 medium‐large round or 6 to 8 plum) tomatoes 1 habanero chile, stemmed 1 small onion, sliced ¼‐inch thick About ½ c. (loosely packed) chopped cilantro 1. Prepare the achiote marinade. Measure the achiote seeds and oregano into a spice grinder, adding the black pepper, cumin, cloves and cinnamon, and run the grinder until everything’s as powdery as you can get it (you may need to work in batches).
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Breakfast Special Dishes Plates
MEAT OPTIONS Beef, Adobada, Tripa, Lengua, Cochinita Pibil, Chicken, Suadero, Carnitas, Chorizo, Chicharrón. BREAKFAST EGGS scrambled (ham, chorizo, bacon), rancheros (salsa verde), a la Mexicana (pico de gallo), over easy, omelete accompanied with rice, beans and tortillas (corn homemade or flour)----------------------------------------------------------------------------------------------- 10.00 BREAKFAST BURRITO beans, cheese, sour cream, potatoes (freshly fried), eggs with either ham, bacon, or chorizo --------------------------------------------------------------------- 8.50 CHILAQUILES (green or red salsa) onion, sour cream, parmesan cheese accompanied with beans and optional meat (+2.50) or eggs (+2.00 each)--------------------------------------------- 9.50 SPECIAL DISHES HUARACHE oblong corn dough filled with a thin layer of beans covered with a meat of your choice, cactus, onion, cilantro, sour cream and parmesan cheese -------------------------- 9.00 CARNE CON CHILE pork meat cooked in a rich tomato and green chile sauce accompanied with rice and beans ---------------------------------------------------------------- 12.50 ALAMBRE meat option with grilled onions and green peppers, accompanied with 6 taco tortillas and melted cheese on top--------------------------------------------------------------- 15.00 PLATES (ALL ACCOMPANIED WITH RICE AND BEANS) COCHINTA PIBIL cooked in steam authentic Yucatecan recipe of pork marinated in sour orange and achiote, accompanied with tortillas (corn homemade or flour) ----------------------------
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Drinks Desserts
DRINKS DESSERTS Mexican beers 3,25 Mexican Waters Chamoyada 4,75 Modelo Especial Pacífico Normal 2,25 Mango sorbet ice cream served with chamoy Corona Especialy 2,75 (Homemade mexican syrup cooked with dried Negra Modelo You can ask us the flovours. fruits, hibiscus, lemon, sugar..). 4,25 Spanish beers Refrescos mexicanos 3,00 Homedame cake You can ask us the flovours. Victoria 1/3 2,45 Jarritos (mango,guava, Voll Damm 1/3 3,00 mandarine, piña y lima) Victoria 1/3 0,0% 2,50 Bolis mexicanos caseros 3,00 (unidad) Malquerida 2,80 Mexican ice cream in bag. You can ask us (Brewed for the best latin food) 2,10 Sodas/Jugos the flovours. Coke, Coke zero, lemon or orange Michelada 4,50 Fanta, Grape juice, 7up, Nestea, Helado frito 5,50 pineapple juice, orange pineapple. Pitcher with: ice, lemon juice, Ice cream ball battered cornflakes an fried. With maggi sauce, perrins sauce, hot Agua whipped cream and syrup. sauce, homemade clamato* and beer. *Clamato: tomato juice and 0,5 litro still water 1,90 clam. 1 litro still water 3,00 0,5 litro sparkling water 2,10 @RanchitoMexicano @RanchitoMex @Ranchitomex NACHOS 9,95 CHILAQUILES ROJOS 12,95 CHORIQUESADILLAS (4u) 10,50 Beens and cheese Chips dipped in red sauce with boiled chicken, Cheese and chorizo. Meat and cheese onion, epazote, cheese, sour cream and fried eggs. *They can be vegetarians. FAJITAS 19,80 14,95 TACOS 6u. Grilled meat, onion and pepper served Cochinita pibil: pork shredded with purple onion. QUESADILLAS GRINGAS 10,95 in a hot tray.
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Frijoles Are the Staple of a Good Mexican Breakfast. We Serve: Frijoles Puercos- Mayacoba Beans Pureed in Lard & Chorizo
Frijoles are the staple of a good Mexican breakfast. We serve: frijoles puercos- mayacoba beans pureed in lard & chorizo frijoles negros- black beans pureed w/roasted poblanos TOTOPOS freshly chopped corn tortilla chips served w/ warm salsa. Add guacamole +$4 $4 BUENOS DIAS fresh fruit plate + house baked conchita bread + cafe or jugo de naranja $7 QUESO FRESCO chunk of queso fresco, fresh corn tortillas, choice of frijoles $4 ATUN CON PIÑA ahi tuna, pineapple, spicy crema de aguacate, sesame on a fresh tostada $6 Additions: fried egg +$1 /chorizo +$2 / jamon +$2 / pickled escabeche +$1 / barbacoa or cochinita pibil +$4 MOLLETES toasted pan telera, butter, choice of frijoles, melted queso chihuahua, $7 pico de gallo, sliced avocado CHILAQUILES skillet of house totopos, warm salsa verde, queso fresco, crema, $8 pickled onion, fried egg, frijoles puercos HUEVOS RANCHEROS two fried eggs over fresh tostadas with salsa ranchera, $10 crema, queso cotija, and your choice of frijoles VOLCAN DE COCHINITA skillet of frijoles puercos, two fried eggs, and cochinita pibil piled $13 high with pickled onions and a side of fresh corn tortillas TOMASA skillet of frijoles negros, carne asada, two fried eggs, queso fresco, $15 house pickled jalapeños, avocado and a side of fresh corn tortillas TACOS side of avocado $2 / side of frijoles $2 / side of pickled escabeche $1 A LA MEXICANA Scrambled egg with tomatoes, onion, serrano, cilantro $3 HUEVO ESTRELLADO Fried egg with frijoles negros y aguacate $3 CON CHORIZO Scrambled egg with Mexican chorizo, queso cotija $3 CON JAMON Scrambled egg with jamon, sliced avocado $3 BARBACOA Beef + pork slow cooked in ancho and guajillo chiles $3.5 COCHINITA PIBIL Our specialty of tender pork in achiote and bitter oranges $3.5 QUESADILLAS Served on our handmade flour tortillas.
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Drinks Desserts
DRINKS DESSERTS Mexican beers 3,25 Aguas frescas (típicas mexicanas) Chamoyada 4,75 Modelo Especial Pacífico Normal (Hibiscus) 2,50 ¡Mango sorbet ice cream served whit chamoy Corona Especial 3,00 (Homemade mexican syrup cooked with dried Negra Modelo fruits, hibiscus, lemon, sugar... Spanish beers Jarritos 3,00 Homemade cake 4,75 Mexican sodas with different flavors Victoria 1/3 2,45 Ask us the flovours. not alcoholic. 370 ml Voll Damm 1/3 3,00 Mango, pineapple, mandarin or Victoria 1/3 0,0% 2,50 grapefruit. Bolis 3,00 (unidad) Malquerida 2,80 (Brewed for the best latin food) Mexican ice cream in a bag. Ask us the flavours. Sodas/Juice 2,10 Michelada 4,50 Coke, Coke zero, Fanta lemon or orange, Helado frito 5,50 Pitcher with: ice, limon juice, maggi Mosto (spanish grape juice no alcoholic), Vanilla ice cream ball battered cornflakes an fried sauce, perrins sauce, hot sauce, hot 7up, Nestea, pineapple or orange. with whipped cream and syrup. sauce, homemade clamato (tomato juice and clam) and beer. Water 0,5 litro 1,90 @RanchitoMexicano 1 litro 3,00 Sparkling water 0,33 l 2,10 @RanchitoMex @Ranchitomex @RanchitoMexicano @RanchitoMex CHORIQUESO (4u) 10,50 NACHOS 9,95 QUESADILLAS 9,25 4 corn tortillas with melted cheese and sacue. Melted cheese with chorizo (spanish sausage) and Beans and cheese 4 corn toritillas with sauce. With beans or not. Pork and cheese 12,95 4 u. 11’5 o 6u. 14,95 CHILAQUILES MAYAS TACOS al Pastor Corn chips dipped in cochinita pibil, red onion, Marinated pork, cilantro, onion, pineapple and FAJITAS 19,80 melted cheese and sour cream.
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Kaajal Comida Movil
MEAL / DINNER SOMETHING TO START TUNA TARTAR TOSTADA (100 g) $140 One piece, with chipotle ponzu sauce and fresh mango TRADITIONAL GUACAMOLE $130 Accompanied with Mexican sauce (120 g) and crispy corn tortilla chips SALADS REGIONAL VEGETABLE RUSTIC SALAD WITH ROASTED VEGAN GARLIC RANCH $125 Marinated kale, spinach & chard, tomato, grilled avocado, celery, lettuce mix, vegan roasted garlic dressing, green apple, crispy won ton and nori CAESAR’S SALAD $130 Seed bread croton, Caesar's dressing of the house, grated parmesan cheese CHICKEN CAESAR’S SALAD $166 Seed bread croton, Caesar's dressing of the house, grated parmesan cheese, grilled chicken breast strips (150 g) SALMON CAESAR’S SALAD $250 Seed bread croton, Caesar's dressing of the house, grated parmesan cheese, marinated grilled salmon (150 g) SHRIMPS CAESAR’S SALAD $270 Seed bread croton, Caesar's dressing of the house, grated parmesan cheese, marinated grilled shrimps (150 g) CEVICHES SPICY GARLIC FISH CEVICHE $234 The catch of the day (180 g) marinated in sour orange and lemon with fried chili and fried garlic, cucumber, coriander, red onion and grilled corn COCONUT AND ROASTED HABANERO FISH CEVICHE $265 The catch of the day (180 g) marinated in lime and lemon juice with coconut milk, mint, coriander, epazote, garlic oil and a light touch of roasted habanero TUNA CEVICHE $244 Marinated fresh tuna (180 g), in morita chili sauce with avocado, tomato, celery and red onion SOUPS & CREAMS GRANDMA'S CHICKEN SOUP (250 ml) $109 Served with vegetables, rice and shredded chicken (80 g) ROASTED
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