Caesar Mixed greens, red chile croutons and manchego cheese. $6.75 Small Caesar salad $4.75 Add slices of marinated, grilled chicken or flank steak. $2.00 Side salad Lettuce, tomatoes, radishes. Sherry vinaigrette, topped with Spanish manchego cheese. $3.00 An tojit 0 S ~ntojitos means "little whims." Order as a classicappetizer Appetizers or sample several with friends in the sPiritof Spanish tapas. Quesadilla Grilled wheat-flour tortilla filled with a mixture of grilled wild mushrooms, green onions, herbs and goat cheese. Garnished with crema and served with pico de gallo. $6.00 Nachos Fresh-fried corn tortillas topped with a blend of Mexican cheeses, black beans, guacamole, crema and pico de gallo. Add chori2;o sausage for $2 extra. $6.00 Tamale Masa and shredded chicken steamed inside a corn husk and served with a yellow mole sauce. $5.00 Empanada Deep-fried pastry dough filled with a savory mixture of seasoned ground beef, potatoes and smoky chipotle chilies. $5.00 Calamari Marinated, grilled squid steak served on a bed of mixed greens with roasted tomatoes and a green chile vinaigrette. $6.00 Ceviche Salad of shrimp marinated in lime juice with sweet peppers, red onion, chilies, cilantro and fresh mango. $7.00 Crab cakes Sauteed fresh and served with a tropical pico de gallo and lime-basil oil. $7.00 Platos~tnFpertesJeeS Pasta Butternut squash and sage filled ravioli with a roasted poblano pepper, cream sauce. Garnished with pepitas. $15.00 Polio Sauteed pecan-crusted boneless chicken breast with a savory guava glaze. Served with spiced mashed sweet potatoes and vegetable del dia. $16.00 Pato Pan-seared duck breast with a red wine, blackberry, ancho chile sauce, served with grilled polenta and vegetable del dia. $16.00 Marisco Grilled jumbo sea scallops served with a roasted yellow pepper, mango, habanero sauce, lemon-thyme rice and vegetable del dia. $17.00 Pescado Peppercorn crusted red snapper filet topped with sweet plantains, avocado and lime beurre blanc. Served with garlicky mashed potatoes and vegetable del dia. $16.00 Carne Beef tenderloin filets grilled to order and topped with a spicy Spanish sherry Bernaise sauce. Served with saffron-tomato rice and vegetable del dia. $20.00 ~ We rese:Ve the right to add 18% gratuity to parties of 6 or more. 1:1 •..........~ •. : Burritos Tacos: • A flour tortilla with your choiceof mling,salsa,and either vegetari- 2 corn tortillas either soft or fried stuffed : : an blackbeans or authenticrefried beans,plus cheese.Servedwith with your choiceof fillingand salsa,topped • • side dishes of Spanishrice and cabbagesalad. with lettuce and quesoblanco and served : : Any burrito can be "Covered and smothered" by topping with red, green or with your choiceof vegetarianblack beans or • • mole sauce and melted cheese instead of salsa: $1.00 extra authenticrefried beans and Spanishrice.• • • F'II'lInS g Customize your Taco or Burrito. Choose one filling and one salsa. • : Pollo Shredded, lightly seasoned poached chicken $10.50: : Puerco Pibil Yucatan style shredded pork with achiote and orange $10.50: • Carne Shredded beef cooked with tomatoes and green chilies $10.50. • • Beans and cheese Black beans or refried beans and queso blanco $10.00. • : Homemade Salsas Salsa tasting menu; get a sampling of each of the four salsas. $1.50: : Pico de Gallo Fresh and chunky blend of tomatoes, onions, cilantro and jalapenos, mild heat. : • Roasted Tomato Chipotle Smooth, smoky with a touch of roasted garlic. Medium heat. Sal d • sas an • Tomatillo Serrano Tangy green salsa with bits of blackened tomatillo. Bold heat. guacamole can be :• Papaya-------------------------===_::-...-'Habanero A sweet and citrusy combination of tomatoes and papaya. Extra hot. ordered to go. : Ene hila d a S Oven baked corn tortillas dipped in a sauce, rolled around a filling, and topped with : : queso blanco. Served with a side of Spanish rice and vegetarian black beans or authentic refried beans. : • Tres queso Monterey Jack, Mexican cotija and queso blanco in tomatillo sauce. $10.75 • : Pollo Chicken in tomatillo sauce. $10.75 : : Pollo Mole Chicken in classic mole poblano sauce ' $10.75: • Carne Rojo Shredded beef in a red chile sauce. $10.75 • ·---------------------------------------- . : Extras Sour Crema.50 Guacamole 1.00 Queso Blanco 1.00 Extra salsa .50 : .~ •..: . Si~es Frijoles negros: Vegeta.ri.an bla.ck: crostones: Fried green plantains beans cooked whole with cumin, with mojo $3.00 Arroz a la Espanol: Spanish rice onion and epazote, topped with Maduros: Fried sweet plantains cooked with a sofrito of cotija cheese $2.75 with crema $3.00 tomatoes, peppers and onions Frijoles refritos: Authentic refried Yuca Fries, Corn Fries, or $2.50 pinto beans mashed with onions Sweet Potato Fries $2.00 Arroz blanco White rice $2.00 and garlic, topped with cotija cheese $2.75 Vegetable del dia $2.50 Guacamole: fresh avocado dip Having a party? We cater! with onion and cilantro Give us a call for advice and med. $2.00 19. $4.00 an estimate. Tortilla soup Ancho chile tomato broth with chicken, avocado and tortillas. $4.00 Sopa del dia Soup of the Day Ask your server. ~ $1.25$2.00$1.50$1.00 ,.•• y •- •• FriesSideQuesadilla1 chickentacoAddof(yuca,cornwithchickenorwithcornorbeef$2.00side$1.00vegetable$1.00$5.00cheeseortacoof$1.50$3.50$4.00$2.00sweetrice orofpotato)rfriestheCheesedayPLATTERSideandvegetablequesadilla,Addof whitechickenororSpanishtobeefquesadillaorricechicken Fresh-brewMilkTealTazoMexicanLemonadehotHerbalunsweetenedchocolateteas ice tea $1.25 Kifs Menu BeveragesDr.Mist,GoyaPepper,Mountainbrand clubjuices:Dew,sodaPapaya,Ginger-Ale,Guava, Sodas:SaratogaMango,Pepsi,mineralDietPassionPepsi,waterFruit,SaranacSierraPeachRoot$1.50Beer (bottled) Coffee or decaf ••••••••••••••••••••••••••••••••••••••••••••••••••• : GI OS s a ry' Cotijaoh",,, aged,crumbly Plantain, large,,taroby member :: : Mexican cheese of the banana family; only • : Achiote: seeds from anatto Epazote: a pungent herb used eaten when cooked : a tree, red with light flowery to flavor beans Quinoa: delicate grain of the • • aroma and flavor Guava: subtropical fruit with Incas with a mild flavor and • : Adobo: marinade or dry rub sweet pink flesh crunchy texture. Very high in : : of chilis pickled with vinegar, Habanera: very hot green or protein : a spices and garlic yellow chile Queso blanco: milky, meltable • a Cabrales cheese: a Spanish semi- Jicama: root vegetable, crisp Mexican cheese • : ftrm blue cheese made from and starchy Rajas: strips of roasted red : : raw milk Manchego: traditional Spanish peppers : •a Cajeta: caramel made with sheep's milk, semi-firm cheese: Recado: Mexican seasoning • • goat's milk rich and mellow paste made from ground chiles • : Cascabel: small,round medium- Mojo criollo: Spicy (not hot) and spices used to flavor : : hot dried chile with a slightly sauce made with garlic, citrus meats : • acidic, nutty favor and dark juice, oil and at least one herb Rocotillo: mild, fruity South • : reddish-brown flesh Mole: sauce made from seeds, American chile related to the : : Chimichurri: pesto-like sauce nuts, peppers and bitter habanero : • of olive oil, parsley, garlic, chocolate Serrano: medium-hot green chile • : chills and vinegar Pepitas: pumpkin seeds Sofrito: mix of sauteed vege' : : Chipotle: dried smoked Pibil: orange and achiote mari- tables; base for many dishes : • jalepefio•• nade Tamale: masa dough with fIlling, a • Chonzo: pork sausage made for meat wrapped and steamed • : with chilis, vinegar and spices Pica de Gallo: fresh salsa from Tomatillo: small, green, slightly : a Cilantro: very aromatic herb, tomatoes, peppers, onions and acidic, tomato-like vegetable • • related to parsley cilantro Tostaditos: fresh-fried corn chips • • ~ • __:•. a.a ••• a ••••••••••••••••••••••••••••••••••••••••.