Z Tejas Southwestern Grill

Tostada rounds topped with fresh hand-hacked guacamole, a dash of chipotle and cilantro pesto marinated grilled shrimp.

Rubbed with crushed blackened seasoning, seared rare, topped with peppercorn vinaigrette, spicy soy mustard and wasabi.

Tender pork simmered in tomatillos, anaheim and serrano peppers, with melted jack and cotija cheese, served with hot tortillas.

Spicy shrimp and pork, wrapped in wontons, steamed and seared, served with a sweet ginger soy dipping sauce.

With mixed peppers, onions and jack cheese. Smoked chicken. Spinach & mushroom.

Fresh chips, hand-hacked guacamole, chile con queso and salsa picante.

Ahi tuna, mango, jicama atop house-made crispy tostada rounds, topped with avocado wasabi aioli.

Catfish crusted with cornmeal and fried crisp, with jalapeno tartar sauce.

Rolled in flour tortillas with tortilla strips, southwestern slaw, jalapeno mayonnaise and avocado, served with an asian dipping sauce.

Freshly made at your table with avocados, tomatoes, red onions, cilantro, jalapenos, pumpkin seeds and cotija cheese, served with fresh chips.

Tender pork simmered in green chiles and ancho peppers, layered with tortilla chips melted jack cheese, borracho beans and fresh jalapenos and served with hand-hacked guacamole.

Tender pork simmered in green chiles and ancho peppers, topped with melted jack cheese, black beans and fresh jalapenos, served with hand-hacked guacamole.

Fresh chips with our signature salsa picante, avocado salsa verde and daily fresh salsa.

Seared beef tenderloin, diced cucumbers, topped with avocado and cotija cheese and a drizzle of chipotle cream sauce.

Mixed greens, bell peppers, roma tomato slices, jack and cheddar cheeses, topped with our house-made fry bread croutons and your choice of dressing: ranch, ranch vinaigrette, green chile bleu cheese, sun-dried tomato basil, caesar, mango citrus or sesame ginger vinaigrette.

A twist on the classic, topped with house-made fry bread croutons.

Roasted chicken, avocados, jack and cheddar cheeses.

Romaine lettuce, parmesan cheese and house-made fry bread croutons, topped with grilled chicken. With ruby trout.

Baby spinach, roma tomatoes, crispy bacon mixed with warm bacon dressing, topped with parmesan pecan-crusted chicken and goat cheese.

Mixed greens with roma tomatoes, tossed with a mango citrus dressing, seared beef tenderloin, topped with bleu cheese and spicy walnuts.

Diced avocados, roma tomatoes, black beans, cotija cheese, roasted corn, pumpkin seeds, bacon, iceberg and red cabbage, tossed tableside with ranch vinaigrette.

Mixed greens tossed with a sun-dried tomato vinaigrette, topped with spicy walnuts and goat cheese.

Mixed greens tossed with sesame-ginger dressing, topped with jerk chicken strips, roma tomatoes, crispy tortilla strips and feta cheese.

A grilled cilantro pesto chicken breast topped with melted jack cheese and fresh avocado slices, served on a bun with lettuce, red onion, tomato and jalapeno mayonnaise.

An 8 oz. Burger served with lettuce, red onion, tomato and jalapeno mayonnaise. Add cheese $0.50 add bacon $0.75.

An 8 oz. Burger grilled to perfection with our house-made hickory barbeque sauce, served with jack and cheddar cheeses, chopped onions, dill pickle, bacon and jalapeno mayonnaise.

House-made and lightly seasoned with onions, garlic and chiles, topped with asadero cheese, red onion, avocados, lettuce, tomato and chipotle aioli sauce.

Smoked turkey, melted jack cheese, crisp bacon, lettuce, tomato, red onion and jalapeno mayonnaise.

Brioche bread layered with asadero and parmesan cheeses, served with choice of cup of soup or side salad. Choice of: roasted mushroom, smoked chicken, beef barbacoa or green chile pork.

(Request no dressing) mixed greens tossed with sesame-ginger dressing, topped with jerk chicken strips, roma tomatoes, crispy tortilla strips and feta cheese.

Marinated chicken in a shallot vinaigrette, topped with nopalitos salad, served with fresh vegetables.

Accompanied by grilled fresh vegetables with cantaloupe and avocado salad.

(Request steamed vegetables) ruby trout topped with avocado mango relish, served with green chile rice and seasonal vegetables.

Turkey with julienne cucumbers, carrots, onions and peppers with a tasty jalapeno yogurt, wrapped in a flour tortilla.

Made with bleu, jack, cheddar, parmesan and romano cheeses, finished with toasted bacon gratin.

Our chef has prepared today's flavorful entree, using the freshest ingredients available.

Red pepper and green spinach linguine with a spicy sauce topped with cotija cheese and fresh jalapenos. With jerk chicken, with shrimp.

Cilantro pesto chicken breast coated with pumpkin seeds, layered with sweet potato hash, spinach, artichokes and mushrooms, served with roasted poblano sauce.

Slow roasted beef barbacoa and jack cheese, topped with green chile sauce, sour cream and escabeche, served with green chile rice and black beans.

Grilled poblano pepper stuffed with chicken, pecans, apricots, raisins, a blend of spices and jack cheese, served over a green chile and red pepper sauce with green chile rice and black beans.

Our shredded house-smoked chicken layered with red chile sauce, chipotle puree and jack cheese, served with green chile rice and black beans.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into two corn tortillas, topped with an ancho-mole cream sauce, jack cheese and sour cream, served with green chile rice and black beans.

Grilled cilantro pesto chicken breast, jack cheese and salsa fresca, smothered with a red chile sauce and topped with melted jack cheese.

Grilled norwegian salmon topped with a sweet and spicy miso glaze, served with an ancho wine reduction, green chile rice and seasonal vegetables.

Catfish fillets rolled in flour tortillas with tortilla strips, red cabbage, sweet cucumber slaw, jalapeno mayonnaise and avocado, with an asian dipping sauce, served with green chile rice and black beans.

Blackened salmon and tuna, grilled cilantro pesto shrimp, wild mushrooms and baby spinach, topped with jack and cotija cheeses, a roasted red pepper sauce and sour cream, served with green chile rice and black beans.

Stuffed with seared beef tenderloin, jack cheese and salsa fresca, topped with new mexico green chile sauce, served with green chile rice.

Ruby trout topped with avocado mango relish, served with green chile rice and seasonal vegetables.

Our famous fudge pie with walnuts, pecans and a pinch of ancho chile to bring out the rich chocolate flavor, served warm with whipped cream.

Seasonal fruit cobbler with a brown sugar cinnamon crumb topping, served sizzling in a cast-iron skillet with a bourbon ginger caramel sauce and vanilla ice cream.

Try our fresh, flavorful and innovative dessert specially prepared by our chef!

Fresh chips with our signature salsa picante, plus two freshly made salsas chosen daily by our chef. Ask your server if today's daily salsa is vegan.

Freshly made at your table with avocados, tomatoes, red onions, cilantro, jalapenos, pumpkin seeds and cotija cheese, served with fresh chips.

Fresh chips, hand-hacked guacamole, chile con queso and salsa picante.

Entree size of mixed greens, bell peppers, roma tomato slices, jack and cheddar cheeses, topped with our house-made fry bread croutons and your choice of dressing.

Entree size twist on the classic, topped with house-made fry bread croutons.

Mixed greens tossed with sesame-ginger dressing, roma tomatoes, crispy tortilla strips and feta cheese.

Mixed greens with roma tomatoes, tossed with a mango citrus dressing, topped with bleu cheese and spicy walnuts.

Diced avocados, roma tomatoes, black beans, cotija cheese, roasted corn, pumpkin seeds, iceberg and red cabbage, tossed tableside with ranch vinaigrette.

Made with bleu, jack, cheddar, parmesan and romano cheeses.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into two corn tortillas, topped with an ancho-mole cream sauce, jack cheese and sour cream, served with green chile rice and black beans.

Seasonal vegetables, red pepper and green spinach linguine with a spicy sauce topped with cotija cheese and fresh jalapenos.

Portabello mushroom, zucchini, yellow squash, roasted red bell pepper, roasted green chile vinaigrette spinach, tomato and cilantro pesto on a torta bun, served with steak fries.

Crispy corn tortillas filled with zucchini, yellow squash, red bell pepper, green chile, corn and roasted chile vinaigrette spinach, served with salsa verde and a mixed green salad.

Your choice, green chile rice black beans seasonal veggies spicy cucumber (steamed) salad southwestern slaw.

Fresh field greens with red and green peppers, roma tomatoes, jack and cheddar cheeses, topped with grilled cilantro chicken and served with your choice of sun-dried tomato basil or red wine vinaigrette. With grilled cilantro pesto shrimp.

Fresh grilled fish served on top of fresh field greens tossed in sun-dried tomato basil vinaigrette, topped with creamy goat cheese, spicy walnuts, and a lime wedge.

Tossed greens with smoked chicken and black beans in a red wine vinaigrette dressing, topped with creamy goat cheese, green and red bell peppers, roma tomato slices, and red onion rings, sprinkled with roasted pumpkin and sesame seeds.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into two corn tortillas, topped with an ancho-mole cream sauce, jack cheese and sour cream, served with green chile rice and black beans.

Crispy corn tortillas filled with zucchini, yellow squash, red bell pepper, green chile, corn and roasted chile vinaigrette spinach, served with salsa verde and a mixed green salad.

Grilled chicken breast rubbed with tangy cilantro pesto.

Tostada rounds topped with fresh hand-hacked guacamole, a dash of chipotle and cilantro pesto marinated grilled shrimp.

Rubbed with crushed blackened seasoning, seared rare, topped with peppercorn vinaigrette, spicy soy mustard and wasabi.

Tender pork simmered in tomatillos, anaheim and serrano peppers, with melted jack and cotija cheese, served with hot tortillas.

Spicy shrimp and pork, wrapped in wontons, steamed and seared, served with a sweet ginger soy dipping sauce.

With mixed peppers, onions and jack cheese. Smoked chicken.

Fresh chips, hand-hacked guacamole, chile con queso and salsa picante.

Ahi tuna, mango, jicama atop house-made crispy tostada rounds, topped with avocado wasabi aioli.

Catfish crusted with cornmeal and fried crisp, with jalapeno tartar sauce.

Rolled in flour tortillas with tortilla strips, southwestern slaw, jalapeno mayonnaise and avocado, served with an asian dipping sauce.

Freshly made at your table with avocados, tomatoes, red onions, cilantro, jalapenos, pumpkin seeds and cotija cheese, served with fresh chips.

Tender pork simmered in green chiles and ancho peppers, layered with tortilla chips melted Jack cheese, borracho beans and fresh jalapenos and served with hand-hacked guacamole.

Tender pork simmered in green chiles and ancho peppers, topped with melted jack cheese, black beans and fresh jalapenos, served with hand-hacked guacamole.

Fresh chips with our signature salsa picante, avocado salsa verde and daily fresh salsa.

Seared beef tenderloin, diced cucumbers, topped with avocado and cotija cheese and a drizzle of chipotle cream sauce.

Mixed greens, bell peppers, roma tomato slices, jack and cheddar cheeses, topped with our house-made fry bread croutons and your choice of dressing: ranch, ranch vinaigrette, green chile bleu cheese, sun-dried tomato basil, caesar, mango citrus or sesame ginger vinaigrette.

A twist on the classic, topped with house-made fry bread croutons.

Roasted chicken, avocados, jack and cheddar cheeses.

Romaine lettuce, parmesan cheese and house-made fry bread croutons, topped with grilled chicken.

Baby spinach, roma tomatoes, crispy bacon mixed with warm bacon dressing, topped with parmesan pecan-crusted chicken and goat cheese.

Mixed greens with roma tomatoes, tossed with a mango citrus dressing, seared beef tenderloin, topped with bleu cheese and spicy walnuts.

Diced avocados, roma tomatoes, black beans, cotija cheese, roasted corn, pumpkin seeds, bacon, iceberg and red cabbage, tossed tableside with ranch vinaigrette.

Mixed greens tossed with a sun-dried tomato vinaigrette, topped with spicy walnuts and goat cheese.

Mixed greens tossed with sesame-ginger dressing, topped with jerk chicken strips, roma tomatoes, crispy tortilla strips and feta cheese.

(Request no dressing) mixed greens tossed with sesame-ginger dressing, topped with jerk chicken strips, roma tomatoes, crispy tortilla strips and feta cheese.

Marinated chicken in a shallot vinaigrette, topped with nopalitos salad, served with fresh vegetables.

Accompanied by grilled fresh vegetables with cantaloupe and avocado salad.

(Request steamed vegetables) ruby trout topped with avocado mango relish, served with green chile rice and seasonal vegetables.

Turkey with julienne cucumbers, carrots, onions and peppers with a tasty jalapeno yogurt, wrapped in a flour tortilla.

Made with bleu, jack, cheddar, parmesan and romano cheeses, finished with toasted bacon gratin.

Our chef has prepared today's flavorful entree, using the freshest ingredients available.

Chorizo, jack cheese and poblano peppers stuffed into pork tenderloin, atop a bed of sweet potato saute, served with roasted poblano cream sauce.

Red pepper and green spinach linguine with a spicy sauce topped with Cotija cheese and fresh jalapenos. With jerk chicken.

Cilantro pesto chicken breast coated with pumpkin seeds, layered with sweet potato hash, spinach, artichokes and mushrooms, served with roasted poblano sauce.

Slow roasted beef barbacoa and jack cheese, topped with green chile sauce, sour cream and escabèche, served with green chile rice and black beans.

Grilled poblano pepper stuffed with chicken, pecans, apricots, raisins, a blend of spices and jack cheese, served over a green chile and red pepper sauce with green chile rice and black beans.

Our shredded house-smoked chicken layered with red chile sauce, chipotle puree and jack cheese, served with green chile rice and black beans.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into two corn tortillas, topped with an ancho-mole cream sauce, jack cheese and sour cream, served with green chile rice and black beans.

Served with au gratin potatoes and seasonal vegetables. choice of: gorgonzola butter topped with caramelized onion sauce peppercorn crusted with roasted mushroom sauce 8 oz. tenderloin

Stuffed with seared beef tenderloin, jack cheese and salsa fresca, topped with new mexico green chile sauce, served with green chile rice.

Grilled norwegian salmon topped with a sweet and spicy miso glaze, served with an ancho wine reduction, green chile rice and seasonal vegetables.

Ahi tuna rolled in black and white sesame seeds, seared and served atop a tamari cream sauce with green chile rice, seasonal vegetables, pickled ginger and ancho chile glaze.

Blackened tuna steak seared and topped with peppercorn vinaigrette, spicy soy mustard and pickled ginger, served with green chile rice and seasonal vegetables.

Blackened salmon and tuna, grilled cilantro pesto shrimp, wild mushrooms and baby spinach, topped with jack and cotija cheeses, a roasted red pepper sauce and sour cream, served with green chile rice and black beans.

Ruby trout topped with avocado mango relish, served with green chile rice and seasonal vegetables.

A grilled cilantro pesto chicken breast topped with melted jack cheese and fresh avocado slices, served on a bun with lettuce, red onion, tomato and jalapeno mayonnaise.

An 8 oz. burger served with lettuce, red onion, tomato and jalapeno mayonnaise. Add cheese $0.50, add bacon $0.75.

An 8 oz. burger grilled to perfection with our house-made hickory barbeque sauce, served with jack and cheddar cheeses, chopped onions, dill pickle, bacon and jalapeno mayonnaise.

House-made and lightly seasoned with onions, garlic and chiles, topped with asadero cheese, red onion, avocados, lettuce, tomato and chipotle aioli sauce.

Our famous fudge pie with walnuts, pecans and a pinch of ancho chile to bring out the rich chocolate flavor, served warm with whipped cream.

Seasonal fruit cobbler with a brown sugar cinnamon crumb topping, served sizzling in a cast-iron skillet with a bourbon ginger caramel sauce and vanilla ice cream.

Ask your server for today's selection.

Try our fresh, flavorful and innovative dessert specially prepared by our chef.

Fresh chips with our signature salsa picante, plus two freshly made salsas chosen daily by our chef. Ask your server if today's daily salsa is vegan.

Freshly made at your table with avocados, tomatoes, red onions, cilantro, jalapenos, pumpkin seeds and cotija cheese, served with fresh chips.

Fresh chips, hand-hacked guacamole, chile con queso and salsa picante.

Entree size of mixed greens, bell peppers, roma tomato slices, jack and cheddar cheeses, topped with our house-made fry bread croutons and your choice of dressing.

Entree size twist on the classic, topped with house-made fry bread croutons.

Mixed greens tossed with sesame-ginger dressing, roma tomatoes, crispy tortilla strips and feta cheese.

Mixed greens with roma tomatoes, tossed with a mango citrus dressing, topped with bleu cheese and spicy walnuts.

Diced avocados, roma tomatoes, black beans, cotija cheese, roasted corn, pumpkin seeds, iceberg and red cabbage, tossed tableside with ranch vinaigrette.

Made with bleu, jack, cheddar, parmesan and romano cheeses.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into two corn tortillas, topped with an ancho-mole cream sauce, jack cheese and sour cream, served with green chile riceand black beans.

Seasonal vegetables, red pepper and green spinach linguine with a spicy sauce topped with cotija cheese and fresh jalapenos.

Portabello mushroom, zucchini, yellow squash, roasted red bell pepper, roasted green chile vinaigrette spinach, tomato and cilantro pesto on a torta bun, served with steak fries.

Crispy corn tortillas filled with zucchini, yellow squash, red bell pepper, green chile, corn and roasted chile vinaigrette spinach, served with salsa verde and a mixed green salad.

Green chile rice black beans seasonal veggies spicy cucumber (steamed) salad southwestern slaw. Your choice.

Fresh field greens with red and green peppers, roma tomatoes, jack and cheddar cheeses, topped with grilled cilantro chicken and served with your choice of sun-dried tomato basil or red wine vinaigrette. With grilled cilantro pesto shrimp.

Fresh grilled fish served on top of fresh field greens tossed in sun-dried tomato basil vinaigrette, topped with creamy goat cheese, spicy walnuts, and a lime wedge.

Tossed greens with smoked chicken and black beans in a red wine vinaigrette dressing, topped with creamy goat cheese, green and red bell peppers, roma tomato slices, and red onion rings, sprinkled with roasted pumpkin and sesame seeds.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into two corn tortillas, topped with an ancho-mole cream sauce, jack cheese and sour cream, served with green chile rice and black beans.

Grilled chicken breast rubbed with tangy cilantro pesto.

A center cut new york strip steak grilled to order.

Tostada rounds topped with fresh hand-hacked guacamole, a dash of chipotle and cilantro pesto marinated grilled shrimp

Tender pork simmered in tomatillos, Anaheim and serrano peppers, with melted Jack and Cotija cheese, served with hot tortillas.

With mixed peppers, onions and Jack cheese. Smoked Chicken 9.75 Spinach & Mushroom

Fresh chips, hand-hacked guacamole, chile con queso and salsa picante.

Ahi tuna, mango, jicama atop house-made crispy tostada rounds, topped with avocado wasabi aïoli.

Catfish crusted with cornmeal and fried crisp, with jalapeño tartar sauce.

Rolled in flour tortillas with tortilla strips, Southwestern slaw, jalapeño mayonnaise and avocado, served with an Asian dipping sauce.

Freshly made at your table with avocados, tomatoes, red onions, cilantro, jalapeños, pumpkin seeds and Cotija cheese, served with fresh chips.

Tender pork simmered in green chiles and ancho peppers, layered with tortilla chips, melted Jack cheese, borracho beans and fresh jalapeños and served with hand-hacked guacamole.

Tender pork simmered in green chiles and ancho peppers, topped with melted Jack cheese, black beans and fresh jalapeños and served with hand-hacked guacamole.

Fresh chips with our signature salsa picante, avocado salsa verde and daily fresh salsa.

Seared beef tenderloin, diced cucumbers, topped with avocado and Cotija cheese and a drizzle of chipotle cream sauce.

An 8 oz. burger served with lettuce, red onion, tomato and jalapeño mayonnaise. Add cheese .50 Add bacon .75

Freshly baked and lightly buttered biscuits, topped with a roasted green chile gravy, served with two eggs any style.

Eggs cooked any style atop crispy corn tortillas, separated by ranchero and spicy tomatillo sauces, served with breakfast potatoes.

Rich flavored pancakes with choice of plain, strawberry, blueberry or chocolate chip mixed in.

Crunchy Texas French Toast stuffed with raspberry cream cheese on a bed of warm prickly pear syrup, topped with whipped cream.

Two eggs cooked to order, served with home-fried potatoes.

A grilled cilantro pesto chicken breast topped with melted Jack cheese and fresh avocado slices, served on a bun with lettuce, red onion, tomato and jalapeño mayonnaise.

An 8 oz. burger grilled to perfection with our house-made hickory barbeque sauce, served with Jack and Cheddar cheeses, chopped onions, dill pickle, bacon and jalapeño mayonnaise.

House-made and lightly seasoned with onions, garlic and chiles, topped with asadero cheese, red onion, avocados, lettuce, tomato and chipotle aïoli sauce.

Smoked turkey, melted Jack cheese, crisp bacon, lettuce, tomato, red onion and jalapeño mayonnaise.

Brioche bread layered with Asadero and Parmesan cheeses, served with choice of cup of soup or side salad. Choice of: Roasted Mushroom, Smoked Chicken, Beef Barbacoa or Green Chile Pork

Romaine lettuce, parmesan cheese and house-made fry bread croutons, topped with grilled chicken. With ruby trout. 12.50

Baby spinach, Roma tomatoes, crispy bacon mixed with warm bacon dressing, topped with parmesan pecan-crusted chicken and goat cheese.

Mixed greens with Roma tomatoes, tossed with a mango citrus dressing, seared beef tenderloin, topped with Bleu cheese and spicy walnuts.

Diced avocados, Roma tomatoes, black beans, Cotija cheese, roasted corn, pumpkin seeds, bacon, iceberg and red cabbage, tossed tableside with ranch vinaigrette.

Mixed greens tossed with a sun-dried tomato vinaigrette, topped with spicy walnuts and goat cheese.

Mixed greens tossed with sesame-ginger dressing, topped with jerk chicken strips, Roma tomatoes, crispy tortilla strips and feta cheese.

Mixed greens, bell peppers, Roma tomato slices, Jack and Cheddar cheeses, topped with our house-made fry bread croutons and your choice of dressing: Ranch, Ranch Vinaigrette, Green Chile Bleu Cheese, Sun-Dried Tomato Basil, Caesar, Mango Citrus or Sesame Ginger Vinaigrette.

A twist on the classic, topped with house-made fry bread croutons.

Roasted chicken, avocados, Jack and Cheddar cheeses.

Grilled Norwegian salmon topped with a sweet and spicy miso glaze, served with an ancho wine reduction, green chile rice and seasonal vegetables.

Made with Bleu, Jack, Cheddar, Parmesan and Romano cheeses, finished with toasted bacon gratin.

Red pepper and green spinach linguine with a spicy sauce topped with Cotija cheese and fresh jalapeños. With jerk chicken.

Cilantro pesto chicken breast coated with pumpkin seeds, layered with sweet potato hash, spinach, artichokes and mushrooms, served with roasted poblano sauce.

Grilled poblano pepper stuffed with chicken, pecans, apricots, raisins, a blend of spices and Jack cheese, served over a green chile and red pepper sauce with green chile rice and black beans.

Our shredded house-smoked chicken layered with red chile sauce, chipotle purée and Jack cheese, served with green chile rice and black beans.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into two corn tortillas, topped with an ancho-mole cream sauce, Jack cheese and sour cream, served with green chile rice and black beans.

Grilled cilantro pesto chicken breast, Jack cheese and salsa fresca, smothered with a red chile sauce and topped with melted Jack cheese.

Ruby trout topped with avocado mango relish, served with green chile rice and seasonal vegetables.

Stuffed with seared beef tenderloin, Jack cheese and salsa fresca, topped with New Mexico green chile sauce, served with green chile rice.

(REQUEST NO DRESSING) Mixed greens tossed with sesame-ginger dressing, topped with jerk chicken strips, Roma tomatoes, crispy tortilla strips and feta cheese.

Marinated chicken in a shallot vinaigrette, topped with nopalitos salad, served with fresh vegetables.

Accompanied by grilled fresh vegetables with cantaloupe and avocado salad.

(REQUEST STEAMED VEGETABLES) Ruby trout topped with avocado mango relish, served with green chile rice and seasonal vegetables.

Turkey with julienne cucumbers, carrots, onions and peppers with a tasty jalapeño yogurt, wrapped in a flour tortilla.

Eggs on a grilled english muffin with thinly sliced grilled ham and hollandaise sauce, served with breakfast potatoes.

Poached eggs on top of cornbread with jalapeno bacon and chipotle hollandaise sauce, served with home-fried potatoes.

Poached eggs on top of cornbread with chorizo and a chipotle hollandaise, served with fried spinach and breakfast potatoes.

Whipped omelet stuffed with sauteed shrimp, peppers, mango, herbs and goat cheese, topped with a spicy tomato andouille sauce, served with breakfast potatoes.

Topped with cotija cream sauce, served with side of warm tortillas and pureed black beans.

Sliced ham, poblano rajas, griddled eggs, jack cheese and chipotle aioli in a toasted telera bun, served with jalapeno bacon and breakfast potatoes.

Layered with seasoned potatoes, scrambled eggs, cheddar and jack cheeses, green chile sauce, topped with bacon gratin and chipotle, served with warm tortillas.

Layered beef barbacoa between tortillas with green chile sauce, cotija cheese, green chile rice and black beans, topped with two eggs cooked over easy.

Blend of potato hash, jerk chicken, roasted corn, poblano peppers and red onions, topped with two eggs cooked over easy and chipotle hollandaise.