Taleo Grill

golden, crispy pan-seared Maryland lump crab cakes with a light vanilla-mango sauce.

halibut, baby shrimp, scallops and squid marinated in citrus-tomato sauce with a touch of horseradish, avocado cubes and diced cucumber. Saltines for dipping.

a rice and thick cheese of melted cotija and reggiano cheeses with roasted poblano peppers, sauteed mushrooms and chorizo served with fresh-made tortilla chips. Also available vegetarian style with sauteed spinach.

diced sushi-grade tuna tossed in cilantro wasabi soy dressing, topped with micro-greens and served on ciabatta toast or romaine hearts spread with avocado-wasabi.

grilled, cheese-filled, flour tortillas with guacamole, sour cream and escabeche. Shredded beef, chicken, or pork add three dollars. Steak or shrimp add five dollars.

sweet jumbo gulf shrimp tossed in a traditional cocktail sauce with a horseradish kick and diced avocadoes. Saltines on the side.

fresh avocado, diced tomato, minced red onion, lime juice, serrano pepper and cilantro.

tender seasoned chicken rolled in corn tortillas. Guacamole, sour cream and pico de gallo.

everyday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

mixed greens tossed with cherry tomatoes, and onions, sliced mushrooms, crispy red and yellow bell peppers, carrot strips and house-made seasoned croutons.

baby leaf spinach tossed in a balsamic bacon vinaigrette with mushrooms, red onions, red and yellow bells, candied pecan halves and queso fresco.

locally grown whole romaine hearts tossed with chipotle caesar dressing, ciabatta croutons and crumbled queso cotija. With grilled chicken breast, add four dollars. With steack, shrimp or salmon, add six dollars.

mixed greens, spinach, orange, radishes, jicama, dried blueberries and dried apricots in a roasted garlic-herb dressing with just grilled salmon or chicken breast NY strip steak, add two dollars.

crisp local greens, warm oven-roasted chicken, hearts of palm, chilled tequila vinaigrette topped with crushed pecans and cilantro. Served with seasoned fruit, papaya or mango.

thinly sliced pan-seared, rare sushi-grade tuna filet served alongside crips mixed greens, oven roasted tomatoes and herbed potato rounds with a creamy avocado vinaigrette.

the second Thursday of every month join us from 5-9pm for a premium tequila tasting featuring appetizers from chef jose. In the bar lounge or, weather permitting, on the patio.

don't miss this opportunity to support your local school! Ask your school fundraisers to contact telco and set up a night when we will give 10% of your pre-tex cheek total back to your school

premium wines are poured the fourth Thursday of the month. Meet our experts from 5-9pm in the bar lounge to discuss the wine profiles while you enjoy appetizers from our kitchen.

taleo offers no-cost tours for children during the restaurant's off-hours. Bring your scout troop, kindergarten class, on Sunday school group for an educational tour. Lunch included! Get a brochure or ask Nic Villarreal for more information

two soft, flour tortillas filled with grilled filet mignon, topped with sliced cabbage, roasted rajas, pico de gallo, salsa and guacamole. With frijoles charros and Mexican rice.

grilled NY strip steak with pico de gallo, esabeche and guacamole. Served with Mexican rice and frijoles charros, corn of flour tortillas.

slow roasted and grilled finished Danish baby back ribs in a chipotle barbecue sauce. Served with puree de papas and today's fresh vegetable.

CAB ground in-house. Bacon, sliced avocado, jalapeno Jack cheese, leaf lettuce, sliced tomatoes, red onions and pickles on a toasted telera roll. Choice of fries ot mixed green salad.

tender pork carnitas caramelized to perfection, served with guacamole, escabeche, frijoles charros and Mexican rice. Flour or corn tortillas.

boneless beef short ribs wrapped in banana leaves, baked in ancho chile sauce with carrots, peppers, potatoes and onions. With Mexican rice.

10oz. CAB filet grilled to specification with chipotle peppercorn sauce, puree de papas & today's vegetables.

two grilled chicken breasts smothered in an authentic, robust red mole. Served with lime rice and nopalitos.

NY strip steak on toasted telera roll with leaf lettuce, tomatoes, red onions, avocado and monterrey Jack cheese. Fries or mixed green salad.

grilled wild king salmon simply seasoned with salt and peppers. Topped with a spicy, tangy chile-mango salsa. Served with puree de papas and grilled asparagus.

halibut filleted in-house, grilled and served on mango vanilla sauce topped with a tropical macadamia salsa. Served with grandma Simona's warm rice salad and grilled asparagus.

tender whitefish in guajillo sauce, sweet criollo salsa and spices wrapped and steamed in banana leaves. Served with fresh vegetables and puree de papas.

sweet jumbo gulf shrimp sauteed with slow roasted garlic, diced tomatoes, white wine and chile flakes. Served with toast point, cilantro lime rice and calabacitas.

grilled and topped with a brothy tomato sauce including capers, onions, poblano peppers and green olives. Served with cilantro lime rice and grilled asparagus.

pan-seared, panko-encrusted rare sushi-grade tuna sliced and topped with cilantro-ginger soy. Served over puree de papas and steamed asparagus. Finished with micro-greens and avocado-wasabi.

idaho Rainbow trout perfectly grilled and topped with a rice garlic-white wine sauce. Served with cilantro lime rice and vegetable of the day.

pan-seared, bacon-wrapped jumbo sea scallops set in a mellow chipotle-peppercorn sauce. Served with puree de papas and calabacitas.

sauteed gulf shrimp, vegetables, red onions and garlic rolled in corn tortillas. Topped with chef Jose's traditional sweet and savory yellow mole and served with cilantro-lime rice.

grilled, spicy, fresh white fish topped with Mexican cole slaw, pickles, red onion and tomatoes served on a toasted egg bun. Served with grandma Simona's warm rice salad.

smokey, slow roasted, seasoned rib meat sauteed with peppers and onions wrapped in corn tortillas. Topped with red guajillo sauce, served with lime rice and frijoles charros.

seasoned, roasted hand-pulled chicken sauteed with peppers, garlic and onion. Topped with Oaxacan red mole and served with lime rice and nopalitos.

lightly sauteed baby spinach, diced seasonal vegetables and sliced mushrooms. Topped with spicy-sweet yellow mole and served with black beans and lime rice.

enchiladas filled with roasted chicken, topped with tangy tomatillo sauce and creamy poblano crema Mexicana. Served with cilantro lime rice and frijoles charros.

fresh poblano chile lightly egg-battered and filled with sauteed spinach, mushrooms, and vegetables topped with tomato broth. Served with Mexican rice and calabacitas.

tender, spicy sliced chicken breast sauteed with tri-color peppers, tomatoes and onions. Served with guacamole, escabeche, Mexican rice and frijoles charros. For New York strip steak or jumbo Gulf shrimp, add four dollars. Flour or corn tortillas.

two juicy, fire grilled chicken breasts glazed with a sweet and spicy apple-chipotle barbecue sauce served over grandma simona's warm rice salad: rice, roasted vegetables, and corn in garlic vinaigrette.

a Mexican classic. Two tamales made with fresh masa and steamed in corn husks. Filled with our famous pork carnitas, topped with mild guajillo sauce and served with sauteed spinach and frijoles charros.

pork carnitas, beef rib meat, and roasted chicken on a trio of toasted masa "boats" spread with refried beans and topped with thinly sliced cabbage, diced tomato, salsa and Mexican crema. Cilantro lime rice and calabacitas.

Mexican-style rice, cilantro lime rice, epazote black beans, frijoles charros, nopalitos (sauteed baby cactus), puree de papas, sauteed spinach, today's fresh vegetable, grandma simona's warm rice salad, calabacitas, or individual guacamole.