Blue Agave Restaurante & Tequileria

Made daily with fresh avocado, lime, cilantro, chiles, tomato and onion served with fresh fried corn chips

Flakey turnovers stuffed with sauteed mushrooms, garlic, and guajillo chiles in a port wine reduction.

Tomato, shredded pork, raisin, almonds, and sweet spices with mole poblano

Chicken wings marinated in a habanero rub, then roasted. Served with chipotle ranch.

Jalepenos stuffed with queso, fresh herbs, and shrimp with lime crema and red chile sauce.

Fresh corn tamales with poblano chiles and mexican cheeses in mole verde.

Four melted cheeses, tomatoes, onions and secret spices served with flour tortillas. Add jumbo lump crab meat for $3.00, add house made chorizo for $2.00

Prince edward island mussels sauteed in a smoked chile cream sauce, habanero rouille and served with pan tostado.

Cornmeal crusted calamari, flash fried and served with a mango-serrano salsa, mixed greens and chipotle aioli.

Grilled tequila-lime shrimp and roasted corn garnished with pico de gallo and arugula.

Seared diver scallops in tequila-lime butter with fresh pineapple salsa

An assortment of shrimp quesadilla, chicken flautas, chile and cheese tamal, jalepeno rellenos, fresh guacamole & pico de gallo

Fresh fish or seafood cured in hand squeezed lime juice, tossed with red onion, chiles, tomato & select ingredients of the day.

Mesclun, tomatoes, radish, pumpkin seeds, with cotija and avocado with our house dressing

Romaine lettuce tossed with house-made Caesar, garlic croutons and corn salsa. Add grilled chicken or grilled shrimp for $4.00

Mesclun tossed in prickly pear vinaigrette with encrusted goat cheese, red onion, dried cherries and candied walnuts. Add grilled chicken or grilled shrimp for $4.00

A fried flour tortilla bowl filled with romaine lettuce, black beans, corn salsa, pico de gallo, Chihuahua cheese and avocado. Served with chipotle ranch.

A fried flour tortilla bowl filled with romaine lettuce, black beans, corn salsa, pico de gallo, Chihuahua cheese and avocado. Served with chipotle ranch.

A blend of fresh roma tomatoes, corn tortillas, onions, peppers, and spices. Add Chicken for $2.00

A vegetarian specialty topped with cotija cheese and cilantro. Add house made chorizo for $2.00

Server about our chef's daily soup creation

Grilled skirt steak (cooked to order) sliced and served with sauteed onions and peppers with sides of crema, shredded chese, lettuce and pico de gallo.

Tender chicken breast grilled to perfection sliced and served with sauteed onions and peppers with sides of crema, shredded cheese, lettuce and pico de gallo.

Tequila and lime marinated shrimp, grilled and served with sauteed onions and peppers with sides of crema, shredded cheese, cabbage and pico de gallo with 3 flour tortillas.

Blackened or grilled

Shrimp

Served rare

Tender pulled chicken rolled with refried beans and cotija cheese. Red chile rice and mole verde.

Grilled skirt steak rolled with black beans and cotija cheese. Agave rice and red chile rice. Substitute house made chorizo sausage. $15.99

Smaller versions of the same great burritos. Choose 2: de pollo, carne asada, or vegetable.

Tender pulled chicken with mexican cheeses in a green onion chile sauce topped with red onions and cotija cheese. Red chile rice and refried beans.

Tender pulled chicken with mexican cheeses in a house-made mole poblano sauce. Agave rice and black beans.

Roasted vegetables tossed with chihuahua and cotija cheeses. Agave rice and charred corn salsa.

Gilled skirt steak with mexican cheeses in a house-made red chile sauce. Agave rice and black beans. Substitute house made chorizo sausage $18.99

Mussels, clams, shrimp and scallops in a picante, roasted garlic, and wine sauce atop a plantain and poblano chile black rice.

Grilled chile rubbed 8oz salmon filet topped with a tropical fruit and Serrano chile salsa, served with agave rive and our daily vegetable.

Roasted portabella mushroom stuffed with goat cheese and a seasonal vegetable filling topped with pico de gallo. Served with agave rive and topped with mole chatino.

Roasted poblano chile with mexican cheeses, grilled corn and roasted garlic in a mole chatino sauce with pico de gallo and agave rice.

Pork tenderloin wrapped in bacon with a habanero mango BBQ sauce, roasted sweet potato mash, and sauteed red chard.

Plantain encrusted chilean sea bass in a mango habanero sauce with black beans, agave rice and a fresh mango salsa.

Chicken breast marinated in a chipotle lime sauce skewered between fresh peppers and red onion. Grilled and served with red chile rice and black beans.

Our version of a maryland crabcake made with jumbo lump crab meat topped with a chipotle sauce served with agave rice and grilled corn.

Grilled corn on the cob with lime crema and cotija cheese