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Golden fried calamari with roasted Poblano peppers, and an ancho aioli

Ahi tuna sliced thin and mixed with a crunchy chili sauce topped with candied jalapenos, charred corn and a cilantro-lime dressing

Stuffed with a house blend of cheese, spices and a mix of chorizo and Italian sausage

Topped with avocado, fresh tomatoes, cilantro, red onion, jalapenos and drizzled with a balsamic reduction on a bed of arugula

Arborio rice with chorizo and fresh cilantro, cotija and melted Monterey cheese with our ancho aioli

Tossed in Carta Blanca sauce mixed with chorizo and cannellini beans and served with garlic ciabatta bread

Tossed with white beans,peppadew peppers, roasted cherry tomatoes and drizzled with a fig balsamic glaze

Mixed greens with cherry tomatoes, cucumbers, green olives, red onion and carrots. Topped with crumbled queso fresco and house dressing

Little leaf lettuce and arugula adorned with crispy chorizo, red onions, corn, spiced-toasted pepitas, black beans, kalamata olives, avocado, cherry tomatoes, queso fresco, cotija and a hard-boiled egg with zesty poblano-cilantro dressing

Parmesan and cotija grilled and encrusted romaine hearts topped with crisp prosciutto, chorizo, red onion and drizzled with cayenne-lemon Caesar dressing

Tri-colored quinoa tossed with street corn, red onions, scallions, cilantro, cucumbers, seasoned black beans and queso fresco in a chili-lime vinaigrette over little leaf lettuce and romaine topped with diced avocado and grilled lime

Beefsteak tomatoes, fresh mozzarella, basil, olive oil and a balsamic reduction over a bed of arugula, sprinkled with truffle salt

Arugula tossed with fresh lemon, olive oil, sea salt and mixed with peppadew peppers ,kalamata olives, white beans, black beans, red onion, toasted pepitas, queso fresco and ricottas salata

Bread from Rock Hill Bake House. 

Choose between:

•  marble rye
• sourdough
• sweet corn chili pepper
• house made ciabatta bread

Choose to make it a panini OR (quesadilla's can be prepared gluten free)

SHORT RIB      QUESADILLA 14  or   PANINI 16

Topped with our homemade sauce, fontina and Havarti cheese, caramelized onions and arugula. Side of roasted poblano garlic aioli or chimichurri

ROASTED VEG     QUESADILLA 13  or  PANINI 15

A medley of zucchini, eggplant, olives, red onions, roasted poblano, corn, mushrooms and spinach with melted fontina queso and mozzarella. With a side of roasted tomato and garlic aioli

TEX MEX   QUESADILLA 13  or  PANINI 15

Melted cotija and quesillo with street corn, black beans, sauteed garlic spinach, diced avocado and roasted jalapenos. Served with fresh pico de gallo and crema

COWBOY STEAK    QUESADILLA 14  or  PANINI 16

Balsamic marinated steak, caramelized onions, roasted cherry tomatoes, arugula, fontina and quesillo. Topped with a balsamic reduction and a side of roasted herb aioli

Four tacos served with diced onion and cilantro with a side of salsa

CHOICE OF MEAT

• Carnitas
• Tenderloin Tips
• Chorizo
• Tinga de Pollo
• Fried Cod

A trio of seasoned ground beef, chorizo and veal layered with a blend of oaxacan cheese and mozzarella between sheets of pasta with homemade tomato sauce

Little neck clams sauteed in a Carta-Blanca sauce with plum tomatoes, manzanilla olives and fettuccine

Shrimp, little-neck clams, p.e.i. mussels and squid tossed with fettuccine in a roasted Serrano-tomato sauce

Potato and ricotta gnocchi tossed with sauteed chorizo, onions, peas, cremini mushrooms in a sun dried tomato pesto cream sauce

With sauteed vegetables in a wine sauce tossed with zucchini, cherry tomatoes and roasted poblano peppers and topped with queso fresco

Penne pasta with smoked chorizo in a light pink sauce

Chili encrusted tuna over tri-colored quinoa in a honey-chipolte sauce with corn, peppadew peppers, scallions and watercress drizzled with sweet mole

Salmon with roasted red pepper pesto, served with roasted potatoes and veg of the day

Pan seared and topped with a sweet and spicy Acapulco citrus topping over risotto with corn, black beans, scallions and peppadew

Baked with fresh thyme and spices. Served with a spicy demi glaze and creamy polenta

Breaded, pan fried and served on top of pico de gallo. Paired with sauteed onions, peppadew and prosciutto

Grilled 8 oz. flatiron topped with our house chimichurri over a roasted street-corn and roasted poblano risotto

10 oz. tender filet perfectly seasoned and served with a peppercorn cream sauce and veg of the day

A juicy chop with porcini and oyster mushrooms in a white wine and light cream sauce, served with roasted potatoes

Risotto cooked with roasted poblano, garlic, onion and cotija cheese, topped with chorizo

• CARNITA
• TENDERLION TIPS
• CHORIZO
• TINGA DE POLLO
• FRIED COD

• Cheese Ravioli  10
• Pasta with Marinara or Butter  8
• Cheese Quesadilla  8  ADD chicken 3
• Two tacos with Chips  12
• Grilled Cheese with Chips  8
• Chicken Tenders with Chips  10

Delicate lady fingers with espresso and mascarpone dusted with cocoa powder

Sweet custard with fresh vanilla beans, topped with caramel sauce

Oaxacan dessert fried and dusted in cinnamon and sugar, served with chocolate sauce

Hand made deep fried shells layered with traditional cannoli cream

• Roasted Potatoes 6
• Spinach 7
• Vegetable of the Day 6
• Side of Risotto 8