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Topped with a house-made seasonal berry compote, and sweet fresh vanilla whipped cream.
Topped with fresh seasonal fruit and your choice of lowfat yogurt or milk.
Served with a ginger-lime yogurt dipping sauce.
Two eggs fried and served atop house-made white corn tortillas, slathered in salsa ranchera and sprinkled with Mexican cotija cheese.
Crispy house-made toasted white corn tortilla chips smothered in a mild wood roasted tomatillo, cilantro and jalepeño salsa, topped with Mexican cotija cheese and two fried eggs, sprinkled with cilantro and diced onions.
A family favorite! House-made flour tortilla wrapped around seasoned black beans, feta cheese and green onions.
Fresh poblano chile stuffed with Mexican queso blanco (white cheese), egg-battered and baked, served in a spiced tomato broth with house-made flour tortillas, finished with a pomegranate aioli, and toasted pinenuts.
Two authentic house-made tamales with a choice of: Pork with mole sauce, chicken in salsa verde or vegetarian.
Two eggs scrambled with tomatoes, green onions, feta cheese and kalamata olives.
Two eggs scrambled with basil pesto, diced ham and Monterey jack cheese.
A two egg omelet with fresh Dungeness crab, bay shrimp, avocado, dill, green onions and Monterey jack cheese.
Fresh organic baby greens tossed with vine ripened tomatoes, shaved red onions and pecorino cheese, served with a balsamic vinaigrette and flatbread croutons.
Romaine hearts tossed with house-made croutons, parmesan cheese and tomatoes, in a guajillo-lemon-caper vinaigrette.
Three toasted corn tortillas topped with a ceviche of seasonal white fish and shrimp marinated in fresh limejuice, tomato, onion, cilantro, olive oil and diced avocado.
Imported, highest quality albacore tuna, tossed with a lemon-manzanilla olive aioli, celery, red onions, parsley and diced roasted sweet peppers, served atop a bed of lettuce or as a sandwich.
Fresh Dungeness crab meat tossed with an avocado-lemon aioli, red onions, tomatoes, fresh thyme and seasonings, served atop a bed of lettuce or as a sandwich.
served with tabouli salad | House-made falafel patties fried in rice oil, topped with lettuce, tomatoes, red onions and tzatziki, harissa and piquillo-pecan spreads, in a flat bread wrap.
Portabello mushroom grilled and layered with caramelized onions, roasted peppers and braised greens, on house made focaccia bread topped with a piquillo-pecan spread.
Pieces of roasted chicken smothered in a savory sauce of roasted garlic, North African Spices, caramelized onions, raisins and tender herbs, served on a rustic roll.
Ground skirt steak, blended with chopped white onions, garlic, breadcrumbs and parsley, stuffed with hard-boiled egg and simmered in a mild chipotle chile and tomato sauce, served in a fresh baked French roll with salsa fresca.
A savory blend of carnitas (savory pork), ham, avocado, roasted tomato salsa, queso blanco, lettuce, tomato and onions on a Mexican telera bun with a mild jalapeno mayonnaise.
Grilled strips of flat iron steak tossed in a mild salsa ranchera with poblano peppers, onions and mushrooms wrapped in a flour tortilla with Mexican rice.
Slow-roasted pulled baby back rib meat with onion confit slathered in a mild chile and plum barbeque sauce and served on a rustic roll.
served with tabouli salad
Seasonal vegetable minestrone with beans, vegetables and pasta shells, simmered in a fortified vegetable stock, topped with croutons and grana cheese, finished with basil pesto.
Fresh organic baby greens tossed with vine-ripened tomatoes, shaved red onions and pecorino cheese, served with a balsamic vinaigrette and flatbread croutons.
Cucumbers, tomatoes, red onions, kalamata olives, imported feta, fresh mint and baby dill, tossed with a creamy herb vinaigrette.
Romaine hearts tossed with house made croutons, parmesan cheese and tomatoes, in a guajillo-lemon-caper vinaigrette.
A skewer of fresh seasonal white fish and prawns, served on a bed of fresh baby greens tossed with red onions, cherry tomatoes and a citrus vinaigrette, garnished with house made croutons.
Marinated, layered beef and lamb, shaved thin, topped with red onions, tomatoes, lettuce and Harissa, Tzatziki and piquillo-pecan spreads, in a flat bread wrap, served with Greek salad.
House-made falafel patties fried in rice oil, topped with lettuce, tomatoes, red onions and Tzatziki, Harissa and piquillo-pecan spreads, in a flat bread wrap, served with Greek salad.
Slow-roasted pulled baby back rib meat, slathered in a mild chile and plum barbeque sauce and served in a fresh baked French roll, with onion confit.
Fresh Dungeness crab meat tossed with an avocado-lemon aioli, red onions, tomatoes, fresh thyme and seasonings, served atop a bed of lettuce or as a sandwich.
Fresh Dungeness crab meat with red onions, tomatoes, fresh thyme and seasonings, lightly breaded, fried in rice oil, and served atop fresh baked brioche or whole wheat bread, with lettuce, tomato and an avocado-lemon aioli.
Fresh ahi tuna marinated with Moroccan chermoula and cooked on the griddle, served in flatbread with tzatziki, harissa, tomatoes, onions, lettuce and salsa ranchera.
Pieces of roasted chicken smothered in a savory sauce of roasted garlic, North African spices, caramelized onions, raisins and tender herbs, served in a fresh baked French roll.
Ground skirt steak, blended with chopped white onions, garlic, breadcrumbs and parsley, stuffed with hard boiled egg and simmered in a mild chipotle chile and tomato sauce, served in a fresh baked French roll with salsa fresca.
A savory blend of carnitas (savory pork), avocado, roasted tomato salsa, queso blanco, lettuce, tomato and onions on a Mexican telera bun with a mild jalapeno mayonnaise.
Roasted eggplant with melted mozzarella, house-made marinara sauce, parmesan cheese and basil pesto on toasted focaccia bread.
Portabello mushroom grilled and layered with caramelized onions, roasted peppers and braised greens, on house made focaccia bread topped with a piquillo-pecan spread.
A fresh poblano chile stuffed with Mexican queso blanco (white cheese) and a spiced tomato sauce, egg-battered and baked, served wrapped in a housemade flour tortilla with pomegranate aioli.
Imported, highest quality albacore tuna, tossed with a lemon-manzanilla olive aioli, celery, red onions, parsley and diced roasted sweet peppers, served atop fresh baked brioche or whole wheat bread with lettuce and tomato.
Hardboiled eggs chopped and tossed with crumbled freshly baked bacon, mayonnaise and a secret spice mix, atop sliced fresh baked brioche or whole wheat bread.
with potato chips.
Fresh baby greens tossed with tomatoes, shaved red onions, pecorino cheese, balsamic vinaigrette and flatbread croutons.
English cucumbers, French feta cheese, Greek kalamata olives, tomatoes and shaved red onion tossed in an herb vinaigrette.
Wood-roasted organic heirloom baby beets, tossed with an orange glaze, aged balsamic, red onions and a touch of truffle oil, topped with feta cheese and toasted Macona almonds.
Romaine hearts tossed with house made croutons, parmesan cheese and tomatoes, in a guajillo-lemon-caper vinaigrette.
Dungeness crab cake bound with tomato-onion confit, chives and potato, lightly breaded, pan-fried and served with spiced cherry aioli.
Black tiger prawns sautéed with garlic, sherry, smoked paprika, fresh parsley and olive oil.
Mexican meatballs with hard-boiled egg, in a savory mild chipotle chile and tomatillo sauce, tasty!
Savory croquettes of roasted chicken, celery, carrots, onions and just a hint of curry, fried and served with a garlic aioli.
Seared tender Monterey squid, dressed in a garlic, sherry, smoked paprika and lemon sauce.
Lime marinated seasonal white fish and shrimp, with tomato, onion, cilantro, olive oil and diced avocado, atop toasted corn tortillas.
Tyrosalata, hummus, tzatziky, savory tomato jam, nazuktan, ensaladilla de piquillos, roasted garlic cloves and house-marinated olives, served with flat bread (serves 2 or more).
Slow-roasted baby portabella mushrooms with fresh thyme, garlic, tomato, and onion, served atop garlic toast.
Monterey calamari, seasonal vegetables and onions in a light tempura batter deep fried in rice oil, served with a pimenton aioli.
Three Authentic Mexico City mini tacos with seasoned pork shoulder, housemade roasted tomato salsa and roasted pineapple.
Roasted potatoes in a spiced tomato puree served with a garlic aioli.
A trio of house-marinated Spanish olives: black olives in sherry; arberquina olives, house-cured in seasalt and thyme; manzanilla olives with garlic and rosemary.
Seasonal white fish, prawns, calamari and chicken, simmered in a saffron broth with Spanish rice, sofregit, green beans red bell peppers, carrots, onions, and celery.
Fresh poblano chile stuffed with Mexican queso blanco (white cheese), egg battered and baked, served in a spiced tomato broth over Mexican rice with housemade flour tortillas, finished with a pomegranate aioli, and toasted pinenuts.
Fresh summer vegetables in a yellow curry sauce with golden raisins, served atop basmati rice.
A twist on a South African classic, ground beef seasoned with apples, bananas, golden raisins, spices, curry, tomatoes, onions and garlic, served atop coconut rice.
Heirloom Ugalde family recipe, enchiladas of roasted chicken topped with a tomatillo and roasted sesame seed salsa, queso fresco, crema fresca, chopped onions and cilantro, served with black beans and rice.
Persian style marinated lamb loin and tomato and onion skewers, seared on the flat grill, basted with sumac, rosemary, garlic, lime and olive oil, served with flat bread, saffron rice pilaf, olives, roasted almonds, fresh herbs and a cucumber yogurt sauce.
Medallions of chicken breast lightly sautéed with capers, lemon, parsley, white wine and mustard, served atop a pearl pasta and vegetable mélange.
Marinated, layered beef and lamb, shaved thin, served with red onions, tomatoes, olives, Harisa and Tzatziki spreads, flat bread, tabouli salad and hummus.
Slow-roasted pork shoulder and potatoes smothered in a tomatillo sauce, served atop rice with a house made flour tortilla.
Traditional Thai stir fry with rice noodles, tofu, house-cured radishes, bean sprouts, ground peanuts, onions, garlic and lime, tossed in a tamarind palm sugar and soy glaze.
Seasonal vegetables simmered in a light coconut and saffron broth with chickpeas and golden raisins, served atop a lentil and couscous mélange.
Please confirm that this restaurant at this location is permanently closed...