Dinner

served piping hot out of the oven with a puff pastry crust, maine lobster & agave tequila float
(cooking time 12 minutes - worth the wait amigo)

mexican tigre blanco shrimp poached in a dried red chili broth with hominy, oregano, shredded green cabbage and pork carnitas (Mexican Soul Food)

grilled achiote chicken, roasted veggies, avocado, baja rice, black beans, cranberries, radish, pepitas, escabeche, avocado sauce

grilled carne asada skirt steak, chopped romaine queso seco, avocado, corn salsa, diced tomato original TJ caesar dressing

fresh char-grilled salmon, over braised baby spinach, squash, asparagus, roasted tomatoes, mushrooms
- savory wild mushroom herb broth

herb rubbed grilled jumbo prawns, pan seared applewood cured bacon wrapped sea scallops and chefs choice hand cut grilled fresh fish fillet with spicy grilled cotija corn on the cobb

two cold water lobster tails, roasted baja style served with mexican beans - rice, hand made flour tortillas and cantina salsas

slowly simmered shrimp, scallops, spanish chorizo & fresh cut fish in a spicy guajillo lobster broth with chopped tomatoes, corn, and crispy julienne tortillas served over mexican rice timbale

juicy certified prime cumin rubbed skirt steak char-grilled served with a compound smoked jalapeño butter, caramelized red onions, purple potato hash and grilled seasonal vegetables

grilled to order skirt steak served with a shrimp enchilada, sliced avocado, black beans and coastal rice

crispy tempura battered avocado taco and a seasoned fried cauliflower taco on flour tortillas with mexican cotija street corn salad

served with black beans (relleno batter contains egg)

black beans, avocado, roasted cauliflower, tomato, mushroom, tomatillo sauce and cotija cheese