Reservations recommended


Bar Menu

Served All Day
GuacamolePoco7.50 Grande 9.95
Nachos Especiales13.95
Tortilla chips with refried beans and melted Monterey jack cheese, topped with guacamole, sour cream, black olives and salsa fresca.
Quesadilla con Pollo y Pina19.95
Chicken breast, charbroiled, tossed in a spicy chipotle sauce, grilled between flour tortillas with Monterey Jack cheese and roasted pineapple salsa. Topped with guacamole and sour cream.
Quesadilla Suprema10.95
Monterey jack cheese melted between two flour tortillas, topped with guacamole, sour cream, salsa fresca and tomatilla salsa.
Nachos Palapas17.50
Tortilla chips with refried beans and melted Monterey jack cheese, topped with charbroiled chicken breast, salsa fresca, guacamole and sour cream.
Combinado Ceviche18.50
Shrimp, cooked and marinated octopus, tender calamari and Mexican prawns, all individually marinated with fresh lemon and lime juices, cilantro, tomatoes, green onions and green bell pepper.
Coctel de Camarones17.50
Freshly cooked gulf prawns in a chilled glass with sangrita (tomato, lime juices), chopped avocados and cucumbers.
Coctel de Ceviche17.50
A blend of cooked and marinated shrimp and octopus, Mexican prawns and tender calamari, in a large cocktail glass with tomato and lime juices, garnished with cucumber, avocado, cilantro and fresh lime.
Calamari Empanizado13.95
(Calamari steak strips)
Tender calamari, fried with a light garlic and panko-cumin breading. Served with red chili tamariudo and passila chili sauces.
Flautas de Pollo10.50
Chicken rojo rolled in corn tortillas with ranchero and tomatillo salsas, guacamole and sour cream.
Camerones del Golfo a la Parilla17.95
Charbroiled gulf prawns marinated with fresh orange juice, lime butter and fresh garlic, sautéed with a toasted guajillo-garlic chile sauce and lime butter.
Camarones Empanizado17.50
Gulf prawns coated in beer batter with panko and deep fried. Served with red chili tamarindo and pasilla dipping sauces.
Atun Estilo Japones19.95
Thin slices of raw, fresh ahi tuna. Served on a bed of cabbage with Japanese wasabi and pico de gallo.
(Also available seared with Cajun, sesame or black pepper)
A house favorite! A savory, spicy Mexican-style pozole with prawns, clams and avocado.