Starters

Question 1

Poblano

Answer 1

Jumbo POBLANO stuffed with PULLED ROTISSERIE CHICKEN,SMOKED CHEDDAR, MONTEREY JACK CHEESE, BLACK BEANS, RED BELL PEPPERS, ONIONS, and DICED CHIPOTLES. Seasoned with KOSHER SALT and CRACKED BLACK PEPPER. Breaded in CORNMEAL, then FLASH-FRIED. Served on a bed of TOMATILLA SALSA VERDE with BLACK BEAN SALSA on a medium plate. Garnished with CHIPOTLE SOUR CREAM.

Question 2

Dip Duo

Answer 2

One side of WEST TEXAS GUAC, one side of suburban cheddar PIMENTO SPREAD- (Irish CHEDDAR, MONTEREY JACK, mayo, diced pimento & SPICES). Served with a mound of fresh TORTILLA CHIPS on a rectangle plate.

Question 3

Shrimp

Answer 3

FIVE Jumbo Shrimp BOILED, PEELED, DE-VINED, and chilled. Served on a chilled medium plate, atop a bed of SHREDDED LETTUCE, with our CHEF’S MILLIONAIRE SAUCE, and garnished with 2 LIME WEDGES, and diced RED BELL PEPPERS.

Question 4

Calamari

Answer 4

10OZ. of fresh calamari LIGHTLY BATTERED then FLASH FRIED until crispy. It is then drizzled with a SLIGHTLY SWEET GARLIC AIOLI, and garnished with GREEN ONIONS then served with a side of our ROASTED TOMATO SALSA on a medium plate.

Question 5

Tort

Answer 5

RED CHILI, TOMATO, and CORN based soup blend, with chunked ROTISSERIE CHICKEN BREAST, AVOCADOS, SWEET CORN, and fresh CILANTRO. Garnished with MONTEREY JACK CHEESE, and fried TORTILLA CRISPS. Served in a large Soup Bowl on a medium plate. Served with a soup spoon.

Question 6

Whole Skillet (SKILLET) one piece (SLICE)

Answer 6

A fresh baked sweet CORNBREAD containing JALAPENOS, and SERRANO peppers, BUTTERMILK, and CREAMED CORN. Served by the slice for _________ or by the skillet (4 pieces) for $SEVEN. Served in a cast iron skillet for a whole or on a small starter plate for a slice. Note: butter is provided on request only.