| Chihuahua Cheese and Roasted Red Pepper Quesadilla |
$3.00 |
With Cream Fraiche and Pickled Red Onions |
| Tostones |
$3.00 |
Served with Coconut-Habanero Mojo |
| Crispy Avocado French Fries |
|
Served with Habanero Ketchup |
| Grilled Apple Carpaccio |
$3.00 |
Served with and Sun dried Cranberry Goat Cheese |
| Beets, Avocado, and Mango Forks |
$3.00 |
Served with a Toasted Cumin Vinaigrette |
| Brie with Real Honeycomb |
$3.00 |
Served with Tequila Blueberry Sauce |
| Topical Fruit Ceviche |
$3.00 |
Served with Sweet Potato Strips |
| Smoked Tomato Mary Esther |
$3.00 |
Served in shot glass with a Smoked Bloody Mary Broth made with Absolut Vodka |
| Sauteed Maple Texas Mushrooms and Grill Bread |
$17.00 |
Topped Goat Cheese with Served with Roasted Blue Potatoes and Grilled Asparagus and Baby Carrots |
| Zucchini, Squash and Saffron Gnocchi Vera Cruz |
$16.00 |
Stewed in a Vera Cruz Sauce with Tomatoes, Garlic, Capers, Olives and White Wine. |
| Gouda Potato Gratin with Shiner Bock Onion Rings |
$16.00 |
Served with Oven Dried Tomatoes and Grilled Vegetables |
| Havana Style Grilled Avocado and Mango |
$16.00 |
Served with Coconut-Habanero Mojo, Balsamic Glazed Plantain And Rum Painted Grilled Vegetable Skewers |
| Horseradish Mash Potatoes Flan with Spanish Sherry Pearl Onions |
$15.00 |
Served with, Baby Carrots Grilled Brussels Sprouts and Oven-Dried Tomatoes |
| Warm Mixed Green Salad and Roasted Red Peppers with Pomegranate Molasses |
$14.00 |
Served with Goat Cheese-Scallop Sweet Potatoes, Asparagus, Baby Carrots and Smoked Corn |
| Vegetable Platter |
$10.00 |
Oven Died Tomatoes, Grilled Brussels Sprouts, Pearl Onions |
| Spicy Cuban Beef Tinga |
|
Spicy Shredded Beef Served on a Plantain Chip |
| Gulf Coast Baja Ceviche |
|
Served with Tortilla Strips |
| House Smoked Salmon Nacho |
|
With Chipotle Cream Cheese |
| Jalapeno-Avocado Bisque |
|
Serve with Crab and Corn Fritters and Oven-dried Tomatoes |
| Sangria Salad |
|
Mixed Greens with Sangria Poached Apple Spicy Walnuts, Cabrales Blue Cheese and Spanish Sherry Vinaigrette |
| Spanish Shellfish and Chicken Paella |
|
Saffron Rice with Halibut, Shrimp, Calamari, Black Mussels, Clams, Scallop, Roasted Chicken and Mexican Chorizo |
| Cornbread Baked Snapper with Tequila- Lime Chipotle Butter |
|
Served with Ambrosia Extreme Makeover |
| Cinnamon Smoked Pork Tenderloin with Spicy Apple Barbeque Sauce |
|
Stuffed with Apples and Served with Spicy Corn Bread Cake And Cabrales Blue Cheese Salad |
| Chorizo Stuffed Chicken Roulade |
|
Topped with Oaxacan Mole and Served with a Chihuahua Cheese Enchiladas and an Avocado-Tomato Salad |
| Dessert Tapas |
|
Butterscotch Creme Brule Stuffed Egg, Chambord Chocolate Mousse Spoon, Coconut Crusted Ice Cream and Mexican Hot Chocolate |
| Spicy Cuban Beef Tinga |
|
Spicy Shredded Beef Served on a Plantain Chip |
| Phyllo Wrapped Lobster Cigar |
|
Stuffed with Lobster and Chorizo |
| Gulf Coast Baja Ceviche |
|
Served with Tortilla Strips |
| House Smoked Salmon Nacho |
|
With Chipotle Cream Cheese |
| Jalapeno-Avocado Bisque |
|
Serve with Crab and Corn Fritters and Oven-dried Tomatoes |
| Sangria Salad |
|
Mixed Greens with Sangria Poached Apple Spicy Walnuts, Cabrales Blue Cheese and Spanish Sherry Vinaigrette |
| Spanish Shellfish and Chicken Paella |
|
Saffron Rice with Halibut, Shrimp, Calamari, Black Mussels, Clams, Scallop, Roasted Chicken and Mexican Chorizo |
| Cornbread Baked Snapper with Tequila- Lime Chipotle Butter |
|
Served with Ambrosia Extreme Makeover |
| Smoked Chili Rubbed Beef Tenderloin with Ranchero Demi |
|
Sliced into Medallions and topped with Mezcal Bearnaise Served with a Roasted Corn and Sweet Potato Tamale |
| Chorizo Stuffed Chicken Roulade |
|
Topped with Oaxacan Mole and Served with a Chihuahua Cheese Enchiladas and an Avocado-Tomato Salad |
| Dessert Tapas |
|
Butterscotch Crème Brule Stuffed Egg, Chambord Chocolate Mousse Spoon, Coconut Crusted Ice Cream and Mexican Hot Chocolate |
| Tres Leches Cake |
$7.00 |
With Maple Chantilly Cream |
| Chambord Chocolate Mousse Parfait |
$6.00 |
Studded with Fresh Raspberries |
| Texas Wild Berry Cobbler |
$8.00 |
With Cinnamon Ice Cream |
| Butterscotch Creme Brule |
$6.00 |
With Fresh Berries |
| Ancho Chili Chocolate Cake |
$7.00 |
With Cinnamon Ice Cream |
| Sweet Goat Cheese Cake |
$7.00 |
With Warm Cajeta Sauce |
| Yucatan Fried Banana Split |
$8.00 |
With Toasted Coconut and Cinnamon Ice Cream and Chocolate Monkey Cookies |
| Dessert Tapas |
$7.00 |
Butterscotch Crème Brule Stuffed Egg, Chambord Chocolate Mousse Spoon, Coconut Crusted Ice Cream and Mexican Hot Chocolate |
