| Chips and Salsa (Basket for 2) |
$1.95 |
Corn tortilla chips with our housemade salsa. |
| Guacamole |
$5.95 |
This classic made from ripe avocados, cilantro, and lime juice. Served with tortilla chips and housemade salsa. Garnished with homemade pico de gallo, queso fresco, and griddled serrano peppers. |
| Chicken Flautas |
$5.95 |
Fried corn flautas filled with roasted chicken, Hatch green chiles, and cotija cheese. Served with crema espesa, and avocado salsa Cruz. |
| Beef Picadillo Empanadas |
$4.95 |
Two fried empanadas filled with roasted beef, garlic, onion, jalapeno, sweet potato, and spices. Served with coconut-cilantro sauce. |
| Fried Brie with Seasonal Fruit Chutney |
$6.95 |
Triple cream brie dredged in panko bread crumbs and deep fried. Served with pan tostado and a seasonal fruit chutney. |
| Lucindas Basil Cheese Torta |
$5.95 |
Award-winning spread made with cream cheese, fresh basil, sun-dried tomatoes, pine nuts, and almonds. Served with Mexican pan tostado. |
| Tuna Tartare |
$6.95 |
Fresh sashimi grade tuna tossed in a chile-lime dressing with pico de gallo and guacamole. Served with fresh baby greens, a sprinkle of queso fresco, and corn tortilla chips. Gluten free |
| Crab Cake |
$8.95 |
One large crab cake filled with lump Gulf Bluepoint crabmeat, mustard, cayenne and shrimp, dusted with bread crumbs and lightly fried. Served with baby spring lettuce mix tossed in an avocado dressin |
| Vegetarian Pizza Margherita |
$6.95 |
An individual pizza dressed with a goat cheese spread and topped with sun-dried tomatoes, whole basil leaves, pickled garlic cloves, mozzarella and parmesan cheeses, and toasted pine nuts. |
| Queso Fundido |
$5.95 |
Melted Mexican cheeses with roasted poblano rajas. Served with your choice of flour or corn tortillas. Add red chorizo $1.00 |
| Nopalitos Salad |
$3.95 |
Sliced nopalitos (prickly pear cactus), marinated in garlic oil and lime juice with red and green onions, tomato, cilantro, course ground pepper, crushed pepper flakes and Mexican oregano. Served wit |
| Corazon House Salad |
$5.95 |
Mixed field greens dressed in smoked poblano-pecan vinaigrette with jicama, beets, carrots, Sonoran pecans, cotija cheese, and a blue corn empanada. Gluten free |
| Southwestern Caesar Salad |
$8.95 - $4.50 |
Romaine leaves tossed in a dressing made from garlic, smoked poblanos, anchovies, balsamic vinegar, and garlic infused oil. Topped with homemade croutons and parmesan cheese. add: 6 oz. grilled chick |
| Interior Mexican Grilled Chicken Salad |
$13.95 |
Grilled chicken tossed in a spicy aioli and served on a bed of mixed field greens with a fresh green chile-lime dressing, then topped with black bean relish, guacamole, queso fresco, fried empanadas, |
| Spicy Hacked Chicken Salad |
$13.95 |
Spicy hacked chicken breast tossed in a Chinese spiced aioli and served over field greens and napa cabbage with a corn relish, candied walnuts, sesame-ginger dressing, and fried empanadas. (Dressin |
| Grilled Salmon and Arugula Salad |
$16.95 |
Grilled salmon filet over a bed of arugula tossed with a basil-mustard vinaigrette. Finished with smoked tomato aioli, cotija cheese, toasted almonds, marinated ancho chiles. Served with a sweet corn |
| New Orleans Style Gumbo filled with Sausage and Chicken |
$4.95 - $7.95 |
A rich and flavorful soup with a dark roux seasoned with onions, celery, and bell pepper and filled with a medley of Yoakum County sausage and roasted chicken. Topped with seasoned white rice. |
| Sopa de Elote |
$3.95 - $5.95 |
A creamy yet light soup made with roasted and pureed corn, onion, potato, cornmilk, and vegetable stock with just a touch of cream. Topped with chopped Hatch chiles and cotija cheese. Gluten free |
| Posole Blanco |
$3.95 - $5.95 |
A hearty soup made with green chiles, tomatillo, hominy, and roasted pork. Garnished with shredded cabbage and escabeche onions. |
| Grilled Black Angus Beef Tenderloin |
$24.95 |
An 8 oz. hand cut beef tenderloin, grilled and served on a bed of arugula, gorgonzola, and walnuts tossed in a port wine and balsamic vinaigrette and topped with a black pepper glaze. Served with mas |
| Sauteed Gulf Fish |
$23.95 |
An 8 oz. fillet of Gulf fish, lightly seasoned, pan-sauteed, served on a bed of julienned zucchini, red bell pepper, cucumber and cilantro tossed in avocado vinaigrette. Topped with a spicy lime, avo |
| Grilled Lamb Chops |
$24.95 |
An 8 oz. half rack of New Zealand lamb, seasoned with dried herbs and black pepper, grilled to order and served with a pomegranate and pasilla red wine sauce. Topped with a pomegranate crème fraiche |
| Pan Seared and Roasted Duck Breast |
$23.95 |
An 8 to 10 oz. duck breast, pan seared and roasted, served with a blackberry and pasilla chile sauce and topped with a dried fruit and almond picadillo and a thyme crema espesa. Served with a sweet c |
| Roasted Pork Tenderloin |
$21.95 |
8 oz. farm-raised pork tenderloin, coated with a blend of ground pumpkin seeds, green peppercorns, and pasilla chile powder, roasted and served in a sauce of Hatch chiles and tomatillos. Served with |
| Coconut Crusted Shrimp with a Voodoo Sauce |
$20.95 |
Six coconut crusted and fried large Gulf shrimp served on a generous bed of spicy Caribbean-style mango and habanero sauce. Served with a banana and corn pone filled tamale and topped with a fresh pa |
| New York Strip with Red Wine Sauce |
$21.95 |
A 10 oz. certified Black Angus N.Y. Strip steak seasoned with salt and pepper, grilled to order and served with a red wine glaze, a roasted garlic and pasilla chile puree, and a smoked gouda compound |
| Potato-Corn Sope with Wild Mushrooms |
$15.95 |
A sope (pastry) made from potato and cornmeal, griddled and topped with a rich corn and goat cheese custard, sautéed shiitake, crimini and oyster mushrooms. Served on a bed of New Mexican Hatch chile |
| Vegetable Chile Relleno |
$15.95 |
Poblano pepper stuffed full with mayacoba beans, roasted corn and potatoes, grilled onions, and Jack and Swiss cheeses. Served on a bed of toasted chile-herb sauce made from roasted guajillo, pasilla |
| Shrimp Enchiladas |
$17.95 |
Two enchiladas filled with sautéed shrimp, green onions, and cheeses. Served in a verde sauce made from tomatillos, charred poblanos, white wine, garlic, fennel, and pumpkin seeds, then drizzled with |
| Roasted Chicken Enchiladas Suizas |
$15.95 |
Two enchiladas filled with achiote-lime roasted chicken, cilantro, and jack cheese. Served in a sauce made from swiss cheese and sour cream, then drizzled with ancho chile adobo. Accompanied by Spani |
| Mocha Toffee Torte |
$7.95 |
A four layer torte made with imported chocolate, toffee, whipped mocha cream, and a roasted pecan and hazelnut crust. Gluten free |
| White Chocolate Almond Cheesecake |
$4.95 |
Delicious white chocolate and almond flavor cheesecake with a graham cracker-almond crust. Garnished with fresh fruit. |
| Mexican Cheese Flan |
$4.50 |
A unique creamy flan with a hint of mexican cheese in a caramelized sugar sauce. Gluten free |
| Chocolate Truffle Heart |
$4.25 |
A dense truffle-like cake made from rich chocolate and topped with whipped cream. Floated in strawberry sauce with a hint of toasted chile. Gluten free |
| Bread Pudding with Mexican Brandy Espresso Sauce |
$5.95 |
A bread pudding made from bread, eggs, fried bananas, canela, raisins, and milk. Served with caramelized Mexican brandy espresso sauce. |
| Peanut Butter Pie |
$4.95 |
A rich mixture of crunchy peanut butter and cream cheese swirled with chocolate over a toasted peanut crust. |
| Chocolate Mousse |
$3.95 |
A light, creamy mousse made from Belgian chocolate, butter, egg whites, sugar, and cream. Gluten free |
| Pecan Praline Cookies and Vanilla Ice Cream |
$3.95 |
Two large pecan praline cookies served with a scoop of Amys Mexican vanilla ice cream. |
