ensaladas y sopa

sopa del dia 6-
chef's selection

millennium farms baby spinach salad 8-
spinach salad with nut-crusted goat cheese and blackberry vinaigrette

¡OBA! caesar salad 8-
with roasted corn & manchego cheese

butter lettuce with spinach cheese 8-
drizzled with red wine-dijon mustard vinaigrette, topped with
crispy bacon and spanish blue cheese


serie regional-- vera cruz

salpicón de camerónes -
veracruz-style prawn cocktail with sliced avocado, tomato, onion, jalapeno, extra-virgin olive oil 12-

carne de chango -
rotisserie-roasted pork loin pan-seared and served over coconut rice with black beans, corn tortillas, red pepper adobo and fresh pepper-citrus salsa 24-

pescado veracruzano-
the classic dish of veracruz with a northwest twist: fresh halibut crusted with herbs, pan-roasted and served with a sauce of tomato, olive, capers, onions, jalapenos. with coconut rice, braised greens and frizzled tortillas 32-

pomegranate sangria -
red wine, brandy, pomegranate juice,
apples and citrus on ice with a splash
of club soda 7.00

tapas y pinchos

spanish cheese plate
spanish blue, aged manchego,
two chef’s selections with fresh fruits 13-

crispy coconut prawns
white prawns in orange-coconut batter
with jalapeño-citrus marmalade 10-

ecuadorian griddled potato cakes
yukon gold potatoes, muenster cheese, achiote and green onions topped with peanut sauce 8-

queso fundido
traditional mexican cheese and chorizo dip
with crispy tortilla chips 10-

ceviches:
rockfish with tomato sangrita 10- bay scallops with tropical fruits 11- prawns with papaya and avocado12- sampler platter of all three ceviches 12-

griddled fresh corn cake
topped with guava barbecue beef, avocado
and cotija cheese 9-

rotisserie chicken, bacon and white cheddar quesadilla
with oven dried tomato salsa, green onions and chipotle crema 9-

dungeness crab cakes
spicy hot texas sunshine sauce, mango salsa and buttermilk slaw 13-

crispy chipotle calamari
tender rings with spicy honey-chipotle glaze and ginger-lime aioli 10-

prime rib coyotas
with corn salsa and lime crema 8-

seared rare ahi tuna
sliced thin, served with chervil-chive oil and mango-tomatillo salsa 14-

platos

ancho pepper-crusted ahi tuna with coconut curry
coconut rice, matchstick vegetables and fresh pineapple salsa 31-

mesquite-grilled wild king salmon
with tomatillo pipian roasted tomatillo and
pumpkin seed puree, fennel salad, coconut rice 30-

mole poblano with carlton farms rotisserie pork loin
the most famous mole of puebla,
with braised greens and coconut rice 24-

shrimp and scallop tamales
housemade tamales topped with seafood
in a creamy corn sauce 24-

cuban pulled flank steak
with boniato mash and corn salsa 19-

roasted butternut squash enchiladas
with creamy toasted walnut sauce and quinoa salad 18-

mesquite-grilled gaucho-style prime rib
10 oz. prime rib cooked on the mesquite grill with scott’s steak butter 32-

pan-seared sea scallops
with mushroom risotto drizzled
with sherry glaze and served with beurre blanc 29-

cuban palomillo steak with tomato-caper relish
8 oz. top sirloin pan-seared,
with basil mashed potatoes and onion strings 25-

macadamia-nut crusted pacific swordfish
pan-seared with cilantro pesto, grilled tomatoes and sherry glaze 28-

mesquite-grilled beef tenderloin
with guajillo demi-glaze 8 oz., oven-dried tomato salsa,
poblano mashed potatoes and fresh vegetables 36-

scott’s rotisserie roasted chicken
with green chili polenta and fresh vegetables 21-
oven-roasted jumbo prawns with chipotle garlic butter
served in-shell with coconut rice and fresh vegetables 26-

rotisserie-roasted certified angus prime rib
smoked on the mesquite rotisserie then roasted under rock salt with chipotle horseradish cream
and poblano mashed potatoes
10 oz. 31- • 14oz. 37-


parties of 7 or more one check,
18% gratuity; $3 split entree charge


executive chef: scott neuman
last update 3-31-08