Gluten Friendly Menu
ANTOJITOS
Starters
GUACAMOLE & CHIPS | 13
with jalapeño, tomato, red onion, cilantro,
and lime – prepared tableside
(chips fried in fryers that have had non gluten free items in them)
QUESO BLANCO DIP or
QUESO FUNDIDO | 12
with roasted poblano “rajas”, pico de gallo, smoked paprika
add tinga beef or chorizo | 2
ESQUITES | 6
char grilled mexican street corn served on the cob, with chipotle aioli, chives, and cotija cheese
* SHRIMP CEVICHE | 14
fresh local shrimp, marinated in citrus with coconut milk, choclo, cancha, grape tomato
MUSHROOM TOSTADA | 13
crispy tostones, house guacamole, baby arugula, black eyed pico, chipotle tomatillo salsa, pickled onions
* GRILLED STUFFED AVOCADO | 15
shrimp escabeche, green olives, red radishes, grape tomatoes
* FISH CEVICHE | 15
thin sliced “catch of the day”, tequila blanco, citrus infusion, mango salsa, fresno peppers, cilantro
SOPA & ENSALADAS
Soups & Salads
SOPA DE POLLO | 11
Peruvian chicken soup, shredded roasted chicken, jasmine rice, avocado, chive oil, cilantro sprigs, roasted red potato and charred corn
LA CASA | 11
field greens, romaine, grape tomato, radish, pickled red onions, corn nuts, achiote orange vinaigarette
PERUVIAN CHICKEN SALAD | 13
field greens, romaine, sweet potato, caramelized onion, spiced pepitas, aji verde dressing
QUINOA SALAD | 13
corn salsa, black eyed “peaco” de gallo, baby arugula, curtido vinaigrette, salsa criolla, cancha
BEET SALAD | 13
roma tomatoes, red radish, goat cheese crumbles, roasted cauliflower, achiote orange vinaigrette
add to any salad – chicken 5 | shrimp 7 | daily catch fish 7
PLATOS FUERTES
Entrees
POLLO A LA BRASA: PERUVIAN ROTISSERIE CHICKEN
• slow roasted all natural half chicken | 19
one breast, one leg, served with two sides and aji sauces
• family style whole chicken | 27
two breasts, two legs, served with four sides and aji sauces
* DAILY CATCH (market price)
quinoa hash, sweet potatoes, roasted brussel sprouts, lime aioli, poblano puree, corn salsa, micro-greens – market price
* SEAFOOD PAELLA | 33
local shrimp, steamed mussels, seared scallops, saffron rice, fire roasted pepper puree
TRADITIONAL SLOW ROASTED PULLED PORK (COCHINITA PIBIL) | 25
black beans, jasmine rice, sweet potato fries, achiote pulled pork, sweet plantains, avocado, pickled onion, queso fresco, served with corn tortillas
SIDES | 6
*items fried in fryers that have had non gluten free items in them cilantro rice, black beans, ensalada de la casa, sweet plantains, sweet potato fries, tostones, casa fries, – add truffle oil | 3
TACOS
ACHIOTE CHICKEN | 5.5
grilled marinated chicken, salsa roja, lime aioli, and fresh avocado
CARNITAS | 5.5
grilled marinated chicken, salsa roja, house crema, and fresh avocado
MEAT N’ POTATO | 5.5
spicy ground beef “tinga”, roasted red potato, grilled corn, chihuahua cheese
* BLACKENED SHRIMP | 6.5
ginger purple cabbage slaw, chipotle aioli, mango pico
CRISPY PORK BELLY | 6.5
rum n’ coke glaze, watermelon, cotija, pickled onions
JUNKYARD | 6
grilled chicken, roasted potato, queso sauce, cabbage, charred corn, flaming iguana sauce
FARM-TO-TABLE TACO | 6.5
locally sourced vegetables, simply roasted, with cucumber, pico de gallo, chipotle tomatillo salsa
* SEARED SCALLOP TACO | 7
cauliflower refritos, lime aioli, applewood bacon, vegetable escabeche, baby frise
THE VEGAN | 7
Chef’s selection of locally sourced vegan ingredients. Ask your server
DESSERTS | 10
GUAVA CHEESECAKE | 11
blueberry compote, guava sauce, graham quinoa, mango, whipped cream
DRINKS
Coke, Diet Coke, Barq’s Rootbeer, Sprite, Mr. Pibb, Lemonade, Fanta Orange, Sweet & Unsweet Tea
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Lunch Menu
Dinner Menu
GF Menu