Wild caught Chilean sea bass sautéed in a Veracruz style sauce of roasted tomato, citrus, and wine, finished with olive tapenade and capers, over Valencia rice pilaf

Fresh filet of grilled Loch Etive Scottish steelhead, "aka ocean trout," marinated in fresh orange and serrano chile with roasted mushrooms, farro pilaf, and pickled red onions

Grilled and charred, served over signature frijoles negros, accompanied by rosemary roasted potatoes, house chimichurri, and pico de gallo

Heavenly wood-roasted airline chicken breast with lemon, curry, and rosemary au jus, on luscious lemon mashed potatoes and roasted carrots

Fire-roasted poblano pepper stuffed with quinoa and sofrito filling, spicy jack cheese, over frijoles negros, and finished with roasted red pepper Romesco sauce accompanied with three-seed cilantro slaw

Cavatappi pasta, three cheese, truffle, and poblano