Dinner Menu
Tuesday,Wednesday, Thursday and Sunday
5pm-9pm
Friday and Saturday 5pm-10pm
Appetizers
~House-made guacamole served with tri-colored tortilla chips 8-
~Grilled anaheim pepper stuffed with cheese over tomato coulis 6-
~ El Salvadoran pupusa con queso y frijoles negros 7-
~Calamari frito (panko crusted squid) with herb aioli 9-
~Fresh ceviche made with Chef’s choice of fish and seafood, served with avocado and crackers 10-
~Coconut crusted shrimp with mango-jalapeño relish 10-
~ Duck taquitos 8-
Salads and soup
~ Fresh spinach with honey-roasted walnuts, strawberries,
pistachio crusted goat cheese medallions, and chili-mango vinaigrette 7-
~Quinoa tabouli on baby iceburg lettuce 7-
~ Asian noodles with peanut dressing 6-
~Cucumber salad with cherry tomatoes, red onions,shaved romano cheese,
and orange-jalepeño vinaigrette 6-
~Jicama and orange salad on baby iceburg lettuce with
crumbled goat cheese and orange-jalapeño vinaigrette 7-
~ Southwestern Caesar: romaine lettuce, corn bread croutons and
ancho-chipotle Caesar dressing 5-
(Our Caesar dressing contains raw egg)
~ Mixed green salad with choice of dressing: orange-jalapeño vinaigrette, herb vinaigrette,
Southwestern ranch, chili-mango vinaigrette or chunky blue cheese 4-
Add chicken 4- Add shrimp 5- Add salmon 7-
~ Homemade soup of the day 3/4.50
Entrées
Served with sautéed vegetables
~Whole rack of lamb with goat cheese sauce, rosemary-port reduction, and lemon cilantro rice 23-
~Roasted chicken with molé sauce, black bean rice, and plantain chips 15-
~Mango-chipotle barbeque pork ribs with roasted corn and gingered sweet potato-carrot mash 18-
~ Orange-honey glazed roasted duck breast with port demi-glace reduction, roasted pears, and gingered sweet potato-carrot mash 18-
~Medallions of filet mignon with vanilla cream sauce and Monterey jack mashed potatoes 20-
~Carne Asada with entraña steak, fajita vegetables, pepian sauce, pico de gallo,
guacamole, tortillas and black bean rice 19-
~ Bacon-wrapped sirloin topped with a portabella mushroom cap with port merlot demi glace and
Monterey jack mashed potatoes 20-
~Mexican style trout with fajita vegetables, salsa verde, pico de gallo,
guacamole, tortillas and rice 18-
~Broiled tilapia with chili-honey glaze, sweet cream corn sauce and fried rice 15-
~Salmon with miso glaze over fried rice with pineapple, mango, coconut curry sauce18-
~Crab cake stuffed chiles rellenos with guajillo cream sauce 19-
~Seafood paella 20-
~ Mushroom ravioli with lemon beurre blanc 13-
~Poblanos stuffed with confetti vegetables, Monterey jack cheese and rice with tomato coulis and rice 14-
Desserts
~Guatemalan rum and mango cheesecake 5.50
~Fresh strawberry shortcake 6-
~ Flourless Mexican chocolate cake 5.50
~Key lime pie 5.50
~Bananas flambé with Jamaican rum and vanilla bean ice cream 5.50
~ Ciao Bella gelato or sorbet 4-
There will be a $4.00 service
charge for split entrée plates
For your convenience, an 18% gratuity will be added to parties of 5 or more. If you must pay separately, you must pay in cash. Maximum two credit cards per table.
6 East Columbia Ave., Champaign, 352-7467