EL PASO 5-LAYER DIP: Refried Beans, guacamole, sour cream, pico de gallo and Colby jack cheese layered and served with chips.
CUCUMBER CHICKEN BRUSCHETTA SALAD: Grilled chicken tossed with diced cucumbers, tomatoes, garlic, red onions, Asiago cheese and basil in a vinaigrette dressing served over mixed greens.
CHICKEN CHIMICHANGAS: A flour tortilla stuffed with tender chicken, tomato, cheese, sour cream & then deep fried and topped with guacamole-ranchero and con queso. Served with lettuce, pico de gallo, rice & refried beans.
SHRIMP VALENCIA: Gulf shrimp sautéed with garlic, shallots, tomatoes, green onions & crushed red pepper. Tossed with fettuccini. A little spicy!
BERNAISE SALMON: Fresh Salmon filet topped with bernaise sauce. Served with vegetable, choice of potato.
SPECIALS SERVED WITH SOUP OF THE DAY OR SALAD
Vegetable: Chefs Choice
Dessert: Rainbow Cake
Wine: Village Red
Drink: Jameson Orange Mule
Beer: Royal Vodka Mix Can
Martini: Raspberry- tini
