Grilled chicken marinated in a blend of orange juice, lime juice, garlic, cumin, and cilantro

Toppings: Fresh avocado slices, pickled red onions, cotija cheese, and a drizzle of citrus chimichurri (parsley, cilantro, mint, garlic, lemon zest, orange zest, olive oil, apple cider vinegar

Sides: Served with warm corn tortillas, lime wedges, and a fresh pineapple mango salsa with habanero.

Homemade blue corn tortillas, black bean, white cheddar, corn, mango, topped with a lime Crème fraîche, scallions, cilantro and our tomatillo lime enchilada sauce.

Sides: Black bean frioles charros stewed with fresh tomato and pork bones. Cilantro lime rice pilaf with cilantro and butter finish.

Grilled or fried cod or catfish

Toppings: Citrus slaw (shredded cabbage, carrots, cilantro, lime juice, orange segments, avocado crema (avocado, lime juice, sour cream), and fresh cilantro.

Sides: Served with warm flour or corn tortillas, lime wedges, and a spicy chipotle mayo, and cilantro lime pilaf.

Braised lamb shoulder with garlic, chipotle, and lime juice.

Toppings: Radish slices, chopped fresh cilantro, crumbled queso fresco, and a squeeze of lime. 

Sides: Served with a tangy slaw (cabbage, carrot, cilantro, lime juice) and a spicy salsa verde. 

Rigatoni with saffron cream, pancetta, peas, and cherry tomatoes, finished with Pequin dust finish. (Plated only)

Lamb Shoulder or Leg: Marinated with garlic, lemon zest, lemon juice, olive oil, fresh oregano, rosemary, and thyme with citrus herb gremolata (Fresh parsley, cilantro, mint, garlic, lemon zest, orange zest, red pepper flakes, olive oil).

Greek Lemon Potatoes: Ingredients: Roasted with olive oil, lemon juice, garlic,oregano, and chicken broth. Finish with a sprinkle of fresh parsley and a squeeze oflemon juice.

Grilled Vegetables with Za’atar: Eggplant, zucchini, bell peppers, and red onions, tossed with olive oil and za’atar seasoning and finished with a drizzle of olive oil and lemon juice.

Grilled eggplant, ground lamb, shallot, garlic, tomato, all spice, red wine with fresh mint and parsley. Topped with citrusy béchamel and a citrus herb panko crust with parsley mint, and dill.

Roasted Zucchin: With garlic, lemon, rosemary, olive oil, and fresh thyme. (substitute starch: Orzo pasta cooked with chicken broth, mixed with crumbled feta, chopped fresh mint, dill, and parsley).

Braised Greens with Lemon and Herbs: Swiss chard or spinach) sautéed with olive oil, garlic, and a splash of lemon juice.

Mini Crab Cakes: Mango, avacado, scallion, cilantro and served with a lemon aioli. (can be served as an edible spoon with a citrus vinaigrette, rather than a cake)

Bruschetta: Artichoke, feta, and pistachio parsley pesto with fresh lemon and crostini

Tequila Lime Shrimp Skewers: Marinated in tequila, lime, garlic, and cilantro.

Watermelon, fresh mint, feta cheese skewer with a fig balsamic reduction