Join us the first Tuesday of every month for Tapas Tuesday.
Tapas is a Spanish way of eating where everything is shared at the table, I like to start with some cold items and then go into the hot ones. You would probably average 2-4 dishes per person, the more people you bring the more stuff you get to try!!! Enjoy, Chuck!
Reservations are highly recommended for Tapas as this is one of our most popular monthly events! Call us at 708-229-8700 to make your reservation!
December 6th Menu:
Oysters on the Half Shell…3 Fresh oysters with lemon and our homemade cocktail sauce. 4.95
Roasted Pear Salad—roasted pears, arugula, roasted beets, red onions, pecans and feta cheese topped with a tarragon balsamic vinaigrette. 5.95
Strawberry Salad - fresh baby greens topped with caramelized pecans, red onions, and fresh strawberries. Served with our sweet red wine–poppy seed vinaigrette. 5.95
Ceviche – fresh Mahi Mahi ‘cooked’ in fresh squeezed lime juice, then combined with Our fresh tomato, jalapeno, onion, and cilantro with crispy corn tortilla chips. 7.99
Roasted Root Vegetable Salad— baby greens, roasted root vegetables (beets, parsnips, turnips, carrots) red onions, sunflower seeds, and Danish blue cheese topped with a white balsamic vinaigrette. 5.95 This salad is awesome, Don’t be afraid of the root veggies they work amazingly!
Soup Shots — 4 oz. servings of our famous soups.
Cream of Greens…2.00
Black Bean. . . 2.00
Jalapeno Corn Chowder W/ Shrimp…2.50
Cream of Butternut Squash…2.00
Sample of all 4…7.50
Jamaican Jerk Chicken Strips - 4 spicy jerk chicken strips with a mango BBQ sauce. 4.95
Korean BBQ Chicken Strips –4 Fried chickencstrips W/ amazing Spicy Korean BBQ sauce. 4.95
BBQ Chicken Strips – 4 fried chicken strips w/ hot, mild or honey chipotle sauce. 4.95
Bruschetta—French bread with fresh pesto and Heirloom tomatoes topped with parmesan cheese and toasted until crispy. 5.99
Enchiladas Verduras — roasted portabella mushrooms, zucchini, onions, poblano chiles, and corn rolled in a flour tortilla w/ Chihuahua cheese, then topped with a green mole sauce. 4.99
Seafood Paella - a classic rice dish from Spain spiked with
Shrimp, crawfish, chorizo, and artichoke hearts topped with grilled shrimp Served with a roasted tomato sauce with capers and green olives. 7.99
Fried Alligator - fresh fried alligator served with a homemade remoulade sauce. 9.99
Chile en Nogada—a roasted poblano chiles stuffed with picadillo, a savory meat filling with sweet spices and dried fruit, smothered in a fresh walnut sauce, garnished with pomegranate. The perfect appetizer!!! 5.95
Smoked Brisket Bordelaise—Slow smoked Beef Brisket on a bed of smashed red potatoes with our 36 hour wild mushroom bordelaise sauce. 8.95
Red Beans and Rice -Our Classic red beans and rice 4.95
Korean Fried Chicken Sliders- (3) boneless fried chicken tossed in our amazing Spicy Korean BBQ sauce on a mini bun, topped with green onions and a special coleslaw. 5.95
Mexican Grilled Stuffed Zucchini--Fresh organic zucchini, grilled and stuffed with chorizo, onions, tomatoes, jalapenos and bacon. Topped with jack cheese and ranchero sauce, onions, cilantro and sour cream. 4.95
Huevos al Frontera— A sope (corn masa cup) filled with refried black beans, a fried egg and topped with our famous poblano cream sauce, diced tomato and crumbled chorizo. 4.95
Stuffed Mushrooms- Baked mushrooms, stuffed with Andouille sausage, onions, bread crumbs and then topped with au gratin sauce and parmesan cheese. 4.95
Shrimp Creole - our spicy Creole style tomato sauce with onions celery, green peppers and loaded with juicy sautéed shrimp over a bed of rice pilaf. 7.95
Pork Chop New Orleans – Fried Pork Chop medallions with Smashed Red Potatoes and Andouille Sausage Mushroom gravy. 7.95
Tamale Casserole— tamale cooked in banana leaves, filled w/ pulled pork in a spicy tomatillo sauce. Topped with our Mexican style chili, cheese and sour cream. 4.95
Mysantla Tamal— this is a very different tamale made with a special tropical herb grown all summer in Chuck’s organic garden (Hoya Santa), we blend that with the tamale dough and then top it with a braised duck in mole. 5.50 I love this dish!!
Puerco Con Mole Verde - roasted pork loin with garlic-cheese mashed potatoes and a green mole . 6.95
Quesadillas de Mole Amarillo - two flour tortillas filled with grilled chicken breast, Monterey Jack cheese and a spicy yellow mole spiked with Mexican herbs (hoja santa) 5.99
Shrimp Enchiladas - flour tortillas filled with grilled shrimp, roasted peppers, onions, and Chihuahua cheese. Topped with poblano cream sauce, onions, cilantro and sour cream. 8.99
Spicy Chuck’s Special Sliders –2 sliders made with beef brisket, roasted jalapeno, onion, and jack cheese all melted together and served with a side of au jus. 6.95
Jamaican Jerk Ribs-- slow smoked baby back ribs (3-4 bones) marinated in a spicy jerk rub served with a side of coconut jerk dipping sauce. 5.99
Chicken Flautas—fried corn tortillas filled with chicken tinga, Monterey Jack cheese, and topped with sour cream, onion and cilantro and roasted tomato salsa. 4.95
Chilaquiles Verde Con Pollo - tortilla chips sautéed in a spicy tomatillo sauce with Chihuahua cheese, onion and cilantro. Topped with grilled chicken, queso anejo and sour cream. 5.95
Enchiladas de Oaxaca—an enchilada filled w/ ricotta, queso anejo, and goat cheeses mixed with roasted garlic, grilled green onions and cilantro. Topped with a special sauce using a very rare smoked Oaxacan pasilla chile. 5.50