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hand-battered calamari rings fried with onions and peppers tossed with house seasoning and pickled cherry peppers; served with lemon caper aioli.
chicken and sausage gumbo topped with creole grilled shrimp; served with jasmine rice and grilled ciabatta.
carnitas and potatoes, slow cooked in a tomatillo and chipotle sauce; served with corn tortillas, rice, beans, elotes and wood-grilled salsa.
grilled salmon topped with roasted tomatoes, caramelized onions and balsamic reduction; served over shrimp pesto risotto and grilled zucchini.