WEEK OF 4/15
LUNCH SPECIALS

tacos

CHICKEN FAJITA: Marinated chicken tenders with avocado sauce, green bells, onions and cotija cheese in a flour tortilla. — $3.99

blue-plate

JAMBALAYA: A traditional jambalaya made with rice, andouille sausage, smoked tasso, chicken, herbs and spices with the additional twist of Hatch and chipotle peppers. Served atop a Creole sauce with toasted French bread. — $10.99

DINNER SPECIALS

tacos

CHICKEN FAJITA: Marinated chicken tenders with avocado sauce, green bells, onions and cotija cheese in a flour tortilla. — $3.99

chefs

JAMBALAYA: A traditional jambalaya made with rice, andouille sausage, smoked tasso, chicken, herbs and spices with the additional twist of Hatch and chipotle peppers. Served atop a Creole sauce with toasted French bread. — $11.99

seafood

POTATO CRUSTED TILAPIA: A potato crusted tilapia fillet is garnished with sautéed shiitake mushrooms and served with a green New Mexico chile sauce and white rice. — $14.99