Menu

APPETIZERS

  • GUACAMOLE

    Fresh avocados, chopped tomatoes, jalapeños, cilantro, onions, tomatoes, lime juice. Garnished with pomegranate seeds.

    13

  • AVOCADO TATEMADO

    Grilled avocado tatemado in olive oil, salt, pepper, topped with jicama shrimp saute.

    15

  • JALAPEÑOS LOCOS

    Roasted jalapeños, stuffed with cheese.

    9

  • STREET CORN

    Corn on the cob with tangy creamy sauce, sprinkled with cotija cheese, tajin.

    10

  • QUESO DIP

    White cheddar cheese, rosemary, green tomatillo, micro greens. *add chorizo $4 *add brisket $5 *add brisket $5 *add brisket $5

    10

  • CHIPS & PICO DE GALLO

    5

  • COCONUT SHRIMP

    Served with passion fruit jalapeño jelly.

    12.5

TACOS

  • MANOLOS BAM-BAM STYLE

    Blackened chicken slowly cooked in cast-iron, queso fresco, avocado, abuela sauce.

    6

  • SALMON

    Red cabbage, cilantro sauce, queso fresco.

    6

  • MILWALKE

    Tender flank steak marinated in pineapple juice, melted queso panela on cast-iron, guacamole. *Best seller in the North Shore Area.

    6

  • MAHI-MAHI

    Signature blend - Blackened Mahi. Ranch chipotle, Mexican cheese.

    6

  • CHAYOTE (VEGETARIAN)

    Roasted caramelized chayote (summer squash), parsley, cilantro, a slice of avocado, roasted lemon zest, goat cheese.

    5

  • TEQUILA FRIED FISH

    Crispy buttered tequila fish taco (Cod), coleslaw (mango or pear, red cabbage, tomato, cilantro, sea salt, lime juice), topped with mayonnaise sweet chili sauce.

    6

  • QUESA-BIRRIA

    Tenderly cooked short-rib, pickled radishes with onions, consomé crema.

    6

  • BEEF BRISKET

    Slowly cooked beef brisket with cilantro, onions.

    6

  • SHRIMP CILANTRO

    Pacific ocean shrimp, cilantro, queso fresco, honey sirracha.

    6

  • BONE MARROW

    Tenderly chopped flank steak, tomato, parsley, cilantro creamy Mezcal sauce. (order of 2)

    16

  • CHORIZO

    Sprinkled parsley, a slice of avocado, basil sauce.

    5

CASA SPECIALTY ENTRÉES

  • LOBSTER ROASTED CHILE RELLENO

    Smothered in creamy lobster bisque sauce, with hints of saffron and white rice.

    24

  • POLLO CON MOLE

    Boiled chicken breast smothered in mole sauce, white rice, black beans, tortillas.

    19

  • GRILLED RIBEYE STEAK

    Grilled boneless rib-eye, roasted potatoes, parsley chimichurri, cilantro creamy mezcal sauce. (USDA choice grade)

    23.50

  • SEAFOOD ENCHILADA

    Crab meat, shrimp, scallops. Smothered in creamy white sauce (corn base), white rice, black beans.

    23.5

  • SHRIMP ESTILO BAYSIDE

    Tender shrimp slowly cooked in creamy smoky chipotle sauce, black beans, house potatoes.

    20

  • POLLO CALIENTE

    Grilled marinated chicken smothered in ranchero smoky sauce, white rice, black beans, tortillas.

    18

  • SOPES DE POLLO (CHICKEN TINGA)

    Cilantro crema, queso fresco, micro greens, and avocado slice. Rice and beans. Sopes are made with masa de harina (corn).

    17

SALADS

  • CHOICE OF PROTEIN

    Salmon, Blackened Chicken, Mahi, Flank Steak or Shrimp. Spring mix, cherry tomatoes, fresh corn, jicama, avocado, cilantro, queso fresco, onion, pomegranate, house dressing. House dressing. Balsamic Vinaigrette. Avocado Oil with Lemon.

    18

SWEETS

  • LAVENDER FLAN

    8

  • CHURROS

    8

*Due to product availability, all items are subject to change. Many of our dishes can be made gluten free. Please ask your server for more details.
*Consuming raw food and uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses, especially if you have certain medical

PROUD PARTNERS

  • Pink TeePee Farms, to bring you freshingredients ri ght toyour table featuringmicrogreens grown locally with love!
  • Tortilleria La Cosecha, our tortillas consist of just three ingredients: corn, water, and limestone. No preservatives or additives.
  • Nourish Organic Juice Bar, treat yourself to a farm to glass margarita.
  • Ingersoll Farms.