Wholly frijoles chef’s Specialties of the week  

OCTOBER 14-25

  SOPA /Soup 

CREMA DE CALABAZA MOSCADA Y ZANAHORIA

 Cream of butternut squash & carrots

 PARA EMPEZAR/APPETIZER 

   QUESO DORADO CON CAMARONES GRATINADOS 

 Breaded crispy Mexican soft cheese, over au gratin shrimp 

15

  PLATO PRINCIPAL/MAIN ENTREE

   PECHUGA DE POLLO RELLENA        

    Stuffed chicken breast w/mushrooms, peppers, caramelized onion and cheese, 

creamy chile negro sauce, chipotle potato puree and beans.

19

 POSTRE/Sweet

FLAN DE CALABAZA      

Pumpkin Flan, vanilla bean rompope, wafer whip, berries

8.5 

FROM THE BAR

HORCHATA/ESPRESSO MARTINI

13