WEEK OF 2/24
LUNCH SPECIALS


tacos

CHICKEN FAJITA: Marinated chicken tenders with avocado sauce, green bells, onions and cotija cheese in a flour tortilla. — $2.89


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. — $8.99


DINNER SPECIALS


tacos

CHICKEN FAJITA: Marinated chicken tenders with avocado sauce, green bells, onions and cotija cheese in a flour tortilla. — $2.89


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. — $9.99


seafood

TILAPIA PESTO: A fillet of tilapia is rubbed with infused oil, grilled, topped with a roasted pecan pesto, and served with yellow rice and habanero sauce. — $12.99