42 fusion Menu

Penne pasta with smoked chorizo in a light pink sauce.

A trio of seasoned ground beef, chorizo and veal layered with a blend of oaxacan cheese and mozzarella between sheets of pasta with homemade tomato sauce.

Risotto, traditionally creamy, made with Arborio rice, typically includes a blend of Mexican spices and finished with Parmesan cheese for a unique side dish.

A trio of seasoned ground beef, chorizo and veal layered with a blend of oaxacan cheese and mozzarella between sheets of pasta with homemade tomato sauce.

Balsamic marinated steak, caramelized onions, roasted cherry tomatoes, arugula, fontina and quesillo. Topped with a balsamic reduction and a side of roasted herb aioli.

Gluten free. Topped with our homemade sauce, fontina and havarti cheese, caramelized onions and arugula. Side of roasted poblano garlic aioli or chimichurri.

Sweet custard with fresh vanilla beans, topped with caramel sauce.

Gluten free. Four tacos served with diced onion and cilantro with a side of salsa choice of meat.

Hand made deep fried shells layered with traditional cannoli cream.

Gluten free. Ahi tuna sliced thin and mixed with a crunchy chili sauce topped with candied jalapeños, charred corn and a cilantro-lime dressing.

Gluten free. Stuffed with a house blend of cheese, spices and a mix of chorizo and Italian sausage.

Topped with avocado, fresh tomatoes, cilantro, red onion, jalapenos and drizzled with a balsamic reduction on a bed of arugula.

Arborio rice with chorizo and fresh cilantro, cotija and melted monterey cheese with our ancho aioli.

Tossed in carta blanca sauce mixed with chorizo and cannellini beans and served with garlic ciabatta bread.

Gluten free. Tossed with white beans, peppadew peppers, roasted cherry tomatoes and drizzled with a fig balsamic glaze.

Gluten free. Little leaf lettuce and arugula adorned with crispy chorizo, red onions, corn, spiced-toasted pepitas, black beans, kalamata olives, avocado, cherry tomatoes, queso fresco, cotija and a hard-boiled egg with zesty poblano- cilantro dressing.

Gluten free. Parmesan and cotija grilled and encrusted romaine hearts topped with crisp prosciutto, chorizo, red onion and drizzled with cayenne-lemon caesar dressing.

Gluten free. Tri-colored quinoa tossed with street corn, red onions, scallions, cilantro, cucumbers, seasoned black beans and queso fresco in a chili-lime vinaigrette over little leaf lettuce and romaine topped with diced avocado and grilled lime.

Gluten free. Beefsteak tomatoes, fresh mozzarella, basil, olive oil and a balsamic reduction over a bed of arugula, sprinkled with truffle salt.

Gluten free. Arugula tossed with fresh lemon, olive oil, sea salt and mixed with peppadew peppers,kalamata olives, white beans, black beans, red onion, toasted pepitas, queso fresco and ricottas salata.

A medley of zucchini, eggplant, olives, red onions, roasted poblano, corn, mushrooms and spinach with melted fontina queso and mozzarella. With a side of roasted tomato and garlic aioli.

Melted cotija and quesillo with street corn, black beans, sauteed garlic spinach, diced avocado and roasted jalapenos. Served with fresh pico de Gallo and crema.

Balsamic marinated steak, caramelized onions, roasted cherry tomatoes, arugula, fontina and quesillo. Topped with a balsamic reduction and a side of roasted herb aioli.

Gluten free. Four tacos served with diced onion and cilantro with a side of salsa choice of meat.

Little neck clams sauteed in a carta-blanca sauce with plum tomatoes, manzanilla olives and fettuccine.

Shrimp, little-neck clams, p.e.i. Mussels and squid tossed with fettuccine in a roasted serrano-tomato sauce.

Potato and ricotta gnocchi tossed with sauteed chorizo, onions, peas, cremini mushrooms in a sun dried tomato pesto cream sauce.

With sauteed vegetables in a wine sauce tossed with zucchini, cherry tomatoes and roasted poblano peppers and topped with queso fresco.

Penne pasta with smoked chorizo in a light pink sauce.

Gluten free. Salmon with roasted red pepper pesto, served with roasted potatoes and veg of the day.

Gluten free. Pan seared and topped with a sweet and spicy acapulco citrus topping over risotto with corn, black beans, scallions and peppadew.

Gluten free. Baked with fresh thyme and spices. Served with a spicy demi glaze and creamy polenta.

Breaded, pan fried and served on top of pico de gallo. Paired with sauteed onions, peppadew and prosciutto.

10 oz. tender filet perfectly seasoned and served with a peppercorn cream sauce and veg of the day.

A juicy chop with porcini and oyster mushrooms in a white wine and light cream sauce, served with roasted potatoes.

Choice of marinara or butter sauce.

Add chicken for an additional charge.

With chips.

With chips.

With chips.

Sweet custard with fresh vanilla beans, topped with caramel sauce.

Oaxacan dessert fried and dusted in cinnamon and sugar, served with chocolate sauce.

Hand made deep fried shells layered with traditional cannoli cream.

Creamy vanilla bean ice cream, often served as a simple yet elegant dessert.

Fresh, tender spinach leaves - perfect for healthy salads and sides.

A rotating selection of vegetables, typically including items like zucchini, bell peppers, onions, and squash, prepared to highlight the season's freshest produce.

Risotto, traditionally creamy, made with Arborio rice, typically includes a blend of Mexican spices and finished with Parmesan cheese for a unique side dish.

Arborio rice with chorizo and fresh cilantro, cotija and melted Monterey cheese with our ancho aioli.

Gluten free. Stuffed with a house blend of cheese, spices and mix of chorizo and Italian sausage.

Tossed with white beans, peppadew peppers, spinach, roasted cherry tomatoes and drizzled with a fig balsamic glaze.

Tortillas filled with tinga de pollo and fried. Topped with shredded lettuce, onion, queso fresco, guacamole and cream.

Gluten free. Tacos served with diced onion and cilantro with a side of salsa. Choices of meat.

Little leaf lettuce and arugula adorned with crispy chorizo, red onion, corn, spiced-toasted pepitas, black beans and queso fresco, cotija and a hard-boiled egg with zesty poblano-cilantro dressing.

Tri-colored quinoa tossed with street corn, red onions, scallions, cilantro, cucumbers, seasoned black beans and queso fresco in a chili-lime vinaigrette over little leaf lettuce and romaine topped with diced avocado and grilled lime.

Beefsteak tomatoes, fresh mozzarella, basil, kalamata olive, extra virgin olive oil and a balsamic reduction over a bed of arugula, sprinkled with truffle salt.

Arugula mixed with red onion, fresh mozzarella, avocado, cannellini beans, cherry tomatoes, lemon juice and extra virgin olive oil and finished with fried jalapeños.

Arugula tossed with fresh lemon, olive oil, sea salt and mixed with peppadew peppers, kalamata olives, white beans, black beans, red onion, toasted pepitas, queso fresco and ricotta salata.

Parmesan and cotija grilled and encrusted romaine hearts topped with crisp proscuitto. Chorizo, red onion and drizzled with cayenne-lemon caesar dressing.

Little neck clams sauteed in a carta-blanca sauce with plum tomatoes, manzanilla olives and fettuccini.

Shrimp, little neck clams, p.e.i. Mussels and squid tossed with fettuccini in a roasted serrano-tomato sauce.

Potato and ricotta gnocchi tossed with sauteed chorizo, onions, peas, cremini mushrooms in a sun dried tomato pesto cream sauce.

With sauteed vegetables in a wine sauce tossed with zucchini, cherry tomatoes and roasted poblano peppers and topped with queso fresco.

Penne pasta with smoked chorizo, tarragon in a light pink sauce.

Ground beef, chorizo and veal on tossed in a homemade tomato sauce on rigatoni pasta.

Breaded, pan fried and served on top of pico de gallo. Paired with sauteed onions, peppadew and prosciutto.

Chicken breast with homemade marinara sauce, mozzarella, parmesan cheese.

Roasted chicken thigh with caramelized onion, chorizo, potatoes, peppadew, fresh herb, white wine with a demi-glaze sauce.

Fresh spinach available in half or full tray sizes.

Tender asparagus spears. Available in 1/2 tray or full tray sizes.

Available in 1/2 Tray or Full Tray. Fresh and simple.

Tender zucchini dish. Available in half or full tray.

Sweet custard with fresh vanilla beans, topped with caramel sauce.

Oaxacan dessert fried and dusted in cinnamon and sugar, served with chocolate sauce.

Handmade, deep-fried shells layered with traditional cannoli cream.