Adrian’s Restaurant & Tequila Bar Menu

Thinly pounded 8 oz. wagyu NY, cooked to your liking, served with rice, beans, and guacamole.

10 oz. prime, grilled filet mignon, served with mashed potatoes and sauteed spinach.

10 oz. grilled, topped with banana pepper, olive, caper, tomato sauce, served with cilantro rice.

Grilled, served over sauteed spinach and secret sauce.

Com tortillas, cabbage, pico de gallo, and chipotle mayo.

Com tortillas, cabbage, pico de gallo, and chipotle mayo.

Cabbage, pico de gallo, and chipotle mayo.

5 oz. wagyu tenderloin, corn tortillas, and sauteed onions.

Cilantro mayo, avocado tomato, choice of soup, Caesar salad or fries.

Cilantro mayo, avocado tomato, choice of soup, Caesar salad or fries.

Roasted baby ribs, chipotle mayo, caramelized onions, choice of soup, Caesar salad or fries.

3 corn tortillas, filled with chicken, topped with tomatillo sauce, crema and queso fresco.

Corn tortillas, deep fried, crema, queso, and cabbage.

Crispy tortilla chips, shredded chicken, tomatillo sauce, crema queso fresco, and fried egg.

Flour tortilla stuffed with homemade ground beef, corn, onions, potatoes, carrots; topped with crema, queso fresco and mild red sauce.

1/2 avocado topped with crab meat and pasilla chile aioli.

Grilled marinated octopus, potatoes, and balsamic reduction.

Sautéed prawns with extra virgin olive oil, garlic and guajillo pepper, lime, and wine.

Marinated shrimp, seasonal white fish, octopus, avocado, onions, cucumber, and mild tomato juice.

Beets, sweet potato, and avocado with red wine dressing.

Deep fried calamari served with pasilla aioli and cilantro aioli.

A mix of Oaxaca cheese, Monterey cheese, and pork sausage.

Lentils, onions, carrots, celery, and herbs.

Cream, lobster, and herbs.

Romaine, roasted corn, roasted poblano peppers, black beans, sliced avocado, crispy tortilla strips, and adobo ranch dressing.

Romaine, Parmesan cheese, croutons, and Caesar dressing.

Marinated cactus, onions, tomatoes, avocado, and panela cheese over mixed greens with red wine vinaigrette.

Spinach, bacon, red onions, panela cheese, and Dijon mustard vinaigrette.

Mixed greens, roasted red beets, goat cheese, walnuts, and squash seeds with balsamic dressing.

Romaine, poblano pepper, corn, tomato, avocado, black beans, and tortilla strips with adobo ranch dressing.

Grilled marinated octopus, potatoes, and balsamic reduction.

Sautéed prawns with extra virgin olive oil, garlic and guajillo pepper, lime, and wine.

Marinated shrimp, seasonal white fish, octopus, avocado, onions, cucumber, and mild tomato juice.

Beets, sweet potato, and avocado with red wine dressing.

Deep fried calamari served with pasilla aioli and cilantro aioli.

A mix of oaxaca cheese, Monterey cheese, and pork sausage.

Mild lobster bisque.

Romaine lettuce, Parmesan cheese, croutons, and Caesar dressing.

Marinated cactus, onions, tomatoes, avocado, and panela cheese over mixed greens with red wine vinaigrette.

Spinach, bacon, red onions, panela cheese, and Dijon mustard vinaigrette.

Mixed greens, roasted red beets, goat cheese, walnuts, and squash seeds with balsamic dressing.

Romaine, poblano pepper, corn, tomato, avocado, black beans, and tortilla strips with adobo ranch dressing.

Grilled 16 oz. pork chop topped with ancho sauce, served with rice, and vegetables.

Wagyu new york sliced over corn tortillas, topped with cilantro, onions, and salsa.

Prime tenderloin with black peppercorn sauce, served with mashed potatoes, and sautéed spinach.

Tenderized 10 oz. New York steak served with rice, beans, and guacamole.

Grilled 16 oz. prime ribeye steak, served with mashed potatoes, sauteed spinach, and bone marrow sauce.

3 corn tortillas filled with chicken, topped with tomatillo sauce, sour cream, and queso fresco.

3 crispy corn tortillas filled with chicken, topped with cabbage, sour cream, and queso fresco.

Bone-in chicken breast served in mole sauce with rice.

Butterflied rainbow trout marinated with guajillo pepper and tomatillo sauce, served with rice.

Seasonal fish with green olives, banana peppers, capers and tomato sauce, served with rice.

Grilled marinated salmon with our secret sauce served with sauteed spinach and topped with pico de gallo.

Tomato broth with clams, mussels, prawns, seasonal fish, and calamari.

Roasted poblano pepper filled with ground beef or vegetables.