Colonia Verde Menu

Sauteed gulf shrimp topped with black bean puree and chipotle cream, cotija cheese & avocado. Set of 2 tacos served on Flour Tortilla

Juicy beef patty, lettuce, tomato, cheese. Served with choice of Sweet Potato Fries, Side Salad, or no side.

Baby romaine lettuce with green goddess dressing.

Shredded duck topped with pickled vegetables and a tangy sauce, served on soft corn tortillas.

Trout ceviche marinated in orange citrus juice, cilantro, red onion, crispy quinoa & habanero mayo. Set of 2. All elements packaged individually to assemble on arrival.

Sautéed wild mushrooms and onions, topped with pico de gallo and tampico aioli, served in soft corn tortillas.

Sauteed gulf shrimp topped with black bean puree and chipotle cream, cotija cheese & avocado. Set of 2 tacos served on Flour Tortilla

Golden and crunchy pork belly pieces typically served with a tangy dipping sauce.

Shrimp marinated in lime juice, typically includes cucumber, red onion, jalapeño, and cilantro.

Grilled eggplant, portobello mushrooms, red and green peppers, mango, jicama, zucchini, and squash, typically topped with homemade chimichurri sauce.

Sautéed shrimp with garlic, olive oil, and white wine.

Grilled sausage with roasted zucchini, eggplant, and asparagus, accompanied by grilled cheese, bread slices, and a side of savory sauce.

10 oz of grass-fed steak with farofa.

Creamy pasta with sautéed poblano peppers, garnished with grated cheese.

Grilled pork chop marinated in aji-sauce, typically served with rice and beans.

Fried steelhead trout, served with rice, fried potatoes, and salad.

Stuffed pepper with a tantalizing filling, perfect for those craving the essence of Mexican cuisine.

Achiote-marinated chicken thigh, typically roasted with lime and salt.

Ajiaco: Chicken and potato soup with corn, typically garnished with avocado, capers, and cream.

Baby romaine lettuce with green goddess dressing.

Roasted baby eggplant topped with fresh cilantro, scallions, and crumbled cheese, served on a rich mole sauce.

Roasted carrots typically include pepita crêma, tomatillo jam, roasted hazelnuts, chorizo oil, and fresh herbs.

With spicy mayo.

Guajillo and aji amarillo three-cheese sauce.

Griddled cornmeal cakes typically served with a spreadable sauce.

Crispy corn tortillas typically topped with refried beans, lettuce, cheese, and pico de gallo.

Traditional brazilian yucca flour & coconut cake. microwave or warm in broiler for 2 minutes for the best experience. side of coconut whipped cream.

A single scoop of creamy vanilla ice cream.