Fusion at Ridgefields Menu

– Shrimp and fish marinated in lemon and lime juice, spicy peppers, tomato & cilantro with a splash of Zing Zang. Served with house-made chips.

Shrimp and fish marinated in lemon and lime juice, spicy peppers, mango, cilantro, and fresh squeezed orange juice. Served with house-made chips.

A layered delight with seasoned, sun-dried tomato paste, herbed cream cheese and pesto. Served with pita chips.

Artichoke hearts lightly dusted in seasoned flour, fried and served with a sugarosa sauce.

– Seared tenderloin served on a bed of baby arugula, tossed in a sun-dried tomato, balsamic truffle vinaigrette, topped with aged parmesan cheese on top of a crostini.

A Texas favorite: creamy cheese sauce with pico de gallo and bacon pieces, served with house-made tortilla chips.

– A beautiful display of pico de gallo and fresh lime juice with a large Haas avocado, prepared table-side to your liking, served with house made chips. (Based on availability)

A flat corn tortilla shell smothered in refried beans, shredded Monterrey Jack or cheddar cheese. Served with guacamole, sour cream and jalapeños. Your choice of topping:

– Cheese-filled tortilla stuffed with your choice of filling. Grilled golden brown and served with guacamole, sour cream and jalapeños.

Layered fresh avocado, tomato and mixed greens tossed in a citrus vinaigrette.

Hand-picked, sliced tomatoes, fresh sliced Mozzarella, fresh basil, drizzled with house-made balsamic reduction and pesto olive oil.

– Iceberg wedge, Kathy Moore's fabulous blue cheese dressing, Applewood bacon, diced tomatoes, Danish blue cheese crumbles and red onions.

– Baby spinach tossed in a red wine vinaigrette, with sweet roasted bell peppers, red onions, prosciutto, and Danish blue cheese crumbles.

Ahi Tuna $9, Grilled Shrimp $8, Grilled Chicken $6, Grilled Salmon $9, Sirloin $9

– Three flour tortillas filled with tender Texas spiced and citrus-marinated skirt steak, grilled to perfection and tossed with sautéed onions & peppers. Served with rice and Borracho beans, a side of guacamole and pico de gallo.

Three flour tortillas filled with tender Texas spiced and citrus-marinated chicken breast, perfectly grilled and tossed with sautéed onions & peppers. Served with rice and Borracho beans, a side of guacamole and pico de gallo.

This simple version is more on the rustic side of Mexico. A hoagie– A simple, but beautiful display of 4 mini corn tortillas filled with your choice of meat, topped with cilantro, onions, and queso fresco. Served with our Borracho beans and a side of our house-made salsa verde (green) along with a few wedges of lime to complete the experience. Your choice of meat: Al Pastor, Carnitas, Asada, Chicken

This simple version is more on the rustic side of Mexico. A hoagie filled with refried beans, queso fresco, lettuce, tomato, a healthy helping of your choice of stuffing, and a few slices of pickled jalapeños. Stuffing choices: Grilled Chicken, Al Pastor, Carnitas, Asada

Smoked turkey, smoked gouda, sun-dried tomatoes and honey mustard, on a hoagie roll

Sweet roasted peppers, grilled portabella mushrooms, mixed greens, red onions and avocado finished in a pesto aioli on a hoagie roll.

– Chicken breast with a burst of Asian flavors, served on a Brioche bun topped with our version of an Asian salad and drizzled with our own roasted garlic, citrus spicy Thai sauce.

Our 1⁄2 lb Braveheart Black Angus burger cooked to perfection with the option to have it your way, so feel free to get creative. Served on a Brioche bun. Complimentary toppings: Mayonnaise, mustard, barbeque sauce, ranch, lettuce, tomato, pickles and jalapeños Cheese ($.50 ea): Cheddar, Monterrey Jack, Smoked Gouda, Blue Cheese crumbles, or queso Premium Toppings ($1.00 ea): Avocado, caramelized onions, Applewood bacon, carnitas, mushrooms, fresh Mozzarella, orfried egg

Sauce: Alfredo, Oil & Garlic, Marinara, Sugarosa, Pesto, Pesto Cream

Add: Meat Sauce $5, Grilled Chicken $6, Grilled Shrimp $8, Vegetables $4

– Sautéed chicken breast with artichokes, mushrooms, sun-dried tomatoes, oil and garlic, with a splash of white wine, fresh basil, and Italian seasonings topped with a lemon-butter-garlic sauce. Served with angel hair pasta.

A boiled Cornish game hen served on a bed of our flavorful Mexican rice, topped with a choice of a roasted poblano cream or Mole sauce.

– Tenderloin stuffed with sautéed spinach, mushrooms, onions, Mozzarella, and ham. Breaded in a coating of Ritz crackers, and served on top of spinach and mushroom cream rice on a bed of Jack Daniel's cream of corn sauce. Topped with corn and avocado salsa.

– Five baked shrimp stuffed with crab meat, topped with a lemon-butter sauce, and served with fettuccine alfredo.

– Sautéed salmon with caramelized garlic in brown sugar and a shot of Jack Daniel's with a hint of fresh oregano. Served on top of spinach and mushroom cream rice with a side of sautéed spinach and vegetables.

– Sautéed tilapia fish fillet with artichokes, mushrooms, sun-dried tomatoes, oil & garlic with a splash of white wine, fresh basil, and Italian seasonings. Topped with a lemon-butter-garlic sauce and served with angel hair pasta.

Sesame-crusted, seared rare ahi tuna, presented on a bed of soy-ginger butter sauce and served with chipotle mashed potatoes and grilled asparagus.

– Cornmeal-breaded tilapia fillet, served on top of chipotle mashed potatoes on a bed of cilantro cream and topped with corn and avocado salsa.

– A 12 oz ribeye served with blue cheese herbed potatoes and a side of grilled vegetables; Served past 5 PM

– Chicken and cheese filled corn tortillas, fried golden brown and topped with guacamole and sour cream. Served with rice and Borracho beans.

– Corn tortillas filled with shredded American cheese, topped with chili con carne and shredded cheddar cheese, and baked. Served with rice and Borracho beans.

– Corn tortillas filled with boiled, shredded chicken, topped with choice of sauce and Monterrey Jack cheese. Baked, and served with rice and Borracho beans. Choice of sauce: Green Tomatillo Sauce, Mole, Jalapeño Cream, Poblano Cream Sauce

A roasted poblano pepper stuffed with ground beef and cheese, egg-battered, topped with red & green peppers, onions and melted Monterrey Jack cheese. Served with rice and Borracho beans.