Guadalajara Hacienda Menu

four empanadas with grilled chicken, roasted corn, black beans, cheese and cilantro.

ripe avocados, onions, tomatoes, cilantro, seasonings and fresh-squeezed lime.

chunks of ripe avocados, boiled gulf shrimp, feta cheese, red onions, tomatoes and cilantro.

with guacamole, sour cream and pico de gallo.

chicken or beef, refried beans and melted cheese, served with guacamole, sour cream and jalapenos.

gulf shrimp and fresh fish marinated in lime juice with onions, tomatoes, cilantro, avocado and mango.

with roasted tomatillo sauce.

four fresh jalapeno peppers lightly battered and stuffed with jumbo lump crab and mexican cheese.

four platter of quesadillas, nachos, empanadas, flautas and chile con queso.

four mini tacos with guest's choice of smoked pulled pork or grilled angus fajita.

with jumbo lump crab.

with chicken.

with shredded chicken breast, carrots, onions, zucchini, potatoes, celery, roasted green chili, orzo, cilantro, avocado, queso fresco and lime.

baby spinach tossed with wild rice, orzo, avocado, fresh mango, red onion, feta cheese with guava-ancho vinaigrette, topped with six jumbo grilled shrimp.

blue corn crusted chicken tenders, chopped bacon, omato, avocado, roasted corn, tortilla strips and chopped greens tossed with your choice of dressing, topped with queso fresco and roasted pumpkin seeds.

fire-grilled salmon with raspberry-chipotle glaze, roasted pecans and mexican cheese over mixed greens with mango-lime vinaigrette.

fresh lime-marinated shrimp and fish with field greens and fancy cabbage; recommended with mango-lime vinaigrette or creamy cilantro dressing.

fresh spring mix tossed with jicama, cotija cheese, oasted pumpkin seeds and honey red wine vinaigrette; garnished with red onion and tomatoes.

two homemade corn tortillas filled with creamy spinach, sauteed grilled portabello mushrooms and cheese; topped with roasted corn sauce and sliced avocado.

zucchini, carrots, asparagus and portabello mushrooms grilled, then basted with chimmichuri sauce and placed on a sizzling skillet with grilled onions, guacamole and pico de gallo.

fresh, grilled julienned vegetables tossed with wild rice, orzo pasta, fresh baby spinach and our guava ancho vinaigrette; topped with sliced avocado and queso fresco.

with ice cream.

with ice cream and fruit.