Delicious Southwest and Mexican Cuisine Located in Las Colinas

Appetizers

CRAB CAKE 15

Roasted corn and pineapple relish with chipotle remoulade

Fajita nachos 14

Grilled chicken and beef with black beans, guacamole, sour cream and pico de gallo.

Crispy calamari 15

Served with spicy marinara sauce.

Fresh Guacamole 9

Serves four.

Smoked brisket flautas 12

Crema lime compote

Ceviche 15

Chilled shrimp and bay scallops with lime and tomato juices.

Tapas via reál PERSON 7.5

An assortment of our gourmet appetizers: Calamari, Cream Cheese Stuffed Jalapeños, Spinach Quesadillas, and Fajita Nachos (for two or more)

Shrimp cocktail 14

Four jumbo shrimp with our homemade Cocktail sauce.

Add tomato and advocado 17

Queso 6.50

Add spinach 7.5
Add shredded beef 8.5

Signature Entrees

Chilean Sea Bass mkt price

Pecan encrusted Sea Bass, sautéed asparagus, cilantro potatoes, and pineapple cream sauce.

Red Oak Smoked Tenderloin 49

10 oz Beef Tenderloin, Yukon potatoes, grilled vegetables, and house demi-glaze.

6 oz 35
8 oz 42

Jumbo Shrimp

Coconut shrimp 28

Coconut crusted shrimp in pineapple jalapeño sauce served with cilantro mashed potatoes.

Adobo Shrimp over Crab & Spinach Enchiladas 34

Grilled Adobo jumbo shrimp atop crab enchiladas, with mango black bean salsa, white veracruzana beurre blanc, and lemon butter sauce.

Roasted Shrimp & Sea Bass Enchiladas 34

Roasted shrimp paired with two sea bass enchiladas, with a spinach and julienned vegetable salad in orange vinaigrette. Served with white veracruzana beurre blanc.

Tex-Mex favorites

Tacos de res 16

Tenderloin tips, sautéed with ancho chili sauce and cheddar cheese, rolled in flour tortillas, with Spanish rice and black beans.

Add chili con carne and queso 17

Chicken cilantro 15

Grilled chicken breast, sherry-cilantro cream sauce, Spanish rice and fresh vegetables.

Tacos, enchiladas and tamales 13

A choice of two of these favorites with Spanish rice and black beans.

A choice of 3 items 16

Rancher’s special 20

Pork chile relleno, cheese enchilada, crispy beef taco and Spanish rice.

Substitutions will incur a price increase

Grilled chicken pasta 16

Grilled chicken strips tossed in red chile pasta, parmesan cheese, jalapeño cream sauce and pico de gallo.

Substitute Shrimp 20

Squash enchiladas 12

Sliced zucchini and squash in two corn tortillas topped with sour cream and queso sauces, served with black beans and Southwest corn.

Spinach enchiladas 12

Spinach, sautéed onions and tomatoes in two corn tortillas, topped with tomatillo and sour cream sauces, served with black beans and Southwest corn.

Soups & Salads

Black bean soup 6

With chipotle sour cream.

Tortilla soup 6

With avocado, tortilla strips, chicken, and cheese.

Roasted corn bleu cheese salad 7

Roasted corn, romaine lettuce, tomato, chipotle-bleu cheese dressing and chopped pecans.

Jalapeno caesar salad 6

Garden salad 6

Crisp greens, tomatoes, and tortilla strips with our house basil-vinaigrette dressing.

Spinach salad 7

Baby spinach, mushrooms, red bell peppers, red onions, strawberries, and parmesan cheese, with balsamic vinaigrette.

Southwest Specialties

Tentacion 40

6 oz. beef tenderloin, three large shrimp, sautéed vegetables, and yukon potatoes.

Substitute 8 oz. filet 45
Substitute 10 oz. filet 50

Camarones a la diabla 22

Sautéed jumbo shrimp in Diabla sauce with cilantro potatoes and garlic asparagus.

Chicken monterey 16

Grilled chicken breast with Texas goat cheese and spinach, topped with Monterey Jack, served with poblano rice and roasted red bell pepper sauce.

Cancun 39

Sautéed Texas gulf shrimp in mango-basil sauce and sea scallops in cilantro cream sauce. Served with poblano rice, baby carrots, and asparagus.

Dry aged pork loin 28

Oven roasted, 12 oz thick cut, bone-in pork loin with house demi-glace, golden Yukon potatoes and a port wine poached pear.

Tres escalopas 33

Three Macadamia nut encrusted jumbo sea scallops with mango-basil sauce and a port wine poached pear salad.

With four scallops 39

Pan roasted salmon 28

8 oz. salmon filet drizzled with coconut jalapeño sauce and served with cilantro potatoes, with herbed asparagus and roma tomatoes.

Petite filet mignon 34

6 oz. Filet Mignon served with side salad tossed with balsamic vinegar, herbed tomatoes, and asparagus spears.

Substitute 8 oz filet 39
Substitute 10 oz filet 44

Quesadillas

All Quesadillas served with red bell pepper sauce. Guacamole on request.

Shrimp quesadillas 15

Tortillas stuffed with sautéed shrimp and melted Monterey Jack.

Chicken or beef quesadillas 13

Grilled beef or chicken fajita and melted Monterey Jack layered on a flour tortilla.

Spinach quesadillas 12

Fresh chopped spinach and melted Monterey Jack layered on a flour tortilla.

Fajitas

Fajitas 18

Chicken or beef, sautéed onions and peppers, pico de gallo, sour cream and borracho beans.

Add 1/4 lb. pork tenderloin 24
Add 1/4 lb. gulf shrimp 28

Pork Tenderloin Fajitas 18

Roasted pork tenderloin, sautéed onions and peppers, pico de gallo, sour cream and borracho beans.

Vegetable fajitas 16

Grilled zucchini, squash, asparagus, portabella mushrooms and red peppers served with black beans and sour cream.

Shrimp fajitas 21

Shrimp, sautéed onions and peppers, pico de gallo, sour cream and borracho beans.

Menu Dinner

Shrimp Cocktail

Chilean Sea Bass

Red Oak smoked tenderloin

Pork Loin

Escalopas

Adobo Shrimp & Crab enchiladas

Complete Dinner Menu

Take our menu with you