Mexican eateries are heating up the St. Louis culinary scene
by Michael Renner
Feb 11, 2004
Menu
Broiled Mushroom Caps
with crabmeat stuffing & lemon butter
7.25
Caesar Salad
crisp romaine lettuce tossed with parmesan cheese and croutons and served with our housemade dressing
Per Person:
4.95
Shrimp Tempura
6 large shrimp, battered tempura style, pan fried and topped with a smooth sauce of white wine, garlic, capers, roasted peppers and scallion with a hint of cream
18.95
Angol Ala Brett
angel hair pasta with julienne carrots, scallions, diced tomatoes and mushrooms in a light olive oil, garlic and basil sauce
With Sauteed Shrimp Add:
3.50
With Grilled Breast Of Chicken Add:
2.50
9.95
Meatball Sandwich
our own house made meatballs, stuffed in a hoagie and served with caramelized onions and pepper cheese
