This week's menu:Taco Pots
Fresh corn tortilla shells stuffed with cumin-roasted chicken, homemade pico de gallo (tomatoes, pepper, tomatillos, cilantro, lime juice, garlic naturally), topped with melted cheese and chipotle crema fresa.
Mushroom-Mozarella Stuffed Rice Balls
Seasoned arborio rice flecked with spinach and stuffed with mushrooms and fresh mozarella. Sauteed in panko bread crumbs, till cheese oozes a little.
