Cioppino Salmon Enchiladas and Crab Cake
rilled salmon, rice, Monterey Jack and herbs rolled in corn tortillas. Served with a potato crusted wild crab cake, Cioppino style tomato sauce, roasted corn & fennel salsa, organic arugula, red cabbage slaw and lime-avocado dressing. 16.49
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Soup Special, Butternut Squash Pozole
With cilantro cabbage (vegan). 4.99