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DINNER MENU IV |
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| CHICKEN AND SHREDDED BEEF CHIMICHANGAS |
| FRESH SALSA |
| SEVEN
LAYER MEXICAN COCKTAIL DIP A PYRAMID SHAPE WITH LAYERS OF SPICY REFRIED BEANS, RED ONIONS AND POBLANO CHILIES, GUACAMOLE DIP, ORANGE-SOUR CREAM SAUCE, SHREDDED CHEDDAR AND MONTERREY JACK CHEESES, DICED ROMA TOMATOES, GREEN ONIONS AND BLACK OLIVE RINGS |
| TORTILLA CHIPS IN BASKETS |
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FROM THE CHARCOAL GRILL |
| NEW YORK STRIP STEAK FAJITA STYLE |
| BREAST OF CHICKEN FAJITA STYLE |
| SAUTEED RED, GOLD AND GREEN PEPPERS |
| AND VIDALIA ONIONS |
| WARMED FLOUR TORTILLAS |
| SONORAN SWEET CINNAMON RICE |
| KAHLUA CHOCOLATE THUNDER CAKE |
| RASPERRY SAUCE WHIPPED CREAM |
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