Menu

Sampler Platter Made of a Pupusa, chicken tamale, fried plantains, and yucca. Served with black re-fried beans, Salvadoran cream, pickled cabbage, and salsa.

Salvadoran Style roasted corn on the cob with mayo, parmasean cheese, ketchup, and Worcestershire sauce reduction.

Crispy potato fries topped with ketchup, may, and parmesan cheese.

Corn Tamale made from fresh corn, served with Salvadoran cream.

Salvadoran banana wrapped tamale stuffed with a mixture of Salvadoran spices, mixed veggies, and shredded chicken.

Fried Yucca topped with fried Pork chunks, pickled cabbage, and salsa.

Ripe fried plantains served with black re-fried beans and Salvadoran cream.

Achiote mixed corn empanada, stuffed with ground beef picadillo.

Cab sirloin steak served with butter poached lobster tail, Chile ancho Bearnaise sauce and white truffle mashed potatoes.

Cab Sirloin Steak served with grilled gulf shrimp, jalapeño mashed potatoes, and chimichurry sauce.

Flavorful skirt steak braised in a medley of onions, bell peppers, and tomatoes served with rice.

Grilled skirt steak topped with chimichurri. Served with rice, black re-fried beans, pico de gallo, and house salad.

Beef, Chicken, Shrimp, and Sausage fajitas. Served with house salad, rice black re-fried beans, guacamole, and pico de gallo.

Salvadoran style beef stew served with rice and house salad.

Grilled skirt steak, chicken breast, and shrimp. Served with rice, black re-fried beans, pico de gallo, and house salad.

Your choice of grilled, fried, or steamed tilapia fillet, topped with a pico tomato sauce. Served with rice, and house salad.

Grilled wild salmon, gulf shrimp, and pineapple sauce. Served with rice and mixed veggies.

Grilled wild salmon served with mashed potatoes and mixed veggies.

Whole fried tilapia fish served with rice, and house salad.

Banana leaf wrapped tilapia topped with a mango papaya salsa. Served with rice and fried ripe plantains.

Grilled marinated chicken breast topped with pico de gallo. Served with rice, black re-fried beans, and house salad.

Grilled chicken breast topped with a creamy Loroco sauce. Served with rice and mixed veggies.

Pan seared Cajun chicken breast served with mashed potatoes, corn on the cob topped with mayo, Parmesan cheese, and Tajin.

Salvadoran Chicken stew served with rice and house salad.

Salvadoran sandwich with pulled chicken, recaudo, escabeche, tomatoes, cucumbers, radish, and watercress.

Creamy mild spiced seafood soup made up of Maine Lobster tail, Mussels, crab, shrimp, seafood mix, and veggies.

Creamy mild spiced seafood soup with tilapia, shrimp, and veggies.

Chicken soup served with your choice of fried, grilled, or steamed chicken leg quarter. Served with rice and house salad.

Beef shank soup with veggies.

Beef tripe and beef feet soup with veggies.

Pork and Cheese

Mixed Pork, Beans, and Cheese.

Beans and Cheese.

Cheese Pupusa.

Spinach and Cheese

Loroco and Cheese. (Loroco is an edible flower bud that is commonly used in Central American food.)

Zucchini and Cheese.

Jalapeno and Cheese.

Finely Chopped Fajita and Cheese.

Shredded Chicken and Cheese.

Four Topping Max out of all of the pupusa flavors we have.

Three taco plate. Your choice of fajita beef, chicken, or shrimp tacos on corn tortillas, Served with rice, and black re-fried beans.

Your choice of chicken or beef fajita on a torta bread with cheese, mayo, tomatoes, lettuce, and black re-fried beans.

Your Choice of grilled chicken breast or beef patty burger with lettuce, tomato, onions, pickles, and cheddar cheese on a brioche bun served with french fries.

Salvi-inspired beef patty burger with chile ancho mayo, pickled onions, lettuce, escabeche (Salvadoran slaw), Cheddar cheese on a brioche bun served with french fries.

Trocitos de pollo empanizados con papas fritas

Pasta fettuccine con salsa de Alfredo

Pupusa de Queso

Salvadoran pound cake topped with vanilla ice cream, strawberry marmalade.

Plantain crusted banana cream topped with a choco-banano.

Molten Chocolate cake with raspberry marmalade and vanilla ice cream.

Creamy custard with caramel.

Individual plantain stuffed empanada with poleada (creamy rice flour, milk, cinnamon, and sugar filling)