STEAK

T-BONE STEAK TOPPED WITH TOMATOES, PEPPERS AND ONIONS. SERVED WITH RICE AND BEANS.

T-BONE STEAK TOPPED WITH RANCHERO SAUCE. SERVED WITH RICE, BEANS, GUACAMOLE SALAD AND TORTILLAS.

RIBEYE STEAK AND GRILLED SHRIMP. TOPPED WITH CREAMY CHEESE SAUCE. SERVED WITH RICE, BEANS, GUACAMOLE SALAD AND TORTILLAS.

RIBAYE STEAK AND SHRIMP, COOKED WITH ONIONS, BELL PEPPERS AND TOMATOES. SERVED WITH A TOSSED SALAD.

THIN-CUT STEAK WITH SAUTEED ONIONS, SERVED WITH RICE, BEANS, GUACAMOLE SALAD, PICO DE GALLO AND A FRIED JALAPENO PEPPER.

T-BONE STEAK WITH GRILLED ONIONS AND MUSHROOMS. SERVED WITH RICE, BEANS, TORTILLAS AND A GUACAMOLE SALAD.

T-BONE STEAK AND GRILLED SHRIMP TOPPED WITH BROCCOLI, CAULIFLOWER AND CARROTS. COVERED WITH CREAMY CHEESE SAUCE. SERVED WITH RICE AND A LOADED POTATO.

TENDER RIBEYE STEAKS WITH GRILLED ONIONS, BELL PEPPERS AND TOMATOES. SERVED WITH ONE CHICKEN ENCHILADA, BEANS AND PICO DE GALLO.