Restaurant Week menu served July 21 - 26. $25 includes three courses. Choose one item from each course. Beverage, tax, and tip not included.
An Eldorado version of a classic! Five jumbo shrimp served with a tomato, onion, and cilantro cocktail sauce.
Flaky empanada dough filled with roasted zucchini, mushrooms, and goat cheese. Served with tomato garlic relish and chipotle aioli.
Mixed greens with strawberries, raspberries, candied pecans, and spicy habañero dressing.
Mahi-mahi served with arugula drizzled with mint jalapeño dressing, red rice, and kiwi mango salsa.
Cauliflower, potatoes, and cactus marinated in house-made pasilla sauce. Topped with radish slaw and queso cotija. Served with red rice and black beans.
Pork shoulder, with eight secret herbs and spices, slow-roasted and smoked tender for over 12 hours. Served with house-made BBQ sauce, mashed potatoes and collard greens.
Corn tortillas filled with sweet potatoes and vegan chorizo. Topped with mole sauce, guacamole, escabeche, and sesame seeds. Served with red rice and black beans.
A smooth and creamy Mexican favorite made with milk, eggs, cream, sugar, vanilla, and chocolate. Topped with crème anglaise.
Made fresh in house and topped with whipped cream and caramel sauce.
Chocolate Shoppe vanilla ice cream with house-made horchata, topped with whipped cream and a sopapilla chip.