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Agoyo Lounge Food Menu

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~ Tastes ~


    • Chips & pico de gallo………………4

 

    • “Fromage fundido” chorizo, salsa, chips………………7

 

    • Artichoke dip flavored with mild poblano chile & toasted garlic, corn chips………………7

 

    • Sopa del dia, seasonally inspired………………5

 

    • Empanadas of the day & made in-house oaxacan mole sauce………………8

 

    • Classic artisan cheese & charcuterie spread with crackers………………large 15 / small 9

 

~ Mixed Greens ~


    • Tijuana whole leaf caesar salad,crouton, tomato………………6 Add chicken 4

 

    • Simple green salad, choice of ranch, blue cheese, or house vinaigrette………………5 Add chicken 4

 

    • Warm beet salad & goat cheese melted together, greens, spiced nuts & roasted shallot vinaigrette………………7

 

    • Baked mozzarella, greens tossed with roasted portabella, pine nuts, corn, tomato, crouton, & house vinaigrette………………8

 

    • Smoked salmon, artichoke, roasted peppers, olives, capers, braised red onion tossed together with lemon vinaigrette & basil………………9

 

~ Chef’s Virtuoso ~


    • Beef carpaccio of tenderloin, egg, spicy remoulade & crusty bread………………16

 

    • Seasonal entrée salad, warm base with cool & flavorful mixed salad on top………………14

 

    • Chicken enchilada casserole; red chile, spinach, black beans, corn& creamed chicken, layered w/ cheese & corn tortilla………………12

 

    • Alsatian tarte of the day, like a pizza but with crème fraiche on flatbread with gruyere cheese, toppings of the day………………14

 

    • Charcuterie cold sandwich, mozzarella, lettuce & sundried tomato pesto………………9

 

~ Grilled Sandwiches ~


*Served with simple side salad*

    • Veggie; roasted mushrooms, black bean spread, spinach, goat cheese & house vinaigrette………………11

 

    • Filet steak; gruyere cheese, roasted red onion, tomato & au jus sauce………………15

 

    • Grilled chicken; with choice of spicy green chile OR mild roasted red peppers, pepper jack cheese & onion salsa………………11

 

    • Smoked salmon; remoulade sauce,tomato & greens………………13

 

    • Pulled pork; in house fig mole sauce & smoked gouda………………12

 

We will adjust any meal we can to meet your diet or allergy needs
Chef Jen Doughty


 

~ Wines by the glass ~

    • Hess Chardonnay 2011 Monterey County………………7

 

    • Gruet Chardonnay 2009 Albuquerque………………11

 

    • Nobilo Sauvigon Blanc 2012 Malborugh New Zealand………………7

 

    • Rodney Strong Sauvigon Blanc 2012 North Sonoma………………9

 

    • A to Z Pinot Gris 2012 Oregon………………11

 

    • Belle Glos Rose 2011 Sonoma Coast………………10

 

    • Superiore Prosecco Italy………………11

 

    • Delaport Sancere 2011 France………………11

 

    • Kenwood Pinot Noir 2011 Russian River Valley………………7

 

    • Williamette Valley Pinot Noir 2009 Oregon………………10

 

    • Benziger Pinot Noir 2009 Russian River Valley………………11

 

    • William Hill Cabernet Sauvignon 2011 Central Coast………………7

 

    • Benziger Cabernet Sauvignon 2009 Sonoma County………………11

 

    • Chapoutier Cotes Du Rhone 2011 Cotes-Du-Rhone………………9

 

    • Casillero del Diablo Malbec 2012 Chile………………7

 

 

~ Beer ~

4

    • St. Pauli Girl NA, Corona, Rio Grande Lager, Rio Grande Pilsner, Blue Moon, Stella Artors, Santa Fe Pale Ale, Marble IPA, Marble Red Ale, Marble Oatmeal Stout, Negra Modelo

 

~ Sweet Things ~

    • Chocolate pots de crème………………5

 

    • Tequila key lime pie………………5

 

    • Cool vanilla pastry cream with warm seasonal fruit cobbler topping………………6
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