Arnaldo Richards’ Picos Restaurant

$39 Per Person

Restaurant will donate $5 from each dinner sold. Food Bank will provide 15 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)

First Course

SOUTHWEST CHOPPED SALAD (v)

crisp romaine, bell peppers, grape tomatoes, green onions, corn kernels, black beans, cilantro + chipotle/honey/lime vinaigrette

ENSALADA VERDE (v)

crisp romaine, cotija cheese, cilantro, chicharron de queso + roasted poblano/cilantro dressing

TOSTADA DE CEVICHE

lime-marinated fresh catch of the day ceviche, avocado, cucumber, radish, cilantro, red onion, serrano and tomato

QUESEDILLA DE HONGOS (v)

grilled house made corn tortilla, mixed mushrooms, poblano peppers, onion + oaxacan cheese

AGUACHILE DE RES

seared beef sliced thin, salsa negras, serrano pepper, red onion, cilantro + avocado

Second Course

CARNE ASADA A LA TAMPIQUEÑA

charbroiled, butterflied beef tenderloin and one mole poblano cheese enchilada, served with mexican rice, refried pinto beans, guacamole + pico de gallo

POLLO EN MOLE NEGRO OAXAQUENO

chicken breast stewed in black mole, sprinkled with toasted sesame seeds, served with oaxacan black rice + refried beans

PORK SHANK CARNITAS STYLE

michoacan-style pork shank confit served sizzling with your choice of beans, mexican rice, pico de gallo + guacamole

ENCHILADA DE SEAFOOD

sautéed shrimp and lump crab meat rolled in fresh corn tortillas topped with our signature roasted poblano cream sauce and melted chihuahua cheese, served with poblano/cilantro rice + refried black beans

MAHI MAHI ENNEGRECIDO

blackened mahi mahi filet sautéed in a cast iron skillet served with corn maque choux, sautéed spinach + avocado

GRILLED VEGETABLE MIXTA (v)

charbroiled seasonal vegetables with roasted poblano/cilantro dressing served sizzling with rajas, tortillas, guacamole, pico de gallo, mexican rice + your choice of frijoles charros, refried pintos or black beans

CHILES EN NOGADA VEGETARIANO (v)

two roasted poblano peppers stuffed with a blend of wild and white rice in a peanut sauce with green olives, almonds, raisins and fruits covered with a chilled, creamy walnut sauce + pomegranate seeds

RIBEYE CHIMICHURRI

12 oz (+$9) 16 oz (+$14) charbroiled ribeye steak basted with chimichurri, papas rostizadas + grilled zucchini with cotija + parmesan cheeses

Third Course

TRILOGIA DE HELADOS

three seasonal house made sorbets and ice creams with an almond tuile

DEATH BY CHOCOLATE TERRINE

rich chocolate cake layered with chocolate crisp + chocolate mousse

TRES LECHES HELEN

our famous tres leches cake– traditional tres leches, bruléed meringue + fresh strawberries

PANQUE DE ELOTE

mexican cornbread pudding, dulce de leche ice cream + chopped walnuts

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)

First Course

ENSALADA VERDE (v)

crisp romaine, cotija cheese, cilantro, chicharron de queso + roasted poblano/cilantro dressing

TOSTADA DE CEVICHE

lime-marinated fresh catch of the day ceviche, avocado, cucumber, radish, cilantro, red onion, serrano and tomato

NACHOS JORGE

(3 pieces) cochinita pibil, refried black beans, chihuahua cheese, cochinita pibil, spicy xni-pec, guacamole + jalapeño

BLACK BEAN SOUP

savory black bean and chistorra soup topped with crostini, queso fresco and crema mexicana

Second Course

TACOS DE CARNITAS

michoacan-style pork confit with avocado, onion, cilantro, lime + salsa taquera + served with frijoles charros

MILANESA

your choice of thinly sliced beef or chicken breast cutlets lightly breaded and pan sautéed served with mexican rice, shredded lettuce, tomato + avocado slices

BLACKENED SALMON

blackened salmon filet sautéed in a cast iron skillet served with corn maque choux, sautéed spinach + avocado

JALAPEÑO CHICKEN

chicken breast, jalapeño/poblano cream sauce, white rice + grilled vegetables

SPINACH ENCHILADAS (v)

sautéed spinach and roasted almonds rolled in fresh corn tortillas topped with our signature roasted poblano cream sauce and melted chihuahua cheese, served with poblano/cilantro rice + refried black beans

GRILLED VEGETABLE MIXTA (v)

charbroiled seasonal vegetables with roasted poblano/cilantro dressing served sizzling with rajas, tortillas, guacamole, pico de gallo, mexican rice + your choice of frijoles charros, refried pintos or black beans

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.