DIABLAS KITCHEN Online Ordering Menu

Baked corn tortilla chips topped with cabbage, bell peppers, onion, jalapeño, and melted pepper jack cheese. Finished with apricot-red pepper glaze and a spicy black bean-papaya salsa.

Served with seasoned dipping oil, bubbling garlic-feta dip, and roasted beet hummus.

Jumbo red Argentinian shrimp tossed in a celery seed & white wine vinaigrette with cherub tomatoes, red onion, and capers. Dairy-free.

Served over a pickled vegetable salad of red onion, peppers, cabbage, and carrot.

Pan-grilled half ground beef, half ground bacon burger topped with melted cheddar, provolone, red onion, tomato, arugula, and garlic-dill mayo on a brioche bun.

Homemade tuna salad tossed with carrot, cucumber, capers, and red radish on grilled sourdough with melted Swiss.

Chicken breast, celery, shredded carrots, sweet bell pepper, parsley, green onions, dried fruit, and sunflower seeds in a Dijon vinaigrette. Served over greens with two mini croissants.

"Best Reuben EVER!" - A bunch of people from New York... Slow-roasted corned beef, signature 1000 island spread, sauerkraut, and melted Swiss on grilled marbled rye.

Swiss, provolone, cheddar, asiago, and brie on Parmesan-crusted sourdough with tomato, spinach, and pesto.

Bowl of Soup of the Day and Green Salad, served with bread and dipping oil.

Pan-grilled filet of beef, grilled peppers, onions, zucchini, squash, blue cheese crumbles, shredded carrots, cherub tomatoes, olive oil, and balsamic reduction.

15 spice braised pork loin tossed in homemade verde sauce and wrapped in a grilled tomato tortilla with apple-jalapeño slaw and pepper jack. Finished with apricot-red pepper sauce, cilantro, parsley, and scallion.

Romaine lettuce tossed in our homemade Caesar dressing topped with Kalamata olives, croutons, cherub tomato, Parmesan, and grilled chicken breast.

Shredded beets, cabbage, carrot, onion, peppers, and jalapeños sautéed in our house 15 spice blend. All wrapped in a grilled tomato tortilla with non-dairy sour cream. Topped with apricot-red pepper sauce, fresh cilantro, parsley, and scallion.

Espresso-garlic-pepper rubbed, seared. Topped with cherry-port wine sauce and melted blue cheese.

Grilled and braised with a walnut-apricot-honey glaze.

Topped with chèvre, blackberries, fresh basil, olive oil, and balsamic reduction.

Linguine, cherub tomato, fresh basil, and fresh mozzarella tossed in a garlic-herb oil. Served in a Parmesan bowl with balsamic reduction.

Jumbo shrimp, tomato, basil, and scallion tossed in a chardonnay-garlic butter sauce served over fresh linguine.

SPICY Creole-style tomato sauce over fresh linguine. Topped with Parmesan and fresh herbs.

Our signature Bolognese recipe served over fresh linguine with Parmesan and fresh herbs.

Two pearl sugar waffles with whipped butter & maple syrup.

One pearl sugar waffle, one egg, and two pieces of bacon.