Topped with jalape-os, bell peppers and mushrooms, it isn't all that spicy. In fact, it tastes more like a quesadilla filling at a Tex-Mex restaurant. It is big for an appetizer, so split it with someone. Dinner entrees include soup or salad. The side salad is iceberg and leaf lettuce with the typical addition of carrot, red cabbage, radish, tomato and alfalfa sprouts.
Dressings are above average.
The sun-dried tomato vinaigrette tastes like a french dressing with character. Soups change daily. A seafood gumbo contained okra, tomato, celery, rice, fish, clams and small shrimp. The greenish broth lacked punch. It's adequate as a soup, but not as a gumbo.