Yuck, they even tasted of the freezer. Oh yes, all the side dishes here cost extra. I suggest they find the time to make the onion rings properly, themselves. Expensive and worth every cent. The pastry holds the juices in and the pate softens lusciously, delivering flavor to the beef.
Flavors stay separate.
It's an awkward nod toward real beef wellington. Dry and crunchy pork doesn't do it for me. Also on the plate are fluffy red rice and guacamole, refried beans with cheese melted on top, and a pickled jalapeno. There's a fresh salad of lettuce, jalapeno, onion, cilantro and tomato. This disaster is a bunch of stemmy cooked spinach with a bitter aftertaste laying in a pool of runny, milky liquid.