Dinner

A PERMANENT POP-UP
RESTAURANT

Starring

--- Appetizers --Guacamole: avocado, onion, tomato, cilantro, lime -6

Esquites: grilled corn, lime mayo, queso fresco, lime, chile spice -7
Sopes: duck fat refried beans, carnitas, mango-habanero gastrique -8
Quesadillas: huitlacoche, Oaxaca cheese, rajas, truffled avocado puree -9
Queso: melted Oaxaca cheese, Monterrey jack, cheddar cheese, brisket, pico de gallo, chips- 10
Fried Squash Blossoms: Oaxaca cheese, heirloom tomato vinaigrette, corn salsa -12
--- Ceviche --Green: Snapper, tomatillo, cilantro, jalapeno, lime, avocado -12
White: Shrimp, coconut milk, lemon, pineapple, jicama, hoja santa, habanero -12
Red: Tuna, watermelon, serrano, red onion, basil, yuzu -12
Trio of ceviches: 21

Chef Anastacia Quiones

--- Sopas y Ensaladas--Poblano Corn Soup: queso fresco, grilled corn, tortilla strips - cup/4 -bowl/8
Tortilla Soup: grilled chicken, Oaxaca cheese, avocado -cup/4 -bowl/8
Caesar: romaine, pickled red onion, cotija cheese, avocado, cherry tomatoes, Caesar dressing -10
Grilled Chicken Salad: arugula, spiced pepitas, roasted beets, avocado, jalapeno goat cheese
croquettes, cilantro lime vinaigrette-14
Seared Ahi Tuna Salad: chile pequin powder, jicama, cucumber, watermelon,
honey lemon vinaigrette -16
--- Entrees --Pork Carnitas: tomatillo salsa, achiote lentils, grilled pineapple salad -14
Moms Mole: crispy chicken thighs, sauted plantains, crema, queso fresco -16
Lump Crab Stuffed Enchiladas: queso fresco, corn poblano puree, wilted purslane salad -18
Chipotle Shrimp: cherry tomatoes, curly spinach, mojo de ajo, cilantro rice -19
Grilled Salmon: achiote mayo, street corn, Lacinato Kale, chorizo, black beans -21
Broiled Red Snapper: peaches, wilted purslane, chile de arbol, pepitas -24
Grilled Ribeye: potato poblano gratin, grilled cactus salad, Morita hollandaise -28
Tortilla Crusted Crab Cakes: Veracruzana sauce, arugula, black beans -32
--- Desserts --Street Fruit: mango, watermelon, jicama, cantaloupe, lime, salt, chile spice -6
Churros: Mexican coffee, cinnamon whipped cream -7
Lemon Olive Oil Tres Leches: goats milk cajeta, candied almonds -9
Mexican Chocolate Flourless Cake -10

Dallas native, Chef Anastacia

Quiones was trained at the
Culinary Institute of America
in New York. Chef Quiones
marries serious French
technique with her Modern
Mexican cuisine. Her goal at
LTO is to showcase seasonal
Mexican flavors that are light
with fresh ingredients.

Artist Crimson Shults

Crimson describes
her abstract paintings as
purely superficial, "There is no
narrative, just a methodical
rejection or preservation of
brushstrokes and
color. Upon winning she
won the artist position at
Kitchen LTO, Crimson was
inspired to paint "Cada
Quien" and Cinco" to
complement Chef AQs
Modern Mexican cuisine.

EMBRACE THE CHANGE

THE COUNTDOWN

VOTING STARTS

LTO (Limited Time Only)s mission is to deliver an everchanging culinary experience that showcases relevant
chef and artist talent and serves crave-worthy food and
remarkable hospitality.

How many days are left to dine in the Quiones/Shults

LTO? Ask your server!

Follow facebook.com/KitchenLTO or KitchenLTO.com to

vote for the next chef and artist to take over the kitchen.

P.S. SOME OF OUR FOOD IS RAW/UNCOOKED ON PURPOSE. IT COULD MAKE YOUR TUMMY HURT. DOESNT THE RISK MAKE IT
TASTE BETTER? P.P.S. 20 % GRATUITY IS ADDED FOR PARTIES OF 7 OR MORE, SPLIT PLATE CHARGE ON ENTREES.