Our first menu of the year brings three new dishes and two returning favorites.

Chicken Parmesan Tacos – (pictured) Crispy buttermilk-marinated fried chicken tenders drizzled with a mild red pepper sauce then topped with Monterey Jack cheese, banana pepper rings and a sprinkling of fresh basil.

Roasted Brussels Sprouts & Bacon Quesadilla – Roasted Brussels sprouts, crispy black pepper bacon, cheddar cheese and jalapeño jelly.

Buffalo Chicken Empanadas – Mexican pierogies filled with grilled chicken, cream cheese, bleu cheese crumbles and our Classic Buffalo wild wing sauce.

The Big Burrito – The best selling of last fall’s Plataversary dishes, this San Diego burrito returns with grilled chicken breast, flank steak, corn, Jack cheese, waffle fries and garlicky pepper sauce. Topped Nachos Grande-style with lettuce, pico, guacamole and sour cream.

Kale Salad – OK, OK, you can have your Kale Salad back. Sheesh. Baby kale with grilled corn, cherry tomatoes, Cotija cheese, avocado, pepitas and quinoa all tossed in lime-cilantro vinaigrette and topped with chicken breast, flank steak or portobello.