Blue Agave Restaurant > Blue Agave Restaurant MenuMexican | Federal Hill Main Menu
Made daily with fresh avocado, lime, cilantro, chiles, tomato and onion served with fresh fried corn chips.
Flakey turnovers stuffed with sautéed mushrooms, garlic, and guajillo chiles with a green chile sauce.
House made chorizo sausage, jack cheese, mole chatino & lime creme.
Chicken wings marinated in a habañero rub, then roasted. Served with chipotle ranch.
Jalepeños stuffed with queso, fresh herbs, and shrimp with lime crema and red chile sauce.
Fresh corn tamales with poblano chiles and Mexican cheeses in mole verde.
Four melted cheeses, tomatoes, onions and secret spices served with flour tortillas.
Prince Edward Island Mussels sautéed in a smoked chile cream sauce, habañero rouille and served with pan tostado.
Cornmeal crusted calamari, flash fried and served with a mango-serrano salsa, mixed greens and chipotle aioli.
Grilled tequila-lime shrimp and and jack cheese garnished with pico de gallo and arugula.
Seared diver scallops in tequila-lime butter with fresh pineapple salsa.
An assortment of shrimp quesadilla, chile and cheese tamal, jalepeno rellenos, fresh guacamole, pico de gallo & your choice of empanada (mushroom or chorizo).
Fresh fish/seafood cured in hand squeezed lime juice, tossed with red onion, chiles, tomato & select ingredients of the day.
Spicy and smoky chipotle, mixed with traditional guacamole topped with queso cotija.
A blend of fresh roma tomatoes, corn tortillas, onions, peppers, and spices.
A vegetarian specialty, creamed carrot soup topped with poblano pepers.
Ask your server about our chef's daily soup creation.
Spring mix, jicama slaw, orange slices, avocado slices & toasted pumpkin seeds tossed in an orange pepita vinaigrette. Make It an Entree Salad.
Whole romaine leaves tossed in house made Caesar dressing topped with cotija cheese and tortilla strips. Make It an Entree Salad.
Mesclun tossed in prickly pear vinaigrette with encrusted goat cheese, red onion, dried cherries and candied walnuts. Make It an Entree Salad.
A fried flour tortilla bowl filled with romaine lettuce, black beans, corn salsa, pico de gallo, Chihuahua cheese and avocado. Served with chipotle ranch.
Mussels, calamari, shrimp and scallops in a picante, roasted garlic, and wine sauce atop a plantain and poblano chile black rice.
Pan seared Atlantic salmon filet with an authentic Veracruz sauce on a bed of pesto rice.
Roasted portabella mushroom stuffed with goat cheese and a seasonal vegetable filling topped with pico de gallo. Served with agave rive and topped with mole chatino.
Roasted poblano chile with Mexican cheeses, grilled corn and roasted garlic in a mole chatino sauce with pico de gallo and agave rice.
Cocoa rubbed pork medallions, pan seared and served with garlic mashed potatoes, cactus salad and mole poblano.
Grilled Mahi Mahi and pineapple sauce, topped with chayote and bean salsa. Served with pesto rice and sautéed mushrooms.
Chicken breast marinated in a chipotle lime sauce skewered between fresh peppers and red onion. Grilled and served with red chile rice and black beans.
A traditional celebration dish! Slow roasted lamb chopped and served in a flavorful stew. Served with red chile rice, flour tortillas, cotija cheese and toasted almonds.
Traditional seasoned pork on corn tortillas with a pina & jicama salsa and lime crema. Red chile rice & refried beans.
Slow cooked Certified Angus Beef Skirt Steak, pulled and topped with avocado, cilantro & diced onion on corn tortillas. Black beans and red chile rice.
Rare ahi grade tuna on corn tortillas with a black bean spread, chipotle slaw & avocado. Black beans & pesto rice.
Grilled skirt steak (cooked to order) sliced and served with sautéed onions and peppers with sides of crema, shredded chese, lettuce and pico de gallo.
Tender chicken breast grilled to perfection sliced and served with sautéed onions and peppers with sides of crema, shredded cheese, lettuce and pico de gallo.
Tequila and lime marinated shrimp, grilled and served with sautéed onions and peppers with sides of crema, shredded cheese, cabbage and pico de gallo with 3 flour tortillas.
Choose 2 (Carne asada, Grilled pollo, Blackened shrimp or portobello mushrooms).
Tender pulled chicken rolled with refried beans and cotija cheese. Red chile rice and mole verde.
Grilled skirt steak rolled with black beans and cotija cheese. Agave rice and red chile rice. Substitute House Made Chorizo sausage.
Smaller versions of the same great burritos! Choose 2: de Pollo, Carne Asada, or Vegetable.
A 2 foot monster burrito filled with chicken, beef, vegetables and 2 jalepeños. If you finish in 30 minutes, you WIN! Get your name on the wall, and a t-shirt. If not, you pay 36.99
Tender pulled chicken with Mexican cheeses in a green onion chile sauce topped with red onions and cotija cheese. Red chile rice and refried beans.
Tender pulled chicken with Mexican cheeses in a house-made Mole Poblano sauce. Agave rice and black beans.
Creamy cheese and spinach, baked and served on a bed of pesto rice. Topped with dojo salsa, lime crema & jicama slaw
Gilled skirt steak with Mexican cheeses in a house-made red chile sauce. Agave rice and black beans.
House made chorizo sausage with Mexican cheese topped with rojo sauce. Served with pesto rice & black beans.
Grilled corn on the cob with lime crema and cotija cheese.
Traditional Mexican cake soaked in 3 milks, topped with cinnamon whipped cream and toasted almonds.
Bavarian creme stuffed churros with a cinnamon sugar dusting, served with Mexican chocolate dipping sauce.
Flavored soft drinks from Mexico: Pineapple Fruit Punch Tamarind.
Coke bottled in Mexico using sugar cane as the sweetener (not high fructose corn syrup).
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