Casa De Julia 45 WEST JEFFERSON ST SUITE M

crispy shrimp and calamari, fire roasted Chile de arbol morita sauce, chipotle aioli, guacamole.

raw shrimp, casa de Julias red aguachile sauce, cucumber, red onion, avocado, lime

2 corn tostadas, with crispy pork belly, served with creamy guacamole, green salsa. casa de Julia classic appetizer,

langostino shrimp, marinated Nayarit style sauce, lightly grilled over lettuce cilantro vinaigrette.

Ribeye cooked chicharrón-style until golden and crispy, served on three tostadas with house guacamole and red onion

Refreshing raw shrimp ceviche marinated in lime juice with red onion, tomato, serrano chili, and cucumber

ricotta raviolis, in a chipotle house salsa with Mexican chimichurri roasted tomatoes.

Shrimp fettuccine, Casa de Julia’s poblano cream sauce, parmesan

Citrus-herb grilled chicken breast, grilled vegetables, avocado potato purée, Casa‘s Mexican chimichurri

Three Blue corn tortillas bathed in mild guajillo sauce and crisped with an Oaxaca cheese crust, filled with ribeye steak, and topped with spicy creamy avocado and caramelized onions.

braised short rib birria in roasted Chile adobo, with oaxaca cheese crust, corn tortillas, onion and cilantro with consome on the side

Oaxaca Mole Enchiladas Corn tortillas filled with house-made tinga, topped with traditional Oaxaca-style mole, Oaxaca cheese, Mexican sour cream, and red onion in hibiscus reduction.

Hearts of romaine lettuce seasoned with salt, pepper, and olive oil, grilled over high heat for a few seconds, topped with Caesar dressing, Parmesan cheese, and brioche croutons With prime grilled ribeye

oaxaca mole prepared in house with over twenty ingredientes, served with grilled chicken breast and red rice.

A hearty bean and vegetable soup with chistorra sausage, bacon, and sautéed onions.

Crispy golden tortilla filled with creamy cheesecake, topped with strawberry jam, fresh mixed berries, and a decadent drizzle of caramel.

Three layered double chocolate cake with rich chocolate

four golden churros dusted in cinnamon sugar, served with berries,

Bean and Cheese Burrito with red rice.