Our New Executive Chef, Marc Panas, brings his vast experience to our kitchen in new and exciting ways. Look for new dishes and a new enthusiasm.
Chef Marc plans to fire up some specials this weekend!
Please make your reservations and let’s show up and welcome Chef Marc to the San Ignacio / Coyote Grill family.
Friday and Saturday
Fresh Dover Sole – sautee’d in wine, lemon shallots toasted rice pilaf and baby carrots $15
Petite Filet – grilled to perfection with roasted fingerling potatoes, heirloom tomatoes topped with smoked garlic butter $24
Surf-n-Turf – Dover sole/fillet or shrimp/fillet $29
Creme’ Brule’ dipped French Toast $10
St. Louis Ribs + Three cheese mac-n-cheese – 1/2 rack $17 full rack $25 with pickled onions and pickles