Little Taco Factory Menu

Finished with balsamic glaze.

Sushi-grade ahi tuna, lightly blackened and pan-seared.

Finished with lemon buerre blanc.

Served with cocktail sauce.

Soaked in buttermilk and lightly breaded. Served with marinara sauce.

Panko and coconut breaded shrimp served with honey mustard sauce.

Served atop golden fried onions and drizzled with our bordelaise sauce.

Creamed spinach, artichoke heart and Parmesan cheese.

Romaine lettuce, Parmesan cheese, homemade croutons and Caesar dressing.

Sushi-grade ahi tuna, mixed greens, carrots, bell peppers, tomatoes and radicchio. Tossed in wasabi vinaigrette dressing.

Served with baguette toast.

Bacon, tomatoes, red onions and bleu cheese.

Blackened chicken, fresh spinach, feta cheese, candied walnuts and cranberries.

Mixed greens, carrots, cucumbers and tomatoes topped with homemade croutons and served with dressing.

Strips of steak atop a bed of mixed greens, bleu cheese crumbles, smoked applewood bacon and red onions. Served with dressing.

Mayo, lettuce, tomato and red onion served with french fries.

Mayo, lettuce, tomato and red onion served with french fries.

Finished with bordelaise. Served with potatoes dauphinoise and fresh vegetables.

10 oz. Finished with bordelaise. Served with garlic mashed potatoes and fresh vegetables.

Topped with homemade country gravy. Served with garlic mashed potatoes and fresh vegetables.

Finished with lemon buerre blanc and capers. Served with sauteed spinach and potatoes dauphinoise.

14 oz. Aged for 21 days. Served with garlic mashed potatoes and asparagus.

8 oz. Certified Angus top sirloin with garlic mashed potatoes and fresh vegetables.

18 oz. Prime cut bone-in ribeye served with garlic mashed potatoes and asparagus.

8 oz. Prime cut top sirloin served with garlic mashed potatoes and fresh vegetables.

Hand cut filet finished with bordelaise served with garlic mashed potatoes and asparagus.

12 oz. Served with garlic mashed potatoes and asparagus.

14 oz. Prime cut boneless ribeye topped with fresh sauteed mushrooms served with garlic mashed potatoes and asparagus.

Shrimp and scallops sauteed with wild mushrooms and blended with homemade Alfredo sauce over fettuccine.

Finished with lemon buerre blanc and served with potatoes dauphinoise and fresh vegetables.

Finished with lemon buerre blanc and served with rice pilaf and fresh vegetables.

Seared ahi tuna with white sesame seeds, finished with balsamic glaze and served with rice pilaf and fresh vegetables.

Finished with lemon buerre blanc and served with rice pilaf and fresh vegetables.

Finished with lemon buerre blanc and served with garlic mashed potatoes and fresh vegetables.