Celebrate Mother's Day at Abigael's

Guacamole
A Mexican classic; avocado with plum tomatoes, red onions and chiles,
finished with fresh squeezed lime juice and house made tortilla chips

Abigael's House Salad
Seasonal greens, vine ripened tomatoes, chickpeas, roasted garlic, olives, currants 
and almonds tossed in balsamic vinaigrette

Beef Flanken Chowder
Rich and hearty, with oven roasted tomatoes and vegetables

Award Winning Bison Chili
Slowly smoked with hickory, combined with onions, tomatoes and beans

Smoked Brisket Eggroll
Texas style, with barbecue vinaigrette, onions, sweet bell peppers and a hint of jalapeno 

Spicy Asian Salad
Tuna, yellowtail, salmon and avocado, tossed with spicy mayonnaise and ponzu sauce

Fajita Steak Salad
Chargrilled tenderloin tossed with tomato salsa, avocado, field greens and
crispy yucca chips, dressed in a cilantro vinaigrette

Duet of Latin Ceviches
Introducing the flavors of Ecuador and Honduras ~ 
marinated seafood with sweet roasted peppers, chiles and tomato
marinated seafood with coconut, cilantro, chiles and lime

Brazilian Rib Steak
Our 22-ounce, bone in, dry aged rib eye; with Latin potatoes and ancho chile ketchup

Abigael's Sushi Special
Spicy Tuna Roll ~ with avocado, scallions and tempura crunch
Broadway Roll ~ seaweed roll with tuna, yellowtail & salmon, Japanese dressing & masago 
42nd Street Roll ~ cucumber, avocado & mock-crab, topped with spicy tuna tartar

Boneless Rib Steak
Chargrilled, over hickory, served with steak fries

Chicken Rouladen
Wild mushroom stuffing, rosemary-lemon pan jus and garlic scented spring greens

Blackened Rib Steak
Seared in an open skillet, served with sweet potato fries and Jack Daniel's dipping sauce

Thai Sea Bass
Pan roasted; served with gingered jasmine rice 
and a coconut sambal sauce of sweet bell peppers and cilantro

Pecan Salmon
Pecan crusted and sautéed crisp; served atop a salad of field greens,
strawberries, cranberries, mandarin oranges and dressed in a honey vinaigrette

Argentine Smoked Short Ribs
Slow smoked until fork-tender, served with chimichurri dipping sauce & garlic whipped potatoes