Zio Fraedos

mild or spicy

mild or spicy

calamari, toasted ravioli & zucchini

Mixed Greens topped with bay shrimp and thousand island dressing on the side

Mixed Greens topped with crab and served with thousand island dressing on the side

Mixed Greens topped with diced chicken, bacon, egg, tomato and cucumber. Served with a Dijon vinaigrette

Slightly warmed Baby Spinach tossed with a special dressing, mushrooms, crumbled bacon & feta

Mixed Greens tossed with a raspberry vinaigrette, seasonal fruit, carmelized walnuts and topped with crumbled bleu cheese

Sliced fresh mozzarella, tomato & basil drizzled with extra virgin olive oil

Napa Cabbage & mixed green tossed in a special ginger soy dressing with a little kick

Mixed Greens tossed with kalamata olives, mushrooms, crumbled feta and tossed in a balsamic vinaigrette

Mixed greens topped with black beans, corn, and a grilled chicken breast. Served with a bbq ranch dressing

Mixed Greens tossed with ranch, tomatoes, & bacon and topped with sliced crispy chicken

Iceburg topped with bacon, tomato, Bleu cheese dressing, crumbled bleu cheese and balsamic reduction

Prepared tableside for two. There is a widely held misconception that it is named after Julius Caesar, but the salad's creation is generally attributed to restaurateur Caesar Cardini (an Italian-born Mexican). Cardini lived in San Diego but also worked in Tijuana and it was reported that the dish was invented on 7/4/24 when the kitchen he was working in had a rush and depleted the kitchen's supplies and so he made do with what he had on hand

Artichokes, garlic, basil, chopped tomatos and capers

Garlic parmesan crème sauce with peas & pancetta

Classic Fettuccini Alfredo with grilled chicken & mushrooms

Served in a creamy cranberry sauce

In a creamy lemon sauce

Penne pasta with artichokes, kalamata olives, pepperoncini, sundried tomatoes, and feta in olive oil

Sautéed green onions, spinach, mushrooms, and garlic in a cream sauce tossed in fettuccini noodles topped with diced tomatoes

Red marinara sauce or white wine sauce

Crab and jumbo prawns sautéed in olive oil and fresh garlic, tossed with alfredo sauce and served over linguini

Spaghetti noodles in a white wine sauce with a hint of lemon sautéed with prawns & asparagus

Choice of fettuccini, penne, angel hair, spaghetti or bowtie.

Chicken breast topped with artichokes and mushrooms a cream sauce

Breaded chicken breast topped with mozzarella cheese and marinara, served with pasta

Chicken breast sautéed in marsala wine with mushrooms and green onions

Chicken breast sautéed with white wine, lemon caper sauce

Chicken breast stuffed with cheese and ham topped with a morney sauce

Grilled chicken breast topped with melted mozzarella, basil, tomatoes and balsamic reduction and served on angel hair pasta

Tender Calamari Steak dipped in egg batter and topped with garlic butter

Pan Seared and served with a garlic butter sauce

Pan Seared and served with a white wine lemon caper sauce

Blackened or Panko fried

Pan-seared with white wine sauce, topped with almond slivers

Pan Seared, lightly breaded served in a lemon sauce with capers

Scallop and Abalone patties topped with a garlic butter sauce

Jumbo Prawns or Scallops sautéed in butter, lemon, olive oil and garlic

Fried Prawns, scallops and clams served with fries

Beer-battered Icelandic Cod & french fries

Choice center cut, perfectly char-fired

12 ounce, choice center cut, corn fed grilled to order

Grilled filet tips and vegetables in a bordelaise sauce served over a bed of rice pilaf

Mashed potatoes topped with 2 Garlic crostinis and 2 filet medallions and béarnaise sauce

½ pound charbroiled burger served with french fries

Breaded eggplant topped with mozzarella cheese and marinara

Served mild or spicy.

Served mild or spicy with a side of fries.

Calamari fritti, fried zucchini and toasted ravioli with various dipping sauces.

Mixed Greens topped with bay shrimp and thousand island dressing on the side

Mixed Greens topped with crab and served with thousand island dressing on the side

Mixed Greens topped with diced chicken, bacon, egg, tomato and cucumber. Served with a Dijon vinaigrette

Slightly warmed Baby Spinach tossed with a special dressing, mushrooms, crumbled bacon feta

Mixed Greens tossed with a raspberry vinaigrette, seasonal fruit, caramelized walnuts and topped with crumbled bleu cheese

Baby Spinach with an apple cider vinaigrette, toasted almonds and cranberries.

Sliced fresh mozzarella, tomato basil drizzled with extra virgin olive oil

Napa Cabbage mixed green tossed in a special ginger soy dressing with a little kick

Mixed Greens tossed with kalamata olives, mushrooms, crumbled feta and tossed in a balsamic vinaigrette

Mixed greens topped with black beans, corn, and a grilled chicken breast. Served with a BBQ ranch dressing

Mixed Greens tossed with ranch, tomatoes, bacon and topped with sliced crispy chicken

Iceburg topped with bacon, tomato, Bleu cheese dressing, crumbled bleu cheese and balsamic reduction

There is a widely held misconception that it is named after Julius Caesar, but the salad's creation is generally attributed to restaurateur Caesar Cardini (an Italian-born Mexican). Cardini lived in San Diego but also worked in Tijuana and it was reported that the dish was invented on 7/4/24 when the kitchen he was working in had a rush and depleted the kitchen's supplies and so he made do with what he had on hand.

Artichokes, garlic, basil, chopped tomatos and capers

Garlic parmesan crème sauce with peas pancetta

Classic Fettuccini Alfredo with grilled chicken mushrooms

Served in a creamy cranberry sauce

In a creamy lemon sauce

Red marinara sauce or white wine sauce

Penne pasta with artichokes, kalamata olives, pepperoncini, sundried tomatoes, and feta in olive oil

Sautéed green onions, spinach, mushrooms, and garlic in a cream sauce tossed in fettuccini noodles topped with diced tomatoes

Crab and jumbo prawns sautéed in olive oil and fresh garlic, tossed with alfredo sauce and served over linguini

Spaghetti noodles in a white wine sauce with a hint of lemon sautéed with prawns asparagus

choice of either beef or cheese ravioli.

Two English muffins topped with a crab bell pepper mix, melted pepper jack cheese and hollandaise sauce

Grilled Chicken, fresh mozzarella, basil baby spinach drizzled with a balsamic reduction

Parmesan Crusted Sliced Sourdough Bread, Grilled Onions, Choice of cheese

Grilled onion, rye Bread and swiss cheese

Grilled pineapple and teriyaki sauce

Bacon, Cheddar Cheese, Onion Rings BBQ sauce

Blackened Seasoned Burger with Crumbled Bleu Cheese

1/2 pound angus burger, cooked to order.

Served with a Pineapple Slice

Topped with Artichokes and Mushrooms in a Cream Sauce

Tomato Sauce, Topped with Mozzarella Cheese

Mushrooms and Shallots Sauteed in Marsala Wine

Lemon Butter and Capers, Topped with a White Wine Sauce

Served in a Garlic Butter Sauce

Served in a Garlic Butter Sauce

Lemon Butter and a White Wine Sauce

Served in a Garlic Butter Sauce

Blackened or Panko Fried

Beer-Battered Icelandic Cod French Fries

mild or spicy

mild or spicy

calamari, toasted ravioli zucchini

Mixed Greens topped with bay shrimp and thousand island dressing on the side

Mixed Greens topped with crab and served with thousand island dressing on the side

Mixed Greens topped with diced chicken, bacon, egg, tomato and cucumber. Served with a Dijon vinaigrette

Slightly warmed Baby Spinach tossed with a special dressing, mushrooms, crumbled bacon feta

Mixed Greens tossed with a raspberry vinaigrette, seasonal fruit, carmelized walnuts and topped with crumbled bleu cheese

Sliced fresh mozzarella, tomato basil drizzled with extra virgin olive oil

Napa Cabbage mixed green tossed in a special ginger soy dressing with a little kick

Mixed Greens tossed with kalamata olives, mushrooms, crumbled feta and tossed in a balsamic vinaigrette

Mixed greens topped with black beans, corn, and a grilled chicken breast. Served with a bbq ranch dressing

Mixed Greens tossed with ranch, tomatoes, bacon and topped with sliced crispy chicken

Iceburg topped with bacon, tomato, Bleu cheese dressing, crumbled bleu cheese and balsamic reduction

Prepared tableside for two. There is a widely held misconception that it is named after Julius Caesar, but the salad's creation is generally attributed to restaurateur Caesar Cardini (an Italian-born Mexican). Cardini lived in San Diego but also worked in Tijuana and it was reported that the dish was invented on 7/4/24 when the kitchen he was working in had a rush and depleted the kitchen's supplies and so he made do with what he had on hand

Artichokes, garlic, basil, chopped tomatos and capers

Garlic parmesan crème sauce with peas pancetta

Classic Fettuccini Alfredo with grilled chicken mushrooms

Served in a creamy cranberry sauce

In a creamy lemon sauce

Penne pasta with artichokes, kalamata olives, pepperoncini, sundried tomatoes, and feta in olive oil

Sautéed green onions, spinach, mushrooms, and garlic in a cream sauce tossed in fettuccini noodles topped with diced tomatoes

Red marinara sauce or white wine sauce

Crab and jumbo prawns sautéed in olive oil and fresh garlic, tossed with alfredo sauce and served over linguini

Spaghetti noodles in a white wine sauce with a hint of lemon sautéed with prawns asparagus

Choice of fettuccini, penne, angel hair, spaghetti or bowtie.

Chicken breast topped with artichokes and mushrooms a cream sauce

Breaded chicken breast topped with mozzarella cheese and marinara, served with pasta

Chicken breast sautéed in marsala wine with mushrooms and green onions

Chicken breast sautéed with white wine, lemon caper sauce

Chicken breast stuffed with cheese and ham topped with a morney sauce

Grilled chicken breast topped with melted mozzarella, basil, tomatoes and balsamic reduction and served on angel hair pasta

Tender Calamari Steak dipped in egg batter and topped with garlic butter

Pan Seared and served with a garlic butter sauce

Pan Seared and served with a white wine lemon caper sauce

Blackened or Panko fried

Pan-seared with white wine sauce, topped with almond slivers

Pan Seared, lightly breaded served in a lemon sauce with capers

Scallop and Abalone patties topped with a garlic butter sauce

Jumbo Prawns or Scallops sautéed in butter, lemon, olive oil and garlic

Fried Prawns, scallops and clams served with fries

Beer-battered Icelandic Cod french fries

Choice center cut, perfectly char-fired

12 ounce, choice center cut, corn fed grilled to order

Grilled filet tips and vegetables in a bordelaise sauce served over a bed of rice pilaf

Mashed potatoes topped with 2 Garlic crostinis and 2 filet medallions and béarnaise sauce

½ pound charbroiled burger served with french fries

Breaded eggplant topped with mozzarella cheese and marinara

Served mild or spicy.

Served mild or spicy with a side of fries.

Calamari fritti, fried zucchini and toasted ravioli with various dipping sauces.

Mixed Greens topped with bay shrimp and thousand island dressing on the side

Mixed Greens topped with crab and served with thousand island dressing on the side

Mixed Greens topped with diced chicken, bacon, egg, tomato and cucumber. Served with a Dijon vinaigrette

Slightly warmed Baby Spinach tossed with a special dressing, mushrooms, crumbled bacon & feta

Mixed Greens tossed with a raspberry vinaigrette, seasonal fruit, caramelized walnuts and topped with crumbled bleu cheese

Baby Spinach with an apple cider vinaigrette, toasted almonds and cranberries.

Sliced fresh mozzarella, tomato & basil drizzled with extra virgin olive oil

Napa Cabbage & mixed green tossed in a special ginger soy dressing with a little kick

Mixed Greens tossed with kalamata olives, mushrooms, crumbled feta and tossed in a balsamic vinaigrette

Mixed greens topped with black beans, corn, and a grilled chicken breast. Served with a BBQ ranch dressing

Mixed Greens tossed with ranch, tomatoes, & bacon and topped with sliced crispy chicken

Iceburg topped with bacon, tomato, Bleu cheese dressing, crumbled bleu cheese and balsamic reduction

There is a widely held misconception that it is named after Julius Caesar, but the salad's creation is generally attributed to restaurateur Caesar Cardini (an Italian-born Mexican). Cardini lived in San Diego but also worked in Tijuana and it was reported that the dish was invented on 7/4/24 when the kitchen he was working in had a rush and depleted the kitchen's supplies and so he made do with what he had on hand.

Artichokes, garlic, basil, chopped tomatos and capers

Garlic parmesan crème sauce with peas & pancetta

Classic Fettuccini Alfredo with grilled chicken & mushrooms

Served in a creamy cranberry sauce

In a creamy lemon sauce

Red marinara sauce or white wine sauce

Penne pasta with artichokes, kalamata olives, pepperoncini, sundried tomatoes, and feta in olive oil

Sautéed green onions, spinach, mushrooms, and garlic in a cream sauce tossed in fettuccini noodles topped with diced tomatoes

Crab and jumbo prawns sautéed in olive oil and fresh garlic, tossed with alfredo sauce and served over linguini

Spaghetti noodles in a white wine sauce with a hint of lemon sautéed with prawns & asparagus

choice of either beef or cheese ravioli.

Two English muffins topped with a crab bell pepper mix, melted pepper jack cheese and hollandaise sauce

Grilled Chicken, fresh mozzarella, basil & baby spinach drizzled with a balsamic reduction

Parmesan Crusted Sliced Sourdough Bread, Grilled Onions, Choice of cheese

Grilled onion, rye Bread and swiss cheese

Grilled pineapple and teriyaki sauce

Bacon, Cheddar Cheese, Onion Rings & BBQ sauce

Blackened Seasoned Burger with Crumbled Bleu Cheese

1/2 pound angus burger, cooked to order.

Served with a Pineapple Slice

Topped with Artichokes and Mushrooms in a Cream Sauce

Tomato Sauce, Topped with Mozzarella Cheese

Mushrooms and Shallots Sauteed in Marsala Wine

Lemon Butter and Capers, Topped with a White Wine Sauce

Served in a Garlic Butter Sauce

Served in a Garlic Butter Sauce

Lemon Butter and a White Wine Sauce

Served in a Garlic Butter Sauce

Blackened or Panko Fried

Beer-Battered Icelandic Cod & French Fries

mild or spicy

mild or spicy

calamari, toasted ravioli & zucchini

Mixed Greens topped with bay shrimp and thousand island dressing on the side

Mixed Greens topped with crab and served with thousand island dressing on the side

Mixed Greens topped with diced chicken, bacon, egg, tomato and cucumber. Served with a Dijon vinaigrette

Slightly warmed Baby Spinach tossed with a special dressing, mushrooms, crumbled bacon & feta

Mixed Greens tossed with a raspberry vinaigrette, seasonal fruit, carmelized walnuts and topped with crumbled bleu cheese

Sliced fresh mozzarella, tomato & basil drizzled with extra virgin olive oil

Napa Cabbage & mixed green tossed in a special ginger soy dressing with a little kick

Mixed Greens tossed with kalamata olives, mushrooms, crumbled feta and tossed in a balsamic vinaigrette

Mixed greens topped with black beans, corn, and a grilled chicken breast. Served with a bbq ranch dressing

Mixed Greens tossed with ranch, tomatoes, & bacon and topped with sliced crispy chicken

Iceburg topped with bacon, tomato, Bleu cheese dressing, crumbled bleu cheese and balsamic reduction

Prepared tableside for two. There is a widely held misconception that it is named after Julius Caesar, but the salad's creation is generally attributed to restaurateur Caesar Cardini (an Italian-born Mexican). Cardini lived in San Diego but also worked in Tijuana and it was reported that the dish was invented on 7/4/24 when the kitchen he was working in had a rush and depleted the kitchen's supplies and so he made do with what he had on hand

Artichokes, garlic, basil, chopped tomatos and capers

Garlic parmesan crème sauce with peas & pancetta

Classic Fettuccini Alfredo with grilled chicken & mushrooms

Served in a creamy cranberry sauce

In a creamy lemon sauce

Penne pasta with artichokes, kalamata olives, pepperoncini, sundried tomatoes, and feta in olive oil

Sautéed green onions, spinach, mushrooms, and garlic in a cream sauce tossed in fettuccini noodles topped with diced tomatoes

Red marinara sauce or white wine sauce

Crab and jumbo prawns sautéed in olive oil and fresh garlic, tossed with alfredo sauce and served over linguini

Spaghetti noodles in a white wine sauce with a hint of lemon sautéed with prawns & asparagus

Choice of fettuccini, penne, angel hair, spaghetti or bowtie.

Chicken breast topped with artichokes and mushrooms a cream sauce

Breaded chicken breast topped with mozzarella cheese and marinara, served with pasta

Chicken breast sautéed in marsala wine with mushrooms and green onions

Chicken breast sautéed with white wine, lemon caper sauce

Chicken breast stuffed with cheese and ham topped with a morney sauce

Grilled chicken breast topped with melted mozzarella, basil, tomatoes and balsamic reduction and served on angel hair pasta

Tender Calamari Steak dipped in egg batter and topped with garlic butter

Pan Seared and served with a garlic butter sauce

Pan Seared and served with a white wine lemon caper sauce

Blackened or Panko fried

Pan-seared with white wine sauce, topped with almond slivers

Pan Seared, lightly breaded served in a lemon sauce with capers

Scallop and Abalone patties topped with a garlic butter sauce

Jumbo Prawns or Scallops sautéed in butter, lemon, olive oil and garlic

Fried Prawns, scallops and clams served with fries

Beer-battered Icelandic Cod & french fries

Choice center cut, perfectly char-fired

12 ounce, choice center cut, corn fed grilled to order

Grilled filet tips and vegetables in a bordelaise sauce served over a bed of rice pilaf

Mashed potatoes topped with 2 Garlic crostinis and 2 filet medallions and béarnaise sauce

½ pound charbroiled burger served with french fries

Breaded eggplant topped with mozzarella cheese and marinara