Dragon King Roll: King crab, cucumber and pickled jalapeño in a sushi roll topped with eel, avocado, wasabi, red tobiko, eel sauce and gold leaf, $23

Availability: Through Jan. 6, 2020

Salmon, Kale & Butternut Squash Bowl: Shallot-glazed roasted salmon fillet served over braised kale, quinoa, caramelized onion and roasted butternut squash, $12.99

Availability: Through early January

Spicy Sichuan Bowl: Ahi tuna tossed in a sauce of red chile peppers, Szechuan peppercorns and honey-infused soy and topped with peanuts, price varies by location

Availability: An unspecified limited time

Nashville Hot Shrimp: Corn flake-crusted fried shrimp tossed in a sweet and spicy rub and drizzled in honey, an off-menu “secret item” that’s part of the $15.99 Endless Shrimp special

Availability: An unspecified limited time

6-Ounce Sirloin with Fire Cracker Shrimp: 6-ounce steak topped with fried shrimp in a sweet-and-spicy sauce made with Thai chile, ginger and citrus, served with two sides, $19.99-$20.99

Atún Tacos: Ahi tuna with poblano-epazote purée, pickled radish and grilled scallion salad in corn tortillas, $15

Camarones Tacos: Sautéed shrimp topped with molcajete salsa over escabeche in corn tortillas, $14

Atún Ceviche: Tuna with cucumber, cantaloupe and citrus juices, $15

Callos de Hacha Ceviche: Scallops marinated with coconut aguachile and ruby red grapefruit, $15

Alambra del Mar: Grilled shrimp, scallops or both marinated in garlic vinaigrette with tomatoes, onions and serrano chiles, served over white rice with verde picante and ranchera sauces, $25 with shrimp, $33 with scallops, $29 with both

Pescado Yucatán: Annatto-marinated white fish steamed in banana leaf with tomatoes and red onion, $25

Fiesta de Mariscos: Shrimp, mussels, scallops and white fish in spiced tequila broth, $34

Availability: Permanent