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Dinner Menu

The document is a dinner menu from a Mexican restaurant. It lists various appetizers, soups, salads, entrees and sides available. Appetizers include ceviches, aguachiles, pulpo, quesadillas and empanadas. Soups offered are tortilla soup and turkey soup. Salads include Caesar, avocado and mango, goat cheese and mixed greens. Main dishes range from seafood like grouper and shrimp to meats like lamb, duck and pork prepared in different styles like al horno, braised or grilled. Sides include beans, rice, guacamole and roasted vegetables.

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47 views3 pages

Dinner Menu

The document is a dinner menu from a Mexican restaurant. It lists various appetizers, soups, salads, entrees and sides available. Appetizers include ceviches, aguachiles, pulpo, quesadillas and empanadas. Soups offered are tortilla soup and turkey soup. Salads include Caesar, avocado and mango, goat cheese and mixed greens. Main dishes range from seafood like grouper and shrimp to meats like lamb, duck and pork prepared in different styles like al horno, braised or grilled. Sides include beans, rice, guacamole and roasted vegetables.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Dinner Menu

Cocteles

Selección de Ceviches y Mariscos – ceviche, campechana, pulpo, ceviche verde and


agua chile, served with totopos 21.
Ceviche Verde- red snapper with cilantro, serrano chiles, tomatillos, onions,
poblanos, nopales and lime 11.
Agua Chile- shrimp cured in chile and key lime and served with cucumber slices 11.
Pulpo – octopus 9.
Ceviche – lime cured red snapper 11.
Campechana – shrimp, crab, octopus and avocado in a tomato sauce 11.
Vuelve a la Vida – “return to life” with oysters, octopus, crab, shrimp and red snapper 11.

Sopas Y Ensaladas

Sopa Azteca –tortilla soup flavored with dried chipotle peppers 7.


Sopa de Lima- turkey soup seasoned with lemon and tortilla strips 7.
Ensalada César Original– Caesar salad (evenings, prepared tableside)9.
Ensalada de Aguacate y Mango – avocado and mango salad with
blue cheese and pumpkin seeds 9.
Ensalada de la Casa - romaine with creamy cilantro dressing,
queso fresco and red onion 6.5
Ensalada de Queso de Cabra – goat cheese, sautéed mushrooms,
bacon and watercress with sesame seed dressing 9.

Entremeses

Platón de Quesos- a selection of cheeses from Spain and México served


with quince jam, tomatillo marmalade, Marcona almonds
and candied walnuts 12.
Chapulines – pan sautéed grasshoppers served with guacamole,
tortillas and chipotle tomatillo salsa 8.
Taquito de Codorniz – small quail taco with pipián rojo 6.
Queso Flameado – with wood grilled steak and rajas 11.
Taquito de Langosta – small lobster taco 9.
Quesadillas – (three to an order) choose from: swiss chard;
mushroom and corn fungus; or squash, corn and peppers 8.5
Empanadas de Plátano – plantain turnovers stuffed with
frijoles refritos 9.
Tamales de Pescado – three tamales stuffed with seasoned fish 10.5
Sopesitos – three masa pancakes topped with duck with mole Poblano; pork
cracklings in salsa verde; and rabbit tinga 10.
Taquitos de Pollo – rolled fried tacos stuffed with chicken,
served with guacamole, salsa verde and crema fresca 8.5
Tostadas de Jaiba con Salpicón – seasoned crab tostadas 11.

Al Horno (oven roasted)

Mero Rostizado- roasted grouper with purple Peruvian potatoes topped with
crabmeat salpicon and served with carrot and mushroom custard 26.
Degustacion de Cordero- including lamb osso bucco, lamb sausage and lamb chop
in pasilla pepper sauce with fire roasted eggplant puree 32.
Conejo Rostizado – roasted rabbit with guajillo adobo, camote morado
and jícama salad 18.
Filete del Campesino – tenderloin stuffed with squash,
mushrooms, huitlacoche, and Chihuahua cheese, topped
with tomatillo salsa 22.
Enchiladas Suizas – three chicken enchiladas with tomato
green chile and Chihuahua cheese 15.

Braseado (braised)

Barbacoa – lamb marinated in chiles, onion, garlic and avocado leaves,


then slow roasted in agave skin and served with chopped onion,
fresh cilantro and warm tortillas 22.
Cochinita Pibil - slow roasted baby pig cooked in banana leaf,
Yucatán style with pickled onions, arroz negro and
habanero salsa 21.
Cabrito – roasted goat meat pulled from the bone, served with
nopales asados, guacamole and salsa de habanero 19.
Cañita de Puerco con Manchamanteles - braised pork shank with guajillo
pineapple sauce, served with jicama salad and verdolagas 23.
Pato en Mole Poblano- seared duck breast and braised leg with mole Poblano
and arroz blanco 22.
Carnitas – tender slow cooked pork served with salsa Mexicana, cilantro and onions 17.
Del Asador y el Sarten (from the grill and sautee)
Trucha a las Brazas- achiote rubbed, wood grilled trout served with arroz
Mexicana and frijoles de olla 20.
Camarones al Mojo de Ajo- shrimp sautéed in lime garlic oil and served with
arroz blanco and nopales salad 20.
Filete a la Oaxaqueña – wood grilled beef tenderloin with mole negro
and wild mushroom tamal 28.
Callo de Hacha – pan seared scallops over sweet corn bread with
rajas con crema 22.
Carne Asada a la Tampiqueña – grilled ribeye, guacamole,
frijoles refritos, enmoladas and nopales salad 28.
Chiles Rellenos – two poblano peppers stuffed with roasted chicken and
asadero cheese, served with arroz negro and pipián verde 16.
Tacos a las Brazas- wood grilled tenderloin tacos and rajas tacos with guacamole and frijoles a la olla
18.
Plato de Vegetales – quesadillas de hongos, ensalada de berros, budín de
elote, empanada de plátano, calabacitas and nopalitos 14.

Al Lado

Frijoles Refritos 2 Frijoles de Olla 2 Arroz a la Mexicana 2


Guacamole 6 Arroz Negro 2 Fire Roasted Eggplant Puree 4
Camote Morado 4 Acelgas 4 Ensalada de Nopales 4

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