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Ceviche Bar Appetizers Chef Specialties Salads Soups to Share

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SALADS SOUPS CHEF SPECIALTIES TORTILLA SOUP $180 SHRIMP & CRAB ENCHILADAS $440 Beef chicharron/ fried corn tortilla & CAESAR SALAD $250 pasilla chili / sour cream / panela cheese / CHICKEN + $230 morita chile oil SHRIMP + $450 CHARCOAL TUNA STEAK $610 TORO GREEN SALAD $230 SMOKED CORN SOUP $180 Chili Roasted yellow corn / black habanero vinaigrette / tempura quelites sprouts WOOD GRILLED SHRIMPS $870 ROASTED BEETS SALAD $230 DRY FIDEO NORTHER MEXICO STYLE $465 Octopus / mexican chorizo adobo / crema fresca / APPETIZERS green sauce / peruavian criolla sauce / TOMATO & WATERMELON SALAD $250 MISO-CHIPOTLE ESCOLAR FISH $550 Grilled OCTOPUS ANTICUCHO $420 Gulf of Mexico octopus / peanuts & habanero aioli / In Latin America the food is more than a simple yellow aji vinaigrette /confit potato ZARANDEADO DAILY CATCH $465 dish. It is an event, a celebration that is shared, HUMITA EMPANADA $180 savored and enjoyed with the soul. Ají amarillo/ menonita cheese/coriander / chimichurri CEVICHE BAR CATCH OF THE DAY WITH GREEN PIPIAN $465 LOMO SALTADO EMPANADA Sauteed green chilies / mashed potatoes with We invite you to enjoy us in this ceremonie. ANGRY TUNA / SALMON / MIXED ROLL $280 $180 poblano pepper / green pipian quelites Yuzu kosho /spicy tuna or salmon / avocado / Beef steak / menonita cheese / cucumber / sesame seed creole sause with walnut CHICKEN THIGH CUSCO STYLE $465 Roots Huancaina Style / creole mixed salad / raw SHORT RIB TACOS tomato sauce / chifa marineted LA BAJA TUNA ROLL 40 $395 Shrimp tempura / rice paper / cream chesse / Imported boneless short rib /spicy grape glaced / LOMO SALTADO $540 spicy ponzu flour tortilla / raw green sauce TO SHARE Beef fillet / creamy rice /sweet and sour sauce / vegetables CRISPY SOFT CRAB TACOS $350 GUACAMOLE WITH BABY SEA SCALLOPS $370 ACEVICHADO NIKKEI ROLL 80 BEEF TORO BURGER $340 Green aguachile / plantain and tortilla Fresh fish tiradito / leche de tigre / togarashi aioli / crispy shrimp Homemade / aioli chipotle / avocado /frenchfries / chips / cucumber & red onion Oaxaca cheese / chimichurri TEMPURA ZUCCHINI BLOSSOM $290 $280 TUNA / SALMON / MIXED TIRADITO 360 TUNA TORO BURGER $340 creamy sea food filled / beer & tomato sauce / Guacamole / sauteed pico de gallo sauce /roasted tomato Spicy tuna / marinated with soy /cream cheese / molcajete style japanese breaded / aji amarillo tartar sauce sweet potato / yellow pepper tartar sauce AGUACHILES MIXED SASHIMI $380 SEA FOOD CHIFA CAZUELA $420 CARNE ASADA $760 IBERIC HAM $850 Raw fish / raw sea scallop / marinated with red sushi rice / grilled sea food / peruvian chinese aioli / Charros beans / tatemada sauce / stuffed chilaca Tomato sauce / grilled rustic bread / 4 oz & black aguachile with chorizo and cheese / baked potato asparagus / masago MAKE YOUR OWN TACOS WITH SMOKED $1,200 CRISPY CALAMARI & ROCOTO $3 BONE -IN FILLET ARGENTINIAN STYLE $980 SHORT RIB TIRADITO Sweet potato & beet puree / goat cheese & egg plant Tortillas / homemade salsa / homemade pickles Catch of the day / aji rocoto / sweet potato dressing / provenzal confit potatoes / wild puree / creole peruvian sauce mushrooms mix SIDES & $155 YELLOW CEVICHE $470 VEGETABLES Fresh tuna, clam scallop shrimp / yellow aguachile sauce / fresh orange & mango / CREAMY POTATO PURE WOOD BURNING GRILL serrano chili / red onion ALL PRICES ARE IN MEXICAN PESOS GRILLED AVOCADO STEAKS AND TAXES ARE INCLUDED OVEN ROASTED MUSHROOMS *All steaks are served with THE CONSUMPTION OF RAW MEAT, PERUVIAN CEVICHE $360 Argentinean chimichurri FISH OR SEA FOOD WILL BE UNDER Fresh white fish / fresh lime juice / rocotto TRUFFLE & PARMESAN FRENCH FRIES YOUR RESPONSABILITY chili / red onion $590 GREEN SALAD $820 CENTRAL AMERICAN TOSTONES $ 90 GRILLED VEGETABLES $820 Scallop & fish ceviche / avocado /sauteed CHARROS BEANS TORO SIGNATURE DISHES chili alioli / cilantro sauce / crispy plantain $820 CATCH OF THE DAY FISH $390 SOPAS ESPECIALIDADES SOPA DE TORTILLA ENCHILADAS DE CAMARÓN Y CANGREJO $440 $180 Queso Oaxaca / tortilla de maíz / crema ácida / chile ENSALADA CAESAR $250 poblano / rábano Aderezo cremoso de ajo / quinoa crocante / POLLO + $230 parmesano CAMARON + $450 STEAK DE ATUN A LA LEÑA $610 SOPA DE ELOTE AHUMADO $180 Ponzu picante / ensalada leguminosas de temporada / hummus de ayocote ENSALADA VERDE TORO $230 Elotes rostizados / vinagreta de habanero negro / mezcla de lechugas / chayote / espárragos / quelites tempura brotes / vinagreta de agave / quinoa crujiente / CAMARONES A LA LEÑA $870 vegetales verdes $465 $230 ENTRANTES CALIENTES ANTICUCHO DE PULPO $420 ESCOLAR MISO-CHIPOTLE $550 Espárragos y daikon a la parrilla / kabayaki /alioli Pulpo del Golfo de México / de togarashi $250 alioli de cacahuate y habanero / vinagreta de ají amarillo / papa confitada PESCADO ZARANDEADO $465 Arroz a la mexicana / ensalada de chayote / tortillas EMPANADA DE HUMITA $180 hechas a mano / adobo zarandeado En Latinoamérica la comida es más que un simple Ají amarillo / queso menonita / platillo. Es un evento, una celebración que se cilantro / chimichurri $465 Pesca del día / pure de papa con chiles poblanos/ comparte, saborea y disfruta con el alma. chiles toreados CEVICHE BAR EMPANADA DE LOMO SALTADO $220 Filete de res / queso menonita / MUSLOS DE POLLO ESTILO CUSCO $465 Te invitamos a acompañarnos en esta ceremonia. salsa criolla con nuez Tubérculos a la Huancaina / ensalada mixta criolla / $280 salsa tomate rojo cruda / marinado chifa TACOS DE SHORT RIB $395 LOMO SALTADO $540 Costilla cargada importada / Filete de res / arroz cremoso / glaseado de uvas picantes / tortilla de harina /salsa salsa agridulce / vegetales PARA COMPARTIR LA BAJA TUNA ROLL $340 verde cruda de arúgula camaron tempura / hoja de arroz / queso $340 crema / ponzu picante TACOS DE JAIBA SUAVE $350 Y $370 fritas / queso Oaxaca / chimichurri GUACAMOLE Jaiba desnuda tempurada / salsa tártara de Aguachile verde / pepino y cebolla morada/ R $380 pepinillos en escabeche / aguacate / salsa de chips de plátano y tortilla OLLO ACEVICHADO NIKKEI $340 Tiradito de pescado blanco / leche de tigre / habanero tatemado / reducción de vinagre balsámico blanco / tortilla de yuca camote frito / salsa tartara de aji amarillo CHICHARRÓN DE ATÚN (opcional en tacos) $280 FLOR DE CALABAZA RELLENA $290 CARNE ASADA $760 Guacamole / pico de gallo salteado /salsa $360 TEMPURA molcajeteada Ponzu / aguacate / cilantro / sésamo / chile relleno de chorizo y queso / papa horno tartara de aji amarillo / mariscos de temporada / salsa borracha / empanizado japones CABRERIA ESTILO ARGENTINO $980 TABLA DE JAMÓN IBÉRICO $850 SASHIMI MIXTO AGUACHILES $380 Pure de remolacha / aderezo de berenjena y cabra / Pan a la parrilla / salsa de tomate y ajo /jamón aguachile negro y rojo / callo de acha / CAZUELA DE MARISCOS CHIFA $420 papinas confit a la provenzal / miz de hongos ibérico / aceite de oliva pescado fresco Arroz sushi / mariscos al grill / alioli chino peruano / esparragos / masago CEVICHE DE SASHIMI NIKKEI & $395 SHORT RIB AHUMADO PARA $1,200 CHICHARRON DE CALAMAR TAQUEAR tiradito de pescado blanco / aji rocoto / pure Tortillas mixtas / salsas de la casa / escabeches de la casa de camote / salsa criolla VEGETALES Y $ 155 LA PARRILLA CEVICHE AMARILLO $470 GUARNICIONES NUESTROS CORTES Atún fresco / callo de almeja / camarón / *Todos los cortes son servidos con chimichurri PURÉ DE PAPA CREMOSO aguachile amarillo / naranja y mango fresco / Argentino chile serrano / cebolla morada AGUACATE A LA PARRILLA 300g VACÍO ARGENTINO $590 LOS ALIMENTOS CRUDOS SON RESPONSABILIDAD HONGOS ROSTIZADOS AL HORNO CEVICHE PERUANO $360 300g FILETE $820 DE QUIEN LOS CONSUME Pescado blanco fresco / leche de tigre clasica / PAPAS FRITAS CON TRUFA Y PARMESANO ají rocoto / cebolla morada 400g RIBEYE $820 TODOS NUESTROS PRECIOS INCLUYEN IVA VEGETALES PARRILLA 400g NEW YORK $820 TOSTONES CENTROAMERICANOS $290 FRIJOLES CHARROS $390 Ceviche estilo centroamericano / aguacate / PLATILLOS INSIGNIA TORO alioli chiles toreados / pescado blanco y callo ARROZ MEXICANO.
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    Beyond Waste: Navigating Fisheries Byproducts in the Northeast 1 Beyond Waste: Navigating Fisheries Byproducts in the Northeast Written by: Susan Goldhor, Center for Regional Applied Studies Produced by: Elizabeth Sheehan, Coastal Enterprises, Inc. Funded by: Saltonstall-Kennedy Grant National Marine Fisheries Service and the Surdna Foundation Special Researcher on Asian Markets: Linda O’Dierno Graphic Designer: Tina Tarr Design Researcher / Editor: Bob Moore Photography: Salt Center for Documentary Studies This publication has been funded, in part, by a grant from the National Atmospheric and Oceanic Administration. The views expressed herein, are those of the authors and do not necessar- ily reflect the views of NOAA or any of its sub agencies. Front cover photo: Tommy Martin aboard the lobster boat, Sue-Anna-Jean, heading out to “The Southwest” near Cape Eliza- beth. Photograph by Heather Newell. 1998. © Salt Institute for Documentary Studies, Portland, Maine, 2000. Photo, left: The net of the groundfish trawler, Julie D., never stops collecting monkfish, haddock, hake, cod and flounder in the Gulf of Maine. Photograph by Tom McCall. 1995. © Salt Institute for Documentary Studies, Portland, Maine, 2000. 2 3 Introduction This book was written for northeastern sea- food processors wanting to utilize more of the raw materials entering their plants, and for those entrepreneurs interested in starting unconventional businesses based on seafood byproducts. There are three good reasons for a renewed interest dumpster constitute delicacies to these groups. While in byproducts at this time. First, fish stocks are down, we may not have enough of those parts to ship container Stormy seas make work aboard the 63 foot groundfish trawler, and it makes good sense to squeeze as much product loads to Asia or other regions, we do have enough to Julie D., all the more trying in the Gulf of Maine.
  • Cancún Y Acapulco VENTAS Y GRUPOS

    Cancún Y Acapulco VENTAS Y GRUPOS

    CANCÚN Y acaPULCO VENTAS Y GRUPOS [email protected] (998) 840 7183/84 DIRECCIÓN DE VENTAS María Catalá [email protected] , OBViO) A T EN TODO EMPIEZA ViC EN LA PARRILLA la A ( Somos francos. Somos auténticos. Nos gusta el aroma a carbón. Nos gusta compartir un buen momento. Creemos que los pequeños detalles hacen la diferencia. Creemos en un servicio atento, cálido y sincero. Llevamos la intensidad en nuestro estilo de vida. Llevamos nuestra sazón en las venas. Porque una buena reunión empieza con un buen anfitrión. Porque todo empieza con una chispa y dos buenos tragos sobre la mesa. Todo empieza en la parrilla. Todo empieza en nuestra parrilla. #VETEALV MENÚ 1 ENTRADA (a elegir) Empanadas 2 piezas Tres Quesos, Carne, Humita o Espinaca y Provoleta Cueritos Borrachos Chicharrón prensado salteado con cerveza y chile guajillo. Servido con cilantro y cebollas cambray asadas Jugo de Carne “El Ganador” Acompañado con un shot de cerveza obscura, cilantro, cebolla, chile serrano y limón PLATO FUERTE (a elegir) Hamburguesa 180 g De Sirloin, Norteña, de Rib Eye, de Costilla, Chorichenta o Che Provoleta · Hamburguesa de Rib Eye Tacos Gober En tortillas de harina. Camarón con mayonesa de chipotle, crema, ajo, queso mozzarella fundido, pimiento morrón, limón, col blanca y chile jalapeño Pechuga Cabreada 200 g A la plancha y cubierta con salsa cremosa de queso de cabra y mostaza. Servida con papa bañada en chimichurri POSTRE (a elegir) Flan de la Nonna Servido con dulce de leche y helado de vainilla Pastel de Chocolate Con nuez, jarabe de chocolate y acompañado con vino tinto Ojo del Amo Blend® (40 ml) $420 PESOS MEXICANOS Precio por persona Este menú aplica para grupos de más de 10 personas.
  • Appetizers / Entradas Salads / Ensaladas Soups / Sopas Main Course / Platos Fuertes Desserts / Postres Grilled Steaks / Cortes A

    Appetizers / Entradas Salads / Ensaladas Soups / Sopas Main Course / Platos Fuertes Desserts / Postres Grilled Steaks / Cortes A

    SALADS / ENSALADAS MAIN COURSE / PLATOS FUERTES GRILLED STEAKS / CORTES A LA DESSERTS / POSTRES PARRILLA TORO STUFFED PEPPER / PIMIENTO RELLENO BROWNIE Lettuce mix, tomatoes, avocado, palm hearts and With crab meat and mixed seafood in light tomato Rib eye / Prime Rib / Skirt steak / Flank Steak / asparagus seasoned with red pepper vinaigrette sauce with melted gruyere cheese Short ribs / Flap meat (flank) / Pork Bbq Ribs / CARROT CAKE Lechugas, jitomates, aguacate, palmitos y Con pulpa de cangrejo y mix de mariscos en salsa ¼ Chicken / Salmon / Shrimp Skewers Pastel de zanahoria espárragos, aderezada con vinagreta de pimientos liviana de tomate, gratinado con queso gruyere All our steaks are served with sautéed onions, rojos roasted cactus and baked potatoes ALFAJORES BREADED CHICKEN NAPOLITANA STYLE / CESAR SALAD / ENSALADA CÉSAR MILANESA DE POLLO THREE CARAMEL CAKE APPETIZERS / ENTRADAS Ojo de bife / Prime rib / Entraña / Arrachera / Lettuce mix with traditional dressing, croutons and Served with tomato slices and mashed potatoes Asado de tira / Vacio de res / Costilla de cerdo bbq / Pastel de tres cajetas ARGENTINEAN EMPANADAS / EMPANADAS parmesan cheese Acompañada con rodajas de jitomate y puré de 1/ 4 de pollo / Salmón / Brochetas de camarón ARGENTINAS Mix de lechugas y aderezo tradicional papa Todos nuestros cortes se sirven de cebolla GUAVA PIE / PAY DE GUAYABA CON SALSA DE RON Beef or Humita style corn acompañada de crotones y queso parmesano salteada, nopal asado y papa horno Guava mousse pie in an Res ó elotes estilo Humita HOUSE LINGUINI / LINGUINI DE LA CASA almond and amaranth CHEF’S SALAD / ENSALADA DEL CHEF Pasta with shrimps and argentinean sausage SIDES / GUARNICIONES crust with spiced rum sauce.