Antojitos FAJITAS Enchiladas Brunch Tacos AL Lado Sweets

Total Page:16

File Type:pdf, Size:1020Kb

Antojitos FAJITAS Enchiladas Brunch Tacos AL Lado Sweets Sweets Sopas & Ensaladas DONUT HOLES cajeta glazed sweet potato donuts holes HEIRLOOM 6 TOMATO SALAD heirloom tomatoes, grilled peaches, fried FRIED PLANTAINS scallions, white balsamic vinaigrette, burrata, crema dulce Brunch salsa verde, thai basil 6 12 AVOCADO TOAST antojitos house sourdough, avocado, soft-scrambled eggs, GRILLED CAESAR SALAD esquites, onions escabeche grilled baby gem romaine, red butter bib 12 GUACAMOLE lettuce, anchovy vinaigrette, burnt focaccia croutons, fried pig ears, boiled egg, manchego tostada chips 11 6/10 HUEVOS DIVORCIADOS + GRILLED SHRIMP $8 chorizo and potato hash, two fried eggs, avocado, BRISKET QUESO tomatillo, grilled salsa roja queso blanco, roasted chiles, 14 DE LA CASA mixed living lettuces, radish, avocado, shredded brisket, escabeche, corn, pepitas, creamy herb dressing, tostada chips 10 CHILAQUILES ROJOS manchego cheese two fried eggs, avocado fan, curtidos 8 14 + CHICKEN $5 + GRILLED SHRIMP $8 SHRIMP & CRAB TOSTADA ancho corn tostada, avocado crema shrimp & crab cocktail tossed in salsa macha SHORT RIB HASH POBLANO BISQUE mexican crema & requeson 16 braised short rib, leeks, white sweet potatoes, kennebec 8 potatoes, fried eggs, guajillo hollandaise GUAJILLO PEACH 15 CEVICHE Tacos guajillo peach aguachile, halibut, serrano, MEXICAN EGGS BENEDICT avocado, radish jalapeno cornbread, tomato jam, cochinita pibil, 15 SNAPPER poached eggs, guajillo hollandaise tempura fried, blood orange aoili, strawberry 16 mango pico, white corn tortilla SMOKED SNAPPER DIP 16 house made chips 9 MEXICAN TOAST house brioche, strawberries, cajeta, powdered sugar, BARBACOA arbol aoili, aguachile salsa, manchego, DUCK CARNITA SOPES granola, syrup 12 blue corn tortilla blue corn sope, white bean, duck confit, blood 14 orange aioli, strawberry mango pico 12 PANCAKES cornmeal pancakes, buttermilk syrup, fried quail Enchiladas BRUSSELS QUESADILLAS 15 white corn tortilla, oaxaca cheese, DEL MAR shaved brussels sprouts, escabeche, shrimp, crab & roasted corn, poblano cream STEAK & EGGS flor de calabaza, salsa macha sauce, mexican crema, ancho tortilla 10 45 day aged denver steak, seared & butter basted, 18 chimichurri aioli, fried egg, smashed potatoes 16 CARNITAS QUESADILLAS BRISKET ancho tortillas, oaxaca cheese, brisket, oaxaca cheese, ancho cream, mexican duroc carnitas, serrano, chicharron, crema, fried egg, blue corn tortilla grilled avocado, escabeche, salsa roja 16 12 FAJITAS VERDURA GRILLED OYSTERS carrots, zucchini, red bell pepper, white sweet WAGYU STEAK CHICKEN chorizo butter, panko, cotija, serrano, potato, oaxaca cheese, mexican crema, carrot 1/2 lb. 26/ 1 lb. 42 1/2 lb. 18/ 1 lb.32 mole, fried egg, guajillo tortilla grilled focaccia 16 15 AL Lado BRUSSELS SPROUTS ESQUITES HABANERO BACON SWEET POTATOES escabeche, manchego charred sweet corn, mexican crema, Thick cut, cherry smoked, habanero rub duck fat crema, 8 heirloom pico de gallo 8 chile lime peanuts 8 8 Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. CANTINA Mimosa sparkling wine with your choice of agua fresca: MICHELADA BLOODY MARY TEPACHE modelo especial, bloody mary mix MANGO HIBISCUS vodka, bloody mary mix 6 WATERMELON/MINT 9 PEACH ORANGE 6/26 Vino Aqua Frescas Beverages Sparkling TEPACHE NITRO COLD BREW in-house cold brew, PASCUAL TOSO MANGO HIBISCUS brut | mendoza, argentina horchata cream 9/27 WATERMELON MINT 5 ALMA NEGRA PEACH COFFEE rose malbec | mendoza, argentina 5 locally sourced coffee 12/36 3 Cocktails HORCHATA white traditional mexican horchata KALFU KUDA MARGARITA 4 sauvignon blanc | aconcagua, chile tequila blanco, orange liqueur, lime 11/33 TOP CHICO 9 4 PAZO DE BRUXAS RED BELL PEPPER MARGARITA albarino | galicia, spain MEXICAN COKE tequila blanco, orange liqueur, red bell pepper, lime 4 12/36 9 JORDANOV LA PICADURA Cerveza riesling | tikveš, macedonia frozen margarita, honey, serrano 10/30 10 DOS XX ERRAZURIZ MAX HORCHATA BORRACHA 5 chardonnay | aconcagua, chile white rum, horchata, horchata cream 11/33 9 MODELO ESPECIAL RED RED SANGRIA 5 house made red sangria PADRILLOS MODELO pinot noir | mendoza, argentina 9 NEGRA 10/30 WHITE SANGRIA 5 VINA EGUIA house made white sangria 9 PACIFICO tempranillo | rioja, spain 5 9/27 PALOMA tequila blanco, grapefruit, chile de arbol, CORONA NAVARRO CORREAS 5 PRIVADA lime, topo chico malbec | mendoza, argentina 10 10/30 REVOLVER cider RAMIRANA RESERVA rye whiskey, kahlua, orange bitters 10 cabernet sauvignon | central valley, chile APPLE 12/36 CHARANDA 75 PINEAPPLE 6 CELLERS CAN BLAU charanda, lemon, bubbles 10 red blend | catalonia, spain THE DARK CIDE 11/33 6 HeartBrand Beef | Flatonia, TX Southern Style Spices | Austin, TX What’s Brewing Coffee | San Antonio, TX Anson Mills | Columbia, SC Houston Dairy Maids | Houston, TX Kelley’s Honey Farm | Arthur City, TX Artisanal Bella Verdi Farms | Dripping Springs, TX Rio Grande Poultry | Nixon, TX Texas Olive Ranch | Carrizo Springs, TX Mill King Creamery | McGregor, TX Primal Gardens | Seminole, TX Purveyors Groomer’s Seafood | San Antonio, TX Village Farms | Marfa, TX.
Recommended publications
  • Phillipine Food Culture by Ingvild
    Phillipine Food Culture By Ingvild (Excerpted from The Food of the Philippines: Authentic Recipes from the Pearl of the Orient. Text and recipes by Reynaldo G. Alejandro. Introductory articles by Doreen G. Fernandez, Corazon S. Alvina, and Millie Reyes.) The Philippines country culture starts in a tropical climate divided into rainy and dry seasons and an archipelago with 7,000 islands.These isles contain the Cordillera mountains; Luzon s central plains; Palawans coral reefs; seas touching the worlds longest discontinuous coastline; and a multitude of lakes, rivers, springs, and brooks. The population 120 different ethnic groups and the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlandersworked within a gentle but lush environment. In it they shaped their own lifeways: building houses, weaving cloth, telling and writing stories, ornamenting and decorating, preparing food. The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. The names identify them: pansit (Hokkien for something quickly cooked) are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are dumplings. All, of course, came to be indigenizedFilipinized by the ingredients and by local tastes. Today, for example, Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice crisps, because the town is within the Luzon rice bowl. When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele: this comida China (Chinese food) includes arroz caldo (rice and chicken gruel); and morisqueta tostada (fried rice).
    [Show full text]
  • Fresh Salsa, Guacamole & Escabeche Served with Fresh Fried Tortilla Chips Twice Fried Plantains Served with Harissa Aioli
    MENU ANTOJITOS SALSA PLATTER 6 Fresh Salsa, Guacamole & Escabeche served with Fresh Fried Tortilla Chips TOSTONES 6 Twice Fried Plantains served with Harissa Aioli FRUTA MIXTA 8 Seasonal Fruit with Lime & Havana Spice (v) BABY BELLA SPICY MUSHROOM TACOS 8 Roasted Baby Bella Mushrooms on Corn Tortillas, Pico de Gallo, Cilantro and Queso Fresco (v) HAVANA PAPPAS BRAVAS 8 Harissa Aioli, Pico De Gallo, Queso Fresco (v) HUITLACOCHE BLACKBEAN QUESADILLA 8 Guacamole salad & Queso Fresco (v) add Chicken or Pork 3 PICADILLO EMPANADAS 9 Avocado Crema, Pico De Gallo, Queso Fresco, Cilantro & Lemon Aioli CHORIZO CON QUESO 10 Grilled Flour Tortillas & Escabeche SEAFOOD CAMPECHENA 16 Spicy Seafood Cocktail served with Twice Baked Saltines ENSALADAS Y SOPAS OCHO CHOPPED SALAD 8 Spanish Green Olives, Queso Fresco, Cherry Tomato, Cucumber & Cilantro Vinaigrette AVOCADO SALAD 9 Crunchy Romaine, Fresh Cucumber, Pumpkin Seeds, Shaved Red Onion & Citrus Vinaigrette SPICY CEASAR 9 Chopped Romaine Hearts, Jalapeno Caesar Dressing, Bolillo Croutons CALDO DE PUERCO 8 Pork, Cabbage, Chickpeas, Herbs SOUP & SALAD 8 Your choice of Chopped, Caesar, or Avocado salad with a cup of soup Make it a bowl of soup 2 add Grilled Shrimp to any salad 5 TORTAS Served with Spiced House Made Potato Chips Substitute French Fries 2 HAVANA HIPPIE 12 Fried Green Tomato, Avocado, Black Bean Hummus, Shredded Lettuce, Pickled Red Onion, Lemon Aioli & Queso Fresco(v) HAMBURGUESA 12 Lettuce, Tomato, Pickle & Lemon Aioli add Cheese, Bacon, & Egg 3 or Chorizo Queso 2 CUBANO 14 Achiote Roasted
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Tapas, Pintxos, & Montaditos
    Tapas, Pintxos, & Montaditos …. are a family of traditional Spanish appetizers served on small plates, skewers, or open-faced bread. They are always compact dishes brimming with explosive Spanish flavors. Simple or sophisticated, served hot or cold, tapas are typically shared between many or few, in a warm atmosphere of intimate company and conversation. Tapas are never just a meal….they are an eagerly awaited event! CARNES MARISCOS (meats) (seafood) Pollo Moruno 9 Montadito de Boquerones a la Vasca 9 Moorish-style stewed chicken breast White Spanish Anchovies, cilantro oil, with chick peas and a lime-cumin yogurt. olives, piquillo pepper. Chorizo al Vino 10 Almejas Marinera 11 Spicy semi-cured mini chorizos Little neck clams, sweet paprika, braised in infused tempranillo wine. garlic, onions, vino blanco. Albondigas estilo Marroqui 10 Tigres a la Vasca 12 Moroccan-style spiced lamb meatballs infused P.E.I. mussels, tomato, onions, with an oregano-basil pesto sauce. vino blanco, guindilla pepper. Croquetas Variadas 12 Gambas al Ajillo 12 Four Chef’s selection of mixed croquettes, smoked pimento aioli. Sautéed shrimp in extra virgin olive oil, garlic, guindilla pepper. Fabada Asturiana 13 Stew of white Asturian alubia beans Fideua Vieras Marinadas 14 with fried pork belly and a medley of chorizos. Traditional Spanish noodles mixed with sautéed scallop pieces served with honey-mustard aioli and guindilla aioli. Carrillada De Cerdo Guisada al Vino Tinto 14 Pork cheek casserole, roasted carrot-tempranillo purée. Bacalao Confitado 16 Codfish confit au-gratin, house-made tomato casero sauce. Piernas De Pollo a la Iberica 14 Two fried chicken drumsticks wrapped Arroz Negro 17 in Iberian pork pancetta, wild mushrooms.
    [Show full text]
  • Sides Soups & Salads Sandwiches Entrees Burritos
    FOR THE TABLE THE $5 MARGARITA (c'mon, we won't tell) silver tequila, orange liqueur, lime, agave CHILE CON QUESO 8 CENTRO QUESADILLA 8 goat & oaxacan cheese, ancho chiles, smoked cheddar, oaxacan & asadero pumpkin seed pepian cheese, charred tomato & onion, BURRITOS SANDWICHES blistered jalapeño, cotija cheese made with rice, refritos, and rajas served with yuca fries HOUSE GUACAMOLE 10 * * pico de gallo, lime, jalapeño SHRIMP TOSTADA 9 GRILLED SKIRT STEAK 15 CHORIZO MOLLETE 12 guacamole, cilantro salsa verde, caramelized onions, salsa ranchera traditional mexican open-faced sandwich, SALSA SAMPLER 7 tomatillo, fresno chile, refritos, chorizo, tres quesos, avocado salsa, tomatillo cruda, salsa borracha, pickled red onion, lime crema JACKFRUIT 'CHORIZO' 14 cactus salad belezian apricot-habañero vegan jackfruit, tofu, pickled onions, ANAHEIM CHILE RELLENO 8 guacamole, salsa ranchera PORK CARNITAS 13 BRAISED LAMB TAQUITOS 8 charros beans, cabbage, pico de gallo, slow roasted pork, chile aioli, escabeche, black bean refritos, cotija, cabbage, tres quesos, cotija GRILLED CHICKEN 14 cabbage, pico de gallo pico de gallo, malt aioli ajillo marinated chicken, FRIED PLANTAINS 6 escabeche, salsa cruda GRILLED SKIRT STEAK* 14 mole colorado, cilantro crema, guacamole, rajas, caramelized onions ancho glaze ADD TO ANY BURRITO fried egg* 1 | sliced avocado 3 CRISPY COD 15 baja style, salsa aurora, cabbage, SOUPS & SALADS TACOS pico de gallo POZOLE VERDE 7/10 TACO PLATE 12 traditional hominy stew, braised pork, green chile, radish, jalapeño, cilantro
    [Show full text]
  • Carryout Menu
    B O C A D I T O S GUACAMOLE · 9 FLAUTAS · 11.5 Avocado, tomato, onion, jalapeño, lime Grilled chicken, onion, green chili, chihuahua cheese, creamy chipotle, fried flour tortillas. Sides of pico, guac, sour cream TOTOPOS (CHIPS Y SALSA) · 3 House-made salsa barrio QUESO · 7.5 Hot queso, pico, pickled jalapeño SOPA Y ENSALADA SALSA FLIGHT · 7 Three house made salsas: add chorizo · 3 chipotle, verde, arbol TORTILLA SOUP · 7 Grilled chicken, roasted corn, vegetables, LOADED QUESO · 10.5 Choice of slow braised short rib or chorizo, pickled black beans, tortilla strips, crema, sliced EL TRIO · 9.5 avocado Three house-made dips: red onion, crema, radish, queso fresco, cilantro hot queso, guac, salsa barrio CHOPPED SALAD · 9 SKILLET NACHOS 9 Romaine, queso fresco, tomato, avocado, · cucumber, tortilla strips, black beans, carrot, ELOTE · 4.5 Black beans, pico, guac, crema, hot queso, roasted corn, jalapeño ranch Street corn, cotija cheese, lime mayo, pickled jalapeño, cilantro add pollo · 3 | steak or shrimp · 5 barrio spice add pollo or chorizo · 3 | steak · 5 S T R E E T QUESADILLA · 8 Served 3 per order on corn tortillas Barrio cheese blend, grilled peppers and onion, pico, S sour cream, guac CARNE ASADA · 12.5 Marinated flank steak, queso fresco, caramelized onions, radish, cilantro add pollo · 3 | steak · 5 AL PASTOR · 10.5 Grilled marinated pork steak, onion, pineapple, cilantro FIESTA BOWL · 10.5 A Grilled peppers, onion, mexican cheese blend, rice, TINGA · 10.5 Slow-cooked shredded chicken, lettuce, pico, queso fresco, cilantro corn,
    [Show full text]
  • The Spanish Table MOORS & CHRISTIANS
    The Spanish Table MOORS & CHRISTIANS www.spanishtable.com Pro ducts su bject to availab ility and price changes SUMMER 2003 1427 Western Ave 1814 San Pablo Avenue 109 North Guadalupe Avenue Seattle, Washington 98101 Berkeley, California 94702 Santa Fe, New Mexico 87501 (206) 682-2827 • FAX (206) 682-2814 (510) 548-1383 • FAX (510) 548 1370 (505) 986-0243 • FAX (505) 986-0244 Email: [email protected] [email protected] [email protected] 9:30-6:00, Mon-Sat; 11:00-5:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday Nikki Crevey, Manager Founded 1995 Libby Connolly, Manager O pened 2001 Karen Fiechter, Manager Opened 2002 2003, CNN: As a Vietnam Army Infantry veteran, there was a moment of deja vu in March when I turned on CNN & heard that my old unit, the 173rd Airborne Brigade, had parachuted into northern Iraq. All that month, anytime, night or day, you could turn CNN on & watch our predominantly Christian military forces sweeping past Iraq’s predominantly Muslim forces in their contemporary Crusade to reach Baghdad. Once again, adherents of these two religions, both born of the same Middle Eastern womb, were destined to a clash of arms. And my old Airborne unit, was once again, at the center of international history. 1993, BIAR, SPAIN: A decade ago, we had witnessed this schism being reenacted on more frivolous & inconsequential terms as a village fie sta ,Mo ro s I C ristians, ten years ago on a visit to Biar (Alcoy), Spain.
    [Show full text]
  • The Philippine Cook Book
    THE PHILIPPINE COOK BOOK PORK CHICKEN SEAFOOD ADOBONG BABOY 1 kilo pork picnic or side bacon belly (cut into bite-sized cubes) 1 cup white vinegar 1 head garlic (finely chopped) portioned into two 3 pcs. laurel (bay leaves) 1/2 cup soy sauce 1 cup water 1 teaspoon peppercorn 3 tablespoons oil In a deep skillet, brown pork in oil. Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until pork becomes tender. In another pan, cook remaining garlic until golden-brown. Add pork and pour the rest of the adobe sauce. Serve hot. AFRITADANG BABOY 1 kilo pork (cut into chunk cubes) ½ kilo potatoes (peeled and quartered) 1 small head of garlic (minced) 1 big onion (diced) 1 red bell pepper (quartered) 1 green bell pepper (quartered) 2 cups stock 1 cup tomato sauce ½ cup breadcrumbs Pinch of salt & pepper Oil In a casserole, brown pork and set aside. Sauté garlic and onion. Pour in the stock and tomato sauce. Bring to a boil and add in pork. Allow simmering until pork is cooked and tender. Add in potatoes and allow cooking. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. Serve hot. AFRITADANG BAKA 1 kilo beef (cut into chunk cubes) ½ kilo potatoes (peeled and quartered) 1 small head of garlic (minced) 1 big onion (diced) 1 red bell pepper (quartered) 1 green bell pepper (quartered) 2 cups stock 1 cup tomato sauce ½ cup breadcrumbs Pinch of salt & pepper Oil In a casserole, brown beef and set aside.
    [Show full text]
  • Botanas Ensaladas Tortas Tostadas Tacos Platos Fuertes
    botanas Totopos 5.50 Papas Bravas 3.95 Housemade tortilla chips, salsa House made potato chips, chile, lime, sea salt, queso fresco Cacahuates Enchilados 5.50 Peanuts, chile de árbol, garlic Fundido Con Frutas al Tequila 9.95 Cast iron grilled panela cheese, Guacamole Tradicional 7.95 chile ancho & tequila fruit compote Avocado, tomato, onion, jalapeño, Queso Panela con Pepitas 8.75 cilantro Pumpkin seed crusted panela cheese, honey-tamarind-chipotle sauce Guacamole Refrescante 7.95 Avocado, tomato, onion, jalapeño, Escabeche de verduras 5 cilantro, cucumber, jicama, orange Vegetables pickled with herbs and chiles chipotles ensaladas tortas Jícama con Melón 5.95 SERVED WITH HOUSEMADE POTATO CHIPS Jicama, cantaloupe, cucumber, Milanesa 9.75 tomatoes, avocado, almonds, Breaded chicken breast, avocado, guajillo dust, citrus vinaigrette black beans, vegetable escabeche, lettuce, tomatoes Coctel De Frutas 8.50 Seasonal fresh fruit, yogurt Al Pastor 9.75 (regular or low fat), granola, Marinated pork, pineapple jam, pecans and honey pickled red onion, lettuce, avocado cream, cilantro De Manzana 7.75 Spring mix, apples, strawberries, Bistec Especial 9.75 orange, avocado, tomato, pecans, Grilled beef, Oaxaca cheese, bacon, citrus vinaigrette caramelized onions, lettuce, tomatoes, crema Add chicken 3.50 OR shrimp (3) 4.25 Vegetariana 9.75 Grilled panela cheese, black beans, tomatoes, vegetable escabeche, lettuce, avocado tostadas tacos SERVED ON OUR HOUSE MADE STONE GROUND CORN TORTILLAS Tinga 6.25 3 TO AN ORDER Chicken with chipotle adobo, avocado
    [Show full text]
  • Dinner Menu 0CT24 Copy
    Order from the Bar or in the Dining Area AVAILABLE IN THE DINING ROOM AVAILABLE IN THE DINING ROOM All dishes meant to be shared and come from the kitchen as ready All dishes meant to be shared and come from the kitchen as ready BOTANAS ANTOJITOS PLATOS FUERTES larger plates to share snacks bites to share Ensalada de CeaSAR 10 BIRRIA DE RES 25 GUACAMOLE & TOTOPOS | w CHICHARRONES 11 | 14 salad of little gem, kale, chioggia beet, quinoa, queso gouda, Beef birria braised in chile ancho adobo, red rice, avocado, CACAHUATES 8 avocado, cashew caesar dressing pickled onion, salsa milagros, corn tortillas pickled peanuts, carrot, jicama, jalapeño, chile spice aguachile 18 CALDO MICHI 20 lime marinated white fish, chile de árbol, kohlrabi Black cod, fall vegetables, chile morita & chile de árbol, VEGETALES EN ESCABECHE DE TEMPORADA 8 escabeche, jicama, radish, onion, papalo oil, sesame togarashi with crispy potato tacos pickled potatoes, beets, baby carrots, kafir crema SOPA DE RANCHO 9 Enmoladas de pollo 20 GARBANZO FRITO 4 chicken soup, yukon potato, chayote squash, carrot, A la plancha grilled chicken enchiladas in poblano mole, cauliflower, rice, avocado, chile de árbol flakes salted crispy chickpeas, chile spice rice, treviso, avocado, queso cotija, kafir crema Flauta de pollo 13 *contains nuts and gluten crispy rolled corn tortilla “flute” of pulled chicken in chile guajillo adobo, cabbage, queso cotija, kafir crema, salsa tatemada desayuno “Tacos” @ the BAr Tamal de calabaza con rajas 13 brunch items available Saturday & Sunday 11am-3pm
    [Show full text]
  • Casa Pública Snacks Guacamole
    Casa Pública snacks guacamole - chips 10 ​ ​ escabeche - seasonal pickled vegetables 6 ​ ​ esquites - sauteed white corn, epazote, mayo, queso cotija, lime, chile pequin 8 ​ ​ quelites - summer greens salad, heirloom tomatoes, avocado, cucumber, radish, queso fresco 13 ​ ​ queso fundido - melted cheese, roasted mushrooms, chile guajillo, sunflower seeds, fresh corn tortillas 14 ​ ​ choriqueso - spicy pork sausage quesadilla, cabbage, potato, epazote, quesillo 10 ​ ​ ceviche tostadas de jaiba (2) - crab, uni, avocado, hearts of palm, spicy peanut salsa 18 ​ ​ aguachile - sea scallops, tomatillo, cucumber, jicama, chile serrano, cilantro, lime 16 ​ ​ campechana - spot prawns, octopus, oysters, avocado, heirloom tomatoes 17 ​ ​ tacos (2 per order) ​ al pastor - spit roasted adobo pork, pineapple, onion, cilantro 8 ​ ​ carnitas - crispy suckling pig, nopales, avocado 12 ​ ​ bistec con queso - hangar steak, chile poblano, melty cheese 11 ​ ​ pescado - fried cod, cabbage, radish, avocado, lime mayo 13 ​ ​ flor de calabaza - squash blossoms stuffed with requeson and herbs, swiss chard, huitlacoche mayo 12 ​ ​ bowls pozole verde - braised pork, hominy, beans, tomatillo, pumpkin seeds, avocado, radish 15 ​ ​ chilaquiles de mole - crispy corn tortillas, mole casero, (red onions shaved on slicer, washed, tossed with oregano ​ dressing) sunny side egg, queso fresco, crema 14 ​ plates pollo adobada - roasted chicken, red chile adobo, crispy potatoes, nopales escabeche 24 ​ ​ carne encebollada - creekstone ribeye, melted onions, chile meco, bone marrow,
    [Show full text]
  • Social Event Menus
    STATIONS 25 ppl. Minimum Bruschetta Station | $22 Heirloom Tomato, Fresh Basil Hummus, Extra Virgin Olive Oil, Fresh Local Herbs Grilled Herb Vegetables Goat Cheese, Honey, Pine Nuts, Arugula Flatbread Station | $25 Prosciutto di Parma Chorizo, Sundried Tomato, Garlic Confit, Ricotta Goat Cheese, Spinach, Walnuts, Pear, Speck Portobello & Mozzarella Sliders Station | $28 Beef, Cheddar, Bacon Local Longaniza Sausage, Coleslaw Pulled Pork Portobello, Gorgonzola Dolce Cheeses Station | $32 (cost is based on selection of cheese) Selections of Domestic & Imported Cheese Assorted Artisan Breads, Traditional Condiments Prices listed are Per Person 22% Banquet Service & Administrative Fee, 11.5% Gov’t Tax will be added to all menu selections and to the Service & Administrative Fee; Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness Charcuterie Station | $25 Selection of Italian Cold Cuts Assorted Artisan Breads, Traditional Condiments Dessert Station | $26 Coconut Flan Key Lime Tart Milk Chocolate Pot de Crème Sweet Snacks Table | $16 Quesitos Besitos de Coco Panatella de Guayaba Madelines After Party Station | $28 Chorizo, Chicken, Gandul, Asopao’ Stew, Pan Sobao’ Chicken Empanadillas Pulled Pork Sliders Mini Focaccia Pizza, Roma Tomato, Gorgonzola, Aioli Prices listed are Per Person 22% Banquet Service & Administrative Fee, 11.5% Gov’t Tax will be added to all menu selections and to the Service & Administrative Fee; Consuming raw or undercooked meats, poultry, seafood, shellfish,
    [Show full text]