Tuesday, January 25, 2011

Valentine's Day Menu!


$45 per person / regular dinner menu not served this evening

BOCADITAS
sopa de apio
roasted celery root soup,cascabel chile poached lobster, huitlacoche empanadita
negra modelo braised pork gorditas 
chihuahua cheese filled masa, grilled oyster mushroom escabeche, chipotle salsa
ensalada de calabaza
roasted heirloom butternut, arugula, goat cheese, candied pepitas, serrano, lime vinaigrette
chile crusted tuna tostaditas
avocado, roasted jalapeno crema, crispy malanga chips

PLATOS FUERTES
pescado a la veracruzano
grilled mahi mahi, olive-caper-tomato salsa, achiote rice, fennel-orange salad
pan seared murray’s chicken breast
hominy torta, smoky plantain crema, avocado, tomatillo salsa, crispy plantain
jalisco style braised beef shortrib
horseradish, parsnip gratin, sauteed local greens, cotija cheese
canela orange glazed duck breast
celery root, plantain puree, winter citrus-jicama salad, cranberry salsita

POSTRES
lolita cheesecake
warm goat cheese caramel, pecan praline crumble, whipped cream
mexican pot de creme
caramel natilla, salty peanuts, creme fraiche
tiramisu a la mexicana
mexican coffee soaked lady fingers, kahlua mascarpone,
chocolate-chile cookie crumble

= Valentine's Day 2011 =

Marcie Turney Executive Chef
Christina Wilson Chef de Cuisine / Don Koszowski Chef de Cuisine
we proudly support local artisanal farmers
cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more

Thursday, January 6, 2011

Restaurant Week: Jan 16-21 & 23-28

Call the restaurant @ 215 546 7100 for reservations

FIRST COURSE
coconut “vuelve a la vida”
“back to life seafood cocktail” of shrimp, scallop and mahi ceviche,
smoky tomato-morita chile broth, green mango, crispy plantain chip
gorditas con ropa vieja * 
chihuahua cheese-corn masa cakes, braised chile shortrib, guacamole, chipotle salsa
tostaditas de salmon ahumado 
tequila-lime cured smoked salmon tostaditas, malanga chips, avocado, orange jicama salad
* may be made vegetarian

SECOND COURSE
pork chop adobado *
cotija-poblano cornbread stuffing, salsa adobo, pickled mango
enchiladas verdes*
jack cheese and roasted shiitake enchiladas, salsa verde, grilled chipotle shrimp, rice, refried beans
morita-chile rubbed chicken breast
herbed goat chese, fried plantains, cumin black beans, tomatillo-avocado salsa, plantain chip
grilled green chile-lime marinated mahi
hearts of palm, chayote salad, cumin chorizo sausage, winter citrus salsa
*may be made vegetarian by substituting three chile tofu

DESSERT
chocolate-coconut tres leches
three milks cake, mexican spiced chocolate ganache, salty walnuts
tiramisu a la mexicana
mexican coffee soaked lady fingers, kahlua mascarpone, toasted hazelnuts, whipped cream
pastel de queso
pecan cheesecake, goat milk caramel, dark chile ancho crust

= Restaurant Week Winter 2011 =

Marcie Turney Executive Chef
Christina Wilson Chef de Cuisine / Don Koszowski Chef de Cuisine
we proudly support local artisanal farmers
cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more