Lolita One of the Best BYOs in America!

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

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

Vote for Marcie & Val Philebrity's Phoodie(s) of the Year!

Three Restaurants, One Card...

Our Mexican Tiramisu on Food Network!

Our Mexican Tiramisu was featured on Food Network's The Best Thing I Ever Ate (In a Bowl)...we agree...it's pretty delicious!

Restaurant Week! September 12-17 & 19-24

Make your reservations for Restaurant Week: September 12-17 & 19-24

FIRST COURSE

= vuelve a la vida =

"back to life seafood cocktail" shrimp, scallop & mahi ceviche, smokey tomato-morita chile broth,
green mango, crispy plaintain chip

= gorditas con ropa vieja* =

chihuahua cheese-corn masa cakes, braised chile short rib, guacamole, chipotle salsa

= tostaditas de salmon ahumado =

tequila-lime cured smoked salmon tostaditas, malanga chips, avocado, orange-jicama salad

= mexican shaved vegetable salad* =

popped pepitas, smoked bacon, aged cotija cheese, thai basil crema, crispy garbanzos

*may be made vegetarian

SECOND COURSE

= negra modelo brined pork chop** =

mexican brown sugar bbq glaze, cotija-poblano cornbread stuffing, fennel-apple slaw

= enchiladas verdes con camarones enchipotlados** =

jack cheese-mushroom enchiladas, salsa verde, grilled shrimp, rice, refried beans

= morita chile-rubbed chicken breast** =

herbed goat cheese, fried plantains, cumin black beans, tomatillo-avocado salsa

= grilled green chile-lime marinated mahi =

hearts of palm-chayote-jicama salad, cumin chorizo sausage, citrus salsa

*may be made vegetarian with three chile tofu or roasted portobello 

DESSERT

= coconut tres leches =

three milks cake, mexican spiced chocolate ganache, salty walnuts

= pastel de queso =

pecan cheesecake, lancaster goat milk caramel, dark chocolate-ancho chile crust

= tiramisu a la mexicana =

mexican coffee-soaked lady fingers, kahlua mascarpone, toasted hazelnuts, whipped cream

entire table must participate in the restaurant week menu

cash only / 20% gratuity will be added to parties of 5 or more