Dining Out for Life, Thursday, April 28th

April 28th Dining Out for Life Menu:
3 Courses, $38 per person


APPETIZERS

tequila cured salmon tostadas

citrus-jicama slaw, roasted jalapeno crema, avocado

pulled pork gorditas* 

canela-orange glazed pork carnitas, chihuahua stuffed masa cakes, pickled morita salsa

mexican chopped salad

chopped chayote, jicama, roasted beets and radish with arugula,
crispy chickpeas, fried tortilla, green herb-lime dressing

ENTREES

grilled salmon pipian

sesame and green pumpkin seed salsa, hominy torta, chayote-orange salad

chipotle shrimp enchiladas*

mushroom and jack cheese enchiladas, spring herb salsa, rice and lolita black beans

grilled pork adobado

sweet and sour adobo marinade, charred cornbread stuffing, pickled mango

yucatan style chicken breast*

fried plantains, lolita black beans, apple cider bbq glaze, crispy plantain

* can be made vegetarian

DESSERTS
pecan cheesecake
chocolate-ancho chile crust, goat's milk caramel, fresh whipped cream
tiramisu a la mexicana
kahlua mascarpone, mexican coffee, hazelnut praline
 
= Dining Out for Life: April 28, 2011 =

Marcie Turney Executive Chef | Jim Kengott 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

spring at lolita

We're glad to see Spring arrive and everything start to blossom! We've been inspired to make some changes to our menu, including a lamb pibil tostada with spring vegetable salsa, morita chile aioli, and queso anejo; as well as the tamarind margarita pictured above. Come celebrate Spring with us!

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!

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