DINE LA WINTER 2012 - MENU

LUNCH - $ 22

FIRST COURSE
Sopa de Albóndigas de Pollo
Cup of Chicken Albondigas Soup

Esquites
Tender Toasted Corn, Crema Mexicana, Queso Añejo, Onion, Epazote,
Chile de Arbol

Sopecitos de  Papa con Chorizo
Mini Sopes of Potato and Homemade Chorizo

SECOND COURSE

Flautas de Camarón
Crispy Taquitos of Mexican Shrimp, Crema Mexicana, Salsa de Chile Costeño

Pepito de Medallones de Res
Grilled Tender Beef Medallions on Bolillo-style French Baguette,
Black Beans, Avocado, Lettuce, Tomato, Pickled Chile Manzano

Chile Relleno de Quesillo o Picadillo
Chile Poblano Relleno of Quesillo de Oaxaca or Beef Picadillo

DESSERT

Helado de Chocolate o Chongos
Loteria Chocolate or Sweet Cheese Ice Cream

Cheesecake de Guayaba
Guava Cheesecake

Pera en Almibar de Anís y Canela
Poached Pear infused with Cinnamon and Star Anise

FIRST COURSE
Puré de Chile Poblano
Purée of Chile Poblano

Ensalada de Flor de Jamaica
Hibiscus Flower Salad, Citrus Vinaigrette

Tostadita de Salpicón de Jaiba
Mini Tostada of Crab, Veracruz-Style


SECOND COURSE
Pollo en Mole Verde de Michoacán
Chicken in a Green Mole of Michoacán

Tacos de Pez Espada al Pastor
Tacos of Seared Swordfish Al Pastor
Roasted Pineapple, Avocado-Tomatillo Salsa

Ensalada de Milpa Asada
Grilled Field Vegetable Salad
Drizzled with Chile Ancho infused Olive Oil

DESSERT
Crepas de Cajeta
Warm Goat’s Milk Caramel Crepes topped with Roasted Pecans

Cheesecake de Guayaba
Guava Cheesecake

Helado del Convento
Rum Custard Ice Cream - Secret recipe inspired by the
Nuns of the Convent of Santa Clara in Puebla