Sept 14 - 20, 2012

Sabor de MÉxico (Mexican Restaurant Week)

“El Grito de Dolores”, or the Cry from Dolores, uttered just before midnight on September 15, 1810, marked the beginning of Mexico's fight for independence. Eleven years later, independence was won and since then, every September 16th, Mexican Independence Day, has been marked by reenactments and massive celebrations throughout the country.

LUNCH

BEVERAGE

Limonada Granada
fresh limeade, pomegranate purée

SOUPS

Frijol Colado
Yucatecan black bean and roasted garlic purée, avocado, pickled red onions, cilantro

Crema de Elote
sweet corn and poblano purée, cotija cheese

Pozole de Pollo
free range chicken, hominy, red peppers, spicy tomato broth, avocado, cilantro

SECOND COURSES

Asado de Puerco
Veracruz roast pork, grilled red onions, ancho chile salsa, handmade white corn tortillas

Pierna de Pato en Pipian Verde
twice cooked duck leg, grilled vegetables, pumpkin seed–herb salsa

Camarones con Brecol
garlic–lime shrimp, sautéed broccolini, roasted tomato–almond salsa

DESSERT

ChocoFlan
Mexican chocolate fudge cake, vanilla flan, caramel sauce

DINNER

COCKTAIL

Margarita de Granada
Alma blanco, pomegranate purée, Pama liqueur, lime

First Courses

Asado de Puerco
Veracruz roast pork, avocado, grilled red onions, ancho chile salsa, handmade white corn tortillas

Calabaza en Salsa Verde
chipotle glazed butternut squash, caramelized onions, sautéed swiss chard, roasted tomatillo salsa

Second Courses

Mole Michoacan
free range chicken, red mole of anchos, pasillas, guajillos, pepitas, sesame seeds

Camarones con Brecol
garlic-lime shrimp, sautéed broccolini, roasted tomato–almond salsa

Dessert

ChocoFlan
Mexican chocolate fudge cake, vanilla flan, caramel sauce