Starters Y Botanas Flashcards
Guacamole
- Haas Avocados
- Jalapenos Peppers
- Serrano Peppers
- Red Onions
- Tomatoes
- Cilantro
- Garlic
- Fresh-pressed Lime Juice
- Roasted Chipotle Sauce
- Salt
- Pepitas
- Cotija Cheese
- Fantasma (optional, for spicy)
Our most popular starter. Prepared fresh tableside; your choice of mild, medium or spicy. $14
Chips and Smoked Vegetable Salsa
Included with Guac; but otherwise a menu item. Salsa includes soy (gluten allergy). Chips fried (gluten allergy). $6
Sliced vegetables can be substituted to either for $4
Cheese Plate
- Chimmichuri
- Local Honey drizzled with truffle oil and cracked pepper
- Apple slices with pumkin seed oil and orange habanero glaze
- Fantasma Salumi
- Serrano Peanuts
- Pan de Yuca
Cheese plate comes with choice of one cheese, $12. Guests may add additional cheeses for $4 each.
La Peral Blue
(cheese plate option)
Sheep and Cow’s milk, pasteurized
Makers: Esther Alvarez and her husband Jose Luis Lopez
Location: Asturias- Northern Spain.
Details: Named after a local village. Small amount of sheep’s cream is added to cow milk. Cheese is aged for 2-5 months before selling.
Textures: Creamy, firm, grainy.
Flavors: Buttery, Caramel, Mushroomy, spicy, sweet.
Pairs well with: White wines, Sherry.
Manchego
(cheese plate option)
Sheep’s milk, pasteurized
Location: Fresno de la Ribera, Castilla, Spain
Details: Cured/aged for at least 10 months. Fully bodied, slightly tangy. Nutty notes. Light rind.
Pairs well with: Spanish Rioja or Sherry
Idiazábal
(cheese plate option)
Sheep’s milk, unpasteurized
Location: Basque and Navarra Regions of Northern Spain (Pyrenees Mountains)
Details: Named after village. Smooth hard rind. Picks up a smoky flavor because the cheeses are stored near fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. Matures for 8 months.
Textures: Dry, but not crumbly
Tastes: Burnt caramel and bacon, buttery, nutty, sweet
Pairs well with: Bordeaux. Cab Sauv
Perail Papillon
(cheese plate option)
Sheep’s milk, pasteurized
Makers: Fromagerie Papillon (known for Roquefort cheese)
Location: Causses, France (South East)
Details: Aged 3 months. Buttery smooth. Waxy rind. Similar to brie (but more pungent)
Textures: Creamy
Tastes: Earthy, Gentle Sweetness, Sheepy
Pairs well with: Chardonnay or Sancerre
Tostadas
- Ham Hock
- Chicken Thigh
- House made crispy tortilla
- Black Bean Puree
- Aji Rocoto Aioli
- Cotija
- Cilantro
- Pickled Red Fresno
3 hand-made corn tortillas fried crispy topped with Chicken Thigh cooked in chicken Marinade (tomato paste, sake, Mexican Oregano, Aji Rocoto, Salad Oil, Salt, Garlic, Apple Cider Vinegar) roated Ham Hocks, black bean puree (black beans, whole milk, serrano chiles, ham hock, salt, pepper, lime juice) finished with aji rocoto aioli (mayo, garlic, salt, lime juice, aji rocoto paste) and SMG
Spicy with aioli, SOS for mild. Sub white bean puree and no ham for pork free option. Fast prep time. $12
Duck Empanada
- Masa
- Duck Confit
- Oaxacan Cheese
- Mushrooms
- Foie Gras
- Crema de Foie
- Orange Habanero Glaze
- Cilantro
From Empanar, Spanish for to wrap, an empanada is Masa stuffed with, in this case: confit duck (cured in cinnamon, allspice, star anise, sugar, salt, cumin and confit) shredded to appear like carnitas, oaxaca cheese and duxelle mushrooms (finely chopped crimini mushrooms, garlic, orange juice and zest, onion, soy sauce, thyme, butter), deep fried and topped with Hudson Valley Foie Gras, Crema de Foie (pan seared foie gras, deglazed with chicken stock, cream, salt, thyme) and orange habanero glaze (orange juice, apple cider vinegar, habanero, thyme, garlic, cumin, sugar) and Cilantro.
Available for dinner only. Cheesy and rich. Pre-prepped, no subtractions. Long prep time. $18
Pork Belly Pibil
- Roasted Pork Belly
- Orange Habanero Glaze
- Black Bean puree
- Avocado Espuma
- Banana Habanero Aioli
- Orange Braised Onions
- Cilantro
5 oz. pork belly is slow roasted 4 hours with salt, pepper, thyme and garlic and then braised in Pibil sauce is achiote (pureed annatto seed paste), all spice, OJ, red wine vinegar, Mexican oregano cooked into a sauce. Served on top of black bean and roasted garlic puree. Banana habanero aioli ( mayo, garlic, lime and salt, bananas and habanero). Topped with red onions pickled in apple cider vinegar, OJ reduction, black pepper, sugar, thyme coriander, cumin and and garlic). Avocado crema (avocado pureed w/cream, lime juice and salt) on plate.
Available for dinner only. Not lean, not spicy (banana aioli spicy). Great with corn tortillas. Long prep time. $15
Freerange Chicken Wings
- 8 freerange chicken wings
- House pickeled cucumbers
- Red Onion
- Avocado
- Serrano Peanuts
- Cilantro
Plate brushed with a chipotle fantasma puree. 8 wings tossed in wing sauce, served with house pickled cucumbers, raw red onion, and avocado slices. Garnished with Serrano Peanuts, black sesame seeds (when in house) and cilantro. Wings are brined in fish sauce, salt, garlic and water 8-12 hours, Grilled, Fried to caramelize. Tossed in wing sauce (Nutmeg, Coriander, Sesame Seed, Cinnamon, Red Pepper, Shallots, Garlic, Wing Tips, Water Honey, Sherry Vinnaigrette).
Available for dinner only. Sweet, Medium spice $14
Grilled Street Corn
- Corn
- Aji Rocoto Aioli
- Cotija Cheese
- Chile Paprika
- Cilantro
- Lime
Traditional Mexican street corn grilled in the husk on the flame, marinated in milk, butter and cream and fire grilled to order, finished with aji rocoto aioli, cotija cheese, and chile paprika.
Aioli is spicy. Can be cut off the cobb. Fast prep time. Allergy: Dairy $8
Creekstone Beef Anticuchos
- Filet mignon
- Sherry Gastrique
- Scallions
- Sesame Seeds
- Soy Aioli
Two 2 oz skewers of filet mignon which has been marinated in soy and Oaxacan pasilla glaze, grilled and topped with a sherry gastrique, scallion greens and sesame seeds. Plated with soy aioli.
- Medium spice. Medium prep time. $12*
- add 2 oz of seared foie gras to skewers $6*
Shrimp Anticuchos
- Shrimp
- Aji Panca Glaze
- Chimichurri
- Soy Aioli
- Cilantro
One skewer with 3 U-10 prawns (8 to 12 shrimp per pound) which has been marinated in soy and panca chiles, grilled over fire and glazed with Aji Pance Glaze (chicken sauce, molasses, Worcestershire sauce and Aji Panca paste). Plated with chimichurri verde, soy aioli and cilantro.
Option to add one to two shrimp. Medium spice. Medium prep time $12
Roast Corn Gordita
- Grilled Sweet Corn
- Yellow Squash
- Green Zucchini
- Crimini Mushrooms
- Huitlacoche Crema
- Sherry Gastrique
- Cilantro
- Cotija
- Gordita (masa flatbread)]
Three 2” diameter masa gorditas (tortilla pancake; masa) topped with a blend of roasted squash, zucchini, corn, mushrooms, tossed in butter and topped with cotija cheese and finished with huitlacoche crema (huitlacoche, garlic, onino, cream, line juice, sake, salt), red chile oil, truffle oil, shery gastrique and cilantro.
Great for vegetarians. Mild. Earthy, truffly. Small. Medium prep time $9
