Open Table

Salpicón Cookbook
Cookbook
Buy Now!


Gift Cards
Gift Certificates
Buy Now!

Special Events

Click here to go back to our Events list

Annual Christmas Eve Dinner

Friday, December 24, 2010

Please join us for our annual Christmas Eve dinner featuring some of Chef Priscila's childhood favorites! Choice of appetizer, soup or salad, entree and dessert for 49.00 per person. Pair each course with wine for an additional thirty dollars.

appetizer choices* may include:
chile ancho relleno
ancho chile stuffed with potatoes and chorizo in escabeche dulce (sweet vinaigrette) with whole poached garlic cloves and peppercorns
bacalao navideño
salt cod cooked with Manzanilla olives, garlic, new potatoes and pickled jalapeños
codorniz en salsa de chile con miel
garlic-marinated and grilled Manchester Farm quail served in a sauce of ancho chiles, garlic, caramelized onions and honey with a potato, cilantro and queso añejo cake
crepa de huitlacoche
earthy corn mushrooms sautéed with onion, garlic and serrano chiles, folded into a cilantro crêpe and topped with a roasted poblano cream sauce and Manchego cheese
salpicón de carne
long-simmered shredded beef brisket salad with potatoes and avocado with a chipotle vinaigrette and grape tomatoes

choice of soup or salad:
sopa de lentejas
lentil soup garnished with grilled pineapple, smoked bacon, pasilla chile and queso añejo
ensalada de nochebuena
classic salad of roasted beets and jícama with fresh orange dressing and orange suppremes; garnished with roasted peanuts and watercress

entree choices* may include:
nac cum de pescado
mahi-mahi fillet marinated in achiote with garlic and orange juice, wrapped in a banana leaf and grilled; served with pickled red onions, leeks and white rice
chiles en nogada
roasted poblano chiles stuffed with pork picadillo, raisins, Manzanilla olives, almonds, capers, peach, apple and plantains; cool fresh walnut cream sauce; garnished with pomegranate seeds
salmón al hinojo
grilled fillet of wild Steelhead salmon glazed with ancho chile and served with a creamy tomatillo-serrano sauce on a bed of sautéed fennel and spinach 
chiles doña queta 
a poblano chile stuffed with huitlacoche (earthy corn mushrooms), fresh corn and zucchini, served in a roasted poblano cream sauce and an ancho chile filled with potatoes, Chihuahua and cotija cheese with a sweet-spiced roasted tomato sauce
pollito a la plaza
chile guajillo marinated Palmetto Farms poussin topped with potatoes, carrots, onions and goat cheese; served with two guajillo enchiladitas and frijoles maneados (pinto beans with Chihuahua cheese)
mixiote de borrego
marinated lamb shank in a classic Oaxacan red mole; served with frijoles charros (pinto beans, bacon and rajas)
filete de res en salsa de moritas con hongos
grilled Certified Angus Beef® tenderloin topped with Chihuahua cheese and served in a spicy tomatillo-morita sauce with shiitakes; Mexican rice

choice of dessert

forty-nine dollars per person
matching wines add thirty dollars per person
tax and gratuity not included

*menu subject to change

Event price: 49.00 per person - matching wines add 30.00 (tax and gratuity not included)

back to top

HOME  |  MENU  |  TEQUILAS  |  WINES  |  GALLERY  |  ABOUT  |  EVENTS  |  PRIVATE DINING  |  PRESS  |  CONTACT US
Copyright © 2011-2014 Salpicón