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Salpicón Specials of the Week
Dessert Menu
Brunch

Salpicón Specials of the Week

october 22nd to october 28th

 

 

sopa - soup

sopa de calabaza - 7

roasted butternut squash soup garnished with smoky chile chipotle and caramelized pumpkin seeds
wine suggestion: Domaine du Viking Vouvray (Chenin Blanc), Loire Valley, France   2011

entremeses - appetizers

ensalada de pulpo - 12

grilled baby octopus marinated in orange and lime juice with fava beans, roasted corn, poblano strips, grape tomatoes and Mexican oregano
wine suggestion: Gobelsburger Grüner Veltliner, Kamptal, Austria   2013

flores de calabaza - 11

squash blossoms stuffed with goat cheese and epazote, dipped in a light batter, sautéed and served with a roasted poblano cream sauce
wine suggestion: Scarbolo Sauvignon Blanc, Friuli, Italy   2012

barbacoa de pato - 11

duck leg confit tossed in a cuatro chiles-pomegranate syrup; garnished with pomegranate seeds, crispy duck cracklings and orange supremes
wine suggestion: Gran Passione Rosso (Merlot/Corvina), Veneto, Italy   2013

hongos para taquear - 9

exotic mushrooms (shiitakes, portabellos, creminis and oysters) sautéed with onions and garlic in a guajillo and ancho chile sauce with epazote; served with tortillas
wine suggestion: Marqués de Murrieta Tempranillo, Finca Ygay, Reserva, Rioja, Spain   2008

platos fuertes - main dishes

pescado al chipotle - 27

wild cod fillet wrapped in sweet potato strands, sautéed and served on a chipotle cream sauce with oyster mushrooms; accompanied by white rice and roasted beets
wine suggestion: Mount Eden Vineyards Chardonnay, Wolff Vineyard, Edna Valley, California   2011
wine suggestion: Luli (by Pisoni) Pinot Noir, Santa Lucia Highlands, California   2012

mixiote de borrego - 25

marinated lamb shank in a classic Oaxacan red mole; served with frijoles charros (pinto beans, bacon and rajas)
wine suggestion: Abbazia di Novacella Kerner (Riesling/Trollinger), Alto Adige-Valle Isarco, Italy  2012
wine suggestion: Marqués de Murrieta Tempranillo, Finca Ygay, Reserva, Rioja, Spain  2008

 

costillas de res a la naranja - 26

braised boneless short ribs glazed with a spicy orange-habanero gastrique; served with a parsnip/potato purée and grilled asparagus
wine suggestion: Charles Baur Pinot Gris, Alsace, France   2011
wine suggestion: Gran Passione Rosso (Merlot/Corvina), Veneto, Italy   2013

codornices en salsa de chile con miel - 33

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
wine suggestion: Domaine Zind-Humbrecht Riesling, Alsace, France   2012
wine suggestion: Celler de Capçanes Merlot/Garnacha/Tempranillo, Vall del Calàs, Montsant, Spain  2009

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