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Salpicón Specials of the Week
Dessert Menu

Salpicón Specials of the Week

november 26h to december 2nd*

*We will be closed Thanksgiving-Enjoy your holiday!



sopa - soup

sopa de lentejas - 7

lentil soup garnished with grilled pineapple, smoked bacon, chile pasilla and queso añejo
wine suggestion: Abbazia di Novacella Kerner (Riesling/Trollinger), Alto Adige-Valle Isarco, Italy  2012

entremeses - appetizers

seviche de camarón y pulpo con aguacate - 12

spicy shrimp and octopus seviche marinated in orange juice, lime juice and tequila with habanero chiles
wine suggestion: Gobelsburger Grüner Veltliner, Kamptal, Austria   2013

ostiones con chipotle - 16

Delaware oysters topped with spinach and Chihuahua cheese; sauced with a chipotle cream and baked
wine suggestion: Nisia Verdejo, Old Vines, Rueda, Spain   2013

crepa de huitlacoche - 10

earthy corn mushrooms sautéed with onion, garlic and serrano chiles, folded into a cilantro crêpe and topped with a roasted poblano cream sauce and aged Manchego cheese
wine suggestion: Bastianich Friulano, Adriatico, Colli Orientali del Friuli, Italy   2009

tamales de pato con mole - 10

shredded duck confit-filled tamales; one with an Oaxacan black mole and the other with a classic Pueblan mole
wine suggestion: Marqués de Murrieta Tempranillo, Finca Ygay, Reserva, Rioja, Spain  2008

platos fuertes - main dishes

pescado con hongos - 28

wild cod fillet coated with epazote and corn meal, sautéed and served on a bed of oyster mushrooms with Mexican crema; topped with a spicy tomato-habanero salsa and garnished with frizzled leeks; grilled zucchini
wine suggestion: Mount Eden Vineyards Chardonnay, Wolff Vineyard, Edna Valley, California   2011
wine suggestion: Luli (by Pisoni) Pinot Noir, Santa Lucia Highlands, California   2012

pato en mole negro - 28

Grimaud Farms breast of Muscovy duck grilled rare and duck leg confit served with an Oaxacan black mole; accompanied by fried plantains and sautéed potatoes with spinach
wine suggestion: Domaine Zind-Humbrecht Riesling, Alsace, France   2012
wine suggestion: Chacewater Syrah, Sierra Foothills, California   2011

costillas de res a la naranja - 27

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 du Viking Vouvray (Chenin Blanc), Loire Valley, France   2011
wine suggestion: Catena Malbec, Mendoza, Argentina   2012

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