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Salpicón Specials of the Week
Dessert Menu
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Salpicón Specials of the Week

may 20th to may 26th

sopa - soup

crema de calabaza - 7

roasted zucchini cream soup garnished with strips of roasted poblano chiles, corn and Chihuahua cheese
wine suggestion: Dopff au Moulin Gewurztraminer, Alsace, France   2008

entremeses - appetizers

coctel de camarones - 14

classic Acapulco-style pink shrimp cocktail served in a spicy tomato sauce with avocado, red onions, cilantro and lime juice; accompanied by saltine crackers
wine suggestion: Nisia Verdejo, Old Vines, Rueda, Spain   2013

flores de calabaza - 14

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

salpicón de carne - 11

long-simmered shredded beef brisket salad with potatoes and avocado with a chipotle vinaigrette and teardrop tomatoes
wine suggestion: Château de Trinquevedel Rosé, Tavel, France   2014

dos tamales: un rojo y un verde - 10

shredded pork-filled tamales in a spicy guajillo sauce and a serrano-tomatillo sauce
wine suggestion: Talbott Logan Pinot Noir, Sleepy Hollow Vineyard, Santa Lucia Highlands, California   2013

platos fuertes - main dishes

salmón trópical - 39

fillet of wild Copper River sockeye salmon grilled and topped with ruby grapefruit, grilled corn, cilantro leaves, avocado, scallions and grape tomatoes; served with a red papaya-tequila sauce and a spicy four chile sauce
wine suggestion: Mount Eden Vineyards Chardonnay, Wolff Vineyard, Edna Valley, California   2012
wine suggestion: Talbott Logan Pinot Noir, Sleepy Hollow Vineyard, Santa Lucia Highlands, California   2013

langostinos poc-chu - 29

grilled freshwater prawns marinated in orange juice and guajillo chiles; served with frijoles colados, avocado, plantains and herbed rice
wine suggestion: Nisia Verdejo, Old Vines, Rueda, Spain   2013
wine suggestion: Anima Libera Alma 3 Sangiovese, Toscana, Italy   2008

pato a la naranja - 29

Grimaud Farms Muscovy duck leg confit and grilled duck breast glazed with a spicy orange-habanero gastrique; served with a parsnip/potato purée and grilled asparagus
wine suggestion: Dopff au Moulin Gewurztraminer, Alsace, France   2008
wine suggestion: Chacewater Syrah, Sierra Foothills, California   2011

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: Balthasar Ress Riesling, Hattenheim Schützenhaus, Kabinett, Rheingau, Germany   2012
wine suggestion: Sans Liege Grenache/Syrah Blend, The Offering, Santa Barbara County, California   2012

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