http://www.salpicon.com/news.asp Salpic&oacute;n (sal pi`kon) ...a typical dish from Mexico of shredded beef or chicken, usually served at room temperature ...a very spicy salsa native to the Yucatan made with Habanero chiles ...a "splash" of M&eacute;xico in Chicago &iexcl;Salpic&oacute;n! is classic and contemporary Mexican cuisine presented in an upbeat and festive atmosphere. en-us Copyright 2001 - 2012 Salpicón . All Rights Reserved. RSS feed generated by MenuMinder.com Sun, 05 Feb 2012 19:49:41 GMT 20 http://www.salpicon.com/events-details.asp?ID=80 http://www.salpicon.com/events-details.asp?ID=80 Sun, 05 Feb 2012 19:49:41 GMT <p> Join us for Valentine&#39;s Day Tuesday, February 14th for a delightful 4 course prix-fixe menu.<br /> A rose for all the ladies!<br /> <br /> appetizer choices* may include:<br /> <b>ostiones con chipotle</b><br /> fresh&nbsp;<em>Imperial Eagle</em>&nbsp;oysters topped with spinach and <i>Chihuahua cheese</i>; sauced with a chipotle cream and baked<br /> <b>enchiladitas de pescado</b><br /> small baked enchiladas of shredded achiote-marinated&nbsp;mahi mahi&nbsp;topped with a creamy roasted tomatillo sauce, <i>queso fresco</i> and red onion<br /> <b>chalupita palmar</b><br /> homemade fresh masa tortilla topped with black beans and free range chicken breast seasoned with a <i>spicy</i> tomatillo-serrano salsa; garnished with Mexican <i>crema</i> and avocado<br /> <b>crepa de huitlacoche</b><br /> earthy corn mushrooms saut&eacute;ed with onion, garlic and serrano chiles, folded into a cilantro cr&ecirc;pe and topped with a roasted poblano cream sauce and <i>Manchego</i> cheese<br /> <b>calamar relleno</b><br /> <i>Point Judith</i> calamari stuffed with nopales (cactus) and <i>Chihuahua</i> cheese, grilled and served in a <i>spicy</i> tomatillo sauce; garnished with fresh mango and mint<br /> <b>sopes surtidos</b><br /> small, thick country tortillas topped with a <i>molcajete</i> sauce and <i>queso a&ntilde;ejo;</i> black beans and chorizo; and roasted tomatillo sauce with a grilled shrimp<br /> <b>chile ancho relleno</b><br /> ancho chile stuffed with potatoes and chorizo in <i>escabeche</i> dulce (sweet vinaigrette) with poached garlic cloves and peppercorns<br /> <br /> choice of soup or salad*:<br /> <b>crema de calabaza</b><br /> roasted zucchini cream soup garnished with strips of roasted poblano chiles, corn and <em>Chihuahua</em> cheese<br /> <b>ensalada de nopales</b><br /> strips of cactus with tomato, onion, avocado, cilantro, <i>queso fresco</i> and <i>chile de &aacute;rbol</i> in an olive oil vinaigrette<br /> <br /> entr&eacute;e choices* may include:<br /> <b>callos poc-chu</b><br /> fresh jumbo <i>Maine</i> sea scallops (dry-pack)&nbsp;grilled and served on a bed of <em>frijoles colados</em>; accompanined by herbed rice, avocado and fried plantains<br /> <strong>pescado con hongos</strong><br /> walleye pike fillet coated with <em>epazote</em> and corn meal, saut&eacute;ed&nbsp;and served on a bed of oyster mushrooms with Mexican <em>crema</em>; topped with a <em>spicy</em> tomato-habanero salsa&nbsp;and garnished with fried leeks; served with roasted&nbsp;beets&nbsp;<br /> <b>chile poblano relleno con mariscos y salsa de almejas</b><br /> poblano chile stuffed with seafood (lobster, shrimp, crab and clams) and served with a saffron citrus cream sauce; garnished with fresh littleneck clams and served with white rice<br /> <b>tinga poblana</b><br /> grilled<em> Maple Creek </em><i>Farms</i> pork tenderloin served upon a roasted tomato-chipotle sauce with chorizo and potatoes; surrounded by a <i>cool </i>avocado-tomatillo sauce<br /> <strong>pata almendrado</strong><br /> <em>Grimaud Farms </em>breast of <em>Muscovy</em> duck grilled<em> rare </em>and duck leg confit in an almond mole with capers; accompanied by&nbsp;a tamal filled with spinach, poblano chiles, tomato&nbsp;and drizzled with <em>crema</em><br /> <strong>una pareja de codornices en salsa de chile ancho y miel</strong><br /> a pair of garlic-marinated and grilled lovebirds (<em>Manchester Farm </em>quail) served in a sauce of ancho chiles, garlic, carmelized onions and honey with a potato, cilantro and <em>queso a&ntilde;ejo </em>cake<br /> <strong>chiles do&ntilde;a queta&nbsp;</strong><br /> a poblano chile stuffed with <i>huitlacoche</i> (earthy corn mushrooms), fresh corn and zucchini, served in a roasted poblano cream sauce and an ancho chile filled with potatoes, <i>Chihuahua</i> and <i>cotija </i>cheese with a sweet-spiced roasted tomato sauce<br /> <strong>filete de res en salsa de moritas con hongos</strong><br /> grilled <i>Certified Angus</i> <i>Beef</i>&reg; tenderloin topped with <i>Chihuahua</i> cheese and served in a spicy <i>tomatillo-morita</i> sauce with shiitakes; Mexican rice<br /> <br /> <b>choice of dessert</b></p> <p> *menu subject to change<br /> &nbsp;</p> <p> &nbsp;</p> <br/>75.00 per person plus tax and gratuity http://www.salpicon.com/events-details.asp?ID=476 http://www.salpicon.com/events-details.asp?ID=476 Sun, 05 Feb 2012 19:49:41 GMT <p> Join us for dinner as Salpic&oacute;n participates in Chicago Restaurant Week. Choose an appetizer, entr&eacute;e and dessert from a special prix-fixe dinner menu for just $33 per person. We will also be offering a second prix-fixe menu for $44 per person. We hope to see you!</p> <p> Make your reservations today...<br /> <br /> Call 312.988.7811 or for parties of 4 or less you may make reservations online by clicking on the opentable.com logo to the right &raquo;&raquo;&raquo;</p> <p> <strong>$33 Menu</strong><br /> appetizer choices:<br /> <strong>ostiones con chipotle</strong>&nbsp;<br /> <em>Imperial Eagle</em>&nbsp;oysters topped with spinach and <i>Chihuahua cheese</i>; sauced with a chipotle cream and baked<br /> <strong>seviche</strong><br /> fresh blue marlin marinated in lime juice with onions, tomatoes, fresh chiles and herbs&nbsp;<br /> <strong>gorditas divorciadas</strong>&nbsp;<br /> small thick tortillas stuffed with black beans and shredded beef served with two salsas: guajillo and serrano-tomatillo; drizzled with Mexican <i>crema</i><br /> <b>sopa de tizoc</b><br /> cauliflower and roasted poblano chile cream soup garnished with earthy <em>huitlacoche</em> and corn<br /> <b>ensalada de espinaca con queso de cabra</b><br /> baby spinach salad with goat cheese, toasted sesame seeds and caramelized red onions in a chipotle-honey dressing<br /> entr&eacute;e choices:<br /> <strong>pescado al carb&oacute;n</strong>&nbsp;<br /> fillet of seasonal fish, grilled and served with <i>salsa fresca</i> (fresh tomatoes, onions, cilantro and serrano chiles); white rice<br /> <b>camarones al mojo de ajo</b><br /> grilled tiger shrimp in a sweet garlic and olive oil sauce with avocado chunks and <i>guajillo chiles; </i>white rice<br /> <strong>pollo en mole poblano</strong><br /> <em>Miller&#39;s Farm </em>free-range chicken breasts charcoal-grilled and topped with a classic <em>Pueblan</em> mole; Mexican rice<br /> <strong>tinga poblana</strong><br /> grilled <em>Maple Creek Farms </em>pork tenderloin atop a roasted tomato-chipotle sauce with chorizo and potatoes; surrounded by a cool avocado-tomatillo sauce<br /> <strong>chiles do&ntilde;a queta&nbsp;</strong><br /> a poblano chile stuffed with <i>huitlacoche</i> (earthy corn mushrooms), fresh corn and zucchini, served in a roasted poblano cream sauce and an ancho chile filled with potatoes, <i>Chihuahua</i> and <i>cotija </i>cheese with a sweet-spiced roasted tomato sauce<br /> &nbsp;<br /> <strong>$44 Menu</strong><br /> appetizer choices:<br /> <strong>ostiones con chipotle</strong>&nbsp;<br /> <em>Imperial Eagle </em>oysters topped with spinach and <i>Chihuahua cheese</i>; sauced with a chipotle cream and baked&nbsp;<br /> <strong>callos de hacha</strong><br /> jumbo <i>Maine</i> sea scallops wrapped with <em>Nuekske&#39;s </em>applewood smoked bacon, grilled and served on a bed of white bean-morita chile pur&eacute;e; garnished with <i>frizzled</i> leeks&nbsp;<br /> <strong>seviche de camar&oacute;n y pulpo con aguacate</strong>&nbsp;<br /> <em>spicy</em> shrimp and&nbsp;octopus seviche&nbsp;marinated in orange juice,&nbsp;lime juice and tequila with habanero chiles&nbsp;<br /> <strong>gorditas divorciadas</strong>&nbsp;<br /> small thick tortillas stuffed with black beans and shredded beef served with two salsas: guajillo and serrano-tomatillo; drizzled with Mexican <i>crema</i><br /> <b>sopa de tizoc</b><br /> cauliflower and roasted poblano chile cream soup garnished with earthy <em>huitlacoche</em> and corn<br /> <b>ensalada de espinaca con queso de cabra</b><br /> baby spinach salad with goat cheese, toasted sesame seeds and caramelized red onions in a chipotle-honey dressing<br /> entr&eacute;e choices:<br /> <strong>pescado en&nbsp;salsa de cuatro chiles</strong><br /> pan-seared fillet of walleye pike topped with saut&eacute;ed shiitakes, epazote, onions and chiles; served on potato cakes with a&nbsp;fresh mango sauce and a <em>spicy</em> four chile sauce<br /> <strong>langostino poc-chu</strong><br /> freshwater prawns marinated in orange juice and guajillo chiles and char-grilled; served with<em> frijoles colados,</em>&nbsp;avocado, plantains and herbed rice<br /> <strong>pato en mole negro</strong><br /> <em>Grimaud Farms&nbsp;</em>breast of <em>Muscovy </em>duck grilled<em> rare </em>and duck leg confit in an <em>Oaxacan</em> black&nbsp;mole;&nbsp;served with saut&eacute;ed potatoes and spinach<br /> <strong>codornices en salsa de chile con miel</strong><br /> garlic-marinated and grilled <em>Manchester Farm </em>quail served in a sauce of ancho chiles, garlic, carmelized onions and honey with a potato, cilantro and <em>queso a&ntilde;ejo </em>cake<br /> <strong>chuletas de borrego con&nbsp;salsa de chile pasilla</strong><br /> <em>Colorado</em> lamb loin chops charcoal-grilled and served in a garlicky pasilla chile sauce; accompanied by&nbsp;a <em>tamal</em> filled with spinach, poblano chiles and tomato and drizzled with <em>crema</em></p> <p> dessert choices:<br /> <strong>tr&iacute;o de pi&ntilde;a</strong><br /> a vanilla roasted pineapple ring topped with pineapple sorbet and<br /> garnished with a pineapple crisp<br /> <strong>flan de caramelo</strong><br /> classic egg custard with a rich caramel sauce<br /> <strong>pastel tres leches</strong><br /> a light orange-flavored cake soaked in three milks, frosted with freshly<br /> whipped cream and served with raspberry sauce<br /> <strong>pastel de chocolate y espresso</strong><br /> a warm soft center chocolate-espresso cake with vanilla bean ice cream<br /> <strong>tarta de pera y mango</strong><br /> fresh pear and mango cobbler with almonds topped with cajeta ice cream<br /> <strong>crepa con cajeta</strong><br /> a cinnamon cr&ecirc;pe filled with fresh mango and raspberries, topped with<br /> warm cajeta (goat&rsquo;s milk caramel sauce)<br /> <strong>selecci&oacute;n de helados o nieves</strong><br /> a selection of home-made ice creams or sorbets<br /> <strong>nieve de lim&oacute;n con tequila y serranos</strong><br /> spicy lime-tequila sorbet infused with serrano chiles<br /> &nbsp;</p> <br/>$33 or $44 per person (beverages, tax and gratuity not included)