Start with some
Tapas appetizers - crusty bread with
spicy Spanish Chorizo and Manchego cheese,
some French-fried Sweet Potatoes, along with a taste of
Fresh Mozzarella Salad tossed with tomatoes and parsley.
Then enjoy the Pollo y Cilantro - skinless chicken breast rubbed
with a cilantro pesto, grilled and garnished with a wedge of lime,
served with Sopa Seca linguine tossed with extra virgin olive oil,
fresh basil, tomatoes, and cracked black pepper, with a side of
Salada Carioca - a light, delicious salad of pink grapefruit and
cucumbers tossed with fresh mint from our garden.
$18.95
Condiments: Pebre - Chilean spicy cilantro salsa,
Cebollas Encuridas - spicy, marinated sliced onions, and
Salsa Cruda Xcatic - roasted banana peppers blended with lime juice
Vegetarian Entree - served all month
Cool off with a bowl of chilled
Green Gazpacho - a refreshing soup of cucumbers,
avocado, cilantro and lime blended with vegetable broth
and garnished with chopped green onions and chives. Then
a plate of Porotos Granados - beans, corn, squash and tomatoes
simmered with onions and herbs - a Chilean national dish
traditionally served with the Pebre condiment, accompanied
by some Quinoa (that incredible grain of the Incas)
sautéed with roasted peppers, spinach and fresh basil.
Salada Carioca - light, delicious salad of pink grapefruit
and cucumbers tossed with fresh mint from our garden,
and some fresh Tropical Fruit for dessert
$17.95
Beer & Wine suggestions: The dark Brazilian beer, Xingu pairs nicely with either the grilled chicken or the Porotos Granados. If you prefer a lighter beer, Tuba Charlie's ale adds a freshly hopped flavor to the meal. Two wines from Chile also fit the bill: depending on your thirst for red or white, the Big Tatoo Red or Santa Alicia Chardonnay.
August 18 - 31, 2010
South and Central America
A delicious coastal meal that includes
Pescado en Tikin Xik - grouper fillet charbroiled in an achiote paste -
a mixture of garlic, oregano, cumin, cinnamon, cloves
and allspice mashed with vinegar -
plated with sliced onions, tomatoes and olives.
Served with some Arroz con Jaibas - long grain white rice
simmered in chicken broth with white wine,
crab meat, bay leaf, tomatoes and garlic. A side of
Frijoles Negros - Yucatan black beans flavored with
chopped epazote leaves, some Esquites - cabbage and corn
sautéed with onions, garlic and greens.
Then finish the meal with some
fresh Tropical Fruit
$18.95
