MONTERREY MEXICAN MENU
an integration of flavours
MAIN
all served in gourmet maize tortilla, flour tortilla or steamed tamal
1. CHICKEN WITH SHALLOTS AND SWEET PEPPERS
2. SLOW COOKED BEEF WITH GARLIC AND CHILE
POBLANO
3. PORK OR CHICKEN WITH ORGANGE AND ACHIOTE
4. HALLIBUT WITH POMEGRANATE IN A CREAMY SALSA
5. PORCINI MUSHROOMS WITH WHITE WINE AND CREAMY HABANERO SALSA
6. FRIED TOFU WITH FRESH MOZARELLA AND CHILE DE ARBOL
7. GROUND TURKEYOR BEEF WITH SPICY GRAVY
8. GRILLED FLANK STEAK
9. GRILLED SAGE CHICKEN
10. GRILLED RIBEYE WITH LIGHT SALSA VERDE
11. PANKO MILANESA (JAPANESE STYLE BREADED NY STEAK-mexico and japan meet)
SIDE
1. OLIVE OIL AND HERB FRIED BLACK BEANS
2. FRIED ORGANIC BEANS WITH CUMIN AND GARLIC
3. MELTED CHEESE WITH CHORIZO
4. MELTED CHEESE WITH ARTICHOKES
5. CREAMY MONTERREY RICE WITH CORN
6. SPINACH TORTILLA LASAGNA
7. SPICY BUTTERY PURPLE POTATOS WITH ONION AND HOT PEPPERS
TO START YOUR MEAL
1. VARIETY OF / THE CLASSIC MONTERREY MAIZE CRISPS WITH ASSORTED SALSAS: MILD RED, HOT TOMATILLO, TOMATILLO-AVOCADO, ONION
SALSA, SALSA ASADA, MORITA SALSA, EXTREMELY HOT SERRANO SALSA, CREAMY HABANERO, ANCHO SALSA
FLAVOURS:
Parmesan cheese
Only Herbs
Chile flavored
Plain
PINK HIMALAYAN SALT
FRENCH VOLCANIC SALT
SMOKY
TOPPINGS:
• Jalapeno goat cheese and salmon
• A mix of crab, cilantro, onion, lime and Serranos
• Filet mignon and chiplote sauce
• Cream cheese with mushrooms and pickled peppers
• Tapenade
• Coarsely chopped salsa
• Thinly sliced grilled mushrooms with olive oil
• Havarti – sweet peppers - onion - arugula
DIPS:
NORTHERN GUACAMOLE
Gourmet beans
Melted cheeses
Artichoke-pickled jalapeno-cream cheese
SALAD -tortilla croutons optional
1. AVOCADO AND ASPARRAGUS SALAD WITH JALAPENO DRESSING
2. MEXICAN STYLE AVOCADO, SWEET ONION, TOMATO AND CILANTRO SALAD
3. ORGANIC GREENS WITH RIB EYE OR MIGNON ON A FLAVORED GOURMET TAMAL WITH AN AVOCADO AND CORIANDER DRESSING
4. A MIX OF ORGANIC ROMAIN LETTUCE, TOMATOES, ENGLISH CUCUMBER AND RED ONION WITH A GARLIC-OREGANO-LIME DRESSING
5. ORGANIC GREENS WITH FENNEL WITH A FENNEL-CUMIN DRESSING AND PARMESAN
6. MONTERREY SALAD: SPINACH, PURPLE CABBAGE, CARROTS, AVOCADO, TOMATO AND PANELA CHEESE WITH A LIME-RICE WHITE VINEGAR DRESSING
CREAMY ALMOND BASE SOUPS
1- CORN
2- SPINACH
3- ZUCCHINI
4- WILD MUSHROOM
5- SWEET POTATO
6- BUTTERNUT SQUASH
7- BROCCOLI
8- ASPARAGUS
BABY SOPES WITH ASSORTED TOPPINGS
TURKEY IN MOLE
EGG PLANT IN RED SALSA
GROUND TURKEY WITH A SPICY GRAVY
CHICKEN IN RED SALSA
PORK/ CHICKEN WITH TOMATILLO
BEEF WITH POBLANO AND CUMIN
BLACK BEANS- GREEN SALSA-PANELA CHEESE
MUSHROOM IN A WHITE WINE SAUCE
BABY SOPES WITH MELTED CHEESE AND ASSORTED TOPPINGS
CHORIZO
ARTICHOKE
GRILLED MUSHROOM
GARLIC-BASIL-OLIVE OIL
GRILLED JALAPENOS
SWEET PEPPERS
BRIE-PISTACHIO-PEAR
BRIE-WALNUT-APPLE
MANCHEGO AND QUINCE
SALAMI
SPECIAL MAIN / SIDE DISHES
1- TORTILLA LASAGNA
2- SOFT TACOS KIT (GROUND BEEF, TOPPINGS, SALSAS AND FRESH CORN OR FLOUR TORTILLAS)
3- MINI TORTILLA PIZZAS
4- CHICKEN OR VEGGIE FLAUTAS WITH ZUCCHINI-AVOCADO SAUCE
5- MONTERREY CHILAQUILES (maize crisps-salsa-avocado-cheese-sour cream/add scramble eggs for breakfast)
6- MOLLETES (GRILLED BREAD WITH REFRIED BEANS, CHEESE, BACON or CARAMELIZED ONIONS AND SALSA)