Pan-seared crispy fried chicken with arugula, microgreens, watermelon radishes, chimichurri and romesco sauce bone-in pork loin rack accompanied by roasted red pepper sauce, crispy potato coins and couscous or chorizo with mussels and linguica chorizo bathed in a Mexican lager broth with Noble bread on the side are main course options. 60, .Įnjoy a meal that starts with your choice of passion fruit ceviche, shishito tempura served with arugula puree or crispy fried elote with togarashi and lime crema. Finish with ancho chile torte, horchata bread pudding or key lime pie.īoth menus come with a glass of red, white or blackberry sangria.ĭetails: 401 W. For the main course, pair mahi mahi, seafood chile relleno, short rib enchiladas or surf and turf pasta with two sides of your choosing such as green chile cornbread, jalapeno cream corn, chipotle cheddar mashed potato or Cuban black beans. For $44, begin with your choice of salmon croquettes, beef empanadas, coconut shrimp or pernil nachos. An ancho chile torte and horchata bread pudding are the dessert choices. Entree options include paella with green chile cornbread, chicken chile relleno with Cuban black beans, vegetable enchiladas or pernil asado, a marinated and slow-roasted pork served with rice and peas and corn tortillas. For $33, choose a salad or spicy veggie tostada to start. This restaurant is offering both a $33 and a $44 menu.
Southern comfort: A secret ingredient makes this restaurant's hush puppies the best Fuego, The Clarendon Choose a sweet ending by Tracy Dempsey Originals like a red wine caramel chocolate tart with macerated berries or blueberry peach upside-down cake with salted caramel and whipped cream.ĭetails: 3603 E. spaghetti tossed with extra virgin olive oil, elephant garlic, Castelvetrano olives, parmesan and hazelnuts crispy chicken breast seared in a pan sauce of white wine, shallots and garlic and accompanied by Yukon gold potatoes and pan-seared crispy salmon with olives, capers, Roma tomatoes and roasted red peppers. Four main course options feature red wine braised lamb shank simmered with mirepoix and served with Israeli couscous and mint pesto Sonoran Pasta Co. The Market by Jennifer’sĪ fun butternut squash soup shooter topped with creme fraiche and toasted pumpkin seeds joins a seared tenderloin carpaccio with Noble Bread focaccia on the starter menu.
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