Inspired by our recent trips to Mexico, Executive Chef Deborah Schneider & Beverage Director Colin Pflugradt have brought back new tastes for you to enjoy.
Octopus & Charred Tomato: grilled octopus sliced warm on rich smoky salsa with arugula & spicy red mustard greens, lemon & smoked paprika oil.
Strawberry Fennel Guacamole : naked guacamole with fresh strawberries & fennel, Serrano chile, cucumber & toasted pecans.
‘Coco Loco’ Alabacore Ceviche : fresh albacore, coconut – ginger – lime leche, serrano chiles, cucumber, avocado & cherry tomatoes, arugula, extra-virgin olive oil & pink peppercorn-citrus salt.
Chile Con Limon Smoked Salmon Tostada : on a crisp blue corn tostada, house-smoked king salmon, belly, chile con limon & lemon mojo salsa, roasted green chile, salsa, mango habanero salsa, onion, cilantro, shredded lettuce & lime.
Pig Ear ‘Chicharron’ Tacos : deep-fried until crunchy, on corn tortillas, with Oaxacan cheese, tomatillo salsa, onions, & cilantro, cabbage slaw, cucumber-fennel pickle & lime.
Valle de Guadalupe Salad : inspired by Baja’s wine country – watercress, red mustard, greens & spinach, flor de calabasa, queso fresco, fennel-cucumber pickle & figs, with plantain chips, & cabernet vinaigrette.
Relleno de Elote : roasted and lightly fried chile poblano stuffed with grilled sweet corn, calabacitas, cheese & flor de calabasa in light guajillo chile sauce with crema & cilantro.
King Salmon ‘Esmerelda’ : premium Pacific salmon grilled with fresh lemon & herbs, served with tart tomatillo salsa verde on seared broccoli rabe & sweet peppers.
Seven Deadly Sins : chocolate bread pudding stuffed with vanilla bean ice cream, dipped in Coca-Cola batter & deep-fried. Served with three sauces, whipped cream, white chocolate, salted candied pecan bits & a chocolate cookie.
Summer Berry Margarita : fresh berries crushed and shaken with Casamigos Blanco Tequila, agave nectar, fresh lime juice and sparkling soda. Summer Berry Margarita is available through the month of July only at SOL Mexican Cocina.
