Almuerzo/Lunch

Verduras/Vegetables

Guacamole 13 | 18 G VG

Fresh avocado, tomato, red onion, cilantro & lime juice served with yellow corn tortilla chips

España – Croquetas 7 V

Goat cheese & sweet plantain croquettes drizzled with lavender honey

Brussels Sprouts Salad 12 V

Roasted brussels sprouts, cranberries, quinoa saffron risotto cake & agave viniagrette

Tacos de Squash 9 G V VG

Roasted butternut squash, kale, black beans, sweet plantain, goat cheese & tomatillo pico de gallo

Ensalada de Remolacha 11 G V VG

Beets, goat cheese, arugula, blood orange vinaigrette & toasted almonds

Palomino Kale 11 G V

Baby kale & romaine Caesar salad, white anchovies & shaved Manchego

Aceitunas 5 G VG

olives with rosemary & garlic

Carne/Meat

Peru – Coca de Skirt Steak 11

Grilled beef, parmesan & Manchego cheese, arugula & parsley chimichurri sauce

Tacos de Puerco 9 G

Braised pork, lettuce topped with chipotle aioli

Tacos de Churrasco 11 G

Grilled skirt steak, mushrooms & lettuce topped with cilantro sauce

Peru - Pinchos 13 G

Filet mignon skewer, fingerling potatoes & cilantro jalapeño sauce

España – Dumplings de Higado de Ganso 14

Foie gras and pear dumplings, passion fruit agave sauce

Argentina – Pastel de Costilla 12

Braised short ribs, cauliflower, and yucca spring roll with Romesco sauce

Mariscos/Fish

Portugal - Palomino Pulpo 14 G

Grilled octopus served with fingerling potatoes, arugula, diced chorizo & chimichurri

Brazil - Coconut Shrimp 12

Crispy coconut shrimp, sweet plantain & Chino Latino lemon grass sauce

España - Gambas al Ajillo 12

Shrimp sautéed in garlic & Spanish Sherry Wine served with toast points

Tacos de Mahi Mahi 12

Pineapple, cabbage & citrus wasabi

Peru - Ceviche 13 G

Lightly poached shrimp in a citrus base, red onions, cilantro, tomatoes and sweet potato

Puerto Rico – Mofongo 13

Crispy oysters, sweet plantain, saffron mojito sauce

España – Boquerones 7

White anchovies, sourdough toast and drizzled with olive oil

USA – Oysters on the Half Shell 2.75 (pp) G

Served with charred pico de gallo tomatillo

USA – Mejillones al Vapor 14 G

PEI mussels, lobster/harissa broth, preserved lemon and cilantro

Calamari Salad 13

Crispy calamari, spinach, diced sweet plantain,peanuts, mango, radish & sweet lime vinaigrette

Mexico – Quesadilla de Langosta 16.50 G

Lobster, shiitake mushrooms drizzled with chipotle crème fraîche

Build Your Own Bowl/BYOB Starts at 9.95

Base:

Rice Bowl
Choose one:
Brown rice
Saffron rice
Quinoa (+3)

Salad Bowl
Choose one:
Chopped kale
Chopped romaine
Spinach

Proteins:

Choose one
(Extra protein +5 each):
Chicken breast
Steak
Grilled salmon
Black beans
Pan seared spicy shrimp

Fillings:

Choose three
(Extra fillings +2 each):
Lentils
Fresh beets
Garbanzo beans
Roasted corn
Eggplant
Grilled vegetables
Queso fresco
Avocado (+1)

Add Some Crunch:

Choose one:
Cucumber
Carrots
Tortilla chips

Add Some Flavor:

White balsamic vinaigrette
Olive oil
Cilantro lime Vinaigrette

Platos Fuertes/Mains

Chaulafan 12

Latin fried rice with sweet plantain, scallions and roasted corn with your choice of chicken, steak or shrimp.

Chicken Enchiladas 11.95

2 corn tortilla enchiladas filled with shredded chicken, queso fresco or cheddar & salsa verde or sofrito sauce.

Pork Enchiladas 11.95

2 corn tortilla enchiladas filled with shredded pork and your choice of queso fresco or cheddar & salsa verde or sofrito sauce.

Bandeja Paisa 14

Grilled steak, rice, beans, sweet plantainsa nd pork belly topped with a fried egg.

Vegetable Enchiladas 11.95 V

2 corn tortilla enchiladas filled with roasted veggies and your choice of queso fresco or cheddar & salsa verde or sofrito sauce

Arroz Con Pollo 12

Chicken, chorizo, peppers, yellow rice and sweet peas

Our food may contain nuts, eggs, gluten, or shellfish. Please advise your server if you have any food allergies or concerns.
V Vegetarian | G Gluten Free | VG Vegan or can be made vegan |

Port Chester Mexican Restaurant Lunch Menu near Connecticut

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