August 1 - 14, 2008
South and Central America
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 15 - 31, 2008
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
