print  close window

Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.


From the Kitchen of Chef Rick Bayless

Menus

Frontera Grill Dessert

May 7 - June 1 2013

Desserts

  • Frontera Grill – Desserts
    Niño Envuelto de Limón y Frambuesa
    Traditional Mexican rolled cake filled with luscious lime buttercream & Seedling raspberry jam. Tangy lime curd, gooey meringue, Michigan raspberry ice cream.
    Niño Envuelto de Limón y Frambuesa : Traditional Mexican rolled cake filled with luscious lime buttercream & Seedling raspberry jam. Tangy lime curd, gooey meringue, Michigan raspberry ice cream.   $9.00
  • Frontera Grill – Desserts
    Dúo de Flanes – $8.25
    A duo of caramel custards: dark chocolate infused with pasilla chile & classic Mexican vanilla. Caramelized cacao nibs & pasilla dust.
    Dúo de Flanes : A duo of caramel custards: dark chocolate infused with pasilla chile & classic Mexican vanilla. Caramelized cacao nibs & pasilla dust.   $8.25
  • Frontera Grill – Desserts
    Sueño Tropical
    A layered tropical parfait of creamy coconut mousse, flaky pastry, tequila-roasted pineapple, tangy honey Manila mango, caramelized baby bananas & coconut shortbread crumbles.
    Sueño Tropical : A layered tropical parfait of creamy coconut mousse, flaky pastry, tequila-roasted pineapple, tangy honey Manila mango, caramelized baby bananas & coconut shortbread crumbles.   $9.00
  • Frontera Grill – Desserts
    Sopa de Frutas – $7.50
    Creamy mango-coconut sorbet nestled into honey Manila mango, hibiscus-poached rhubarb, oranges & caramelized puffed rice; afloat in a coconut horchata "broth" (toasted almond, young coconut, rice, cinnamon).
    Sopa de Frutas: Creamy mango-coconut sorbet nestled into honey Manila mango, hibiscus-poached rhubarb, oranges & caramelized puffed rice; afloat in a coconut horchata "broth" (toasted almond, young coconut, rice, cinnamon).   $7.50
  • Frontera's Chocolate Pecan Pie: with Kahlua whipped cream.   $8.50
  • Homemade Ice Creams: Choose your ice cream: Mexican vanilla bean with Torres brandy, or Michigan raspberry with D'Aristi rum. Choose your topping: homemade cajeta (goat milk caramel) or bittersweet hot fudge.   $8.00

Coffee, Organic Tea, Oaxacan Chocolate

  • Frothy Mexican Hot Chocolate: Rustic Oaxacan dark-roas chocolate, steamed with hot milk.   $5.00
  • Frontera Blend from Intelligentsia Coffee: Organic Brazilian beans offer a creamy mouth feel and soft acidity, beautifully balanced by dry fruit from Colombian coffee.   $2.50
  • Press Pot "Coffee with a Cause": 100% organic beans from La Perla de Oaxaca, roasted locally by Intelligentsia. (Abundant creamy Swiss milk chocolate surrounds lemondrop candy acidity with a tiny edging of fresh blackberries).   $4.75
  • Rishi Organic Tea: Emerald Lily Green, Jasmine Pearl, Iron Goddess of Mercy Oolong, Earl Grey, Yunnan Golden Buds Black, Wild Tree Pu-erh, Peppermint Rooibos, Chamomile Medley, Tangerine Ginger.   $3.50
  • Espresso/Cappuccino: Intelligentsia Black Cat Espresso 3, Double 4, Cappuccino (double.)   $4.50
  • Cafe de Olla: Spice, fruity sweet coffee.   $2.50
  • Chocolate Cappuccino: Intelligentisa Black Cat espresso & Oaxacan chocolate steamed with hot milk   $5.50

After Dinner Specialties

  • Caramel Apple: D'Aristi rum, housemade cajeta caramel, JK Scrumpy's hard cider, Mexican chocolate rim.   $10.00
  • Cafe Playa: Kahlua, golden Arette anejo tequila, steaming americano (espresso, hot water) whipped cream, dusting of Mexican chocolate.   $8.00
  • Chocolate Mezcalero: Del Maguey crema de mezcal in steaming Oaxacan chocolate with a dash of cinnamon.   $9.00
  • Cafe Tacuba: Arette blanco tequila, Kahlua, fresh-brewed Intelligentsia Black Cat Espresso and half-and-half, shaken over ice tableside.   $9.00

Restaurants