THE TOPOLO EXPERIENCE
Here's a sampling of a chef's tasting menu with wine.
PASSED APPETIZERS
- Ceviche de Marlín: Hawaiian marlin ceviche
- Empanadas de Birria: flaky empanadas with red chile goat birria; Oaxacan pasilla salsa
- Camarones al Mojo Verde: grilled shrimp with green garlic mojo on crunchy jícama
Mochomos
Crispy shredded Montana Natural beef with crunchy white onion strings, guacamole, spicy chile salsa and warm tortillas for making soft tacos.
2004 Pfeffingen Riesling Trocken, Pfalz, Germany
Sopa Azteca
Dark broth flavored with pasilla, garnished with grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, thick cream and crispy tortilla strips.
2004 Mahi “Francis Vineyard,” Sauvignon Blanc Marlborough, New Zealand
Langosta Entomatada
Maine lobster in creamy tomatillo-poblano sauce with City Farm purslane and Klug asparagus gratinado; cava-dressed sunflower shoot salad.
2004 Qupé “Bien Nacido,” Syrah, Santa Maria Valley, California
Borrego en Mole Poblano
Roasted Crawford Farm lamb in Mexico’s classic fiesta sauce, mole poblano; served with black bean tamalón, Shooting Star Farms red dandelion greens and Tipi’s sugar snap peas.
2004 Tikal “Patriota,” Altos de Mendoza, Argentina
Merengue de Fresa
Mexican chocolate meringue (crisp outside, soft inside) filled with a crema of Mick’s Honey-Eyed strawberries; bittersweet chocolate ice and strawberry “salsa.”
For more information contact:
Elizabeth Entwhistle, Event Planner
eentwhistle@fronteragrill.net
or 312.334.3662
