Swiss Chard Tamales Fresh corn masa tamales flavored with local Swiss chard, serrano chiles, cilantro and parsley. Tangy tomatillo sauce, homemade fresh cheese, arugula salad.
Bacon Guacamole, Fall Version Michoacan avocados, smoky morita chile, crispy Gunthorp bacon, bits of brown-butter butternut squash, grilled knob onions, dry Jack chicharrón.
Chicken with Salsa Huevona Crema For making little soft tacos. Grilled Gunthorp chicken
breast, salsa huevona, housemade crema, Indiana Jack cheese, kale, tatume squash.
Skirt Steak Queso Fundido Wisconsin Organic cheddar, herby grilled skirt steak, pickly chopped salsa, Mexican cincho cheese.
Smoked Pork Enchiladas Smoked Gunthorp pork shoulder flavored with achiote, habanero,
sour orange and epazote. Tomato-habanero sauce, xnipec salsa.
Pork in Tomamole Grill-roasted Gunthorp pork loin, tomamole, roasted butternut mash,
braised black kale, crispy butternut ribbons.
Striped Bass with Guajillo-Pear Sauce Grilled chamoy-glazed Florida striped bass, zesty
guajillo-pear sauce, red chile rice, grilled pear salsa, pear chips.
Shrimp Mojo de Ajo Spicy grilled fresh Gulf shrimp, mojo de ajo, herby green rice, poblano chile, Three Sisters Garden pea shoots, shrimp crunch.
Chicken in Pasilla-Huitlacoche Sauce Grilled Gunthorp chicken, inky sauce of pasilla
chile and huitlacoche, crispy tortitas, grilled green beans, pickled local wild mushrooms.
Sopa de Fruta Klug Farm blueberry sorbet, orange supremes, frozen Klug Farm
blueberries, sparkling moscato-like "broth."
Duo de Flanes Traditional Mexican vanilla flan and creamy peanut butter flan. Nichols Farm apples two ways, caramelized peanut crunch.
Pan de Muerto Warm, buttery brioche "Day of the Dead Bread" layered with piloncillo ice cream,
local pumpkin and toasted pecans.
Boca Negra Gooey chocolate ganache cake, hibiscus poached pears, Mexican chocolate ice cream, chocolate crumble, almond brittle.
There’s so much #want on Frontera’s new menu. An incomplete list:
- Those crispy, bacon-stuffed tortitas that come with the pork.
- The duck carnitas stuffed in the tamal.
- VANILLA-POACHED RHUBARB
We repeat: The above list is incomplete. But scroll through the photos above and you’ll soon have a long list of your own.
If you’ve been to lunch at Frontera lately you’ve probably seen a number of four- and six-tops, groups of people (probably co-workers) drinking margaritas like they’re going out of style (note: they’re not) and in general having a really, really good time—so good that you might wonder how productive they’ll be at work the rest of the day.
Lunches like that are awesome. But let’s be real—we can’t spend two hours drinking tequila and eating carne asada every day. That’s why today we’re launching a new, no-fuss lunch option at the Frontera bar. We’re calling it Frontera-on-the-Fly.
Frontera-on-the-Fly is the kind of lunch you can eat every day. It’s a smaller menu of some of our quicker items: guacamole, ceviche, tacos al carbón. You eat your salad, you eat your tostada, and before you know it you’re back at work.
See the new menu below. Or better yet—ask one of our bartenders.
Smoked Chicken Queso Fundido Otter Creek organic cheddar, chipotle glazed Gunthorp
chicken, crispy onions, cilantro.
Tropical Guacamole Manila mango, crunchy cucumber, spicy morita chile, smoky onion.
Mushroom Tamal Banana leaf-steamed fresh corn masa tamal, oyster & shiitake mushroom filling, toasty pasilla chile crema, brown butter chanterelle mushrooms, wild arugula.
Chicken with Black Bean Sauce Grilled Gunthorp chicken breast, chipotle-black bean sauce, smoked sun-dried tomatoes, roasted potatoes, grilled green onions, Sonoma dry Jack cheese.
Duck Carnitas Enchiladas Spicy Gunthorp duck carnitas, tomamole (tomatillo, serrano, pineapple, sesame seeds), grilled pineapple salsa (tomatillo, serrano, jícama).
Brazo de Reina Yucatán’s famous giant tamal made with achiote flavored fresh corn masa, Swiss chard, egg, pepitas, Yucatecan pipián, tangy pickled red onions, Tracey’s pea shoots.
Chicken in Fideos Wood-grilled Gunthorp chicken breast, fideos (Mexican vermicelli) in red chile broth, grilled fiddleheads, spicy maitake mushrooms, dry Jack “chicharrón.”
Pork in Tomatillo Garlic-marinated grill-roasted Gunthorp pork loin, tomatillo chicharrón sauce, añejo cheese flavored tamal, homemade crema, red watercress.
Shrimp in Verde Mexican blue shrimp, adobo verde (cilantro, serrano, garlic, olive oil), cucumber, avocado, lime, Bayless Garden micro greens, American paddlefish caviar.
Shrimp in Red Chile Pipián Spicy chipotle-grilled fresh Gulf shrimp, red pipián, black bean rice, limey grilled green beans, crispy onions.
Flan X2 A duo of caramel custards: traditional Mexican vanilla flan & maple flan with toasted oats, amaranth-almond granola, Spence Farm maple syrup drizzle.
Camote Cake Super moist cake of local carrot & Mexican white sweet potato, cream cheese
frosting, Xtabentun-cream cheese ice cream, coconut cookie crumble.
Sopa de Frutas Luscious honey Manila mango sorbet, mint-infused pineapple, candied orange
zest, sparkling Beck Grove blood orange “broth.”
Chocolate-Ancho Fudge Cake Individual, ancho-infused bittersweet chocolate cake, peanut butter ice cream, honey Manila mango, toasted peanut brittle, ancho chile salt.
Mangos show up a couple times in Frontera’s spring menu: There’s mango in the guacamole (don’t dismiss the power of fruit in guacamole, people) and mango sorbet in the sopa de frutas. But mangos aren’t the only signs of spring: We’ve got fiddlehead ferns in our chicken fideos, shrimp in a herb-packed adobo and carrots in our, um, carrot cake. (A note about that carrot cake: the strip of dehydrated carrot that comes on the plate may looks like bacon—it’s not, but it’s just as delicious.)