Crunchy Vegetable Escabeche Salad Klug Farm asparagus, roasted poblano chile, chayote & carrot in escabeche (Baja olive oil, sherry vinegar, garlic), jamaica-pickled knob onions, house-made duck prosciutto, little gem lettuce.
Spring Green Guacamole Michoacan avocados, roasted tomatillo, poblano chile, Bayless garden garlic chives, house-made fresh cheese.
Spicy Bacon Queso Fundido Otter Creek organic cheddar, Greg’s jowl bacon, chiles toreados, queso añejo
Duck Carnitas Tamal Banana leaf-steamed fresh-ground corn masa, Gunthorp duck carnitas, apricot mole (ancho, pasilla, sweet spices), apricot-mango salsa. Tangy arugula.
Pork & Beans in Black Mole Gunthorp pork shoulder braised in Oaxacan black mole (pasilla, mulato, tomato, tomatillo, peanuts, almonds, plantains & 13 other ingredients), Rancho Gordo ayocote beans, cilantro.
"Drunken" Goat Enchiladas Red chile-braised Pleasant Meadows goat, mezcal-infused pasilla chile “borracha” sauce, aged Mexican cheese, grilled green onions.
Duck in Xico Mole Grilled red chile Gunthorp duck breast, Veracruz’s famous mole de Xico (mulato & pasilla chiles, dried fruit, plantain, almonds, pecans, pinenuts), red chile-sweet potato mash, crispy beet ribbons.
Florida Pompano in Smoky Mushroom Crema Red chile-marinated grilled Florida pompano, mushroom crema, spinach, garlicky roasted potatoes, smoked golden enoki mushrooms.
Pork Loin in Almond Green Mole Garlic-marinated grill-roasted Gunthorp pork loin, green mole almendrado, crispy corn tortitas with bacon & almonds, grilled local asparagus.
Flan X2 Creamy triple chocolate flan (70%, Oaxacan, Xoco nibs) & traditional Mexican vanilla flan. Chocolate sauce, candied almonds.
Sopa de Frutas Vanilla-poached local rhubarb, jamaica sorbet, sparkling Meyer lemon “broth” with Nichols Farm honey.
Tamarind-Orange Tart Tamarind-orange mousse, Cointreau whipped cream, tamarind caramel, candied pine nuts.
Springtime Tres Leches Cake Hoja santa-scented tres leches cake, white chocolate-Xtabentun
ice cream, toasty-gooey meringue, shortbread crumble.
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.)