Megabytes by John & Sally McKenna April 2001
Menu of the Month
We were so delighted when City Cuisine came through the post from www.HarvestBooks.com (see A harvest for the world) that we wanted to find out just what Susan Feniger and Mary Sue Milliken were up to now.
A web search revealed that this pair has been busy. They are now described as television's "Spiciest duo". They have a hit cable TV series, Too Hot Tamales, branded kitchen implements bearing their name, no less than two restaurant chains, Border Grill and their latest, Ciudad, which translates as City in Spanish and represents the completing of the circle since City Cuisine all those years ago. City Cuisine, we now know, has been reprinted, and you can order it in its new edition from their cool website.
Look out also for their CD Hot Tunes to Get you Cooking, and if you download this MP3 (it takes about a minute) El-Ano-Viejo.mp3 here, you can catch a soundbite of spicy latino sounds whilst you read through the dinner menu from Ciudad.
|
Entradas/Starters |
|
|
Soup of the Day |
6.50 |
|
Spanish Tapas Platter an assortment of Spanish cheeses, ham, roasted peppers, sausages, anchovies and almonds |
10.50 |
|
Seared Calamari with Bilbao chorizo, white beans, and roasted peppers |
8.00 |
|
Tiradito thin slices of albacore dipped in South American chile and citrus juices and layered with grilled pineapple and avocado |
8.75 |
|
Marinated Jumbo Shrimp with Peruvian causa and aji amarillo aioli |
8.00 |
|
Bolivian Sweet Corn Tamales |
7.00 |
|
Plantain Gnocchi with tomatillo and crema |
7.00 |
|
Argentine Empanadas wild mushroom with chiptole crema, and Swiss chard with tomatillo sauce |
7.00 |
|
Peruvian Ceviche sea bass marinated in lime juice with fresh ginger, red onion and yellow chile pepper |
8.00 |
|
Watercress, Orange and Avocado Salad, with toasted coriander dressing |
6.75 |
|
Arugula and Celery Root Salad with roasted pepitas, shaved manchego, and lemon vinaigrette |
6.75 |
|
Romaine Hearts with chile strips, green plantain croutons, and cabrales blue cheese vinaigrette |
7.00 |
| Platos Principales/Entrees | |
|
Latin Vegetable Fiesta a sampling of seasonal vegetarian delicacies including spinach with pepitas, plantain fritters, black beans, arroz con gondules, and grilled vegetables |
14.50 |
|
Congrio con Pebre seared Halibut and cockles in saffron-leek broth with potatoes and cilantro-garlic mojito |
18.00 |
|
Tamarind-glazed Salmon with quinoa cake, cumin scented cabbage, chayote, and scotch bonnet mojo |
17.00 |
|
Brazilian Moqueca lobster, shrimp and seafood in a coconut-lime broth over cilantro rice |
25.50 |
|
Grilled Cuban Style Chicken with black beans, arroz con gondules, lime-onions and sweet plantains |
16.00 |
|
Adobo Marinated Pork Chops with habanero-fruit compote and Ecuadorian potato-plantain cakes |
17.50 |
|
Colorado Lamb Sirloin Steak with potato poblano gratin and vegetable ragout |
19.00 |
|
Cuban Beef Stew served over mashed yuca with carrots, green beans and dark rum orange sauce |
15.50 |
|
Beef Short Ribs with panca pepper barbecue sauce, warm Peruvian potato salad, and pineapple-plantain mojito |
17.50 |
|
Char-Grilled Gaucho Steak Argentinean rib-eye stuffed with jalapeños and garlic, served with our Latin gratin and chimichurri sauce |
23.50 |
| Platos Pequeños/Sides | |
|
Cumin Fries |
3.50 |
|
Arroz con Gondules |
3.50 |
|
Black Beans |
3.00 |
|
Sautéed Spinach with Pepitas |
4.50 |
|
Sautéed Plantains |
4.00 |
|
|
|
Website: http://www.millikenandfeniger.com
email John and Sally | read other articles in this issue
