Roast Pork Loin Stuffed with Portobellas and Chipotles - Pork loin stuffed with a mixture of seared portobella mushrooms, leeks, chipotle chiles and bread crumbs. Roasted, sliced and blanketed with a rich tequila-lime cream sauce. Served with black beans and Mexican rice.
Elote Asado - A traditional street food of
Mexico. An ear of fresh sweet corn grilled in the husk until tender and
served with chile dusted lime wedges, mexican crema and queso añejo.
Chiles Tolucos - Ancho Pasilla Chiles soaked in an orange juice and brown sugar broth, stuffed with beans, chorizo sausage and cheese, then topped with crema mexicana and baked. Garnished with fresh tomato, avocado and pickled red onions, and served with mexican rice.
Sesame Salmon - Fresh Atlantic Salmon filet pressed in sesame seeds, pan seared and then baked. Draped with an avocado-chipotle cream and served with a guajillo chile marinated vegetable medley and mexican rice.
Tinga Poblana - A classic dish from Puebla. Hearty stew of tender braised pork, chorizo, onion, tomato, potato and chipotle chiles. Garnished with slices of fresh avocado and onion served with fresh fried corn tortilla chips. So popular it's now on the main menu!
Salmon En Croute Veracruz Style - Chunks of fresh Atlantic Salmon filet set atop a blend of ricotta cheese, olives, tomatoes, lemon zest and fresh herbs and wrapped in flaky puff pastry then baked to a golden brown, and drizzled with a creamy avocado aioli.
Post House Rack of Lamb - Tender rack of lamb cut into chops, grilled, then topped with a garlic mushroom ducelle, wrapped in flakey puff pastry and baked until golden brown. Drizzled with an Irish whiskey-whole grain mustard sauce and served with Colcannon and a medley of greenbeans, leeks and peppers.
Grilled Salmon with Lemon-Thyme Scented Salsa Veracruzana - Fresh Salmon filet grilled to your liking and then topped with a warm, chunky mixture of tomatoes, olives, capers and onions flavored with lemon zest and fresh thyme. Served with Black beans and Mexican rice.
Grilled Pork Tenderloin - 12 ounce tenderloin seasoned and grilled, then sliced. Accompanied by an Apple-Raisin gastrique and sprinkled with candied walnuts, and served with mashed potatoes and Chef’s vegetable.
Grilled Shrimp Summer Salad - 5 White Gulf shrimp marinated and grilled and set atop tender baby greens along with chunks of ruby red grapefruit, pear slices, poached asparagus and feta cheese, then drizzled with a taragon-citrus vinaigrette.
We are out of squash blossoms for the season - our goat cheese and roasted garlic stuffed, batter dipped squash blossoms were a big hit!
Cocnut Shrimp - Fresh Jumbo Shrimp breaded with shredded coconut and japanese bread crumbs and fried to a golded brown. Served with Mango Pico de Gallo for dipping, arroz amarillo and a fresh salad.