MENÚ-NUEVO ENERO 2018 INGLES-sin precios

RESTAURANTE - BAR
MENU
www.trashumante.com.mx
Reservaciones al (444) 811· 60 ·93
Venustiano Carranza 2030, Col. Polanco
C.P. 78220, San Luis Potosí, S.L.P.

FIRST THINGS FIRST
Guacamole topped with mexican cheese
Sautéed escamoles (ant larvae), corn tortillas and
Tuna tartar, with avocado dices and sesame seed dressing guacamole
Portobello au gratin
Costras de queso. Cheese made taco filled with
Fresh mozzarella slices, breaded, in pomodoro sauce
arrachera (three pieces)
Deep fried calamari with sweet ketchup dip
Spicy chiles güeros, filled with cream cheese and bacon
Rock shrimp tempura. Sriracha mayo
wrapped (three pieces)
Papas bravas tossed in paprika with chipotle dressing
Atropellado. Sun dried beef, mexican sauce & black beans
Queso fundido with chorizo
Grilled bone marrow (three pieces)
Chalupas. Corn tortilla, tomato sauce, chicken (four pieces)
Baby octopus chicharron. (deep fried) guacamole & corn
Panuchos. Corn tortilla, black beans, pulled pork in annato
tortillas
sauce. Topped with pickled red onion, habanero sauce
Rib eye chicharron. (deep fried) guacamole & corn
aside (four pieces)
tortillas
Orange glazed duck in a demi baguette sandwich
Serrano ham
(one piece)
Acorn fed Ibérico ham, Jabugo region, Cinco Jotas brand
Esquites preparados. Fresh corn with spicy mayonnaise,
and sprinkled cheese
Cheese plate
Aguachiles & carpaccios
Beef tenderloin tacos (three pieces)
Shrimp sashimi in a spicy marinade
Suckling pig taquitos (three pieces)
Tuna and salmon ceviche. Cucumber, roasted pineapple,
avocado and chipotle maracuya dressing
Fish tacos, mango “pico de gallo”,
Marinated octopus carpaccio with mild
tamarindo sauce (four pieces)
ginger vinaigrette
Shrimp & cheese quesadillas (three pieces)
Beef carpaccio, capers and anchovy
Corn flat topped with chicharron (pork rids in spicy
dressing, Grana Padano
red sauce) (three pieces)
Beet carpaccio, goat cheese and pistachio
SOUPS
MAIZ
Tortilla soup
Dry noodles in tomato sauce
on a black bean cream
Spicy jalapeño cream soup,
avocado, panela cheese
and tortilla strip garnish
Roasted tomato soup
Beef broth
Recommendations
SALADS
Greek. Feta cheese, bell peppers, cucumber and Kalamata olives
in oregano vinaigrette
Tropical. Lettuce, tropical fruits and mango dressing
Salmon. Smoked salmon, arugula and cream cheese spheres with pistachio
Italian. Baby spinach, prosciutto, caramelized pear
and balsamic reduction
Artichoke. Artichoke and palm hearts, anchovy & capers dressing,
parmessan cheese
Cranberry. Dried berries, lettuce, green apple, bacon, blue cheese,
cranberry dressing
SIDE DISHES
ALL MEAT
TO THE GRILL
To share
DOMESTIC
CERTIFIED ANGUS BEEF
Rib eye Prime 14 oz.
Hanger steak 10 oz.
Rib eye Prime 25 oz.
Rib eye 18 oz.
Beef flank steak 7 oz.
New York 14 oz.
Petit Filet 7 oz.
Cowboy 18 oz.
Filet Mignon prime 10 oz.
Flanken style short ribs 14 oz.
Filet Mignon prime 20 oz.
Bone-in short rib slow cooked 15 hours in firewood oven 40 oz.
{
Roasted vegetables
Refritos with chorizo
Potato puree
Asparagus au gratin
Grilled bone marrow (three pieces) French fries
White rice
House made potato chips
Rosemary potatoes
À la Carte
Esmedregal (white fish) to the white oport
Seared tuna, corn kernels and peanut butter sauce
Salmon in a sweet and sour cranberry sauce
Pan fried fish filet marinated in Canary Islands style
mojo and cooked potatoes
Al pastor (adobo) shrimp, grilled pineapple and
pickled red onion (five pieces)
Whole fried red snapper. Tartare sauce
Beef ragout lasagna. Handmade pasta
Fettucini in a four-cheese sauce
Spaguetti pomodoro
Spaguetti tossed in ajillo sauce with shrimps
Penne arrabiatta vodka flamed with mascarpone cheese
Short rib braised for ten hours, red wine reduction
and potato puree
Slow cooked short rib in sun dried morita chile brine.
Cooked potatoes with rosemary
Smoked seeds crusted Filet Mignon and honey vinaigrette
Dried parsley crusted Filet Mignon, organic vegetables in a
Port reduction
Australian lamb rack, potato puree & mint jelly
Fine herbs marinated chicken breast and organic vegetables
(20 minutes)
PIZZA
Margherita
Pepperonni
Hawaii. Cooked ham and
pinneapple
Pear and gorgonzola cheese
Four cheeses
Prosciutto
Veggie
Mexicana
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.