after December 6th 2009, Fonda del Mar will be located on the address below, 3908 N Lincoln Ave Chicago IL, 60613 ph.773.348-7635 fx.773.348-7633 |
New Year's Eve at Fonda del Mar $50.00 per person plus beverages, tax and gratuity. 5 course prix fixe menu |
 | |  |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
BYOB optional until 12/30/2009
corkage fee applies
corkage fee applies
first course choice of one
uchepos: sweet corn tamalaes drizzled with creamy poblano sauce and Chihuahua
cheese.
taco ensenada: crispy tilapia fish taco with citrusy cabbage and pico de gallo.
sope de hongos: fresh masa boat filled with mushrooms in pasilla sauce topped
with sour cream and queso fresco.
second course choice of one
flor de calabaza: cream of squash blossom topped with coconut whipped cream
and crushed walnuts.
ensalada de zarzamora: mix green salad tossed with raspberry vinaigrette,
caramelized pecans and fresh wild berries topped with fresh goat cheese.
seafood course choice of one
callos zacualtipan: seared sea scallops in a dark-pasilla sauce served with
plantain-black bean cake.
pescado enchipotlado: grilled halibut in a chipotle cream sauce served with
grilled vegetables and crispy beets.
meat course choice of one
borrego en mole negro: Australian rack of lamb in a earthy-spicy mole negro
served with garlic mashed potato.
filete ranchero: 8oz rib eye steak served with salsa roja, grilled nopal cactus, white
rice and frijoles charros.
dessert choice of one
natillas: mexican version of crème brûlée with vanilla bean from papantla, cinnamon and
fresh fruit.
crepas de cajeta: homemade crepes simmered in goat milk-caramel sauce served
with fresh fruit and fried plantains.
uchepos: sweet corn tamalaes drizzled with creamy poblano sauce and Chihuahua
cheese.
taco ensenada: crispy tilapia fish taco with citrusy cabbage and pico de gallo.
sope de hongos: fresh masa boat filled with mushrooms in pasilla sauce topped
with sour cream and queso fresco.
second course choice of one
flor de calabaza: cream of squash blossom topped with coconut whipped cream
and crushed walnuts.
ensalada de zarzamora: mix green salad tossed with raspberry vinaigrette,
caramelized pecans and fresh wild berries topped with fresh goat cheese.
seafood course choice of one
callos zacualtipan: seared sea scallops in a dark-pasilla sauce served with
plantain-black bean cake.
pescado enchipotlado: grilled halibut in a chipotle cream sauce served with
grilled vegetables and crispy beets.
meat course choice of one
borrego en mole negro: Australian rack of lamb in a earthy-spicy mole negro
served with garlic mashed potato.
filete ranchero: 8oz rib eye steak served with salsa roja, grilled nopal cactus, white
rice and frijoles charros.
dessert choice of one
natillas: mexican version of crème brûlée with vanilla bean from papantla, cinnamon and
fresh fruit.
crepas de cajeta: homemade crepes simmered in goat milk-caramel sauce served
with fresh fruit and fried plantains.