Rose Mexicano Restaurant

prepared tableside (serves two)

pasilla chile soup with grilled chicken, avocado and tortilla strips

grilled white fish in a carrot-habanero-lime marinade, topped with green olives, white onions and cilantro

mixed field greens, shredded jicama, carrots, and cherry tomatoes dressed in a pomegranate vinaigrette

melted chihuahua cheese with crumbled chorizo sausage and rajas (slow-cooked Mexican peppers)

rolled crispy chicken tacos topped with salsa pasilla de oaxaca, salsa verde and crema

roasted pulled duck layered between soft corn tortillas and topped with yellow pepper-habanero sauce

three crispy corn empanadas filled with jumbo lump crab meat, served with seasonal fruit pico de gallo and avocado-tomatillo salsa

Mexico city street salad with grilled chopped chicken tossed with mango, pineapple, jicama and toasted pumpkin seeds. Served with field greens and honey-lime vinaigrette

avocado leaf-crusted seared rare tuna served on a crispy black bean tostada over jicama, mango and cabbage slaw papaya-habanero salsa

mixed greens with crispy shrimp, sweet corn, black beans, peppers and tortilla strips in a peanut-chile dressing

two grilled flour tortillas filled with chihuahua cheese and grilled chicken. Served with guacamole and pico de gallo

two grilled flour tortillas filled with a mixture of wild mushrooms, huitlacoche and chichuahua cheese. Served with salsa verde cruda

two flour tortillas filled with grilled skirt steak, chihuahua cheese, sweet, tomatoes and mashed spicy black beans. Served with salsa verde cruda

pressed Mexican club sandwich of ham, grilled chicken, bacon, avocado and chihuahua cheese with a black bean-chipotle spread. Served with sweet potato fries

traditional veracruz, mole made with raisins, plantains, hazelnuts, pine nuts and mulato, ancho and pasilla chiles

roasted tomatillos, tomatoes and chipotles blended to create a rich smoky sauce

tomatillos, onions and garlic blended into a tangy green sauce with a touch of cream

pork shoulder rubbed with achiote, wrapped in banana leaves and slow-cooked until fork tender. Topped with lime-marinated onions (not served with cheese)

grilled chicken marinated in ancho chiles, garlic, cumin, cloves and cinnamon. Topped with slow cooked peppers

grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper

buttery Chilean sea bass topped with lime-marinated onions (not served with cheese)

baked soft corn tortillas filled with pulled chicken and chihuahua cheese served with a yellow pepper-habanero sauce

grilled skirt steak and jumbo shrimp stewed in a roasted tomato-chipotle sauce

crispy marinated pork shank served with mushroom-chipotle creamed spinach and red beans with chorizo sausage

grilled cubes of beef tenderloin, chorizo sausage, onions, tomatoes and serrano peppers with tomatillo and tomato-chipotle sauces

grilled filet mignon covered with a wild mushroom-tequila cream sauce

18oz of grilled boneless beef short ribs served with a mestiza sauce (tomatillo-tomato-chipotle) and rajas (slow-cooked Mexican peppers)

jumbo lump cram meat layered between soft corn tortillas and covered with a creamy tomatillo sauce

pan-seared filet of Chilean sea bass with a jalapeno potato cake, Swiss chard and guajillo chile-pineapple-passion fruit sauce

grilled shrimp marinated in a garlic vinaigrette with onions, tomatoes, serrano peppers and yucatan pico de gallo