chef lupe's secret recipe made to order.
crispy phyllo, garlic butter, seasonal berries.
french double cream brie & winter pears, may st. cafe chipotle sauce, a chicago magazine favorite choice.
melted chihuahua cheese, spicy chorizo sausage, flour tortillas.
oven baked argentine style allen brothers prime beef stuffed turnovers.
cranberries and cream.
grilled chicken, spicy tomato broth, avocado, sour cream.
spinach leaves, goat cheese, avocado, pecans, red onions, balsamic.
arugula, blue cheese, walnuts, warm sauteed apples, mango balsamic.
tequila chipotle cream sauce, spanish rice & black beans.
pan seared, choice of mashed potato, mango tomatillo sauce.
tomato cream sauce and as devilish as you like - mild, medium or hot.
shrimp & scallop spanish fried rice made with chipotle coconut sauce, served in a half pineapple (can also be made vegetarian).
chipotle garlic butter sauce, choice of mashed potato, organic vegetables.
always something good. we'll let you know about today's special.
zucchini, portabello mushrooms, chipotle cream sauce. can also be made vegetarian.
chef lupe's mother's recipe. michoacan style with apricots, nuts, chocolate, three different types of peppers, pumpkin seeds & love.
poblano pepper coated in an egg batter, stuffed with chihuahua cheese, covered in a rich michoacan tomato sauce.
grilled portabello mushroom, wilted greens, sauteed organic seasonal vegetables with goat cheese.
chefs mario and lupe enjoy gardening and occasionally the fruits of their labors make its way to our kitchen.
grilled boneless center cut pork loin chop, cilantro mango salsa, jasmine coconut rice, cuban black beans.
slow cooked (go ahead, ask us how long) oven roasted pork marinated with mojo criollo puerto rican spices.
10oz. allen brothers prime beef patty, chipotle ketchup, fresh crema, avocado, red onions & cilantro. served with yuca fries.
beef skewers made with allen brothers prime beef tenderloin tips and seasonal vegetables, sofrito rice and black beans.
french cut new zealand lamb chops, penne pasta tossed in a pesto cream sauce.
choice of potato: wasabi mash, chipotle mash, garlic mash, roasted new potatoes with may st. garden fresh herbs, yuca & sweet mash
with wild seasonal berries.
with wild seasonal berries. chef art smith's favorite, "the best thing i ever ate" on food networks.
served warm with natural vanilla ice cream.
three-milk chocolate cake with creme anglasie.
10 cane rum, muddled limes and mint leaves, sugar, splash of soda.
10 cane rum, muddled strawberries & limes, mint leaves, sugar, splash of soda.
belvedere citrus vodka, cranberry juice, fresh simple syrup.
10 cane rum, fresh pineapple, coconut milk on the rocks.
los 3 garcias reposado tequila, grand marnier liqueur, fresh sour mix.
los 3 garcias silver tequila, fresh simple syrup, fresh sour mix.
los 3 garcias silver tequila, fresh simple syrup, mango puree, fresh sour mix.
100 segura viudas brut reserva, spain
110 moet et chandon imperial, epernay
111 veuve clicquot brut, reims
130 casa lopostolle '09, chile
131 jackson estate green lip '08, marlborough
140 urban '08, germany
150 napa station '07, napa valley
160 livio felluga '08, friuli
170 godello alma de blanco '08, spain
200 samantha starr '06, monterey country
210 moss roxx ancient vine '05, lodi
220 keltehue '09, argentina
230 alto 3 reserve organic '07, argentina
Menu for May St. Cafe provided by Allmenus.com
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