Menus
Dinner 50
Prix Fixe. Choose one option per course.
1ST COURSE
Mexican Chicken Noodle Soup
Hearty chicken soup made with a charred salsa broth base,
100% organic chicken, fideo, potatoes and sliced jalapeños
Caesar Verdadera Salad
Baby Romaine lettuce, goat yogurt Caesar dressing,
Cotija cheese and tortilla croutons
2ND COURSE
Filet Mignon Tacos
Three tacos featuring beef tenderloin seasoned with our proprietary blend
and seared on the plancha. Served with our grilled heirloom blue and white masa corn tortillas with Monterey Jack cheese, avocado, pickled onion and chipotle mayo
Garlic Shrimp Fajitas for One
Tail-on garlic shrimp grilled over live wood and served with
poblano peppers and onions, guacamole, pico de gallo and salsa tatemada
Pork Enchiladas with Salsa Verde
Pork braised with three green chiles, tomatillos, wrapped in
heirloom blue and white masa corn tortillas and topped with Monterey Jack cheese
100% Organic Chicken Fajitas for One
Sliced chicken breast served with poblano peppers
and onions, guacamole, pico de gallo and salsa tatemada
Vegan Relleno
Charred poblano filled with corn, white beans, spinach,
sunflower seeds and roasted butternut squash with cashew crema
3RD COURSE
Tasting Assortment
Mini Margarita Lime Tart - Made with fresh limes
in a ginger snap crust, topped with light whipped topping;
Mini Seis Leches Cake - Sweetened condensed milk,
sweetened condensed coconut cream, almond milk,
goat milk, evaporated milk and heavy cream;
VERDAD Burnt Milk Candy
Dinner 75
Prix Fixe. Choose one option per course.
1ST COURSE
Option of Starter
Mole Tasting; Salsa Tasting; Individual Guacamole; Individual Pinto Bean Hummus
2ND COURSE
Mexican Chicken Noodle Soup
Hearty chicken soup made with a charred salsa broth base,
100% organic chicken, fideo, potatoes and sliced jalapeños
Seasonal Salad
Fresh watermelon and cucumbers tossed with lime juice, zest and Tajin.
Finished with roasted and spiced pepitas, jalapeños, red onion,
mint leaves and a balsamic drizzle
Caesar Verdadera Salad
Baby Romaine lettuce, goat yogurt Caesar dressing,
Cotija cheese and tortilla croutons
3RD COURSE
Choice of Sorbete Flavor
Pink Paloma Grapefruit; Tamarind Ginger; Watermelon; Pineapple
4TH COURSE
8 oz. Oaxacan Filet
Bacon-wrapped Beef Tenderloin on Cherry Mole
with Mexican Corn Relish and topped with Chile Verde Butter
Salmon Segueza
6 oz. live-wood grilled salmon served over heirloom masa, fresh corn and green chile sauce, complemented with a red pepper sauce; garnished with sweet tomatillo relish
Seared Sea Scallops with Huitlacoche ‘Caviar’
Three colossal seared New Bedford Sea Scallops on Mole Amarillo served with shrimp and corn blinis topped with Huitlacoche ‘Caviar’ garnished with chayote and radish
Cherry Mole Duck
All-natural, half duck roasted and stuffed with red rice,
mild chiles and tomatoes, surrounded by cherry mole
Smoked Steak Relleno
Charred poblano filled with Beef Tenderloin, New York Strip,
Ribeye and Perry’s Homemade Smoked Sausage, served on tomato habanero sauce
and topped with Monterey Jack Cheese
Vegan Relleno
Charred poblano filled with corn, white beans, spinach,
sunflower seeds and roasted butternut squash with cashew crema
Choice of Side
Chipotle roasted baby carrots; caramelized Brussels sprouts; yuca mash;
red rice, cilantro rice & black refried beans
5TH COURSE
Seis Leches Cake
Sweetened condensed milk, sweetened condensed coconut cream,
almond milk, goat milk, evaporated milk and heavy cream – because why stop at three
Chocolate Chili Soufflé
Warm molten chocolate cake with spiced ganache center and Mex
Dessert Trio
Mini Margarita Lime Tart,
Mini Seis Leches Cake,
VERDAD Burnt Milk Candy
Menu Coming Soon…
This Restaurant Weeks partner is located at 2701 Perseverance Dr, Austin, TX 78731.