Elote Asado - A traditional street food of Mexico. An ear of fresh sweet corn grilled in the husk until tender and served with chile dusted lime wedges, Mexican crema and queso añejo.
Picadillo Empanadas - Two empanadas (turnovers) filled with picadillo - ground beef mixed in a complex medley of flavors including plantains, olives, tequila soaked raisins, herbs and spices.
Mexican Fried Rice Fritters One fritter each of our signature yellow and green rices blended with chedder and jack cheese, coated in seasoned bread crumbs and fried to a golden brown.
The local squash blossom season is starting soon - our goat cheese and roasted garlic stuffed, batter dipped squash blossoms were a big hit last year! As soon as they are available we will have them back on the menu.
Pollo en Mole- Tender breast of chicken grilled and then simmered in mole, a sauce made from various peppers, sesame seeds, nuts and cocao. Served over Mexican rice, it’s accompanied by chef’s choice vegetable, a small salad and your choice of corn or wheat tortillas
Chiles Tolucos - Ancho Chiles (dried poblanos) soaked in an orange juice and brown sugar broth, stuffed with beans, chorizo sausage and cheese, then topped with crema mexicana and baked. Garnished with fresh avocado salad, and served with mexican rice
Rodrigo holds a fresh North Atlantic Salmon
We use North Atlantic Salmon for it's superior taste and texture. Many local restaurants use cryo-vac packed frozen salmon instead.
Scallops in a Nest - Herb-crusted Sea Scallops set in a crispy potato nest, topped with butter-brasied leeks and accompanied by a sweet guava paste.
Pan Seared Red Snapper with Lemon-Thyme Scented Salsa Veracruzana - Fresh red snapper filet pan seared, then draped with a warm chunky mixture of tomato, onion, olives, capers, lemon zest and fresh thyme. Served with garlic butter green beans and your choice of rice..
Grilled Shrimp, Goat Cheese and Roasted Pepper Quesadilla - Tender shrimp marinated then grilled, then stuffed into a flour tortilla with goat cheese, ricotta and strips of roasted poblano and red bell peppers. Served with mango salsa, Mexican rice and black beans.
Top Round of Lamb Shepards Pie - Lamb top round seasoned and roasted to perfection, then layered with sweet corn, peas and topped with mash potatoes and baked. Served with home made gravy and Irish soda bread..
Chile Ancho Relleno de Picadillo de Pollo - Traditionally the poblano chile is stuffed to create the classic chile relleno - the same chile in dried form, the rich sweet-chocolate ancho chile combines beautifully with the complex picadillo de pollo - chicken cooked with tomatoes, olives, raisins, capers, almonds and herbs and spices. served with Mexican rice and black beans .
Arroz Negro - Black rice is from Oaxaca (pronouced Wah-AH-cah) and is one of Mexico’s states in southern part of the country. Black beans are the predominant bean and the excess liquid produced when it is slow cooked for many hours (as we do here) is usesd as the broth when making this rice.
Arroz Amarillo - Yellow rice gets it distinctive color and flavor from achiote the seed from the annatto tree. We made a great batch of this flavorful and spicy rice and thought we would offer it as an a la carte side or you can substitute it for Mexican rice.
Send us some suggestions for "specials", if you have a recipe, send it along, too. If you are the first person to send that idea in, and we use it, we will have a special surprise for you on your next visit! It can be either Mexican or Irish, entree, appetizer, drink or dessert.
Send "specials" suggestions and recipes to: email@example.com
Some Past and Recurring Specials
Roast Pork Loin Stuffed with Portobellas and Chipotles - Pork loin stuffed with a mixture of seared portobella mushrooms, leeks, chipotle chiles and bread crumbs. Roasted, sliced and blanketed with a rich tequila-lime cream sauce. Served with black beans and Mexican rice.
Elote Asado - A traditional street food of
Mexico. An ear of fresh sweet corn grilled in the husk until tender and
served with chile dusted lime wedges, mexican crema and queso añejo.
Chiles Tolucos - Ancho Pasilla Chiles soaked in an orange juice and brown sugar broth, stuffed with beans, chorizo sausage and cheese, then topped with crema mexicana and baked. Garnished with fresh tomato, avocado and pickled red onions, and served with mexican rice.
Sesame Salmon - Fresh Atlantic Salmon filet pressed in sesame seeds, pan seared and then baked. Draped with an avocado-chipotle cream and served with a guajillo chile marinated vegetable medley and mexican rice.
Tinga Poblana - A classic dish from Puebla. Hearty stew of tender braised pork, chorizo, onion, tomato, potato and chipotle chiles. Garnished with slices of fresh avocado and onion served with fresh fried corn tortilla chips. So popular it's now on the main menu!
Salmon En Croute Veracruz Style - Chunks of fresh Atlantic Salmon filet set atop a blend of ricotta cheese, olives, tomatoes, lemon zest and fresh herbs and wrapped in flaky puff pastry then baked to a golden brown, and drizzled with a creamy avocado aioli.
Post House Rack of Lamb - Tender rack of lamb cut into chops, grilled, then topped with a garlic mushroom ducelle, wrapped in flakey puff pastry and baked until golden brown. Drizzled with an Irish whiskey-whole grain mustard sauce and served with Colcannon and a medley of greenbeans, leeks and peppers.
Grilled Salmon with Lemon-Thyme Scented Salsa Veracruzana - Fresh Salmon filet grilled to your liking and then topped with a warm, chunky mixture of tomatoes, olives, capers and onions flavored with lemon zest and fresh thyme. Served with Black beans and Mexican rice.
Grilled Pork Tenderloin - 12 ounce tenderloin seasoned and grilled, then sliced. Accompanied by an Apple-Raisin gastrique and sprinkled with candied walnuts, and served with mashed potatoes and Chef’s vegetable.
Grilled Shrimp Summer Salad - 5 White Gulf shrimp marinated and grilled and set atop tender baby greens along with chunks of ruby red grapefruit, pear slices, poached asparagus and feta cheese, then drizzled with a taragon-citrus vinaigrette.
We are out of squash blossoms for the season - our goat cheese and roasted garlic stuffed, batter dipped squash blossoms were a big hit!
Cocnut Shrimp - Fresh Jumbo Shrimp breaded with shredded coconut and japanese bread crumbs and fried to a golded brown. Served with Mango Pico de Gallo for dipping, arroz amarillo and a fresh salad.