An Evening Of Regional Classics From Mexico
Saturday April 4th
Many of these dishes were inspired by Rick Bayless and his restaurants "Topolobampo"
and "Frontera Grill" but the recipes are all my own!

Appetizers
Ceviche Duo
Ceviche Fronterizo (lime-marinated Ahi tuna with tomatoes, olives, cilantro, jicama & green chile)
  served on crispy tostaditas
Ceviche Yucateco (steamed gulf shrimp & calimari)
  tossed with lime, orange, habanero, avocado, jicama and cilantro
11.95
Crema de Calabaza
  soup of winter squash with pumpkinseeds, chipotle swirl and duck "carnitas"
7.95
  Posole
classic soup of chicken, chilies & corn, garnished with avocado, crispy tortilla strips and radish
  7.95
  Ensalada Ariela
  salad of youmg organic greens with cilantro, garlic croutons & manchego cheese
with creamy serrano-lime dressing
  8.95

Entrees
Borrego Borracho
roasted lamb with "drunken" pasilla chile sauce and mint chimichurri 
  served with a smoky pulled lamb enchilada
19.95
Puerco en Mole Poblano
 slow roasted Maple Wind Farm pork shoulder in a complex sauce, rich with nuts, seeds and savory spices
served with a sweet corn tamale
18.95
  Classic Chile Relleno
with salsa de chile arbol, black "forbidden" rice and slow poached egg
  17.95
Pato en Chile Naranja
  red chile-rubbed pan roasted duck breast in "burnt orange" red chile sauce
with black bean puree and mango, orange, red onion and jicama salsa
  19.95
  Carne Asada
grilled Wood Creek Farm flatiron steak
  with ancho chiole rub, fried plantains, "cowboy" beans and guacamole
  21.95
  Huachinango en Salsa Verde
  sauteed red snapper fillet
with citrus-cilantro rice, green chile tomatilla sauce, pickled re onions and fresh tortillas
19.95

Desserts
Mexican Chocolate Flan
  with "wedding" cookie and coffee caramel
7.00
  Trio of Tropical Sorbets
  coconut, mango and lime with fresh fruit
7.00
   Easter and Passover at Ariel's

We joyously celebrate the natural and spiritual rebirth embodied in Spring with traditional holiday fare.

A Tribute To Finkerman's BBQ
April 28th-May 3rd
We all miss the BBQ, so during the last week of April we'll be bringing back the soul satisfying specialties of the south. There'll be pulled pork, ribs, bbq chicken, grits, greens, beans, cornbread and of course sweet tea. I'll be serving up mint juleps and sazeracs at the bar, so y'all come down now!