Grill-roasted Gunthorp chicken breast in tinga poblana (roasted tomatoes, smoky-spicy chipotle, caramelized onions), homemade fresh cheese crispy chorizo & crema, plus traditional fresh garnishes to build your own experience
Red chile rabbit barbacoa (with aromatic avocado leaves), slow-cooked rabbit saddle, Oaxacan yellow mole (guajillo and pulla chiles, roasted tomato, herby pityona), white sweet potato tamal, local squash blossoms. Wine Pairing: Lang & Reed Wine Company, Cabernet Franc, "Two-Fourteen," Napa Valley, California 2013
Elk, Mole Chichilo
Hawks Hill elk strip loin, earthy chichilo mole (3 dried chiles, almonds, raisins, fragrant spices), limey yellow chile rajas, black bean chochoyotes, grilled green bean crema. Wine Pairing: La Poderina, Brunello di Montalcino, Tuscany, Italy 2011
Pechuga
Bright-red apricot sorbet, local fruits of the season, orange ates tossed in pechuga mezcal, sour tepache jewels, pechuga mezcal droplets. Wine Pairing: Cave Spring, Riesling Icewine, VQA, Niagara Peninsula, Ontario, Canada 2014
"Tamal" de Tamala
Steamed cake of Oaxacan tamala pumpkin, fresh-ground corn masa and raw sugar; chocolate sauce of house-ground Tabasco cacao, rosita de cacao ice cream, spiced gelatinas, dark chocolate teja. Wine Pairing: Felsina, Vin Santo del Chianti Classico, Tuscany, Italy 2005
Tasting of Oaxacan Artisan Mezcales
$25
Del Maguey Chichicapa
Classic espadin agave. Fruit & terracotta, light smoke
Real Minero Barril
Wild-foraged barril agave distilled in clay. Citrus peel, creamy sweet mint
Fidencio Pechuga
Triple-distilled with red plantain, apple, and chicken. Basil, lemon, sea salt, plum
Seafood to Share
Oysters
Shucked to order. Tomatillo-habanero "minoneta", smoky chipotle-garlic salsa & fresh-cut limes. Ask your server about today's selection
Half Dozen$18.00
One Dozen$36.00
Grand Seafood Platter
$60.00
One dozen oysters & their accompaniments, classic ceviche & tropical fresh tuna coctel
Trio, Trio, Trio
$28.00
A sampling of Classic Ceviche, Shrimp & Scallop en Ceviche Verde & Tropical Fresh Tuna Coctel
Scallop-Shrimp Aguachile
$32.00
Sashimi-grade Hudson Canyon scallops, Florida pink shrimp, local melon pico de gallo, spicy-smoky aguachile broth (lime, orange, morita chile), marigold
Seasonal Tasting
Seasonal Tasting, $90; Wine pairings, $55
Roasted Local Goodness, Green Salsa Macha
Smoked cauliflower (purple, romanesco), grilled rooftop pak choy, creamy preserved green almond, green salsa macha (serrano chile, roasted garlic, almond, preserved sour orange, Baja olive oil), dwarf basil. Wine Pairing: J.L. Chave Selection, Saint-Joseph Blanc, "Circa", Rhone Valley, France 2015
Tongue Taco
Just-baked heirloom corn tortilla, tongue two ways (crispy braised, black pepper cured), smoky molcajete salsa (roasted serrano, charred tomato, sweet garlic), lime-cured cactus, fried capers, creamy foie gras. Wine Pairing: Lang & Reed Wine Co., Cabernet Franc, "Two-Fourteen", Napa Valley, California 2013
Soft Shell Crab, Al Pastor Flavors
Crispy soft shell crab, classic "al pastor" adobo (red chile, roasted garlic, sweet spices, fruit vinegar), roasted pineapple-tomatillo salsa, hint of achiote. Wine Pairing: Sean Thackrey & Co., "Pleiades XXV" Old Vines, Sebastapol, California NV
Dark broth (infused with pasilla chile), wood-grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, cultured cream, masa crisp. Wine Pairing: Domaine Du Petit Metris, "Les Fougeraies" Savennieres, Loire Valley, France 2014
King Salmon, Heirloom Tomato, Local Leeks
Warm salad of lightly cooked Pacific King salmon, guajillo-arbol salsa (macadamia, peanut, roasted garlic), Tocayo-braised leeks, local heirloom tomato, Bayless Garden ruby streaks. Wine Pairing: Dom. Vincent Dureuil-Janthial Rully, 1er Cru "Le Meix Cadot" Cote Chalonnaise, France 2014
Eggplant-Mushroom Chilaquiles
Chilaquiles of angel hair heirloom tortillas, local eggplant 2 ways, porcini mushrooms, black tepary beans, roasted tomatillo-morita chile salsa, crema, our exclusive Bola Roja aged goat cheese. Wine Pairing: Chateau de Pierreux, Brouilly, La Reserve du Chateau, Beaujolais, France 2011
Came Asada
Wood-grilled Imperial Wagyu, inky mole negro (chilhuacle chiles and 28 other ingredients), smooth black beans with avocado leaf, rooftop long beans, crispy maitake mushrooms. Add pan-seared foie gras $15 supplement. Wine Pairing: Remo Farina, Amarone della Valpolicella Classico, Veneto, Italy 2013
You’ve never stepped into a grill so energetic, so on the edge... so on the frontier... as Frontera Grill. Frontera swings casual, like an American grill. But it also rollicks with a vibrant, boisterous, Mexican rhythm. Its walls radiate sun-baked colors. The paintings and sculptures leap to your eyes and make you laugh. Together they invite you to an ever-young fiesta. And the food? Frontera Grill uses beautiful ingredients, often organic and custom-grown, to bring to you the bold flavors and immediate freshness that jump off the tongue–just as it does in Mexico.