Late Night
Santa Ana's Siesta
$12.00
Anejo tequila, punt e mes, creme de mure
Cachaca-chacha
$9.00
Cachaca, apricot liqueur, cocchi americano, lemon
Cartel Cocktail
$10.00
Blanco tequila, mescal, lime, cilantro, cucumber serrano pepper
Emilio-Naire
$11.00
Mescal, cocchi americano, grapefruit, lemon, honey agave wheat beer
Port-Au-Prince
$10.00
Rhum barbancourt, fernet branca, vanilla syrup black butte porter
Texas Red Chili and Waffles
$12.00
Veal brisket chili con carne, sourdough cotija-corn waffles, soft-poached egg, creme fraiche, pepitas, salsa fresca
King Ranch Turkey Napoleon
$11.00
Herb-poached light and dark turkey, scratch king ranch cream, oven-crisped tostadas, roasted poblano-cheddar mousse, salsa fresca
Scratch Burger
$9.00
Live-fire roasted blend of house-ground veal brisket and beef chuck, scratch sourdough bun, garlic dijonnaise, oven-dried tomatoes, charred red onion, house pickles
Josper Sprouts
$10.00
Live-fire roasted brussels sprouts, pearl onions, pasilla-cumin hazelnut butter, grapefruit-thyme puffed wild rice
French Fries
$7.00
House-cut double-blanched potatoes, three mayos: spicy paprika-shrimp, garlic dijonnaise, wild mushroom-duck fat
Aji Creme Brulee
6.00
Aji amarillo-vanilla custard, crisp burnt sugar crust, spiced blood orange whip
$Desserts
Maracana
$6.00
Banana citrus biscuit, mascarpone creambanana carpaccio, nougat nibs, banana paperchocolate sauce
Chocolate Encounter
$6.00
Chocolate meringue and chocolate mousserum sorbet on chocolate soil
Nieve Exotica
$6.00
Exotic fruit sorbetginger tuile
Pineapple Guajillo Savarin
$6.00
Rum-soaked savarinchile guajillo, roasted pineapplecoconut ice cream, pineapple chip
Buttermilk Panna Cotta
$6.00
Passion fruit sorbet
Spring 2013
First Asparagus and Shaved Heart of Palm Salad
$9.75
Shaved, roasted brazil nuts, cashew-sherry vinaigrette
Artichoke, Baby Beet, Hibiscus Salad
$9.50
Early spring vegetables, tender shoots and sprouts, grilled nopal, endive, goat cheese mousse, hibiscus flower dressing
Scallop Brulee
$11.50
With peruvian fava-hominy salad. Glazed with ajà panca peppers, "solterito" salad of fava beans, hominy, micro rocket and queso fresco, lime-cilantro vinaigrette
Ceviche Coco-Mango
$10.50
Caribbean ceviche of chilled shrimp, fresh mango, lightly spiced coconut marinade, crisp green plantain chips
Grilled Shrimp and Fufu
$14.25
Fresh gulf shrimp, mashed plantain fufu, pearl onions, piquillo peppers, garlic chives puree
Grilled Octopus with Botija Olives
$13.50
Sous vide and grilled octopus, baby blue potatoes "a la sal," spring chickweed
Tacu Tacu Rice Cake
$9.50
Vegetarian rice cake of peru with favas beans and garden peas, poached hen's egg, pea shoots, aji limo compote
Crisped Sweetbreads Al Verdeo
$13.50
Green onions, chives, leeks, young garlic soubise, bolivian "peske" of quinoa, dressed stevia leaves
Morel-Malanga Essence
$9.50
With ramps and pork belly. Clear mushroom and malanga root broth, braised seasonal morels, ramps and tender pork belly
Lobster-Crayfish Velvet
$11.00
Rich veloute, sauteed crayfish tails, yuca dumplings, cilantro pesto
Plancha-Seared Cod
$14.00
Lightly curried papaya, fresh saute of pearl onions, okra, japanese eggplant, chive blossoms
Roasted Cornish Hen in Banana Leaves
$14.00
Achiote marinade, spring mushrooms, traditional yucatán tamal colado
Seared Turkey Galantine
$15.50
Tomatillo green mole, escabeche of mushrooms, carrots, onion and jalapenos, crisp turkey chicharron
Duroc Pork Tenderloin Matambre
$15.50
Preserved lemon chimichurri sauce, traditional argentine "ensalada rusa" of new potatoes, peas, asparagus, capers
Grill-Roasted Rib Eye
$16.75
Argentine presentation of "ojo de bife," fiddle head ferns saute and "pastel de yuca" griddle cake, salsa ajà cero
Pork Chop Mojo Cubano
$17.50
Cashew-crusted pork chop, cuban tangerine-cumin gastrique, baby cucumber rocket salad, taro root puree
Menu for NAO at The Culinary Institute of America San Anton is provided by findrestaurantmenu.com
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