Colonia Verde Supper Club Menu
*Beverages on their way -- please check this space later this evening!*
First Course - Roasted Baby Eggplant with Sikil Pak, Pickled Onions + Cilantro & Scallons Salad
Second Course - Bone-In Heritage Pork Chop Marinated in Recado Negro with Potato and Zucchini Gratin
Third Course - Churro Doughnuts with Oaxacan Chocolate
First Course - Place eggplant in oven at 350 degrees for about 5 to 10 minutes. Quickly heat up sikil pak sauce in a saucepan. Mix the cilantro and scallions in a bowl with the olive oil and lime mix. Toss. Place eggplant in center of a plate, cut lengthwise and split open like a baked potato. Pour the sikil pak on top then finish with the cilantro and scallion mix.
Second Course - Pork chop and gratin can be reheated quickly on a stovetop, oven or microwave. We recommend placing it in the oven (small toaster over works great as well) at 375 for 6 to 8 minutes.
Third Course - Place churros in oven for 3 to 5 minutes. Reheat chocolate sauce in saucepan. Use chocolate as a dip or pour over the doughnuts, either way enjoy them warm!
First Course - vegan
Second Course - contains pork
Third Course - contains gluten, dairy