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| Mitra Executive Chef: Scott Serpas Chef de Cusine: Gerardo Ramos Pastry Chef: Ann Marie Kenney Starters Jalapeno grilled Vermont quail with white beans, cranberries, wild mushrooms 9. Drunken goat cheese scallion fritters with pomegranate syrup 6. Roasted lamb cabreles taquitos with toasted almond raisin relish 7. Crispy Rhode Island calamari with jefe hot aioli and basil 8. Citrus chile roasted St. Louis-style pork ribs with fennel slaw 7. Scallop ceviche with avocado, red onion, cilantro and plantain chips 8. Blue crab tamale cake with daikon radish salad 10. Flash-fried oysters in corn flour with anaheim garlic escabeche 8. Mediterranean mussels in our habanero V-8 broth, cracked seed flatbread 9. Soup Green chile rock shrimp chowder with coriander melba toast 6. Salads Shaved Serrano ham manchego arugula salad with sugarcane vinaigrette 8. Chile roasted shrimp, pickled chayote squash salad with lemon arbol dressing 8. Heart of romaine caesar salad with chipotle lime dressing 6. Mitra field greens salad with spanish olives, boiled egg and yucca chips 5. Main Courses Banana leaf roasted Gulf snapper with chile escabeche 18. Corn flour dusted lemon sole with almond truffle honey butter 17. Chimichurri skirt steak with yucca fries 18. Masa harina herb roasted mahi mahi with grilled vegetable mahon enchilada, tomatillo 17. Slow roasted boneless beef short ribs with grilled asparagus 19. Crispy lobster tail and filet of beef with chayote squash salad 21. Pull-apart pig with natural mojo reduction 17. Brown sugar roasted chicken with oregano potatoes, wild mushroom hen jus 15. Shellfish chorizo paella with mussels, prawns, clams, scallops, Jerusalem artichokes For One: 18 For Two: 36 Sides Cayenne maple sweet potatoes 4. Cream cheese herb whipped potatoes 4. Chorizo paella rice 4. Grilled asparagus 5. Yucca fries 4. Pickled chayote squash salad 4. Grilled vegetable mahon enchilada 4. Pan roasted wild mushrooms 6. Desserts White chocolate caramel cheesecake 6. Tamarind vanilla pound cake with coconut ice cream 6. Cinnamon chocolate lava cake and tuaca ice cream 6. Cuban coffee flan with cornmeal sugar cookie 6. Roasted pear cranberry strudel with toasted pecan brown butter anglaise 6. |
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