La Fisheria

$45 Latin Restaurant Week 2020 - DINNER MENU

1st

CEVICHE NATURAL (GF)

Tender mahi mahi fillet cured in fresh lime juice, onion and cucumber, garnished with avocado, curly radish & chili powder

CREMA DE LANGOSTA AL MEZCAL (GF)

Creamy lobster and shrimp bisque with chipotle adobo flamed with mezcal liquor

VUELVE A LA VIDA (GF)

Fresh seafood in a delicious broth, as featured in food and wine magazine “houston in 10 plates”

TRIO DE EMPANADAS

Three artisanal empanadas of shrimp and Oaxaca cheese, crab in tomato sauce and ribeye picadillo.

2nd

TAMAL DE ELOTE CON CAMARONES

Sweet corn tamal with sautéed shrimp & bacon in a creamy garlic sauce”; as featured in Zagat’s “Houston’s 30 essential dishes” article

PULPO A LA ENSENADA (GF)

Super tender grilled octopus, sautéed in garlic confit, olive oil and parsley, served over rainbow potatoes, garnished with arugula and cilantro salad.

FILETE CON PAPAS

Flat iron steak, with French fries and mixed greens

PAMPANO AL LIMON

Whole pan seared & roasted pompano with a buttery lime sauce, served with vegetables

PECHUGA DE POLLO

Lightly breaded pan-fried chicken breast over with rice, vegetables, cilantro pesto, topped with and arugula and cilantro salad

TAMAL SELVA NEGRA

Sweet corn tamal in a creamy “huitlacoche” and corn sauce topped with arugula and cilantro salad

3rd PASTEL TRES LECHES

Our version of a traditional Mexican party cake, served with red fruits home-made sorbet

FLAN DE LA CASA

Mexican style “crème caramel”, served with kahlua caramel sauce and caramel glazed pecans

CHURROS

Traditional fried pastries, rolled in cinnamon and sugar, served with cajeta & chocolate dipping sauce

La Fisheria
$20 Latin Restaurant Week 2020 - LUNCH MENU
1st

CEVICHE NATURAL (GF)

Tender mahi-mahi fillet cured in fresh lime juice, onion and cucumber, garnished with avocado, curly

radish & chili powder
CREMA DE FRIJOL (GF) (V)

Creamy black bean soup with caramelized onions, cotija cheese and tortilla chips

AROS DE CALAMAR

Deep fried calamari rings, served with home-made jalapeno tartar sauce.

2nd

MEXICAN BURGER
Premium Black Angus, Oaxaca cheese & chorizo, lettuce, pickled onions, tomato, chipotle mayo and
black bean spread on a cheddar jalapeno bun.

POLLO A LA CREMA CON HONGOS
Sautéed chicken breast, mushrooms in a creamy garlic sauce over white rice.
MOJARRA FRITA
Fried whole tilapia served with mixed green salad and fried yucca topped with cilantro and banana
peppers

TACOS DE CAMARON
Beer battered fried shrimp tacos with tamarind- chipotle dressing.
TACOS DE RIB EYE (GF)
Sliced rib-eye, shredded cheese, guacamole and home-made salsa, served with rice and black beans
QUESADILLA DE HONGOS (V)
Two traditional flour tortillas, stuffed with mushrooms, “huitlacoche” and Oaxaca cheese, served with
rice and beans

3 RD

PASTEL TRES LECHES
Our version of a traditional Mexican party cake, served with red fruits home-made sorbet
FLAN DE LA CASA
Mexican style “crème caramel”, served with kahlua caramel sauce and caramel glazed pecans
CHURROS
Traditional fried pastries, rolled in cinnamon and sugar, served with cajeta & chocolate dipping sauce