COLONIA VERDE Supper Club Menu
Menu
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
Instructions
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!
Allergens
First Course - vegan
Second Course - contains pork
Third Course - contains gluten, dairy
- Beverage MenU -
Welcome to the Colonia Verde beverage menu! Here you can purchase beverages to be delivered with your Colonia Verde dinner. Each cocktail has been created by the chef to best complement their Supper Club menu. Each wine & beer offering has been carefully curated to do the same. Beverages will be available for purchase every Monday until midnight for delivery with the coming week's meal.