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Michoacan avocados, spicy habanero chiles, local melon & cucumber, mint, lime zest and queso de cincho.
Griddle-baked. fresh corn tortilla, inky corn mushroom, organic otter creek cheddar, woodland mushrooms and tomatillo salsa.
Shucked to order, chipotle salsa negra, habanero-tomatillo minoneta and limes.
Hawaiian albacore, lime, tomato, olives and cilantro.
Steamed Mexican blue shrimp & calamari, lime, orange, habanero, avocado, Jamaica and cucumber.
Tomatillo-avocado salsa, tropical fruit salsa.
Dozen oysters, traditional accompaniments and classic
1 dozen oysters and accompaniments, classic ceviche and tropical fresh tuna coctel.
A sampling of classic ceviche, yucatecan shrimp and calamari ceviche and tropical fresh tuna cocte.
Robust local greens, recado blanco vinaigrette, escabeche vegetables and torn pumpkinseed-Spinach tamal.
Pasilla broth, chick en, crispy tortillas, avocado, local cheese and crema.
Bayless greens, walnut oil, lime, toasted walnuts and Chile threads.
Roasted poblano chile, savory-sweet picadillo filling of trumpet mushroom, local fruits and vegetables (tomato, apples, plums, pattypan squash), sweet spices & saffron.
Wheat-flour tortilla, salsas, bayless garden greens. filling choices: huitlacoche, woodland mushrooms, truffle, corn, salsa negra. or braised shortrib, Spinach, charred to mato salsa huevona or Mexican blue shrimp, slow-cooked garlic mojo and black beans.
House-ground ribeye & shortrib, crusty artisan bun, chorizo, otter creek organic cheddar and roasted poblanos.
Crispy tortillas, roasted tomato-abanero sauce, frizzled egg, avocado & frisee salad.
Add smoked chicken.
Slow poached black cod, spicy Verde broth: peas, herbs, jalapeno, golden beet crema, snap peas 3 ways and fermented ramps.
Crispy gunthorp pork belly: quince infused chamoy glaze, young greens, creamy hazelnut pipian dressing: pepitas, güero Chile, sage blossom vinegar, slow-cooked quince and candied orange zest.
Choice of preparation: wood-grilled creekstone ribeye, spicy salsa huevona, sweet corn tamal with homemade crema & fresh cheese, grilled knob onions. or wood -grilled creekstone ribeye, oaxacan black mole, chepil tamal, smoky green beans.
Add: aged prime ribeye and foie gras in black mole.
Menu for Topolobampo provided by Allmenus.com
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