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Cuisine
Mexican, Southwest, Latin / Spanish
Neighborhood:
Santa Monica
Takeout Available
Catering Available
Delivery Available
Features
• Full Bar
• Bar Dining
• Entertainment
• Happy Hour
• Weekend Brunch
Reservations
Suggested
Parking
Valet / Public Lot
Payment Methods
AMEX, MasterCard, Visa
Private Rooms
Yes, Please Call
Hours
Lunch
Monday - Friday: 11:30am - 5:00pm
Brunch
Saturday and Sunday
11:30am – 3pm,
Dinner
Monday - Thursday
5:00pm - 10:00pm
Friday
5:00pm - 11:00pm,
Saturday:
4:00pm - 11:00pm
Sunday
4:00pm - 10:00pm
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Border Grill Menu
Served every night. Reservations highly recommended. Nightly specials feature a fresh ceviche, soup of the day, special appetizers, seafood entrees, and desserts. Dinner prices range from $5 - $9 for appetizers and $12 - $29 for entrees.
Bocaditos / Little Bites
Border Guacamole
mashed avocado, cilantro, red onion, jalapeño, and lime; served with black bean dip
Tortilla Soup
with roasted tomato, peppers, avocado, and panela cheese
Green Corn Tamales
three sweet corn tamales with sour cream and salsa fresca
Plantain Empanadas
roasted plantains stuffed with black beans, poblano, and cotija cheese
Chicken Panuchos
tortillas stuffed with black beans and topped with citrus chicken,
pickled onions, and guacamole
Border Classics
2 green corn tamales, 2 plantain empanadas, and 2 chicken panuchos
Roasted Lamb Tacos
with strips of poblano chiles and manchego cheese
Rock Shrimp Ceviche
marinated with tomato, onion, lime, mint, and cilantro
Scallop Ceviche
jumbo scallops marinated in lime, cilantro, and jalapeno
Seabass Amarillo Ceviche
with yellow chiles, ginger, lime, red onion, and tomato
Two Hot Tamale Assortment
chile cheese tamale with tomatillo salsa and
Guatemalan chicken tamale with achiote sauce
Poblano Quesadilla
with mexican cheeses, roasted poblano peppers, guacamole,
sour cream, and watercress salad
Wild Mushroom Quesadilla
with sauteed mushrooms, garlic, epazote, guacamole,
sour cream, and watercress salad
Chicken Adobo Quesadilla
slow roasted chicken, sweet adobo sauce, cheese, guacamole,
sour cream, and watercress salad
Ensalada / Salad
Grilled Pear and Endive Salad
with pickled jalapeños, cabrales blue cheese, spiced pistachios,
and chipotle honey vinaigrette
Mexican Chopped Salad
grilled corn, roasted peppers, avocado, tomato, apple, pinto beans, red onion,
and romaine lettuce tossed in cumin vinaigrette
Watercress, Jicama, and Orange Salad
with toasted coriander vinaigrette
Caesar Salad
whole leaves of romaine hearts, romano cheese, and bolillo croutons
Turkey Tostada
crispy corn tortillas topped with grilled turkey, roasted corn, black beans, guacamole, tomato, red onion, lettuce, cabbage, cheese, and crema
Platos Especiales / Special Plates
Pescado Veracruzano
pan seared wild seabass with tomato, kalamata olives, onion,
jalapeño, and oregano in white wine and garlic broth
Sautéed Rock Shrimp
with toasted ancho chiles, slivered garlic, parsley, and lime
served with braised greens and rice
Grilled Skirt Steak
marinated in garlic, cilantro, cumin, and lime; served with charred corn relish, persian cucumber and sweet pepper salad, black beans, and handmade flour tortilla
Chicken Chilaquiles
Mexican style casserole layered with corn tortillas, shredded chicken, tomatillo
salsa, manchego, panela, and cotija cheeses; served with watercress salad
Carnitas Norteñas
slowly braised pork with serrano chiles, red onion, and cilantro
served with citrus slaw, salsa fresca, guacamole, and handmade corn tortillas
Grilled Wild Salmon
with parsnip puree, sauteed spinach, and piquillo caper salsa
Chile Relleno
roasted poblano peppers stuffed with Mexican cheeses
served with roja and tomatillo salsas, red rice, green rice, and black beans
Cochinita Pibil
achiote marinated pork slow roasted in banana leaf with grilled onions, orange, and cinnamon served with white rice, black beans, and roasted plantains
Ropa Vieja
stew of braised lamb, roasted vegetables, red peppers, and poblano chiles
finished with vinegar and pickled ancho chiles
Grilled Turkey
thinly sliced and grilled breast of turkey with cracked pepper sauce
served with mashed honey lime yams and seared greens
Border Vegetables
assortment of potato rajas, spiced cream corn, roasted onions, quinoa salad, marinated mushrooms,chipotle yams, cumin cauliflower, refried black beans, and cucumber and sweet pepper salad
Gaucho Steak
grilled ribeye steak with caramelized onions, slow roasted garlic, and serrano chiles
served with red chilaquiles and watercress salad
Portabello Mushroom Mulitas
grilled marinated mushrooms layered with black beans, roasted peppers, and pickled onions; served with roasted tomato sauce, braised greens, and guacamole
Adobo Pork Chop
two pork chops in cinnamon brine; served with apple tamarind sauce,
glazed carrots, mashed boniato potatoes, and chile dulce
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