Zocalo Restaurant and Tequila Bar is hosting a New Year’s Eve celebration with a decidedly Latin twist. The River North favorite will serve a festive four-course prix-fixe menu especially for the occasion for $45 per person (excluding tax and gratuity).
The menu, which also includes a glass of cava per person, allows guests to choose from a variety of dishes for each course (soup/salad, appetizer, main course and dessert). The full menu is outlined below.
There will be two dinner seatings, at 7 p.m. and 9 p.m., so space will be very limited. Call the restaurant at 312.302.9977 to reserve your spot.
Diners at Zocalo for the second seating (from 9-11:30 p.m.) will enjoy live music during their meal, while a DJ and dancing will transform the restaurant into a lively party from 11:30 p.m. until 2 a.m. A complimentary midnight toast of either champagne or tequila will be provided, along with fun favors like hats, tiaras and noisemakers. Drink specials and bottle service will also be available throughout the evening.
Zocalo New Year’s Eve ‘09 Menu
Sopa / Ensalada
Ensalada de Año Nuevo Romaine lettuce and watercress with beets, jicama, golden raisins, pine nuts, toasted pumpkin seeds, and orange and grapefruit segments tossed in a citrus-jalapeño vinaigrette; garnished with pomegranate seeds
Pozole Rojo A hearty chicken soup made with ancho chiles, guajillo chiles, hominy, garlic and oregano; garnished with lettuce, onion, radishes and avocado
Antojitos / Appetizers
Romeritos Shrimp and cotija cheese patties in a pasilla chile mole sauce; served with new red potatoes, cactus paddle and romeritos (a Mexican herb similar to rosemary)
Queso Flameado Panela cheese marinated in olive oil, garlic, oregano, parsley, thyme and marjoram; flambéed tableside with tequila and served with a roasted red jalapeño salsa along with homemade tortillas
Tamales Caseros Two homemade tamales traditionally prepared during Las Posadas:
Rojo- Fresh corn tamal filled with pulled pork in a red guajillo salsa and wrapped in a banana leaf
Verde- Fresh corn tamal filled with shredded chicken in a green tomatillo salsa
Platos Fuertes / Main Course
Pavo en Pipian Verde Herb-marinated roasted turkey leg and breast simmered in a green pumpkin seed mole; served with a chorizo-potato cake and watercress salad
Carne Asada Zamora Tequila marinated grilled skirt steak topped with arbol chile spiked whole beans; served with guacamole, grilled knob onions and two poblano & onion quesadillas
Bacalao a la Viscaina Dried salted cod made with new red potatoes, tomatoes, onions, red bell pepper, olives, capers and banana peppers; served with toasted bread and saffron rice
Carnitas de Pato Crispy confit duck legs served with ancho-pepper peanut salsa and sweet corn tamales topped with crema
Crepas con Flor de Calabaza Sweet corn masa crepes filled with squash blossoms and a three-cheese blend; served with a creamy poblano salsa and black organic rice
Postres / Desserts
Rompope Tres Leches Vanilla sponge caked soaked in a three-milk sauce and rompope; sprinkled with white chocolate shavings, almond whipped topping and fresh blueberries
Churros con Champurado Traditional fried-dough pastry snack drizzled with agave-mango nectar and served with a chocolate-based, thick Mexican drink infused with cinnamon and vanilla beanZOCALO Restaurant and Tequila Bar 358 W. Ontario Chicago, IL 60610 312.302.9977 zocalochicago.com