Zocalo Restaurant and Tequila Bar Turns Up the Heat for Valentine’s Day

A Four-Course Menu and Live Music Fan the Flames of Love

Friday, February 12 through Sunday, February 14
$75 per couple (plus tax and gratuity)

If you’re looking to add some spice to your Valentine’s Day date this year, look no further than Zocalo Restaurant and Tequila Bar in River North. The warm and rustic restaurant will offer a four-course tasting menu made just for lovers. The dinner will feature a choice of a cocktail, an appetizer to share, soup or salad, an entree and a luscious dessert to share, all for $75 per couple (plus tax and gratuity). The complete menu is listed below.

Zocalo’s Valentine’s Day tasting menu will be offered Friday, February 12 through Sunday, February 14 during regular restaurant hours (Friday and Saturday from 5-11 p.m. and Sunday from 5-10 p.m.). Live music will also help set a sultry mood on Sunday from 6-9 p.m. Please call Zocalo at 312.302.9977 or visit the restaurant’s website (www.zocalochicago.com) to make your Valentine’s Day reservation.

Zocalo Restaurant and Tequila Bar Valentine’s Day Tasting Menu
Bebidas
(choice of):
Cava con Fruta Sparking wine with fresh raspberries

Corazon Margarita Corazon Blanca Tequila, Agavero Licor and fresh-squeezed lime juice, served up or on the rocks with a chile piquin rim

Appetizer (to share):
Empanadas de Birria Corn masa empanadas stuffed with lamb and pork stew, served with a spicy cascabel-morita salsa and garnished with crema Mexicana and fresco cheese

Pulpo a la Plancha Grilled baby octopus served over buttered navy beans and topped with “xnic-pec,” a Yucatan-style pico de gallo

Soup or Salad (choice of):
Sopa de Langosta Creamy lobster bisque made with ancho chiles and topped with cotija cheese croutons

Ensalata de Fruta Fresh arugula topped with sliced strawberries, jicama, ruby red grapefruit, dried cherries and hazelnuts, dressed with a guava-habanero vinaigrette

Entrees (choice of):
Huachinango a la Veracruzana Pan-seared red snapper fillet served with roasted tomato, onion, garlic, bell peppers, capers, olives, raisins and chiles gueros, accompanied by garlicky white rice and fried plantains

Borrego en Mole Negro Grilled lamb chops in a rich, flavorful black mole prepared in the traditional style Oaxaca, served with fingerling potatoes and sautéed rainbow Swiss chard

Dessert (to share):
Platanos Flameados Ripe bananas flambéed with Agavero Licor and served with vanilla bean ice cream 

Pay de Queso Bailey’s Mint Chocolate cheesecake served over a raspberry coulis and topped with a rich chocolate ganache
 

ZOCALO Restaurant and Tequila Bar
358 W. Ontario
Chicago, IL 60610
312.302.9977
www.zocalochicago.com

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