Sabor Saveur Introduces Weekend Brunch

Bring Your Own Bubbly for Mixing Mimosas and More

Saturdays and Sundays starting March 27
11 a.m.-3 p.m.

Sabor Saveur, the delightfully dramatic Nouveau Mexican restaurant in Wicker Park’s emerging Restaurant Row, will debut weekend brunch service on Saturday, March 27. The restaurant will offer brunch Saturdays and Sundays from 11 a.m. until 3 p.m. Dining guests are welcome to bring their own bubbly and spirits as this BYOB will provide an array of fresh juice mixers.

The exciting new a la carte brunch menu from Owner/Executive Chef Yanitzin Sanchez features appetizers, soups, salads, entrees and desserts, all of which bear her extensive knowledge of Mexican flavors married with her classic French culinary techniques.  Coming this May, Sabor Saveur will unveil a new sidewalk cafe on Division Street.

Highlights include Brochetas de Frutas (watermelon, strawberries, papaya and melon grilled on skewers, seasoned with aromatic herbs and served with yogurt foam, ginger and pistachio), Flor de Calabaza Quiche (pumpkin flower and Oaxaca cheese Lorraine quiche, served with a mixed green salad dressed with Roquefort), and Filet Mignon en Chilaquiles Falsos (served with a tortilla crust over a bed of tomatillo sauce accompanied by fresco cheese, cream and caramelized onions). Sabor Saveur’s full brunch menu is detailed below.  

Sabor Saveur Weekend Brunch Menu
APPETIZERS
Shrimp Tlacoyos    $8
Made with blue corn and lima beans, served with shrimp and pumpkin flower and topped with cream, cotija cheese and cilantro oil

Nopal Huaraches   $7
Layers of cactus stuffed with Chihuahua cheese, breaded and fried, served with pibil pork and topped with cream and fresco cheese

Chorizo Molletes   $6
Slices of bread served with beans, chorizo and pico de gallo, topped with melted cheese and dressed with amaranth oil

Flor de Calabaza Quiche   $8
Pumpin flower and Oaxaca cheese Lorraine quiche, served with a mixed green salad dressed with Roquefort

One and Two Molotes   $8
One is made with corn, stuffed with goat cheese and poblano pepper, two is made with chorizo and shrimp, both served with tomatillo and tomato sauces

Salmon Ceviche   $7
Chopped salmon with peach, pear, tomato, red onion, cilantro and tequila, dressed with Jamaica vinaigrette and morita pepper

Mil Hojas Cheese   $8
Layers of corn tortillas, mushrooms and Gruyere cheese topped with chimichurri and pico de gallo

Shrimp and Rice Tamal   $7
Made with rice and avocado puree in a corn husk, stuffed with shrimp, topped with black sesame seeds and served with an arugula salad with Jamaica dressing

Crab and Potato Tortita   $8
Mashed potatoes and fresco cheesecake topped with crab, peppers, epazote and hoja santa

SOUPS
Esquite Soup   $6
Popped corn, green and red poblano peppers served on clarified consommé topped with sour cream, fresco cheese and chile powder

Seafood Soup   $10
Shrimp, sea bass and clams served in poblano pepper and hoja santa sauce

SALADS
Pozole Salad   $7
Mixed greens with pozole popped corn, radish, avocado and sheared chicken dressed with oregano vinaigrette

Calabaza and Flor de Cempasuchil Salad   $8
Pumpkin pulp and cempasuchil petals with mixed green, raisins, strawberries, cherry tomatoes, pistachios and violoncello dressed with balsamic vinaigrette

Mango Salad   $6
Mango, purslane and arugula salad with raisins, grapes and avocado dressed with chipotle vinaigrette

Pera Roquefort Salad   $8
Mixed greens with pears, strawberries, grapes and pecans served in a bread crust, dressed with Roquefort

Brocheta de Frutas  $7
Watermelon, strawberries, papaya and melon grilled on skewers, seasoned with aromatic herbs and served with yogurt foam, ginger and pistachio

ENTREES
Filet Mignon en Chilaquiles Falsos   $17
Served with a tortilla crust over a bed of tomatillo sauce accompanied by fresco cheese, cream and caramelized onions

Huevos Rancheros   $12
Poached eggs served over ranchero sauce with beans puree and chipotle accompanied by asparagus

Chicharron and Black Beans Crepas   $9
Crepes with chapaneco cheese and red salsa served with mushrooms, corn, asparagus and pumpkin flower

Hamburguesa Mexicana   $10
Marinated with chipotle pepper and cilantro pesto served with roasted potatoes and a mixed green salad with fruit dressing

Lasagna Azteca   $12
Layers of corn tortilla, pibil pork, poblano pepper and corn with sour cream served with tomato sauce infused with oregano

Torta Ahogada de Pato   $14
Sheared duck carnitas in a bread torta, bathed in guajillo pepper salsa 

Huevos Trufados   $12
Poached eggs served over a bed of figs, bacon and black truffle oil topped with Rober sauce

Pescado a la Veracruzana   $16
Sea bass served with olives, tomato and capers, accompanied by chayote risotto

Brocheta de Pollo   $9
Chicken skewer marinated with tamarind and amaranth seeds and served with an arugula salad with Jamaica dressing

Indios al Balcon   $11
Stuffed cactus with goat cheese served with tomato sauce

DESSERTS
Pina Colada Delight   $6
Layers of coconut meringue, caramelized pineapple, cream of coconut and rum, topped with pineapple caviar

Xoconoztle and Champagne Parfait   $6
Cactus fruit served with champagne and pomegranate sauce, accompanied by a saffron and black sesame seed tulip 

Dinner is served Tuesday-Thursday 5-10 p.m., Friday and Saturday 5-11 p.m. and Sunday 5-9 p.m. Weekend brunch is served Saturday and Sunday 11 a.m.-3 p.m. Reservations are recommended, not required.

Sabor Saveur
2013 W. Division St.
Chicago, IL 60622
773.235.7310
www.saborsaveur.com

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