Sabor Saveur Presents an Upscale Option for Cinco de Mayo

Five Top Mexican Restaurants Team Up for a Weeklong Dining Event

Monday, May 3 through Sunday, May 9 during regular restaurant hours
$32 three-course prix-fixe menu (excluding tax and gratuity)

Cinco de Mayo is certainly cause for a dining and drinking celebration each year. Sabor Saveur, the dramatic Wicker Park nouveau Mexican restaurant, offers a departure from the run-of-the-mill Cinco de Mayo event by teaming up with five popular area restaurants on a fun and affordable dining promotion in honor of the occasion.

Sabor Saveur, along with Chicago foodie favorites Mexique, Chilam Balam, May St. Cafe and La Casa de Isaac in Highland Park, will each present a three-course prix-fixe menu during Cinco de Mayo week (Monday, May 3 through Sunday, May 9) for $32 per person (excluding tax and gratuity). Sabor Saveur’s Cinco de Mayo menu, which offers guests a choice of appetizer, entree and dessert from chef Yanitzin Sanchez’s inventive repertoire, is outlined below. And, remember, Savor Saveur is a BYOB restaurant, so don’t forget to bring your Cinco de Mayo drink of choice.

Sabor Saveur Cinco de Mayo Prix-Fixe Menu
($32 per person, excluding tax and gratuity)

Cheese, tequila and chipotle fondue
Pumpkin flower and cream cheese taquitos
served with tomato sauce aromatized with pomegranate
Beans, shrimp, lobster and fish bocoles served with azafrán beurre blanc and cilantro oil
Baked goat cheese and double cream wrapped in a banana leaf and bathed in rober sauce
Shrimp ceviche served with achiote vinaigrette

Chocolate-braised salmon filet
served in an atole pepper sauce
Poached salmon filet with orange beurre blanc, served with green pepper polenta and epazote
Seabass filet al pastor style served with roasted corn relish, roasted xoconoztle and guajillo pepper sauce
Veal medallions marinated in tamarind-mango sauce, served with poblano peppers and alubias
Pork loin stuffed with tejocote and almond crust, served with chipotle mashed potatoes
Filet mignon topped with pumpkin seeds and huazontle, served with yellow mole and sweet potato-and-coconut croquettes over amaranth green beans
Baked chile poblano relleno stuffed with walnut and ricotta, served with tomatillo sauce and aromatized with oregano
Lobster enchiladas topped with hazelnuts and tropical chutney
Chicharron-stuffed tortellini in a poblano pepper sauce
Stuffed Duexell chicken accompanied by lentil salad, carrots and red onion, dressed with balsamic vinaigrette and epazote and served with mashed garlic and yogurt

Cream cheese Napoleon
served with pistachio sauce, dry fruits and chicharrón sauce
Coconut ante and figs served with lemon, blueberry cream and glace sauce
Pineapple rice pudding served with caramelized sauce, accompanied by a walnut-cinnamon tulip
Tejocote, pulque and tamarind mousse served with passion fruit and guajillo pepper sauce
Chocolate mousse served with riccota, goat cheese and mint, accompanied by an orange-and-rum reduction

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

Sabor Saveur
2013 W. Division St.
Chicago, IL 60622


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