2.1 min readBy Published On: October 11th, 2012Categories: Eat and Drink0 Comments on Celebrate fall

at Rosa Mexicano

Rosa Mexicano, located on Southie’s waterfront, is celebrating the new season by rolling out its picnic tables at its first annual Fall Harvest Dinner.  The menu will feature highlights such as Fall Guacamole with Toasted Hazelnuts and Pomegranate Seeds; Wild Mushroom and Chorizo Salad with Butternut Squash; Grilled Lobster and Scallop Tacos with Papaya and Pumpkin Seeds; and Ancho Chile Pumpkin Cheesecake.
All dishes will celebrate local sourcing like jalapenos and tomatoes from nearby Ward’s Berry Farm, frisee from Sparrow Arc Farm or apples from Lookout Farm, and given a dash or two of Rosa Mexicano’s authentic Mexican flair. Even chipotle-infused local honey makes its way into La Abejita cocktail made with Buffalo Trace Bourbon, Mezcal, crème de cacao and fresh lemon.

Here’s the scoop:

  • Rosa Mexicano Fall Harvest Dinner
  • 6:30pm-9:30pm Wednesday, October 24
  • Rosa Mexicano Boston (155 Seaport Blvd)
  • Tickets available for pre-purchase at www.rosamexicano.com for $45/person (plus tax and gratuity), which includes 4-course meal (cocktails purchased separately)

Fall Guacamole Rosa Mexicano’s signature guacamole tossed with toasted hazelnuts and pomegranate seeds, served with fresh vegetable chips and tortillas
Otoño Rosado (Pink Fall) Herradura Reposado, Pedro Ximenez Sherry, fresh lemon, cinnamon and muddled strawberries
La Abejita (The Little Bee) Buffalo Trace Bourbon, Chipotle-infused local honey, Crème de Cacao, Mezcal, fresh lemon

Roast Pork Flautas with spicy pineapple salsa
Oyster Tartar with shaved coconut, lime, guava and chili infused sea water
Ceviche of razor clams, bay scallops, pink grapefruit, mint, habanero chili and ginger
First Course:
Wild Mushroom and Chorizo Salad with sauteed butternut squash, chanterelles, smoked and roasted shallots, tortilla strips, and warm hazelnut-sherry vinaigrette
Grilled Lobster & Sea Scallop Taco with tomatillo salsa, jalapenos, Meyer lemons, papaya and pumpkin seeds
Duck marinated in Lavender, Black Pepper and Honey served two ways:
·         Breast sliced and served with apples, pears, pickled walnuts and dark duck mole
·         Legs braised, served with wilted kale, Brussels sprouts, fall root vegetables and Serrano sage butter
(Vegetarian option available upon request):
Goat Cheese Chile Relleno with Hoya Santa, served with cactus paddle (nopales) timbale and roasted farmers vegetables
Churros with milk chocolate cajeta, licorice dipping sauce and vanilla bean liquid flan
Pumpkin Cheesecake with ancho chile, peanut-sesame brittle, caramel, sea salt and roasted apple ice cream
Baby Cupcake sukkah with habanero-cinnamon candy glazed apples on a stick
We’re hungry already!