Chef Brian Roche and his team in the Beard House kitchen
Blackened Shrimp Sopes with Guava, Achiote, and Pickled Onions
Seared Tuna Tostadas with Chorizo Aïoli, Avocado, and Arugula
Oysters with Mango, Cucumber, and Mint Mignonette
Corn Bisque with Crema, Corn Nuts, and Scallions
Seared Sea Bass with Zucchini, Carrots, Polenta-Style Tamale, and Guajillo Broth
Razor Clam Ceviche with Smoked Tomatillos, Lychees, Key Lime, and Sea Beans
Behind the scenes in the Beard House kitchen
Toasted Squab with Tangerine Vinaigrette, Microgreens, Spiced Pistachios, and Citrus Segments
Goat Empanada with Liquid Corn, Avocado Purée, and Grilled Corn Salsa
Blackened Filet Mignon with Crispy Fingerlings, Bitter Greens, and Sweet-and-Tart Cherry–Tequila Sauce
Mexican Chocolate Cake with Coconut Soup, Guava Sorbet, Lychees, Prickly Pear Salsa, and Piloncillo Tuile
Dinner

Flavors of the Yucatán

Brian Roche

Lolita Cocina & Tequila Bar, Boston

With its expansive tequila selection and vibrant night scene, Lolita Cocina & Tequila Bar beckons Boston diners in search of authentic Mexican cooking with a whimsical twist. For his Beard House dinner debut, chef Brian Roche will craft a tantalizing menu devoted to the bright flavors of the Yucatán Peninsula.

Event photos by F. Martin Ramin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Oysters with Mango, Cucumber, and Mint Mignonette
    • Blackened Shrimp Sopes with Guava, Achiote, and Pickled Onions
    • Seared Tuna Tostadas with Chorizo Aïoli, Avocado, and Arugula
    • Corn Bisque with Crema, Corn Nuts, and Scallions
    • Familia Zuccardi Vida Orgánica Sparkling Chardonnay 2007
    • Signature Lolita Margarita Shooters
  • Dinner

    • Razor Clam Ceviche with Smoked Tomatillos, Lychees, Key Lime, and Sea Beans
    • Montes Limited Selection Sauvignon Blanc 2011
    • Seared Sea Bass with Zucchini, Carrots, Polenta-Style Tamale, and Guajillo Broth
    • Familia Zuccardi Santa Julia Orgánica Torrontés 2009
    • Toasted Squab with Tangerine Vinaigrette, Microgreens, Spiced Pistachios, and Citrus Segments
    • La Posta Cocina Blend 2010
    • Goat Empanada with Liquid Corn, Avocado Purée, and Grilled Corn Salsa
    • Cono Sur 20 Barrels Limited Edition Pinot Noir 2008
    • Blackened Filet Mignon with Crispy Fingerlings, Bitter Greens, and Sweet-and-Tart Cherry–Tequila Sauce
    • Enrique Foster Limited Edition Malbec 2006
    • Mexican Chocolate Cake with Coconut Soup, Guava Sorbet, Lychees, Prickly Pear Salsa, and Piloncillo Tuile
    • Don Julio Real Tequila
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 07.10.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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