La Fisheria
$55 Per Person
Restaurant will donate $6 from each dinner sold. Food Bank will provide 18 meals from this donation. Please call restaurant directly for take-out or curbside options.
- Vegetarian (V)
- Vegan (VG)
- Gluten Free (GF)
- Cleverley's Choice (CC)
First Course
CEVICHE VERDE (*GF)
Mahi mahi fillet marinated in Sevilla orange juice & tomatillo sauce, garnished with avocado, curly radish and chili powder (Raw)
TOSTADA DE ATUN (*GF)ᴿ
Yellow-fin tuna tostada with chipotle mayo, avocado & deep fried leek (Raw)
CREMA DE LANGOSTA AL MEZCAL (*GF)
Smooth and creamy lobster and shrimp bisque with "chipotle adobo" flamed with mezcal
FRESCO DE SANDIA (*GF,V)
Watermelon dices mixed with pistachios, cucumber, queso fresco, olive oil over spring mix salad
FRIJOLES CON VENENO
Refried black beans with bacon, chorizo and queso Oaxaca
Second Course
TAMAL DE ELOTE CON CAMARONES
Sweet corn tamale with sautéed shrimp & bacon in a creamy garlic sauce
SALMON GLASEADO EN CHILE ANCHO (*GF) ᴿ
Ancho pepper glazed salmon, served over a potato puree, vegetables, fried leeks & cilantro
PAMPANO AL LIMON
Whole pan-seared and roasted pompano with a buttery lime sauce, served with vegetables
FILET CON PAPAS ᴿ
Flat iron steak served with French fries & mixed greens salad with house vinaigrette
TAMAL SELVA NEGRA (*GF,V)
Sweet corn tamale in creamy "Huitlacoche" and corn sauce topped with arugula and cilantro salad
Third Course
CHURROS
Traditional fried pastries, rolled in cinnamon and sugar, served with chocolate and cajeta dipping sauces
FLAN DE LA CASA *(GF) (ALMONDS) ᴺ
Mexican-style crème caramel, served with Kahlua caramel sauce
PASTEL DE TRES LECHES (ALMONDS) ᴺ
Traditional Mexican party cake, served with red fruits and homemade sorbet
CARLOTA DE LIMON
Traditional delicious Mexican dessert, layers of cookies filled with homemade sweet and tart creamy filling. topped with roasted pistachios and lime zest. (Contain nuts)
$25 PER PERSON
Restaurant will donate $2 from each lunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.
- Vegetarian (V)
- Vegan (VG)
- Gluten Free (GF)
- Cleverley's Choice (CC)
First Course
CREMA DE FRIJOL
Creamy black beans soup with caramelized onions, cotija cheese and tortilla chips
TOSTADITA DE ATUN (*GF)ᴿ
Two Yellow-fin tuna tostada with chipotle mayo, avocado & deep fried leek (Raw)
CEVICHE NATURAL (*GF)
Mahi mahi fillet cured in fresh lime juice, onion and cucumber, garnished with avocado, curly radish & chili powder (Raw)
Second Course
POLLO ROJO
Pan seared chicken breast over white rice with tomato & smoked chipotle broth
MOJARRA FRITA
Fried whole tilapia served with mixed green salad and yuca
TACOS DE PESCADO (*GF)
Beer battered fish, coleslaw, chipotle mayo, tamarind sauce and cilantro. Served with side of rice and beans.
QUESADILLA DE HONGOS Y HUITLACOCHE
Oaxaca cheese in flour tortillas with sautéed mushrooms and huitlacoche. Served with side of rice and beans
Third Course
CHURROS
Traditional fried pastries, rolled with cinnamon and sugar, served with chocolate and cajeta dipping sauces
PASTEL DE TRES LECHES
Traditional Mexican party cake, served with red fruits.
FLAN DE LA CASA *(GF)
Mexican-style creme caramel, served with Kahlua caramel sauce
*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.
$55 Per Person
Restaurant will donate $6 from each dinner sold. Food Bank will provide 18 meals from this donation. Please call restaurant directly for take-out or curbside options.
- Vegetarian (V)
- Vegan (VG)
- Gluten Free (GF)
- Cleverley's Choice (CC)
First Course
CEVICHE VERDE (*GF)
Mahi mahi fillet marinated in Sevilla orange juice & tomatillo sauce, garnished with avocado, curly radish and chili powder (Raw)
TOSTADA DE ATUN (*GF)ᴿ
Yellow-fin tuna tostada with chipotle mayo, avocado & deep fried leek ( Raw )
FRESCO DE SANDIA
Watermelon dices mixed with pistachios, cucumber, queso fresco, olive oil over spring mix salad
CREMA DE LANGOSTA AL MEZCAL (*GF)
Smooth and creamy lobster and shrimp bisque with "chipotle adobo" flamed with mezcal
FRIJOLES CON VENENO
Refried black beans with bacon, chorizo and queso Oaxaca
Second Course
SALMON GLASEADO EN CHILE ANCHO (*GF) ᴿ
Ancho pepper glazed salmon, served over a potato puree, vegetables, fried leeks & cilantro
PAMPANO AL LIMON
Whole pan-seared and roasted pompano with a buttery lime sauce, served with vegetables
FILET CON PAPAS ᴿ
Flat iron steak served with French fries & mixed greens salad with house vinaigrette
TAMAL DE ELOTE CON CAMARONES
Sweet corn tamale with sautéed shrimp & bacon in a creamy garlic sauce
TAMAL SELVA NEGRA (*GF,V)
Sweet corn tamale in creamy "Huitlacoche" and corn sauce topped with arugula and cilantro salad
Third Course
CHURROS
Traditional fried pastries, rolled in cinnamon and sugar, served with chocolate and cajeta dipping sauces
FLAN DE LA CASA *(GF) (ALMONDS) ᴺ
Mexican-style crème caramel, served with Kahlua caramel sauce
PASTEL DE TRES LECHES (ALMONDS) ᴺ
Traditional Mexican party cake, served with red fruits and homemade sorbet
CARLOTA DE LIMON
Traditional delicious Mexican dessert, layers of cookies filled with homemade sweet and tart creamy filling. topped with roasted pistachios and lime zest. (Contain nuts)
Reservations
Walk-Ins Welcome
Cuisine
Mexican/SouthwesternLatin American
Neighborhood
Downtown
Restaurant Information
213 Milam St Houston, 77002 |
|
Get Directions | |
713 802 1712 | |
Visit Website |
Beverages, tax & gratuity are not included unless otherwise noted
Reservations
Walk-Ins Welcome
- Reserve Online
- 713 802 1712
- Email Us
Labor Day Hours
Cuisine
Mexican/SouthwesternLatin American
Neighborhood
Downtown
Restaurant Information
213 Milam St Houston, 77002 |
|
Get Directions | |
713 802 1712 | |
Visit Website | |
|