28

DAY OF THE DEAD

El Dia De Los Muertos celebrates, with humor and love, the memories of loved ones who have gone before us. Despite its spooky name and eerie images, like sugar skulls and skeleton dolls, the Mexican Day of the Dead is a joyous glimpse into the doorway between the spiritual and physical worlds.

Traditionally, Mexican families create decorative altars garnished with momentos of their deceased loved ones and display them in their homes and in cemeteries. The altars that will be on display at Rocking Horse Cafe have been generously donated by artists for a silent auction that will raise funds for Pure Vision Arts (PVA), an initiative of The Shield Institute.

In the spirit of the season, we invite you to join us on October 28th to toast and celebrate the departed souls who will follow the paths of marigold petals and corporeal incense to return and roam the earth.

Pure Vision Arts is Manhattan's first specialized art studio and exhibition space for artists with autism and other developmental disabilities. PVA provides studio space, art materials, exhibition opportunities and career development for beginning, emerging and established artists. It also serves as a resource and consultation center for artists, educators, art collectors and curators.

Rocking Horse Cafe has offered some of the most exciting contemporary Mexican food in New York City for over 20 years. Owners Roe Di Bona and Marvin Beck have created and sponsored the Day of the Dead event, now in its 12th year, lending support to the Chelsea community and exhibiting emerging artists.

Contributing Artists

SPIRIT RAISING

12th Annual DIA DE LOS MUERTOS CELEBRATION at ROCKING HORSE CAFE

COCKTAIL PARTY, SILENT ART AUCTION & LIVE AUCTION
All proceeds will benefit Pure Vision Arts.

Tuesday, October 28, 5-8pm
Join us for a spirited evening of Rocking Horse Herradura Tequila margaritas, cocktails, wines and hors d’oeuvres, while supporting the Pure Vision Arts studio and exhibition space.

Rocking Horse Cafe, 182 Eighth Avenue, @19th Street, NYC, 10011, 212-463-9511

Musical Performance by Lone Vein

$50 per person

Reservations: Please call Pure Vision Arts at (212) 366-4263 ext. 4224. Space is limited. The Shield Institute is a 501(c)3 charitable organization. Your contribution is tax-deductible to the extent allowed by law.

Festival of Corn

25

Christmas

1

New Year's

Restaurant Week (Winter)

Lunch

First Courses

Budín Azteca
corn tortillas layered with free range chicken breast, Chihuahua cheese & salsa verde

Quesadilla de Hongos
organic spelt tortillas, roasted mushrooms, caramelized leeks, manchego & fontina cheeses with white truffle oil & apple-jicama slaw

Ensalada de Calamares
crispy calamares-citrus salad with frisée, chorizo croutons & chipotle-orange vinaigrette

Ensalada con Aguacate y Cabrales
mixed greens with avocado, tomato & Spanish blue cheese in lemon-cumin vinaigrette

Second Courses

Burritos
free range chicken breast, hanger steak or grilled vegetables with watercress, avocado, roasted tomato salsa & panela cheese

Enchiladas de Pollo with Pomegranate
charred free range chicken, pomegranate-guajillo salsa, refried beans & pickled cabbage

Carnitas
braised Niman Ranch pork on ancho tortillas with guacamole & pickled red onion

Camarones con Papaya
black tiger prawns, caramelized onions, papaya & rajas poblanas in chipotle tomato purée

Desserts

Tortita de Chocolate
spiced flourless Valrhona chocolate cake with cinnamon ice cream

Tarta de Limon
lime custard in ginger-graham crust with Myers’s rum whipped cream, raspberry & mango purées

Flan de Coco
coconut crème caramel with coconut tuile & candied pistachios

Dinner

Sandia Margarita
Herradura Silver tequila, triple sec & watermelon

First Courses

Budín Azteca
corn tortillas layered with free range chicken breast, Chihuahua cheese & salsa verde

Quesadilla de Hongos
organic spelt tortillas, roasted mushrooms, caramelized leeks, Manchego cheese with white truffle oil & apple-jicama slaw

Ensalada de Calamares
crispy calamares-citrus salad with frisée, chorizo croutons & chipotle-orange vinaigrette

Ensalada con Aguacate y Cabrales
mixed greens with avocado & Spanish blue cheese in lemon-cumin vinaigrette

Second Courses

Bistec en Recado
citrus marinated natural hanger steak with garlic mashed potatoes & red wine escabeche

Carne Guisado
Niman Ranch beef brisket braised with onions & jalapeños in tomato-lime broth

Mixtote de Puerco
red chile rubbed Niman Ranch pork shoulder with collard greens & plantain purée

Pollo en Pipian Verde
pan-seared free range chicken breast & grilled vegetables in pumpkin seed-herb salsa

Camarones con Papaya
black tiger prawns, caramelized onions, papaya & rajas poblanas in chipotle tomato purée

Desserts

Tortita de Chocolate
spiced flourless Valrhona chocolate cake with cinnamon ice cream

Tarta de Limon
lime custard in ginger-graham crust with Myers’s rum whipped cream, raspberry & mango purées

Flan de Coco
coconut crème caramel with coconut tuile & candied pistachios

14

Valentine's Day

22

Oscar Night

An Award Winning Party

Guacamole, salsa, chips
qt guacamole, pt. salsa, chips $37.95

Platters

Burritos (36 pieces)
hanger steak, chicken or vegetable $99.95

Quesadillas (48 pieces)
Manchego cheese $49.95
wild mushroom $59.95
steak or chicken $69.95
duck, goat cheese $79.95

Tacos de Carne Asada (24 pieces)
ancho-lime marinated hanger steak, tomatillo-avocado salsa, mini ancho corn tortillas $49.95

Achiote Shrimp (24 pieces)
achiote glazed shrimp, mini cilantro corn tortillas $49.95

12 – 18

Cuaresma

cocktail

El Diamante
cielo blanco, cava, amber sugar crystals

first courses

Ts’otobilchay
swiss chard wrapped yucatecan
pumpkin seed & egg filled masa dumplings,
tomato-chili guero confit

Tortillas de Congrejo
crab cakes, black bean purée, sherry-cayenne aioli, pickled red onions

Caldo de Albondigas de Mariscos
shrimp-scallop balls, chipotle-tomato broth

second courses

Pez Espada con Limón y Comino
lemon-cumin marinated swordfish, garlic mashed potatoes,
avocado pico de gallo, red jalapeño purée

Trucha al Mojo de Ajo
pan fried brook trout, roasted garlic, parsley, lime, sautéed greens

9 - 15

Pascua

cocktail

Limonada Rosada
herradura silver, strawberry, orange, lime

first courses

Acelgas con Puerco y Papas
braised swiss chard, tomatillo salsa, pasilla rubbed pork, yukon gold potatoes

Ensalada de Camarones
grilled shrimp, romaine, avocado, tomato, red onion, jalapeno-lime vinaigrette, aioli

second courses

Lomitos de Cordero
braised achiote marinated lamb loin, tomatoes, onions,
chiles gueros, white bean purée, cilantro corn tortillas

Arroz con Pollo
grilled garlic-lime marinated free range chicken paillards,
saffron-tomato risotto, chorizo, roasted pepper rajas

dessert

Empanadas de Cajeta
caramel pecan filled empanadas, vanilla ice cream

May 2 - 5

Cinco de Mayo

Platos PequeÑos

Ensalada de Coliflor
roasted cauliflower, tomatoes, red onions, spinach,
frisee, sherry-dijon vinaigrette, cotija cheese

Pozole de Puerco
niman ranch pork, hominy, onions, garlic-herb broth,
cabbage, cilantro, lime

Crepas de Tinga de Pollo
pulled poached free range chicken, caramelized red onions, chipotle chiles, sweet corn crepes, chipotle crema

Panucho de Camarones
sauteed ocean garden mexican shrimp, garlic, lime, cilantro corn tortillas, Yucatecan black bean puree, chile guero-tomato confit

Costillas en Salsa Verde
braised pasilla rubbed niman ranch pork ribs, tomatillo salsa, sauteed greens

Tamales de Frijol con Queso de Cabra
black bean masa dumplings, goat cheese cream sauce, salsa fresca

Pinchos de Pescado
grilled lemon-cumin marinated swordfish skewers, avocado pico de gallo

Empanadas de Pollo con Nuez
free range chicken, caramelized onions, ground walnuts, roasted red pepper puree

Tacos de Carne Asada
grilled ancho-lime marinated hanger steak, handmade mini-tortillas, avocado-tomatillo salsa

Picante de Atun
grilled wild venezuelan tuna, avocado, tomatoes, onions, cilantro, jalapeno lime vinaigrette

Mother's Day

25 - 29

Cocktails

Bailamos
Los Danzantes mezcal, tangerine & lime, ancho-chipotle rim

Margarita de Sandia
Herradura silver, watermelon, triple sec, and lime

Margarita de Granada
Cileo blanco, pomegranate, Pama & lime

Platos PeqeÑos

Pinchos de Puerco
cumin-garlic rubbed Niman Ranch pork skewers, mixed greens,
sliced avocado, spelt tortillas, charred serrano salsa

Panucho de Camarones
garlic shrimp, yucatecan black bean purée, cilantro tortillas, tomato confit

Picante de Atún
grilled tuna, avocado, tomato, jalapeño-lime vinaigrette, lettuce cups

Tacos de Carne Asada
grilled ancho-lime marinated hanger steak, ancho corn tortillas, tomatillo-avocado salsa

Chilaquiles con Hongos
sautéed portabella mushrooms, onions, serranos & cilantro, crispy tortilla strips, roasted tomatillo salsa verde, cotija cheese

Ensalada de Pollo con Chipotle
pulled poached free range chicken breast, red onions & chipotle chiles, romaine lettuce, buttermilk-cilantro dressing

Quesadilla de Pato y Queso de Cabra
roast duck, goat cheese & caramelized onions, spelt tortillas, fig marmalade

Costillas con Tamarindo
cilantro cured Niman Ranch pork ribs, tamarind-chipotle glaze, mango-pineapple salsa

Restaurant Week (Summer)

Lunch

First Courses

Budín Azteca
corn tortillas layered with free range chicken breast, Chihuahua cheese & salsa verde

Quesadilla de Hongos
organic spelt tortillas, roasted mushrooms, caramelized leeks, manchego & fontina cheeses with white truffle oil & apple-jicama slaw

Ensalada de Calamares
crispy calamares-citrus salad with frisée, chorizo croutons & chipotle-orange vinaigrette

Ensalada con Aguacate y Cabrales
mixed greens with avocado, tomato & Spanish blue cheese in lemon-cumin vinaigrette

Second Courses

Burritos
free range chicken breast, hanger steak or grilled vegetables with watercress, avocado, roasted tomato salsa & panela cheese

Enchiladas de Pollo with Pomegranate
charred free range chicken, pomegranate-guajillo salsa, refried beans & pickled cabbage

Carnitas
braised Niman Ranch pork on ancho tortillas with guacamole & pickled red onion

Camarones con Papaya
black tiger prawns, caramelized onions, papaya & rajas poblanas in chipotle tomato purée

Desserts

Tortita de Chocolate
spiced flourless Valrhona chocolate cake with cinnamon ice cream

Tarta de Limon
lime custard in ginger-graham crust with Myers’s rum whipped cream, raspberry & mango purées

Flan de Coco
coconut crème caramel with coconut tuile & candied pistachios

Dinner

Sandia Margarita
Herradura Silver tequila, triple sec & watermelon

First Courses

Budín Azteca
corn tortillas layered with free range chicken breast, Chihuahua cheese & salsa verde

Quesadilla de Hongos
organic spelt tortillas, roasted mushrooms, caramelized leeks, Manchego cheese with white truffle oil & apple-jicama slaw

Ensalada de Calamares
crispy calamares-citrus salad with frisée, chorizo croutons & chipotle-orange vinaigrette

Ensalada con Aguacate y Cabrales
mixed greens with avocado & Spanish blue cheese in lemon-cumin vinaigrette

Second Courses

Bistec en Recado
citrus marinated natural hanger steak with garlic mashed potatoes & red wine escabeche

Carne Guisado
Niman Ranch beef brisket braised with onions & jalapeños in tomato-lime broth

Mixtote de Puerco
red chile rubbed Niman Ranch pork shoulder with collard greens & plantain purée

Pollo en Pipian Verde
pan-seared free range chicken breast & grilled vegetables in pumpkin seed-herb salsa

Camarones con Papaya
black tiger prawns, caramelized onions, papaya & rajas poblanas in chipotle tomato purée

Desserts

Tortita de Chocolate
spiced flourless Valrhona chocolate cake with cinnamon ice cream

Tarta de Limon
lime custard in ginger-graham crust with Myers’s rum whipped cream, raspberry & mango purées

Flan de Coco
coconut crème caramel with coconut tuile & candied pistachios