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Mother’s Day Sustainable Seafood Dinner at Border Grill
and Ciudad
Honor both Mom and Mother Earth this Mother’s Day with our very
special Sustainable Seafood Dinner! Border Grill and Ciudad are excited
to offer a delicious, environmentally-friendly menu celebrating seafood
that comes exclusively from sustainable sources. We’re doing our part by
removing tuna and swordfish from the menus due to high levels of
mercury, adding organic rice, beans, coffee, and teas, and participating
in the Humane Society’s Canadian seafood boycott. So show Mom you not
only care about her, but her grandchildren too, and impress her with a
Mother’s Day feast of sustainable seafood delights!
Border Grill Mother’s Day Dinner
Sustainable Seafood Prefixe Menu
Sunday, May 14, 2006 – Starts at 4 p.m.
$39 per person – includes choice of appetizer, entrée, and dessert
 Regular dinner menu and kids menu also available.
Make Your Reservations Today!
Border Grill Santa Monica – 310.451.1655
Appetizer Highlights
Mojito Shrimp
wild prawns sautéed in rum and mint; served with organic watercress
Dungeness Crab and Avocado Salad
with mizuna greens and habanero red bell pepper sauce
Entrée Highlights
Wild Alaskan Halibut
served with a paella verde featuring fresh peas, spring garlic, and
morel mushrooms
Grilled Wild Salmon
with parsnip puree, sautéed spinach, and piquillo caper salsa
Pink Snapper
with grilled corn and cactus salad, black bean sauce, and roasted red
pepper sauce
Dessert Highlights
Crepas de Chocolate
with homemade cinnamon ice cream and fresh strawberries
Coconut Cheesecake
with raspberry sauce and cinnamon tuille
Ciudad Mother’s Day Dinner
Sustainable Seafood Prefixe Menu
Sunday, May 14, 2006 – Starts at 4 p.m.
$39 per person – includes choice of appetizer, entrée, and dessert
Regular Tapas Sundays menu and kids menu also available.
Make Your Reservations Today!
Ciudad – 213.486.5171
Appetizer Highlights
Homemade Gravlax
with potato jicama pancakes and fresh crema
Peruvian Deviled Eggs with Dungeness Crab
aji amarillo chile, capers, mustard, and paprika
Salmon Sabana Salad
thin slices of broiled wild coho salmon topped with a salad of peruvian
potato, tomato, and green beans with lemon vinaigrette and olive aioli
Entrée Highlights
Poached Alaskan Halibut in Spanish Albarino Wine
with fresh peas, peppers, fava beans, and cuzco corn on a bed of bacon
potatoes
Striped Bass Escabeche
with artichokes and bay scallops over artichoke mash
Smoked Black Cod
with warm potato, oregano, and olive vinaigrette
Dessert Highlights
Dulce de Leche Cheesecake
Sweet Corn Arepas
with orange, strawberry, and fresh crema
Mocha Crema de Olla
espresso flavored custard with whipped cream
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