We are just days away from the official opening of Xilantro, the stylish, modern Mexican joint coming to Wayne late this week (or at the latest, early next week).
The luxe 70-seater is the brainchild of Luis Marin, owner of the well-visited El Sarape restaurants in Bucks and Montgomery counties, and business partner Joel Solomon, who together will offer North Wayne Avenue a considerably-sized bar boasting with over 100 types of premium tequila. But, it’s what international chef and Culinary Institute of American grad Chef Juan Pablo Quiroz will be concocting in this anticipated kitchen that has us most excited, promising tableside guacamole service, seasonally-produced authentic dishes and even a riff on eggs Benedict for brunch that’s topped with chipotle hollandaise.
But, instead of us being overly chatty about what to expect, view the dinner menu below, which is said to offer “authentic old-world Mexican cuisine with a contemporary flair.”
Appropriately, margaritas will be pouring a-plenty at this new joint, too, which are available in flavors strawberry, raspberry, mango and peach, as well as the blends like the “Skinny Margarita” splashed with agave nectar and fresh muddled lime juice and the “Avion,” prepped with Silver Tequila, peach liquor, fresh mint, muddled orange and lime juice.
Dinner menu is as follows (stayed tuned soon for the lunch and brunch):
E N T R A DA S
Guacamole: Fresh avocado, Xilantro, onion, peppers served at your table
To t o p o s d e A h í Tu n a: Seared ahí tuna, tortilla chips, cascabel pepper, lemon zest, aioli
To t o p o s d e M é x i c o: Chips, homemade fresh salsa
Arriba Chihuahua Nachos: Corn tortilla wedges, Chihuahua cheese, pico de gallo, black beans, Xilantro
Pe r e j i l f r i t o: Crispy parsley leaves, chipotle cream cheese medallion, croutons
Queso fundido: Chihuahua melted cheese, choice of shrimp, crab meat, chorizo, peppers
Ceviche-trio: Sea bass-mango, grouper-bell peppers, shrimp-cucumber
Xilantro’s tuna tartar: Shallots, chives, lime juice, chipotle mayonnaise
Po z o l e d e c a m a r ó n: Shrimp, hamony Xilantro broth, side of tortilla wedges, radish, lime, oregano, chili flakes
Sopa de tortilla: Corn tortilla strips, tomato broth, chicken, queso fresco
Chilled/warm avocado bisquet: Lobster strips, cotija cheese foam, julienne tortilla fritters
Sopa del día (Chef’s Choice)
Xilantro del Mar salad: Fine selection of greens, grilled sea-scallops, fried tortilla julienne, tamarind-balsamic vinaigrette
Ramillete de lechugas: Fine mixed greens bouquet, tequila vinaigrette
Cesar tradicional: Organic romaine leaves, anchovies, bread croutons, parmesan, homemade caesar dressing
Ensalada de espinaca: Organic baby spinach, pine nuts, Anjou pears, blue cheese
P L ATO F U E RT E
Enchiladas: Chicken, beef, cheese or vegetarian. Red, green or mole sauce
Fa j i t a s: Chicken or beef or shrimp, refried beans, white rice
Pe c h u g a c o n m o l e: Grilled chicken breast, mole sauce, white rice
Suprema rellena al grill con poblanos y almendras: Grilled chicken supreme, poblano peppers, almonds, creamy white sauce
Magret de pato: Duck magret, tamarind sauce, avocado foam, wild rice
F i l e t e Tl a x c a l a: Center cut filet mignon, chorizo and chorizo sauce, Chihuahua cheese, corn tortilla
Filete tres chiles: Grilled beef tenderloin, shrimp, tres chiles sauce, avocado foam, wild rice
Barbacoa de borrego: Mexican style braised lamb, season vegetables
Chuleta de cerdo en salsa verde: Grilled pork chops, tomatillo sauce, crunchy plantain, potatoes
Salmón with orange-mango-jalapeño glacé, hibiscus flower light foam, wild rice
Camarones al ajillo: Sautéed shrimp, garlic, chipotle paste, lemon-lime mayonnaise
Grouper en papillate: Shrimp, epazote aroma, lemon-lime, jalapeño peppers
Sea-bass black and white: Vegetables, cuitlacoche sauce, rice
SIDES
Espárragos asados
Rajas rancheras
White rice
Cebollitas
Vegetales al vapor
Refried black beans
Puré de papa al chipotle
Rajas Poblanas
Wild Rice
Find Xilantro at 103 North Wayne Avenue in Wayne, online at xilantro.com or call (484) 580-8415. Xilantro will be open for lunch and dinner seven days a week, as well as traditional Mexican brunch on Sundays. Hours will be Monday through Thursday from 11:30am until 10:30pm and Friday and Saturday from 11:30am until 11:30pm. Sunday brunch will be served from noon – 3:00pm and dinner from 3:00 – 10:00pm. Xilantro will offer catering for special events and parties.
