Border Foundry Restaurant and Bar Menu

with Jalapeño Tartar Sauce (6)

with Saffron Aioli & Squid Ink Crustini (4)

Chorizo, grilled panela cheese, onion, cilantro, avocado, and chipotle aioli on a soft brioche bun

Hatch peppers, mushrooms, onions, Swiss cheese and chipotle mayo on Texas toast

House-made pastrami and house-made sauerkraut, Russian dressing and Swiss cheese on rye bread

Cod fillet with a sesame oil slaw, roasted red pepper, and cilantro mayo on a squid ink brioche bun

Ribeye, onions, avocado, queso caribe, and cilantro crema on a black bean base

Buffalo ranch sauce, fried chicken bites, arugula, carrots, celery, pickles. Drizzled with cilantro crema

Two wedges of baby iceberg lettuce, cherry tomatoes, feta cheese, bacon crumble, and toasted pumpkin seeds with our house made curry dressing

Cherry tomatoes, artichoke hearts, balsamic vinaigrette

Roasted beets, feta cheese and orange slices tossed with arugula, kale, spinach and harissa vinaigrette

With roasted garlic au gratin potatoes and grilled broccolini

Lobster tail and beef tenderloin topped with a rich béarnaise sauce, crimini mushroom risotto

Two (4oz.) beef medallions with a huitlacoche/tequila cream sauce over mushroom & roasted corn risotto

Poblano corn croquettes, roasted carrots, chayote, squash, and chimichurri sauce

Tender veal over beet & mushroom risotto with a rosemary demiglaze

Guajillo honey glaze with gnocchi and a cilantro pecan pesto

Braised in white wine and pineapple juice, with baby carrots and roasted garlic mashed potatoes

Swordfish steak served with red pepper couscous and an orange butter sauce

Redfish smothered in crawfish étouffée, and served on a bed of dirty rice

Mushroom, red pepper and zucchini farro risotto, topped with a dill yogurt sauce

Served over Calabria pepper risotto with a lemon butter sauce

Squid ink fettuccini Alfredo, roasted corn, sun-dried tomatoes and pancetta with saffron beurre blanc sauce

Served with a mushroom cauliflower rice, grilled red chimichurri zucchini, and rosemary lemon butter

Marinated chicken with house made linguini in a chipotle Alfredo sauce

Duck confit ravioli in crimini mushroom cream sauce with balsamic reduction, herb salad and lemon vinaigrette

Creamy au gratin potatoes, grilled red chimichurri zucchini, and a cilantro lemon au jus

Acqua Panna, Fiji, Pellegrino

Tea, Lemonade, Fruit Punch, Cranberry