BORDER GRILL
1445 4th Street
Santa Monica, California 90401

(310) 451-1655
Owned by Chef Mary Sue Milliken and Chef Susan Feniger, Border Grill is the vibrant setting for the bold flavors of Mexico and Latin America. Opened in 1990, Border Grill is consistently ranked among L.A.'s top 40 restaurants by the L.A. Times and has also been named "One of the Best Restaurants in America," by Gourmet Magazine. Los Angeles Magazine called Border Grill, "arguably the most serious Mexican food in town." In 1996, Border Grill was awarded Restaurants & Institutions Magazine's prestigious IVY Award.
MENU

Appetizers
Soup of the Day - selection changes daily 4.50
Panuchos - black bean stuffed tortilla topped with chicken, 5.75
pickled onions & avocado
Guacamole - mashed to order 6.00
Ceviches - selection changes daily
Quesadilla - homemade flour tortilla with cheeses & poblano chile 5.25
with guacamole 6.50 with chicken 6.50
Green Corn Tamales - with sour cream & salsa 5.75
Guatemalan Tamale - stuffed with marinated chicken & achiote sauce 6.50
Plantain Empanadas - stuffed with black beans & cheese 5.50
Eulalia's Chips - with black beans, creme fra”che & chipotle salsa 4.25

Border Griddled Tacos
Homemade corn tortillas with the classic fillings
(Three tacos per order)

Chicken 6.50
Bean & Cheese 5.50
Carnitas 6.50
Potato & Rajas 6.00
Carne Asada 6.50
Roasted Lamb 7.00
Grilled Fish 7.50

Salads
Caesar Salad - made to order small 6.00 large 9.00
Tostada Salad - crispy corn tortillas, black beans, cheese, avocado, 8.00
lettuce, cabbage, and tomatoes tossed with red wine vinaigrette
with grilled turkey 9.75
Mexican Chopped Salad - with tomato, corn, peppers, pinenuts, 6.25
and red onion; tossed with a cumin lemon vinaigrette
Watercress & Jicama Salad - with lime and olive oil 4.75
Grilled Cactus Salad - with Cotija cheese & tomato 5.75

Let Border Grill cater your next event! See manager for details.
Ask about our latest cookbooks, Cantina and Cooking with Too Hot Tamales!

Border Specialties
Grilled Fish - selection changes daily Market Price

Pescado Veracruzano - pan seared and baked fish with tomatoes,
jalapenos, olives and oregano; served in white wine broth Market Price

Grilled Skirt Steak - marinated with garlic, cilantro 16.50
and cracked pepper, served with moros, avocado-corn relish,
and Roma tomatoes

Sauteed Rock Shrimp - with toasted ancho chiles, 16.50
slivered garlic and lime, served with seared greens and rice

"Gaucho" Steak - grilled prime rib chop stuffed with 21.50
roasted garlic and Serrano chiles, served with red chilaquiles

Chicken Al Carbon - marinated with citrus and Morita chiles, 15.50
topped with orange salsa, served with black beans and rice

Grilled Pork Chop - with a Tamarind-apple sauce, 16.50
served with seared greens and poblano mashed potatoes

Grilled Breast of Turkey - peppered and vinegared, 15.50
served with sweet potatoes and seared greens

Chicken Chilaquiles - casserole of tortillas, chicken, 13.50
onions, and cheese, with tomatillo salsa

Border Vegetarian - plateful of assorted steamed, grilled 13.50
and roasted vegetables, with rice and beans

Ropa Vieja - a hearty stew of lamb,black beans, carrots,and onions, 14.50
finished with cilantro-vinegar; served with flour tortilla

Chile Relleno - with three cheeses and two salsas, rice and beans 10.75

Sides
Rice: red, green & white 3.00 Moros: white rice & black beans 3.00
Rice and Black Beans 3.00 Rice and Fried Plantains 4.50
Refried Black beans 3.00 Fried Plantains 4.50
Rajas: sweet peppers & poblanos with onions, cheese & cream 5.00

(We do not use lard in our rice, beans or tortillas)

18% gratuity added to parties of eight or more

Border Grill Specialties:
Appetizers:
Green Corn Tamales, Plantain Empanadas, Ceviches

Entrees:
Grilled Skirt Steak, Sauteed Rock Shrimp, Pescado Veracruzano

Desserts:
Oaxacan Mocha Cake, Key Lime Pie

Border Grill caters, too!

Hours:
Mon-Thurs 5-10 p.m.,
Fri-Sat 12-11 p.m.,
Sun 12-10 p.m.
(reservations recommended)

Executive Chef:
Tacho Kneeland

Number of Seats:
120

Credit Cards:
AX, VS, MC, DC, DIS, CB


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