If you’ve noticed the sidewalk seats out on Hudson Street, you know Dos Caminos Meatpacking District is just about ready to open in the former Vento space — next Monday, to be exact. Rest assured, this isn’t an exact clone of the other locations — at least not as far as the menu is concerned. Executive chef Ivy Stark (under the watch of corporate executive chef Scott Linquist) is using a barbecue pit to slow-roast meats over mesquite and applewood (she’ll also use banana leaves for dishes like the cochinita pibil). New dishes include a roasted whole dorado, a roasted duck breast, Berkshire pork chops, and cabrito. Check out the complete menu below and click through the slideshow to see the Mexican makeover as well as some of the dishes. Dos will be open for lunch Monday through Friday, 11:30 a.m. till 4 p.m.; for brunch on Saturday and Sunday (same hours); and for dinner Sunday through Tuesday from 5 p.m. till 11 p.m., Wednesday and Thursday till midnight, and Friday and Saturday till 1 a.m.
GUACAMOLE made fresh to order
serves 2 - $12 ~ serves 4-6 $22
BOCADITOS
starters
CHICKEN TORTILLA SOUP GRATINADO 7
roasted tomato pasilla negro broth, chihuahua cheese
MEXICAN CHOPPED SALAD 10
grilled corn, poblano chiles, apples, pinto beans, green olives, tomato, onion,
añejo cheese, crispy tortillas and toasted cumin vinaigrette
add chicken $6 add shrimp $8
BABY SPINACH & GRILLED PEAR SALAD 10
pimenton crusted goat cheese, chipotle spiced pecans, warm bacon vinaigrette
MEXICO CITY STYLE QUESADILLAS 8
corn masa turnover filled with roasted red peppers, queso fresco, pasilla de oaxaca chile
SMOKED CHICKEN FLAUTAS 8
tomatillo-avocado salsa, crema
PICADILLO EMPANADAS 10
flaky beef filled pastry with tomatoes, almond spices, and our house hot sauce
ROASTED PLANTAIN EMPANADAS 9
cotija cheese, black beans and chipotle aioli
CAZUELA DE QUESO FUNDIDO served with warm flour tortillas 12
mexican three cheese fondue, rajas, chorizo, fingerling potatoes
CEVICHE
TUNA CEVICHE
soy-lime marinade, sesame, chiles torreados
12
SHRIMP & LOBSTER CEVICHE VERACRUZANA
mexican white shrimp, lobster, lemon-herb salsa veracruzana, saladitas saltines
12
TEQUILA CURED SALMON CEVICHE
roasted mango-habanero salsa, mango pico de gallo, orange sea salt
11
CEVICHE TRIO
a tasting of all three ceviches 16
TACOS
served on handmade corn tortillas, mexican rice and refried beans with a trio of salsas
please note our tacos are listed from mildest to hottest
POLLO seared chicken breast, torreado marinade, poblano peppers, pico de gallo
14
CARNITAS slow roasted pork, green chile salsa, aged cotija cheese
15
PESCADO grilled mahi-mahi, spicy slaw, chile aioli, warm flour tortillas
13
ASADA grilled marinated sirloin steak, caramelized onions, cotija cheese, guacamole
16
LANGOSTA maine lobster, jicama slaw, avocado 19
ESPECIALIDADES DE LA CASA
house specialties
FARMER’S MARKET VEGETABLE QUESADILLA 18
grilled vegetables and wild mushrooms layered with crisp tortillas, chihuahua cheese,
roasted tomato-arbol salsa
POLLO A LA PLANCHA 21
spiced roasted chicken over saffron fideos, toasted almonds, golden raisins
CAMARONES EN CAZUELA 27
sautéed jumbo shrimp with roasted garlic and chile guajillo over saffron chorizo rice
WOOD FIRE ROASTED DUCK BREAST 24
mole manchemanteles, toasted almond rice, rhubarb salsita
BLACK ANGUS SKIRT STEAK 24
marinated grilled beef with frijoles borrachos, roasted tomato and caramelized onion salsita
RIBEYE STEAK ALAMBRE 27
brocheta of applewood smoked bacon, cipollini onions, poblano chilies,
arroz con crema and chimichurri sauce
PLATILLOS TRADICIONALES
traditional plates
JUMBO SEA SCALLOPS 22
coconut jasmine rice, jicama, passion fruit cascabel mojo
PESCADO VERACRUZANO 27
wood fire roasted whole dorado in a traditional sauce of tomato, garlic, spanish olives,
jalapeño, mexican oregano
GRILLED SHRIMP QUESADILLA 21
open-faced crispy flour tortilla, chile-marinated shrimp, mexican cheeses,
smoked wild mushrooms and oven-dried tomatoes
DOS ENCHILADAS 19
roasted chicken rolled in corn tortillas with chihuahua cheese
and two sauces; mole poblano and tomatillo verde
DOS CAMINOS RELLENOS 19
roasted poblano chile stuffed with beef picadillo and anaheim chile stuffed with queso oaxaca, epazote
TACOS EN CAZUELA
served with mexico city street corn, refried pinto beans, spicy cabbage slaw, warm corn tortillas
CHICKEN TINGA 19
chicken roasted with chipotles, oregano and sweet onions
COCHINITA PIBIL 19
yucatecan pit-barbecue style pork, habanero pickled red onions
CARNE PARRILLADA 18
grilled sirloin, smoked bacon, poblano chilies, guacamole, cotija cheese
LAMB BARBACOA 20
tender lamb barbeque with chiles, citrus juice and twelve spices
SHORT RIBS TAMARINDO 21
braised beef short ribs, tamarind, white wine, chile de árbol
SIDES 5
CUMIN FRIES
SWEET POTATO FRIES
MEXICAN RED RICE
SPICY CHILE TASTING
BLACK BEAN CHORIZO CHILI
SKILLET POBLANO CORN BREAD VEGETARIAN REFRIED BLACK BEANS
REFRIED PINTO BEANS
SAUTÉED SPINACH WITH PEPITAS & RAISINS
SAUTÉED SWEET PLANTAINS
MEXICO CITY STREET CORN
Dos Caminos Meatpacking District, 675 Hudson St., nr. 14th St.; 212-699-2400
