Welcome to MenuPages - Please Select a city:

Frontera Grill

+ SHARE
  • $$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Mexican
  • 445 N Clark St, Chicago 60610
  • (Btwn W Illinois & W Hubbard St)
  • google maps Subway Directions
  • Phone: (312) 661-1434

Lunch Menu

Sample - Changes Monthly

Marisquera

Sustainable Seafood Bar

Ostiones our oysters are raised by sustainable practices, shucked to order, and served with tomatillo-habanero mioneta, smoky chipotle-garlic salsa and fresh-cut limes; we always have a variety of hot sauces, should that appeal.(ask your server about today's selection) (half dozen) 14.00 dozen 26.00
Trio, Trio, Trio a sampling of ceviche fronterizo, ceviche yucateco and ceviche de atun "chamoy."   16.00
Ceviche Fronterizo lime-marinated hawaiian blue marlin with tomatoes, olives, cilantro, jicama and green chile; served on crispy tostaditas.   12.50
Ceviche De Atun "Chamoy" sashimi-quality hawaiian ahi tuna tossed with crunchy jicama and tangy, fruity, spicy red chile-apricot chamoy salsa. almond crunch.   13.50
Ceviche Yucateco steamed organic shrimp and calamari tossed with lime, orange, habanero, avocado, jicama and cilantro.   12.50

Platillos Pequeños

Sopa Veraniega rustic summer soup of wood-roasted poblano chile, city farm baby beets, turnips, wilted spence farm verdolagas (purslane) and wheat berries. aromatic fresh cilantro "chimichurri."   6.50
Tacos De Lengua "Top Chef Masters" soft tacos of homemade chorizo, browned beef tongue and yukon gold potatoes. avocado-tomatillo salsa, queso anejo, bacon.   7.00
Flautas De Pato crispy rolled tacos filled with duck carnitas, red beans and grilled red onions, doused with fruity-savory-spicy red chile-apricot sauce. sunflower shoots   7.50
Sopes Rancheros crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado and homemade fresh cheese.   6.00
Guacamole fresh and chunky, served with tortilla chips   7.50
Entreme Surtido appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, crunchy jicama salad and guacamole; for two or more only.   7.50
Tamal Al Elotero fresh-ground corn masa tamales studded with sweet corn, steamed in corn husks. topped with homemade fresh-lime mayonnaise, powdered guajillo chile, queso anejo.   6.50
Queso Fundido Clasico samuels artisanal jack cheese with garlicky roasted peppers, homemade chorizo sausage and oregano.   6.00
Queso Fundido De Hongos otter creek farm organic cheddar melted with beer-braised mushrooms, bacon, habanero salsa, cilantro.   6.50
Ensalada Frontera a mixture of young seasonal greens with wood-grilled onions, radishes, homemade fresh cheese and roasted-garlic dressing (balsamic vinegar, extra virgin olive oil).   6.00
Jicama Callejera crunchy jicama, cucumber and pineapple with fresh lime and crushed guajillo chile.   4.50
Tostaditas warm, just-made tortilla chips with two salsas: garlicky three-chile (cascabel, morita, guajillo) and roasted tomatillo with serrano and cilantro   2.75

Especialidades

Pollo Al Pasilla red chile-marinated gunthrop chicken breast, cooked over the coals, in mushroom-studded dark pasilla chile sauce. rustic mashed potatoes (flavored with mexican aged cheese), grilled living waters long beans.   15.00
Milanesa De Puerco crunchy-coated maple creek pork loin served with roasted tomato sauce, black beans and pickled red onions   15.00
Carne Asada A La Oaxaquena creekstone natural black angus rib steak, marinated in spicy red chile and wood- grilled, served with black beans, sweet plantains with sour cream, and guacamole.   29.50
Pescado Al Enchipotlado A La Crema wood-grilled adobo-marinated fresh day-boat catch in creamy, smoky chipotle chile sauce. red chile rice, strawberry-jicama salsa, "shoots" salad.   17.00
Camarones En Chileatole Verde garlic-marinated fresh gulf shrimp, cooked over the coals, in silky-textured corn "atole" infused with poblano chile and sweet green garlic. grilled summer squash and crunchy fresh garnishes.   17.00
Pescado Del Dia fresh day-boat catch of the day.   

Platillos Ligeros, Light Entrees

Tacos Al Carbon: wood-grilled meat, poultry, fish or mushrooms sliced and served with roasted pepper rajas, two salsas, frijoles charros, guacamole and homemade tortillas.   15.00
Enchiladas De Mole Poblano: homemade tortillas rolled around gunthrop free-range chicken, doused with mexico’s most famous mole; black beans.   14.75
T Enchiladas Con Sabor A Yucatan: homemade corn tortillas filled with savory shredded beef (infused with sour orange) doused with tomato-habanero sauce. pickled vegetables.   15.75
Cazuela De Carnitas En Salsa Verde: earthenware casserole of slow-cooked pork carnitas and white runner beans in roasted tomatillo sauce. homemade sour cream and fresh cheese.   13.50
Enchiladas Vegetarianas: vegetarian enchiladas filled with local braised greens (quelites, nettles, purslane, grilled red onions), topped with spicy guajillo-tomato sauce. red beans and crispy onions   14.00
Quesadillas Capitalinas: mexico city-style quesadillas (corn masa turnovers) stuffed with samuels locally handcrafted jack cheese and fresh epazote; guacamole to daub.   10.50
Taquitos De Pollo: crispy taquitos filled with chicken, black beans and poblanos, with homemade sour cream, salsa verde, aejo cheese and guacamole.   10.50
Tostada De Frijoles Negros: crisp tortillas topped with black beans, sour cream, avocado, tomato and fresh cheese; dressed romaine.   10.50
with chicken   13.00
Quesadillas Norteas: flour tortillas folded over samuels artisanal melted jack cheese and one of the following fillings. served with black beans and young greens.   12.00
Sopa Azteca (Our Famous Tortilla Soup) Can Always Be Ordered From The Topolobampo Menu    

Extras

Frijoles Refritos black beans fried with garlic, onion and epazote, topped with mexican fresh cheese.   4.00
Frijoles Charros pinto beans simmered with bacon, poblanos, tomato and cilantro   4.00
Arroz A La Mexicana traditional mexican rice with a variety of flavors. ask your server.   3.50
Arroz Y Frijoles black beans and mexican rice.   6.00
Pure De Papas rustic mashed potatoes   4.25
Cebollitas Asadas grilled green onions.   2.00
Platanos Con Crema sweet fried plantains with homemade sour cream and fresh cheese.   6.00
Verduras En Escabeche homemade pickled jalapeños with carrots and cauliflower.   3.00
Salsa Habanera all you can eat! very spicy roasted habanero salsa with garlic and lime.   2.75
Crema thick and rich cultured cream, a little sour, homemade.   2.50

 

Dinner Menu

Sample - Changes Monthly

Marisquera

Sustainable Seafood Bar

Ostiones our oysters are raised by sustainable practices, shucked to order, and served with tomatillo-habanero mioneta, smoky chipotle-garlic salsa and fresh-cut limes; we always have a variety of hot sauces, should that appeal.(ask your server about today's selection) half dozen, $14. one dozen,   26.00
Marisquera De Lujo one dozen oysters with all their accompaniments, the classic ceviche fronterizo and ceviche playero   44.00
Half-size Grand Platter    23.50
Salmon Al Cilantro Con Mango cured alaskan king salmon with spicy cilantro "chimichurri," mango, tomatillos, grilled green garlic and crunchy jicama. cilantro cracker.   16.00
Tamal De Mole Negro, Pollo Ahumado oaxacan black mole tamal with smoked gunthrop chicken.   15.00
Ceviche Fronterizo lime-marinated hawaiian blue marlin with tomatoes, olives, cilantro, jicama and green chile; served on crispy tostaditas.   12.50
Trio, Trio, Trio a sampling of ceviche fronterizo, ceviche yucateco and ceviche de atun "chamoy."   16.00
Ceviche De Atun "Chamoy" sashimi-quality hawaiian ahi tuna tossed with crunchy jicama and tangy, fruity, spicy red chile-apricot chamoy salsa. almond crunch.   13.50
Ceviche Yucateco steamed organic shrimp and calamari tossed with lime, orange, habanero, avocado, jicama and cilantro.   12.50

Platillos Pequeños

Sopa Veraniega rustic summer soup of wood-roasted poblano chile, city farm baby beets, turnips, wilted spence farm verdolagas (purslane) and wheat berries. aromatic fresh cilantro "chimichurri."   7.50
Tacos De Lengua "Top Chef Masters" soft tacos of homemade chorizo, browned beef tongue and yukon gold potatoes. avocado-tomatillo salsa, queso anejo, bacon.   8.50
Cazuela De Carnitas En Salsa Verde earthenware casserole of slow-cooked pork carnitas and white runner beans in roasted tomatillo sauce. homemade sour cream and fresh cheese.   8.50
Flautas De Pato crispy rolled tacos filled with duck carnitas, red beans and grilled red onions, doused with fruity-savory-spicy red chile-apricot sauce. sunflower shoots.   8.00
Enchiladas Con Sabor A Yucatan homemade corn tortillas filled with savory shredded beef (infused with sour orange) doused with tomato-habanero sauce. pickled vegetables.   8.50
Sopes Rancheros crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado and homemade fresh cheese.   8.50
Tamal Al Elotero fresh-ground corn masa tamales studded with sweet corn, steamed in corn husks. topped with homemade fresh-lime mayonnaise, powdered guajillo chile, queso anejo.   7.50
Guacamole fresh and chunky, served with tortilla chips.   8.50
Taquitos De Pollo crispy taquitos filled with chicken, black beans and poblanos, with homemade sour cream, salsa verde, aejo cheese and guacamole.   8.50
Quesadillas Capitalinas mexico city-style quesadillas (corn masa turnovers) stuffed with samuels locally handcrafted jack cheese and fresh epazote; guacamole to daub.   8.50
Queso Fundido Clasico samuels artisanal jack cheese with garlicky roasted peppers, homemade chorizo sausage and oregano.   8.00
Queso Fundido De Hongos otter creek farm organic cheddar melted with beer-braised mushrooms, bacon, habanero salsa, cilantro.   8.50
Ensalada Frontera a mixture of young seasonal greens with wood-grilled onions, radishes, homemade fresh cheese and roasted-garlic dressing (balsamic vinegar, extra virgin olive oil)   7.00
Jicama Callejera crunchy jicama, cucumber and pineapple with fresh lime and crushed guajillo chile.   5.00
Entreme Surtido appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, crunchy jcama salad and guacamole; for two or more only.   8.50
Tostaditas warm, just-made tortilla chips with two salsas: garlicky three-chile (cascabel, morita, guajillo) and roasted tomatillo with serrano and cilantro   3.00

Especialidades

Pollo Al Pasilla red chile-marinated gunthorp chicken breast, cooked over the coals, in mushroom-studded dark pasilla chile sauce. rustic mashed potatoes (flavored with mexican aged cheese), grilled living waters long beans.   23.00
Puerco En Pipian Verde serrano-marinated maple creek pork loin with luxurious pueblan green pipian (pumpkinseeds, jalapeno, herbs). spence farm verdolagas (purslane), white beans, toasted pepitas.   23.00
Enchiladas Vegetarianas vegetarian enchiladas filled with local braised greens (quelites, nettles, purslane, grilled red onions), topped with spicy guajillo-tomato sauce. red beans and crispy onions   18.00
Pato En Mole De Cacahuate wood-grilled gunthorp duck breast with red peanut mole (ancho, peanuts, sweet spices, red wine), iroquois white corn torta, braised city farm kale, red chile peanuts.   23.50
Salmon En Escabeche grilled alaskan king salmon in tangy, brothy escabeche of city farm baby beets and turnips, nichols farm roasted yukon gold potatoes, spence farm wild-harvested quelites (lambs quarters). pickled red onions.   23.00
Pescado Al Enchipotlado A La Crema wood-grilled adobo-marinated fresh day-boat catch in creamy, smoky chipotle chile sauce. red chile rice, strawberry-jicama salsa, "shoots" salad.   23.00
Camarones En Chileatole Verde garlic-marinated fresh gulf shrimp, cooked over the coals, in silky-textured corn "atole" infused with poblano chile and sweet green garlic. grilled summer squash and crunchy fresh garnishes.   24.00
Carne Asada A La Oaxaquena creekstone natural black angus rib steak, marinated in spicy red chile and wood- grilled, served with black beans, sweet plantains with sour cream, and guacamole.   29.50
Falda Asada "Brava" spicy serrano-marinated grass fed flank steak (from bill kurtis's tall grass) with spicy salsa huevona (hand-crushed, grill-roasted tomatoes, jalapenos). grilled knob onions and sweet corn tamales (topped with homemade sour cream and fresh cheese).   29.00
Pollito A Las Brasas border-style, organic gunthorp rock hen, half-boned, marinated in red chile, garlic and sweet spices, and grilled. frijoles charros, charcoaled green onions, young greens   23.00

Otros Platillos

Enchiladas De Mole Poblano homemade tortillas rolled around gunthorp free-range chicken, doused with mexico’s most famous mole; black beans   18.00
Enchiladas Con Sabor A Yucatan homemade corn tortillas filled with savory shredded beef (infused with sour orange) doused with tomato-habanero sauce. pickled vegetables.   18.50
Tacos Al Carbon wood-grilled meat, poultry, fish or mushrooms sliced and served with roasted pepper rajas, two salsas, frijoles charros, guacamole and homemade tortillas.   16.50

Extras

Frijoles Refritos black beans fried with garlic, onion and epazote, topped with mexican fresh cheese   4.00
Frijoles Charros pinto beans simmered with bacon, poblanos, tomato and cilantro.   4.00
Arroz A La Mexicana traditional mexican rice with a variety of flavors. ask your server   3.50
Arroz Y Frijoles black beans and mexican rice.   6.00
Salsa Habanera all you can eat! very spicy roasted habanero salsa with garlic and lime.   2.75
Pure De Papas rustic mashed potatoes.   4.25
Cebollitas Asadas grilled green onions.   2.00
Platanos Con Crema sweet fried plantains with homemade sour cream and fresh cheese.   6.00
Verduras En Escabeche homemade pickled jalapeños with carrots and cauliflower.   3.00
Crema thick and rich cultured cream, a little sour, homemade.   2.50

 

Frontera Grill
445 N Clark St
Btwn W Illinois & W Hubbard St
(312) 661-1434
Advertising
Advertising
© 2002-2009 Slick City Media, Inc. All Rights Reserved. MenuPages® is a trademark of Slick City Media, Inc. Disclaimer