|Restaurant Week menu|
We started with an order of amazingly fresh Guacamole to share, courtesy of one of my dining buddies.
For my three-course meal, I started with a refreshing Ensalata Verde. From the menu: Arcadia greens, nopales (which is like a cactus plant), chayote (a type of squash), roasted beets, yucca chips, and cactus cilantro vinaigrette.
I then proceeded with the Pollo en Mole Poblano as my main - a juicy half chicken chargrilled to the point of perfect crispiness on the skin, served with housemade mole sauce, scallions, and a side of yucca fries.
|Pollo en Mole Poblano|
|Pollo en Mole Poblano, another view|
For my dessert, I chose the Tres Leches Pudín de Pan - a tasty bread pudding with rum sauce.
|Tres Leches Pudín de Pan|
Add to that some delicious, delicious margaritas - ah, perfect meal!
Everyone at the table seemed quite satisfied with their meal, and the service was absolutely fabulous. As an aside, during reservation I had made a special request for a table with good lighting (for photo-snapping purposes, of course!), and even though we were a fairly a large group, Verde was able to accommodate us without any problems. It was too bad that I had to miss much of Restaurant Week this summer, but I'm really glad that the one meal I had during this week turned out so great!
Verde Mexican Kitchen & Cantina
5491 Penn Ave., Pittsburgh, PA 15206
On the web: http://www.verdepgh.com
On Facebook: https://www.facebook.com/VerdePGH
On Twitter: https://twitter.com/VerdePGH
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