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Colibri
Colibri
438 Geary St- At Mason StSan Francisco, CA 94102
415 440-2737
| Lunch Menu | ||
| Antojitos | ||
| Guacamole Made fresh at your table and served with our hand made tortillas, tell us how spicy you want it |
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| Tostadas De Tinga Crisp golden hand made tortillas topped with stewed chicken, garnished with avocado and chipotle sour cream |
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| Tamales Oaxaqueños Two small chicken tamales served with our legendary mole Poblano sauce |
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| Quesadillas Hand made corn tortillas and Oaxaca cheese with your choice of fire-roasted poblano chile strips or epazote, a unique and distinctive mexican herb |
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| Sopes Surtidos Sope assortment, with beans, chicken, shredded pork and our chef 's mix of sautéed vegetables; with crumbled queso fresco and a drizzle of sour cream |
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| Queso Fundido Con Chorizo Melted cheese with mushrooms and chorizo |
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| Ceviche Veracruzano Fresh lime marinated white fish, green olives, jalapeño, onion, cilantro, tomato, avocado and olive oil |
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| Tacos De Pescado "Al Pastor" adobo-marinated grilled tilapia, topped with onion, cilantro and pineapple |
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| Sopas Y Ensaladas | ||
| Ensalada De JÕcama Jicama salad with avocado, citrus wedges and cilantro with a refreshing chile piquin dressing |
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| Ensalada Mixta Mixed greens, tomatoes, aged Cotija cheese, dried cherries, candied spicy pecans and cherry vinaigrette |
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| Ensalada César Romaine lettuce tossed with chipotle croutons, parmesan cheese and cesar dressing |
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| Pozole Verde Chicken and hominy soup, Sinaloa style, with jalapeño chile, tomatillo, and spices, topped with radish, lettuce and onion |
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| Sopa De Tortilla Cream of tomato a robust pasilla chile and spices soup with tortilla strips, avocado, panela cheese and sour cream |
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| Especialidades | ||
| * Served with Mexican Rice | ||
| Mole Poblano * A legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce, in the traditional Puebla style, served over chicken |
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| Brocheta De Filete * Ancho chile marinated filet mignon tips in a skewer with seasonal vegetables, oaxaca cheese and guajillo salsa |
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| Camarones Con Chorizo Chorizo and nopales stuffed prawns, served over jicama-green papaya salad tossed with a cilantro-scallion vinaigrette |
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| Chile Relleno * Fire-roasted poblano chile stuffed with vegetables and cheese, over a black bean sauce |
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| Pipiàn * Chicken in a delicious green mole made with pumpkin seeds, tomatillos, nuts and spices | ||
| Coliflor Capeada Romano cheese covered cauliflower over tomato sauce with a creamy spinach, roasted poblano strips and mushrooms |
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| Carnitas * Michoacan style marinated tender chunks of pork, served with guajillo and arbol chiles salsa |
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| Tilapia a La Veracruzana * Pan seared tilapia filet, capers, tomatoes,parsley, lime juice and olive oil |
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| Para Acompañar | ||
| Arroz a La Mexicana Traditional Mexican rice with diced vegetables |
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| Arroz Blanco Yucatan peninsula style, seasoned white rice |
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| Frijoles Negros Black beans with epazote herb |
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| Estofado Zucchini, corn kernels, mushrooms, epazote and pasilla chile stew |
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| Nopales Asados Grilled young cactus leaves marinated in fresh herbs, roasted garlic and olive oil, mixed with rajas, mushrooms and oregano |
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| Dinner Menu | ||
| Antojitos | ||
| Guacamole Made fresh at your table and served with our hand made tortillas, tell us how spicy you want it |
|
|
| Tostadas De Tinga * Crisp golden hand made tortillas topped with stewed chicken, garnished with avocado and chipotle sour cream |
|
|
| Tamales Oaxaqueños * Two small chicken tamales served with our legendary mole sauce |
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|
| Quesadillas Hand made corn tortillas and Oaxaca cheese with your choice of fire-roasted poblano chile strips or epazote, a unique and distinctive mexican herb |
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|
| Sopes Surtidos * Sope assortment, with beans, chicken, shredded pork and sautéed vegetables; with crumbled queso fresco, onion and sour cream |
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| Queso Fundido Con Chorizo Melted cheese with mushrooms and chorizo |
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| Ceviche Veracruzano * Fresh lime marinated white fish, green olives, jalapeño, onion, cilantro, tomato, avocado and olive oil |
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| Tacos De Pescado "al Pastor" "al pastor" adobo-marinated grilled tilapia, topped with onion, cilantro and pineapple |
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| Sopas Y Ensaladas | ||
| Ensalada De JÕcama Jicama salad with avocado, citrus wedges and cilantro with a refreshing chile piquin dressing |
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| Ensalada Mixta * Mixed greens, tomatoes, aged Cotija cheese, dried cherries, candied spicy pecans and cherry vinaigrette |
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| Ensalada César Romaine lettuce tossed with chipotle croutons, parmesan cheese and cesar dressing |
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| Pozole Verde * Chicken and hominy soup, Sinaloa style, with jalapeño chile, tomatillo and spices, topped with radish, lettuce and onion |
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| Sopa De Tortilla A robust pasilla chile and tomato soup with tortilla strips, avocado, cheese and sour cream |
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| * Indicates shorter preparation time | ||
| Especialidades | ||
| Tapas Style - A La Carte | ||
| Mole Poblano A legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce, in the traditional Puebla style, served over chicken |
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| Pato En Pipiàn Pan seared duck breast and dark meat in a delicious green mole made with pumpkin seeds, tomatillos, nuts and spices |
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| Pechuga Rellena De Huitlacoche Chicken breast stuffed with a mix of huitlacoche , chayote squash and fresh corn, served over a roasted garlic sauce |
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| Filete Mignon Filet mignon with ancho chile stuffed with seasoned goat cheese, over mashed potatoes with sautéed spinach and chipotle chile sauce |
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| Pechuga Ranchera Tender chicken breast smothered in a creamy guajillo chile sauce, over mashed potatoes with sautéed spinach |
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| Chamorro De Cordero * Lamb shank marinated in a paste of Muscat wine and spices, wrapped in banana leaves and steamed to perfection |
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| Camarones En Mole De Tamarindo Sautéed prawns in tamarind mole served with a savory corn cake |
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| Pescado Del DÕa Pan seared catch of the day served over a green garlic sauce with chorizo, sautéed green beans and chayote squash, topped with huitlacoche |
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| Callos De Hacha Pan seared scallops served over a potato-corn purée with sautéed green beans, garlic and epazote |
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| Chile Relleno Fire-roasted poblano chile stuffed with vegetables and cheese, over a black bean sauce |
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| Coliflor Capeada Romano cheese covered cauliflower over tomato sauce with a creamy spinach, roasted poblano strips and mushrooms |
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| Carnitas * Michoacan style marinated tender chunks of pork, served with guajillo and chile de arbol salsa |
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| Para Acompañar | ||
| Arroz a La Mexicana * Traditional Mexican rice with diced vegetables |
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| Arroz Blanco * Yucatan peninsula style, seasoned white rice |
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| Frijoles Negros * Black beans with epazote herb |
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| Torta De Elote * Savory corn bread, chile pasilla, onions and bacon, with a poblano pepper cream sauce |
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| Papas Al Gratin Potatoes au gratin with poblano chile cream |
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| Estofado Zucchini, corn kernels, mushrooms, epazote and pasilla chile stew |
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| Nopales Asados Grilled young cactus leaves and portobello mushroom strips, marinated in fresh herbs, roasted garlic, oregano and olive oil |
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| Hongos Al Chileajo Sautéed mushrooms with garlic, chile de arbol and olive oil |
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| * Indicates Shorter Preparation Time | ||
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| Dessert Kids | ||
| Aperitivos & Cordiales | ||
| After Dinner Drinks & Cordials | ||
| Tequilas Añejos Tequila Añejo is aged for at least one year and up to five years. It is a rich but smooth spirit, perfect to enjoy as an after dinner drink like a fine brandy or cognac. | ||
| Frida Kahlo Añejo Frida Kahlo Tequila Añejo is aged after fermentation in American Oak casks for at least three years before bottling. The result is exquisitely smooth, super-premium tequila that, like a fine cognac, is meant to be sipped and savored. |
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| Gran Centenario Añejo Gran Centenario Añejo has a sweet and honeyed flavor with tantalizing aromas of clove, nutmeg, orange, tangerine, candied fruits, figs and toasted coconut. Similar to a fine cognac, Gran Centenario Añejo is best enjoyed in a snifter as an indulgent after-dinner drink. |
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| Herradura Añejo This Tequila neatly balances flavors of wood and cooked agave, combined with vanilla, caramel, and hints of coffee; creating a flavorful bouquet in the mouth. Its vibrant gold paring with dark amber color, is a result of the aging process. It possesses a great body with notes of boiled agave, raw agave, cinnamon and fruits. |
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| Partida Añejo Aged eighteen months, a rarity among so-called super-premium brands, Partida Añejo exhibits a depth of flavor that only comes from advanced aging. A fruity aroma with notes of cherry, almond, dried fruit and spices. Soft honey fruited tones, with flavors of banana, chocolate and sweet pear with a finish that is spectacular. |
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| Reserva De La Familia Añejo Aged in new French and American charred oak barrels, Reserva De la Familia has a full, mellow taste that combines floral, agave, vanilla, nut and cognac-like flavors and is sipped in a brandy snifter either straight or on the rocks. |
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| Agavero (Tequila liquor) A blend of the finest 100% Blue Agave Reposado and Añejo tequilas and natural Damiana flowers |
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| Postres | ||
| Desserts | ||
| Crepas Con Cajeta Crepes with cajeta and vanilla ice cream |
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| Pastel De Chocolate Warm, soft Mexican chocolate cake, with vanilla ice cream |
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| Negro Y Blanco Dark chocolate mousse and white chocolate confection |
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| Arroz Con Leche Mexican rice pudding |
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| Rollo De Calabaza Y Piña Pumpkin and pineapple turnover |
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| Flan Al Cafe Y Tequila Coffee-tequila flan |
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| Espresso, Americano |
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| Capuccino, Latte, Au Lait |
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| Mexican Coffee Coffee with a touch of Tequila and Kahlua liquor |
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| Chocolate Caliente Hot Mexican Chocolate |
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| Mighty Leaf Tea English Breakfast Organic, Green Tea Passion, Orange Jasmine, Chamomile Citron, African Amber, Verbena Mint Organic |
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| Weekend Brunch Menu | ||
| Antojitos | ||
| Guacamole Made fresh at your table and served with our hand made tortillas |
|
|
| Tamales Oaxaqueños Two small chicken tamales served with our legendary mole sauce |
|
|
| Quesadillas Surtidas Corn tortillas filled with cheese and cuitlacoche, poblano pepper strips and mushrooms |
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|
| Sopas Y Ensaladas | ||
| Ensalada Mixta Mixed greens, tomatoes, blue cheese and candied pecans with a cherry vinaigrette |
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| Pozole Verde Chicken and hominy soup, Sinaloa style, with jalapeño chile, tomatillo, and spices, topped with radish, lettuce and onion |
|
|
| Sopa De Tortilla A robust pasilla chile and spices pureé with tortilla strips, avocado and cheese |
|
|
| Especialidades | ||
| Mole Poblano A legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce, in the traditional Puebla style, served over chicken |
|
|
| Chile Relleno Fire-roasted poblano chile stuffed with vegetables and cheese, over a black bean sauce |
|
|
| Tilapia a La Veracruzana Pan seared tilapia filet, capers, tomatoes,parsley, lime juice and olive oil, served with mexican rice |
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| Carne Asada Estilo Sonora Guajillo-ancho adobo marinated grilled steak, grilled cactus leaf and portobello mushrooms, avocado, chile de arbol salsa, over a black bean sauce |
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| Carnitas Michoacan style marinated tender chunks of pork, served with guajillo and arbol chiles salsa |
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| Eggs | ||
| * Served over a Corn Huarache | ||
| Huevos Con Chorizo * Three eggs scrambled, chorizo, onions and potatoes, black beans puree |
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| Huevos Ahogados Two eggs in a tomato-serrano sauce, baked over easy in a clay pot, with panela cheese and cactus leaves |
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| Huevos Estilo Albañil Three scrambled eggs in a tomatillo sauce, with whole black beans |
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| Chilaquiles Verdes Crisp tortilla strips, tomatillo sauce, shredded hicken, two eggs over-easy, with sour cream and queso fresco over black bean purée |
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| Huevos Rancheros * Two eggs over easy, guajillo and arbol chiles sauce with black beans |
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| Huevos Poblanos * Three scrambled eggs, mole poblano, roasted potatoes, queso fresco and sour cream |
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| Huevos Con Carnitas * Three scrambled eggs, shredded pork and soused vegetables |
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| Desayuno Mexicano * Chorizo, potatoes and onions scrambled eggs, steak, rice and beans |
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| On The Side $5 | ||
| Arroz a La Mexicana Traditional Mexican rice with diced vegetables | ||
| Frijoles Negros Con Epazote Black beans with epazote herb | ||
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Cross Streets:
At Mason StHours:
Mon: 11:30am-11pm Tue-Thu: 11:30-11pm Fri: 11:30am-12am Sat: 10am-12am Sun: 10am-10pmNeighborhood:
Downtown, WaterfrontLocation(s)
- Colibri
- 438 Geary St
- San Francisco, CA, 94102
- United States
