Cantina Laredo in River North has unveiled a new weekend brunch menu, available Saturday and Sunday from 10 a.m. to 3 p.m. Consulting Chef Daniel Espinoza and Executive Chef Damon Workman together have created a modern Mexican midday menu, featuring starters such as yogurt with fresh fruit and agave honey, crispy crab tostadas with chipotle aioli, beet and goat cheese flatbread and seasonal ceviche. Large plates include breakfast tacos, shrimp and grits, barbacoa hash, omelet al pastor, crab cakes benedict, French toast, huevos benedictos, chilaquiles, carne asada huarache and more.
As an added bonus, all brunch dishes include the choice of complimentary mimosa made with fresh-squeezed orange juice, or bloody maria made with Casa Noble organic tequila.
The complete weekend brunch menu may be viewed here. For table reservations, call 312-955-0014 or visit cantinalaredo.com.
Saturday and Sunday
10 a.m.-3 p.m.
Cantina Laredo in River North has unveiled a new weekend brunch menu, available Saturday and Sunday from 10 a.m. to 3 p.m. Consulting Chef Daniel Espinoza and Executive Chef Damon Workman together have created a modern Mexican midday menu, featuring starters such as yogurt with fresh fruit and agave honey, crispy crab tostadas with chipotle aioli, beet and goat cheese flatbread and seasonal ceviche. Large plates include breakfast tacos, shrimp and grits, barbacoa hash, omelet al pastor, crab cakes benedict, French toast, huevos benedictos, chilaquiles, carne asada huarache and more. As an added bonus, all brunch dishes include the choice of complimentary mimosa made with fresh-squeezed orange juice, or bloody maria made with Casa Noble organic tequila.
The complete weekend brunch menu may be viewed here. For table reservations, call 312-955-0014 or visit cantinalaredo.com.
Cantina Laredo
508 N State St
Chicago, IL 60654
(312) 955-0014
www.cantinalaredo.com
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