Pacifico

Name: Pacifico
Address: 220 College St., 06510, CT, 06510
Telephone: 203-772-4002

220 College St., New Haven, CT 06510, US

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Cuisine: Nuevo Latino, Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

aPPETIZERS | APERITIVOS

Peru: Ostras Frescas

(Oysters on the half shell with chipotle cocktail sauce and champagne mango mignonette sauce)

Ecuador: Ceviche de Camaron

(Shrimp, tomato, avocado and sweet onion served in a coconut)

Chile: Ceviche de Salmon y Sandia

(Salmon and watermelon poblano ceviche)

Mexico: Ceviche de Langosta y Mango

(Lobster, sea scallops, mango and lemongrass citrus ceviche)

Peru: Tartar de Atun y Platano

(Chino Latino yellow fin tuna & sweet plantain tartar served with purple potatoes)

Argentina: Chupe

(Nuevo Latino chowder with Little Neck clams, snapper and mussels)

Peru: Ensalada de Remolacha

(Beets, goat cheese, and frisee with white balsamic and shallot vinaigrette, purple Peruvian chips)

España: Ensalada Verde con Manchego

(Romaine lettuce, white anchovies, Manchego cheese with white anchovy and champagne vinaigrette and sourdough toast)

Colombia: Empanadas de Res

(Sirloin turnovers with charred roasted pepper, guajillo, and golden raisin aji)

Cuba: Empanaditas de Camaron y Pulpo Estilo Chino Latino

(Shrimp, octopus and shiitake mushroom dumplings with a soy and citrus mojito sauce)

Republica Dominicana: Ostras con Mofongo

(Crisp oysters with sweet plantain puree in a garlic mojito)

Peru: Empanadas de Vegetales

(Turnovers with shiitake mushrooms, eggplant, peppers, Niçoise olives, thyme and goat cheese in smoked guajillo & chimichurri vinaigrette)

Mexico: Quesadilla de Langosta y Aguacate

(Lobster and avocado quesadilla with chipotle, creme fraiche alioli)

Mexico: Trio de Langosta

(Three styles: lobster and sea scallop skewer, quinoa, chorizo and lobster hash brown and lobster mango passion fruit salsita)

Seleccion de Frutos de Mar

Seafood plateau: 6 oysters, 6 mussels, 4 large shrimp, 1 lobster (1 1/4lb.), the Chef's choice of ceviche, Pacifico chips, mango mignonette, saffron tartar sauce and chipotle cocktail sauce

ENTREES| PLATOS PRINCIPALES

España: Paella Palomino

(Seafood paella with lobster, shrimp, clams, mussels, sea scallops and chorizo topped with sofrito)

Chile: Pargo Rojo al Sarten con Chorizo y Azafran

(Sauteed red snapper in a saffron and chorizo broth with white beans, sweet peppers and spinach)

España: Pollo al Horno con Mani y Pure de Papa con Azafran

(Roasted chicken in a Chardonnay peanut sauce served with saffron and lobster mash potatoes topped with manchego cheese)

Argentina: Steak a la Parrilla

(Grilled sirloin steak with sun dried tomato and manchego potato gratin and Niçoise olives and basil tapenade)

Argentina: Churrasco a la Parrilla

(Grilled skirt steak with Chino Latino stir fried rice with sweet plantain and lobster, braised garlic mojito sauce with a hint of sweet butter)

Mexico: Talapia con Tomatillos

(Plantain crusted talapia over crab meat enchiladas with tomatillo and roasted garlic cilantro sauce)

Mexico: Camarones y Vieiras con Raviolis de Frijol Negro

(Sauteed shrimp and sea scallops in a chipotle, honey, Chardonnay sauce with Monterey Jack and black bean ravioli)

España: Atun al Sarten

(Seared yellow fin tuna with malanga crust, white bean, sweet pepper and pancetta ragout in saffron and lime mojito with a hint of sweet butter)

Chile: Salmon a la Parrilla

(Grilled Chilean salmon with wild mushroom, chorizo and yucca hash with horseradish sauce)

España: Corvina a la Parrilla

(Whole roasted cumin Mediterranean black sea bass with string beans and spinach with garlic Chardonnay mojito sauce with a hint of sweet butter)

Peru: Paella Vegetariana del Nuevo Mundo

(Vegetable paella with quinoa, wild mushrooms, sweet plantain, roasted peppers and Niçoise olives with tapenade alioli) | All items (except Paellas and Pastas) can be made "Atkins friendly" by request

MENU DE MEDIA NOCHE | LATE NIGHT

Peru: Ostras Frescas

Oysters on the half shell with chipotle cocktail sauce and champagne mango mignonette sauce

Colombia: Empanadas de Res

Sirloin turnovers with charred roasted pepper, guajillo, and golden raisin aji

Cuba: Empanaditas de Camaron y Pulpo Estilo Chino Latino

Shrimp, octopus and shiitake mushroom dumplings with a soy and citrus mojito sauce

Peru: Camarones con Platano Dulce y Coco

Shrimp with sweet plantain and coconut with Chino Latino spicy sauce

Mexico: Quesadilla de Langosta y Aguacate

Lobster and avocado quesadilla with chipotle, creme fraiche alioli

Peru: Empanadas de Hongos y Pimentones

Vegetable turnovers roasted eggplant, Niçoise olives, roasted peppers, thyme and goat cheese in smoked guajillo & chimichurri vinaigrette

Peru: Tempura de Camaron y Platano Dulce

Shrimp with coconut rice and sweet plantain tempura style, chipotle alioli

Peru: Camaroncitos con Salsa Tartara de Wasabi y Coco

Crispy rock shrimp with wasabi coconut tartar sauce

DESSERT

Coconut and Key Lime Tart

with lime sorbet

Dulce de Leche Cheesecake

with fresh berries

Los Dos Amigos Chocolate Cake

Cabernet Sauvignon sorbet

Coconut and Banana Creme Brulee

with dulce de leche shortbread cookies

Dulce de Leche Parfait

dulce de leche ice cream with tres leches sponge cake

Tropical Fruit Salsa and Coconut Yogurt Parfait

Assorted Sorbets

refreshing fruit flavors