Menu: Emilio's Méson Sabika
When my friend Claire visited Chicago for the first time, we
went to Emilio's Méson
Sabika in Naperville for dinner. Between the two of us, we
shared:
- Cold tapas
- Pisto Manchego — Spanish sauté of
eggplant, zucchini, yellow squash, peppers, and onions in
a garlic tomato sauce
- Tomate y Queso con Albahaca — Thick tomato
wedges with fresh mozarella cheese, basil leaves, and sherry
vinaigrette
- Hot tapas
- Caracoles Emilio — Sautéed escargot
baked on seasoned croutons with alioli sauce
- Gambas a la Plancha — Grilled shrimp with
garlic and lemon butter
- Queso de Cabra al Horno — Oven-baked goat
cheese with tomato basil sauce and garlic bread
- Ostras a la pimienta — Fresh oysters grilled
in cracked black pepper with sautéed leek, potato
medallions, and herbed tomato sauce
- Dátilles con Bacon — Dates baked in
bacon, with a red bell pepper sauce
- Congrejos Alioli — Puff-pastry with crabmeat,
scallions, tomato, and alioli
- Pincho de Solomillo a la Pimienta — Beef
tenderloin brochette grilled in cracked black pepper, with
horseradish sour cream and caramelized onions
- Desserts
- Bizcocho Borracho — Ladyfingers dipped in
Tia Maria, brandy, coffee liqueur, and espresso with layers
of mascarpone cheese, accompanied by creme anglaise
- Raspberries with vanilla ice cream and strawberry sauce
- Wines and Digestifs
- With Dinner — 1993 Caliterra Merlot (Maipo
Valley)
- Digestifs — Chambord and Sambouca
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