Maya del Sol | the Nuevo Latino Restaurant in Oak Park, Illinois

Maya del Sol Menus

Dinner
Drinks
Dessert

Lunch
Brunch
Kids

Private Dining:
Appetizers
Lunch
Dinner

Party Platters (Off-site Catering)

Private Dining: Dinner

Served Plated or Buffet Style

Standard $29.95

FIRST COURSE (Choose 1)
Soup or Salad

SECOND COURSE (Choose 2)
Ropa Vjeja, Oaxaca Chicken, Vegetarian Enchiladas,
Tilapia, Cochinita Pibil

THIRD COURSE (Choose 1)
Tres Leches or Flan

Superior $37.95

FIRST COURSE (Choose 2)
Passed and Buffet appetizers

SECOND COURSE (Choose 1)
Soup or Salad

THIRD COURSE (Choose 3)
Grilled Salmon, Oaxaca Chicken, Chicken Enchiladas,
Carne Asada, Conchinita Pibil, Calabaza Rellena

FOURTH COURSE (Choose 2)
Tres Leche, Flan, Chocolate Mousse Cake

Ultimo $49.95

FIRST COURSE (Choose 3)
Passed Appetizers and Ceviche

SECOND COURSE (Choose 1)
Soup or Salad

THIRD COURSE (Choose 3)
Grilled Salmon, N.Y. Strip Steak, Filet Mignon, Striped Sea Bass, Calabaza Rellena, Duck Breast, Rack of Lamb, Angus Short Ribs

FOURTH COURSE
Dessert Sampler Platter

APPETIZERS

TAQUITOS DE CAMARON
Crisp house made tortillas rolled and filled with tender shrimp, roasted onion, and roasted tomato sauce, then garnished with pickled red onion.

SOPES DE TINGA
Crispy corn masa cups with savory chicken tinga then topped with fresh avocado, queso fresco, and crema fresco.

ARGENTINEAN EMPANADAS
Beef Picadillo wrapped in puff pastry then baked and topped with Chimichurri sauce.

CAMARONES MOJO DE AJO
Ceviche Tradicional -Market fresh fish cured in lime juice with tomatoes, onions and Serrano peppers served on Tortilla Chips.

HUMITAS GRATINADAS
Sweet corn tamales topped with Poblano cream sauce and Queso Fresco.

SWEET PLANTAINS
Ripe Plantains fried until soft and garnished with a Hibiscus sour cream.

GUACAMOLE & CHIPS

CEVICHES

COCTEL DE CAMARON
Gulf Shrimp with a spicy tomato-Serrano sauce, diced avocado and Pico de Gallo.

PINA COLADA
Sushi grade Ahi tuna with calamari, pineapple juice, grilled pineapple, cilantro, red onion, and coconut milk.

CEVICHE TRADICIONAL
Market fresh fish cured in lime juice with tomatoes, onions, Serrano peppers and salsa roja.

SOUPS & SALADS

BLACK BEAN SOUP
Topped with crema fresca and queso fresco.

TORTILLA SOUP
Made with chicken stock, chorizo, and tortillas then topped with crispy tortilla strips.

SOUP OF THE DAY
Chef's choice. Ask for specials.

MAYA CAESAR SALAD
Field greens and hearts of romaine topped with croutons, dry jack cheese, cilantro, and house made Caesar dressing.

Beet Salad
Mescalin mix with fresh watercress, goat cheese, orange supremes, and pecans tossed in a Serrano tequila vinaigrette.

ENSALADA DE LA CASA
Mixed greens with Jicama, orange, grapefruit, pineapple and caramelized pumpkin seeds tossed in our Honey-Apricot vinaigrette.

ENTREES

AREPA DE ROPA VIEJA
Cuban style stewed beef, a Columbian corn cake and garnished with yucca frittes.

ENCHILADAS VEGETARIANAS
House made tortillas filled with roasted vegetables, then topped with a creamy tomatillo sauce, Chihuahua cheese, crispy onions, and served with rice.

OAXACA CHICKEN MOLE
Boneless chicken breast marinated in mild red chilies then grilled and served in a sweet and savory mole sauce with white rice and garnished with a pineapple and ripe plantain marmalade.

CHIPOTLE MARINATED CARNE ASADA
Marinated Angus Skirt Steak served with Manchego pesto, Plantains and yucca with a red pepper sauce.

COCHINITA PIBIL
Slow roasted pork in an anchiote marinade, served with pickled red onions, and black bean gratan. Served with sides of Habanero salsa (muy picante) and a Serrano-lime salsa.

CALABAZA RELLENA
Acorn squash roasted with butter and filled with Arborio rice, asparagus, wild mushrooms, yucca, with a sweet corn butter sauce.

OAK GRILLED KING SALMON
Served with a creamy Poblano-asparagus sauce, with white rice and Swiss chard.

FRESH FISH OF THE DAY
Served with mashed Peruvian potatoes with monchego cheese and a compeche sauce.

N.Y. STRIP STEAK
14oz. Angus steak with a tomato-Arbol chile salsa, sautéed spinach, woodland mushrooms and a Yukon Gold potato cake.

FILET MIGNON
8oz. Angus Tenderloin with Truffle mashed potatoes, Cabrales blue cheese and a Sangria reduction.

DUCK BREAST
Oven Roasted in a Pasilla fig sauce, served with Chipotle mashed potatoes, and swiss chard.

RACK OF LAMB
Oven roasted and served with a Pasilla Borracha Salsa, fingerling potatoes, wild mushrooms and sautéed spinach.

ANGUS SHORT RIBS
Braised in a Guajillo chile broth, served with sautéed swiss chard, red onions and Lima beans.

All alcoholic beverages charged on consumption.
Tax and gratuity not included in price.