si lv er l a k e

CEVICHES Y CRUDOS

1/2 DOZEN OSTRAS DEL DIA $18

GARRAS DE CANGREJO | snow crab claws. chile de arbol. lime $16
CAMPECHANA | spanish octopus. bay scallops. mexican white shrimp $17
CEVICHE DE JUREL | yellowtail. coconut. pineapple leche de tigre $16
TOSTADA DE PULPO | spanish octopus. avocado. cucumber. tomato. cilantro $13
CEVICHE DE LOBINA | tangerine. pepita. jicama. fresno chile $14

DAME DE COMER

TRIO DE MOLOTES | chicken tinga or cremini mushroom $13

QUESADILLA DE FLOR DE CALABAZA | squash blossoms. quesillo $10
TOSTADA DE POLLO | frijoles. crema $12

TENGO HAMBRE

MIXIOTE DE RES | braised short ribs. bean puree. jalapeno $19

COSTILLAS DE PUERCO | chipotle bbq pork ribs. frijoles charros $18
PESCADO ZARANDEADO | huichol marinated branzino. cucumber onion salad $24
CEMITA DE POLLO | chicken milanese. quesillo. avocado. papalo $17
MOLE DE POLLITO BLANCO | braised chicken breast. alejandros moms mole $16

TACOS DE MERCADO

CECINA DE ASADA | steak. avocado. quesillo. salsa roja $4

COCHINITA PIBIL | achiote marinated pork. curtido de habanero $4
MILANESE DE POLLO | breaded chicken. cactus. chicharron. avocado. salsa verde $4

POSTRES

HORCHATA PANNA COTTA | dulce de leche. tajin shortbread cookie $9

PASTEL DE POLENTA | corn ice cream. spiced popcorn $9
ARROZ CON LECHE | crema rice pudding. fresh berries. cilantro $9

Executive Chef: Alejandro Carasco | Sous Chef: Roberto Romero

Ceviches by Octavio Olivas of The Ceviche Project
Culinary Operations: Phillip Frankland Lee & Margarita Lee of Scratch Restaurants INC.

**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

EL CHAVO R ESTAURANT

4441 SUN SET BLV D , L A , C A 9 0 0 2 7

323.664.0871

@E L C H AV O SILV E RLA KE