The Terrace Room Serves Day of the Dead Dishes

The Oakland restaurant will offer churros, Zacatecan mole verde, huitlacoche tamales, and more.


Kristan Lawson

The Terrace Room Restaurant & Bar in Oakland will serve Día de los Muertos dinner-menu specials from Nov. 1 through Nov. 3.

A la carte specials will include sopa de ajo ($5/9) with garlic soup, tortilla, and lime; Salsas 'n' Such ($12), a platter of pickles, salsa, and chips; pozole blanco ($10) with pork, radish, and oregano; spinach salad ($12) with mango, red onion, jicama, and pepitas; cabbage ($12) with beet, green onion, queso fresco, and coriander vinaigrette; Zacatecan mole verde (chicken/$18) with pumpkin seed, green chili, and cilantro; red chili tamale (pork/$18) with masa, chili, and cress; snapper Vera Cruz ($20) with Gulf snapper, tomato, olives, and capers; huitlacoche and sweet corn tamale ($20); and churros ($8) with chocolate sauce and crema. Sides, which come with all entrées, are available individually ($6) and include Arroz a la Mexicana with chili, tomatillo and cilantro; frijoles negro with epazote, canela, crema, and cilantro; and street corn with queso, chili, and lime.

In addition, the restaurant will offer a $40 four-course Day of the Dead prix fixe dinner menu comprising a choice of items from the preceding list.

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