At ATTICUS we embrace the novelty of Latin American cuisine, setting ourselves apart from the prevalent Tex-Mex offerings in the city. We’ve carefully chosen this culinary path due to the intriguing overlap of ingredients and techniques shared with both Southern American and Indian cuisine.
(house made masa shells)
Hard shell tacos with fajita vegetables, sour cream and pico de gallo
Hard shell tacos with barbecue chicken, sour cream and burnt tomato salsa
Soft shell tacos with spit grilled pork and grilled pineapple salsa and salsa roja
Soft shell tacos with slow cooked mutton, avocado, chimichurri and salsa roja
(house made masa tortilla)
Pinto beans, grilled peppers, brown rice, sour cream, cheese and salsa verde
Sauteed mushroom, winter greens, cheese, salsa roja
Chipotle spiced chicken, pico de gallo, brown rice, lettuce
Braised pork, winter greens, salsa verde and chimichurri
Pulled mutton, queso fresco, burnt tomato salsa, winter greens
Step into the culinary world curated by Chef Tanuvee Agarwal. With experiences at Atelier Crenn and Le Cirque, her avant-garde touch defines Atticus Catering. Armed with a Bachelors in Culinary Arts from Switzerland’s premier academy and a Food and Beverage Management certification from Cornell, USA, innovation is our hallmark.