HAPPY HOUR 3-6PM at the BAR only Sunday - Thursday

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    • Home
    • HAPPY HOUR MENU
    • HAPPY HOUR DRINKS
    • Menu
    • CATERING
    • OUR DISHES
    • Contact
    • DELIVERY SERVICES

  • Home
  • HAPPY HOUR MENU
  • HAPPY HOUR DRINKS
  • Menu
  • CATERING
  • OUR DISHES
  • Contact
  • DELIVERY SERVICES

Catering Menu

APPETIZERS served in 1/2 or Full Trays

CIABATTA FRESCO

35/60

Topped with avocado, fresh tomato, ciliantro, red onion, japapenos, queso fresco and drizzled with a balsamic reduction on a bed of arugula

MEXICAN ARANCINI

60/110

Arborio rice with chorizo and fresh cilantro, cotija and melted monterey cheese with our ancho aioli

CHARRED POBLANO (GF)

55/100

Stuffed with a house blend of cheese, spices and mix of chorizo and italian sausage

PROSCIUTTO WRAPPED SHRIMP (GF)

80/150

Tossed with white beans, peppadew peppers, spinach, roasted cherry tomatoes and drizzled with a fig balsamic glaze

TAQUITO

35/60

Tortillas filled with Tinga de pollo and fried. Topped with shredded lettuce, onion, queso fresco, guacamole and cream

TACO (GF)

65/120

Tacos served with diced onion and cilantro with a side of salsa.

CHOICES OF MEAT:

  • Carnitas
  • Chorizo
  • Tinga de pollo


SALADS

Additional protein: SALMON 20 l CHICKEN 15 l STEAK 20 l SHRIMP 20

HOUSE SALAD

40/70

Mixed greens with cherry tomatoes, cucumbers, green olives, red onion and carrots. Topped with crumb;e queso fresco and house dressing

MEXICAN COBB

65/110

Little leaf lettuce and arugula adorned with crispy chorizo, red onion, corn, spiced-toasted pepitas, black beans and queso fresco, cotija and a hard=boiled egg with zesty poblano-cilantro dressing

QUINOA SALAD

65/110

Tri-colored quinoa tossed with street corn, red onions, scallions, cilantro, cucumbers, seasoned black beans and queso fresco in a chili-lime vinaigrette over little leaf lettuce and romaine topped with diced avocado and grilled lime

CAPRESE SALAD

50/90

Beefsteak tomatoes, fresh mozzarella, basil, kalamata olive, extra virgin olive oil and a balsamic reduction over a bed of arugula, sprinkled with truffle salt

42 FUSION SALAD

65/110

Arugula mixed with red onion, fresh mozzarella, avocado, cannellini beans, cherry tomatoes, lemon juice and extra virgin olive oil and finished with fried jalapenos

LA FRONTERA SALAD

45/80

Arugula tossed with fresh lemon, olive oil, sea salt and mixed with peppadew peppers, kalamata olives, white beans, black beans, red onion, toasted pepitas, queso fresco and ricotta salata

CAESAER SALAD

45/80

Parmesan and cotija grilled and encrusted romaine hearts topped with crisp proscuitto. chorizo, red onion and  drizzled with cayenne-lemon caesar dressing


PASTA & ENTREES

MEXICAN LASAGNA

65/130

A trio of seasoned ground beef, chorizo and veal layered with a blend of oaxacan cheese and mozzarella between sheets of pasta with homemade tomato sauce

VONGOLE FUSION

60/100

Little neck clams sauteed in a Carta-Blanca sauce with plum tomatoes, manzanilla olives and fettuccini

FRUTTI MARE

65/120

Shrimp, little neck clams, p.e.i. mussels and squid tossed with fettuccini in a roasted serrano-tomato sauce

GNOCCHI

65/110

Potato and ricotta gnocchi tossed with sauteed chorizo, onions, peas, cremini mushrooms in a sun dried tomato pesto cream sauce

CHEESE RAVIOLI

60/100

With sauteed vegetables in a wine sauce tossed with zucchini, cherry tomatoes and roasted poblano peppers and topped with queso fresco

PENNE ala VODKA

50/90

Penne pasta with smoked chorizo, tarragon in a light pink sauce

BOLOGNESE

50/90

Ground beef, chorizo and veal on tossed in a homemade tomato sauce on rigatoni pasta

CHICKEN MILANESE

50/90

Breaded, pan fried and served on top of pico de gallo. Paired with sauteed onions, peppadew and prosciutto

CHICKEN PARMIGIANA

50/90

Chicken breast with homemade marinara sauce, mozzarella, parmesan cheese

SALMON

MP

Grilled salmon in a lemon-caper butter

AIRLINE CHICKEN

65/120

Roasted chicken thigh with caramelized onion, chorizo, potatoes, peppadew, fresh herb, white wine with a demi-glaze sauce

SIDES

  • Roasted Potatoes  25/40
  • Spinach  35/60
  • Asparagus  35/60
  • Green Beans  25/40
  • Zucchini Squash  25/40


DESSERTS 1/2 Tray

TIRAMISO

50

Delicate lady fingers with espresso and mascarpone dusted with cocoa powder

FLAN

50

Sweet custard with fresh vanilla beans, topped with caramel sauce

CHURROS

50

Oaxacan dessert fried and dusted in cinnamon and sugar, served with chocolate sauce

CANNOLI

45

Handmade, deep-fried shells layered with traditional cannoli cream

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42 Fusion Mexican Italian Restaurant

42 Front Street, Ballston Spa, New York 12020, United States

518-490-2030

Copyright © 2025 42 Fusion   Mexican Italian Restaurant - Todos los derechos reservados.

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