Catering: Dinner (Cena)

Entremes — Appetizer

Crepa de Huitlacoche
delicate Crepe pocket filled with Mexican Corn Mushrooms & Queso Fresco Poblano Sauce
–or–
Tres Ceviches   
Shrimp, Salmon and Red Snapper Ceviche presented in seasonal ripe Fresh Tomato and Tomatillo Cups

Ensalada — Salad

Ensalada de Palmitos
Hearts of Palm, Avocado and Baby Lettuces served on a bed of Micro Greens, Mango spears and a Blood Orange Vinaigrette

Platos Fuertes ~ Entrees

Please select a choice of two entrees to be offered each Guest will choose one Entrée 

Arrachera al Tequila con Jalapeños Torreados
Grilled Filet of Beef in Tequila~Lime Marinade served with a Tequila Reduction, slow roasted Onions and Jalapeños
Tomatillo Rice and Pinto Beans

Pescado al Pipián Verde
Roasted Halibut served with Yucatecan Green Pumpkin Seed Sauce Saffron Rice and Shallot Sautéed Swiss Chard

Pato al Mole Negro Oaxqueño
Grilled Muscovy Duck Breast in a rich Mole Tomato rice and Slow Cooked Black Beans

*** Vegetarian Options Available ***