MENU
Passed Hors D'oeuvres
Grilled Shrimp & Chorizo with Cilantro Mango Salsa *gf/df
Tostones with Black Bean Purée, Avocado, and Mango Salsa *gf/vegan
Pork Belly al Pastor with Cilantro Crema and Escabeche on Blue Corn Sopitos *gf
Salad Course
Roasted Fig Salad
with Farm Greens, Puffed Red Quinoa, Shaved Manchego, Pickled Red Onions, and Mint Vinaigrette *gf/vegan available
Plated Dinner
Adobo Beef Short Ribs
with Grilled Onions and Cilantro *gf/df
OR
Peruvian-Style Char-Grilled Mary's Chicken with Aji Verde *gf/df
OR
Wild Mushroom Tamale with Mole *gf/vegan
All entrées served with
Potatoes "Bravas": Roasted Heirloom Marble Potatoes *gf/vegan
Roasted Calabacitas with Chilies, Cotija, Pepitas, and Lime *gf/vegan available
Dessert
Key Lime Tart with Toasted Coconut, Lime Syrup, and Whipped Cream
OR
Mexican-Spiced Chocolate Cake with Whipped Coconut Cream, Spicy Rum Caramel, and Pumpkin Seed Brittle *gf/vegan
