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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