All menu options are served tableside by a private attendant, allowing guests individual choice in an elegant atmosphere.
FLAVOURS OF MEXICO
- First
- - Guacamole, salsas, tortilla chips and raspadas
- - Mexican chopped salad, corn, cucumber, jicama, cherry tomatoes, pumpkin seeds, panela cheese
- - Sopa de tortilla, avocado, sour cream, Oaxaca cheese
- - Shrimp, ceviche aguachile
- Main
- - Chiles rellenos, filled with panela cheese, potato, zucchini, corn and red onion, roasted tomato and chile guajillo broth
- - Zarandeado-style catch of the day
- - Chicken enchiladas, mole sauce
- - Ranchero beans
- - Mexican Rice
- Dessert
- - Guava tres leches
- - Deep fried plantain, caramel milk sauce
- - Water, Tea and Coffee
TACO TUESDAY (OR ANY DAY)
- Get Started
- - Crispy tortilla salad bowl, avocado, radish, black beans, cherry tomatoes, cucumber, hibiscus vinaigrette
- - Chicken tinga sopes, black beans, sour cream, fresh cheese
- Tacos and Fixings
- - Pork carnitas tacos
- - Carne asada grilled skirt steak tacos
- - Baja style fish tacos, chayote slaw, chipotle aioli
- - Corn on the cob, lime, fresh cheese, chili
- - Selection of salsas and condiments, corn and flour tortillas
- Dessert
- - Agavero liqueur bread pudding, vanilla sauce
- - Coffee chocolate cake
- - Water, Tea and Coffee
THE MED
- Appetizers
- - Local farm mixed greens, feta cheese, grilled asparagus, oregano, Greek dressing
- - Heirloom tomato and watermelon salad, basil sprouts, extra virgin olive oil
- - Grilled flatbread, caramelized onions, prosciutto, pomodoro sauce, parmesan shavings and baby arugula
- Main
- - Grilled catch of the day, preserved lemon, scallions, garlic olive oil sauce
- - Slow cooked short rib, gremolata sauce
- - Spinach ricotta cheese raviolis with pesto
- - Chicken parmesan, kalamata and sundried tomato salsa
- - Mediterranean roasted vegetables: rosemary, eggplant, bell pepper, artichoke, asparagus and red onion
- Desserts
- - Chocolate mousse hazelnut dust shooters
- - Caramelized pear tart
- - Water, Tea and Coffee
TRADITIONAL BBQ
- To Start
- - Green salad with orange, grapefruit, jicama, roasted beets, pumpkin seeds and avocado, passion fruit mustard vinaigrette
- - Potato, green bean and egg salad, Dijon, parmesan, parsley dressing
- - Ceviche Peruano, catch of the day, sweet potato, red onion, rocoto aji
- From the Grill
- - Rib eye, chimichurri sauce
- - Catch of the day, fresh herbs
- - Jumbo shrimp, peach chipotle
- - BBQ Chicken breast, salsa borracha (beer and roasted tomato)
- - Grilled Mexican street corn
- - Assortment of grilled vegetables
- Desserts
- - Carrot cake with cream cheese frosting
- - Seasonal fruit tartlet
- - Water, Tea and Coffee
PLANT BASED
BY CHEF LESLIE DURSO
- Appetizers
- - Heart of palm, charred cauliflower, cucumber, and red onion aguachile ceviche
- - Burrata bruschetta, green pea, mint hummus, heirloom tomatoes
- - Tempura asparagus black sushi roll, avocado
- Main Courses
- - Grilled Portobello, Zarandeado style, avocado, slaw, corn tortillas
- - Poblano chili strip turnovers, mushroom, epazote, morita chile sauce
- - Masala roasted eggplant, sweet potatoes, cashews, piloncillo chile ancho glaze
- - Vegan ranchero beans
- Desserts
- - Seasonal fruit almond cobbler
- - Coconut milk tapioca pudding
- - Water, Tea and Coffee
ENHANCE YOUR EXPERIENCE
- - Dos Catrinas Duck Confit, Mole Rosa (Chef ’s favorite!)
- - Grilled Lamb Chops
- - Grilled Half Spiny Lobster
- - White Truffle Scented Artichoke-Spinach Dip
- - Macaroni and Cheese
- - Potato Gratin
- - Chocolate or Vanilla Cake
- - Red Velvet, Strawberry or Vanilla Cream Cake
- - Churros, Caramel Sauce, Chocolate Sauce
- - Bonfire with S’mores
- - Piñata with Candies
- - Floral centerpiece
- - Photographer
- - Guitarist
- - Trio