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Wedding reception buffet dinner

Salads or Starters | select 2 options

  • Tuna tartar

    With aguacate, sesame, 3 chili soy vinaigrette & wasabi foam.

  • Peruvian ceviche

    Fish of the day, ginger, corn, sweet potato, leche de Tigre, crispy won tons.

  • Mixed field greens with goat cheese

    Grapefruit supremes, caramel chili crusted pumpkins seeds, and miso dressing.

  • Roasted vegetable salad

    With requeson cheese and jamaica dressing.

  • Ensalada de ejotes con granos de elote

    Green beans with Mexican corn, cilantro, onion, red peppers with a cumin red wine vinaigrette asiago & chive potato salad.

  • Chipotle Caesar salad

    With jalapeno polenta croutons and grated Parmigiano cheese.

  • Baby spinach salad

    With sautéed pears, walnuts, blue cheese, and balsamic vinaigrette.

  • Caprese salad

    Fresh basil, tomatoes, fresh mozzarella, spring greens with a balsamic drizzle.

  • Mixed green salad

    With shaved red onions, tomatoes, cucumbers, carrots, and a creamy ranch dressing.

  • Garbanzo, roasted corn & red pepper salad

Main course options Select 3 options + 1 vegetarian entree

Sea food

  • Miso marinated mahi mahi

    With citrus ponzu

  • Morrocan salmon tajine

    With chermoula

  • Calamari

    Baby calamari stuffed with huitlacoche mushrooms, Mexican pink pine nuts with chili ancho.

  • Mahi mahi en costra de tres chile

    With chipotle and apricot sauce.

  • Huachinango a la veracruzana

    Red snapper with a tomato casset of maple honey, rosemary, black olives, capers, chili güero.

  • Pescado al pastor

    Fresh fish of the day marinated in achiote “al pastor” style with roasted pineapple and a serrano pineapple compote.

  • Achiote miso marinated sea bass
  • Grilled shrimp in pineapple-mango adobo
  • Chile ancho shrimp

    Sautéed with chili ancho, guajillo, mille-feuille stuffed with apple and cinnamon with a curry coconut sauce (please add $6 usd per person).

Chicken

  • Grilled chicken breast - 1

    Stuffed with spinach and cilantro requeson, cajun nuts in xoconostle.

  • Grilled chicken breast - 2

    Stuffed with cinnamon and plantains with a tamarind soy.

  • Grilled chicken breast - 3

    Stuffed with spinach, pine nuts and goat cheese in xoconostle sauce.

  • Grilled chicken with middle eastern spice rub

    With lemon, garlic, cilantro yogurt.

  • Barbacoa de Pollo

    Mexican style barbequed chicken wrapped in banana leaf.

  • Pollo en costra de amaranto

    Amaranto crusted chicken with traditional Puebla mole.

  • Mixiotes de pollo

    Roasted chicken with cactus, hauzontles (Aztec spinach) in a chili guajillo, and chili pasilla. sauce

  • Pierna de cerdo en pipian

    Roasted pork with green pipian sauce with pumpkin seeds.

  • Carnitas estilo Bajio

    Pork carnitas with tequila and beer glaze.

  • Brochetas de pollo y cerdo

    Chicken and pork skewers with mixed vegetables and a chili guajillo & achiote glaze.

  • Tamarind glazed beef short ribs
  • Estofado Clásico

    Slow roasted beef stew from Oaxaca with dried fruits.

  • Fillet mignon

    With artisanal beer chorizo sauce and basil oil.

Beef

  • Tamarind glazed beef short ribs

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  • Estofado Clásico

    Slow roasted beef stew from Oaxaca with dried fruits.

  • Fillet mignon

    With artisanal beer chorizo sauce and basil oil.

Pork

  • Pierna de cerdo en pipian

    Roasted pork with green pipian sauce with pumpkin seeds.

  • Brochetas de pollo y cerdo

    Chicken and pork skewers with mixed vegetables and a chili guajillo & achiote glaze.

  • Carnitas estilo Bajio

    Pork carnitas with tequila and beer glaze.

Vegetarian entrees select 1 option

  • Chile poblano relleno

    Poblano chili stuffed with requeson, lightly battered zucchini flowers with organic tomatoes, and a chipotle sauce with cilantro rice.

  • Portobello confit tower

    With chili pasilla, goat cheese, arugula, sun-dried tomatoes, and chimichurri.

  • Grilled vegetable sautee

    Chard, cherry tomatoes, Brussel sprouts, baby carrots, daikon radish, baby corn mixed with quinoa, sesame oil, and kecap manis.

  • Enchiladas

    Fresh mexican cheese and mesquite goat cheese with salsa borracha made with negra modelo cerveza, three chilis: pasilla, ancho and mulato chili with crispy onions and coriander creme fraiche and frijoles charros.

Desserts Select 3 options

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