roasted plantains stuffed with black beans, poblano, and cotijo cheese.
Baja Ceviche
lime marinated halibut, shrimp, cilantro, onion, jalapeno, and tomato served
over a handmadecrispy tortilla with cilantro, aioli, and avocado.
Smoked Chicken Tamale
with roasted jalapeno and poblano peppers, potatoes, carmelized
shallots, and panella cheese stuffed in a mole verde corn masa tamale and
served with avocado crema and sauteed wild mushroom salad.
Entrees
Grilled Skirt Steak
marinated in garlic, cilantro, cumin, and lime; served
with charred corn relish, tomato avocado salad, and black beans.
Pescado Veracruzano
pan seared halibut with onion, olives, tomato,
jalapeno, and oregano in a white wine garlic broth.
Green Chicken Poblano Enchiladas
slow roasted chicken shredded and stuffed
in handmade corn tortillas simmered in poblano cream topped with
grilled corn, wild mushrooms, and roasted poblano peppers.
Desserts
Tres Leches
with passion fruit and prickly pear sauces.
Orange Cheese Cake
creamy cheesecake with whipped cream topping
and candied orange slice with orange passion fruit sauce.
