Entrée (choose one)
If the entire party does not wish to select the same menu please add $7.00 USD per person

• # 1 Chicken breast with poblano pepper sauce
• # 2 Beef tips with chile pasilla sauce
• # 3 Fish filet Veracruz style
• # 4 Chicken breast with traditional mole sauce
• # 5 Chiles rellenos stuffed with picadillo
• # 6 Taco bar (Arachera chicken and fish, assorted salsas, flour and corn tortillas, refried beans, grilled serrano chiles, guacamole, sour cream, limes)
• # 7 Shrimp Fajitas
• # 8 Beef Fajitas
• # 9 Chicken Fajitas

Soup or Salad (choose one soup or salad, except for menu #6)

• Onion soup
• Black bean soup
• Cream of zucchini
• Cream of zucchini flower
• Chicken and vegetable soup
• Garlic cream soup
• Vegetable soup
• Caesar salad
• Green salad
• Spinach salad
• Jicama salad

Accompaniments (choose two, except for menu #6)

• Garlic mashed potatoes
• Chipotle scented mashed potatoes
• Scalloped potatoes
• Grilled mixed season vegetables
• Sautéed seasonal vegetables
• Asparagus tips
• Mexican Fiesta rice
• Cilantro scented rice
• Poblano rice
• White rice

Dessert (choose one)

• Traditional Mexican flan
• Rice pudding
• Chocolate cake
• Ice cream
• Fruit salad

Soup
Creamy Garlic & Sage Bisque topped With an Amaretto Cream and Chive Infusion served with Homemade Cracked Pepper Bread Twists

Salad
Gourmet mixed greens served with honey roasted garlic, sun dried tomatoes, pine nuts and shaved reggiano parmesan in a light citrus vinaigrette

Entrée
Grilled beef filet Medallions topped with a cabernet glaze grilled jumbo shrimp marinated in lemon, thyme and olive oil accompanied by a wild mushroom and black olive hash and grilled asparagus tips

• Rich chocolate pate served with a raspberry coulis & vanilla bean cream
• Coffee service

Soup
Creamy roasted beet soup topped with tortilla ribbons, avocado puree, fresh cotija cheese and a cilantro infusion served with homemade sun-dried tomato and black-pepper bread twists

Salad
Gourmet mixed green salad, oven-roasted tomatoes, red onion, cilantro and avocado in a light tequila-lime dressing

Entrée
Beef filet medallions topped with a chipotle-maple glaze & lobster tails served with a blue-corn butter and cilantro oil, accompanied by a wild mushroom-asiago risotto served in roasted tamale husks, with caramelized onion and fresh thyme on a bed of beet-carrot spaghettini

• Cinnamon-sugared bunelos topped with white chocolate mousse and a strawberry-mint-damiana salsa
• Coffee service

Soup
Creamy, tomato-ginger bisque topped with a sage infusion and served with homemade cracked black-pepper bread twists

Salad
Gourmet mixed greens with a frisée of wonton, herbed mushrooms, toasted sesame seeds and julienne of cucumber and red beet tossed in a light soy-lime vinaigrette

Entrée
Beef filet medallions rubbed with a sweet sake glaze, accompanied by grilled serrano jumbo-shrimp brochettes, ginger mashed potatoes drizzled with a cilantro-chive infusion and a beet-carrot spaghettini

• Chocolate pâté with a cranberry coulis & vanilla bean-bourbon cream
• Coffee and tea service

Appetizer
Shrimp egg rolls served with a cilantro sauce and a spicy chipotle cream

Salad
Spinach salad with fresh strawberries and roasted almonds tossed in a light mint-yogurt dressing served with grilled focaccia bread

Entrée
Pork loin medallions drizzled with a thyme-port reduction served with Spanish rice and seasonal vegetables tossed in fresh basil pesto

Dessert
Pecan-encrusted chocolate pâté with a kiwi coulis and vanilla-bean cream

Appetizer
Nut-encrusted brie baked to melted perfection, accompanied by grilled foccacia bread, honey-roasted garlic and sweet tomato confit

Salad
Exotic mixed greens with roasted tomatoes, spiced pine nuts and gorgonzola cheese served with a lemon-basil vinaigrette

Entree
Grilled filet of beef in a Cabernet glaze served over wild mushroom, potato and black olive hash accompanied by grilled asparagus tips

Dessert
Chocolate pâté with a vanilla-bean cream and a balsamic-cranberry coulis

Appetizer
Shrimp eggrolls served with a spicy orange-garlic sauce and a sweet miso sauce for dipping

Salad
Mixed green salad with toasted sesame seeds, julienne of cucumber and beet, avocado and cilantro tossed in a light Asian ponsu dressing

Entree
Seared tuna served with ginger mashed potatoes, spicy Asian string beans accompanied by a cilantro sauce and chive-infused oil

Dessert
Coconut-cardamom pudding served with a lime coulis and homemade pineapple sorbet

Appetizer
Tequila-glazed shrimp stuffed with cilantro cream cheese

Salad
Gourmet mixed greens tossed with squash blossoms, jicama and fresh cheese marinated in chile de arbol in a light citrus vinaigrette

Entree
Seared moon scallops with a mushroom-tomatillo salsa and fresh corn cakes topped with black bean, poblano chile and tomato salad

Dessert
Tequila cheesecake topped with a lime coulis

Appetizer
Spicy crab cakes served with an orange-garlic sauce and a hoisin-mushroom sauce for dipping

Salad
Exotic mixed greens, green papaya mint and candied garlic served with a light Thai vinaigrette

Entree
Boneless breast of chicken in a light coconut-curry sauce served with jasmine rice and a sautéed julienne of vegetables

Dessert
Homemade vanilla-bean ice cream wrapped in a light, airy dessert crepe served with a banana-pistachio-chocolate compote