Plated Dinners

 

4 Course Menu.  Choice of an appetizer or salad, soup, main dish and dessert

 

Menu includes bread and butter, coffee (regular or decaf), and tea

 

 

Cold Appetizers

 

3 cheese tower with mini grilled zucchini and tomatoes marinaded in a pesto, red pepper vinaigrette and balsamic reduction

 

SALMON Duo

Salmon in a Lomi Lomi marinade and Smoked Salmon with a quail egg topped with a vinaigrette and caviar

Marscapone cheese, dill, and honey dressing

 

Lobster and avocado tower with panela cheese on top of a fried mini tortilla with a Mexican sauce

 

 

Warm Appetizers

 

CHILE POBLANO

Chili pepper filled with cheese wrapped in a pastry dough and served with a grilled tomato sauce

 

Cajun Crab Pastry

Served with a Julianed Jicama, Cabbage, Red Pepper, and Carrot Salad.(Mustard dressing)

 

SEAFOOD BEGGAR’S PURSE

Shrimps, Scallops and lobster, sauteed with tequila and

Fold on a crispy crep on a spinach

With a side of axiote butter sauce

 

CHEESE RAVIOLI

With sauteed wild mushrooms and a dill, pecan sauce

 

SALADS

 

GREEN LEAVES MEZCLUM

With tomato, cucumber and scallions with an aged balsamic dressing

 

CAESAR SALAD

Crispy romaine letucce leaves, herbs croutons 

Parmesan cheese and a classic caesar dressing with anchovies 

 

MIX GREEN SALAD

With feta cheese crumbles, cranberries and cherry tomatoes

Dijon mustard and orange vinagrette

 

ENDIVES SALAD

With serrano ham, parmesan cheese and walnut dressing

 

SPINACH AND MIXED LETTUCE SALAD

With carmelized pecans, bacon and gorgonzola cheese

With a shallot and port wine dressing

 

MEXICAN SALAD

Spinach and lettuce leaves corn grain, goat cheese

 

Crispy tortilla julienne with cilantro and honey dressing

 

SEAFOOD TOWER SALAD

Scallops, shrimp, mussels, surimi and calamari, chipotle mayonnaise

 

COLD SOUPS

 

AVOCADO AND GINGER CREAM

 

VIICHYSOIISE

Dill and potato

 

CORN CREAM

 

 

SOUPS AND CREAM

 

LOBSTER BISQUE

 

ASPARAGUS CREAM

With smoked salmon and croutons

 

WILD MUSHROOMS CREAM

 

BLACK BEAN SOUP

 

POBLANO SOUP

 

MAIN COURSES

 

STUFFED CHICKEN BREAST                                                                                      

Chicken Breast staff with a Pumpkin blossom

Mexican rice, julienned cactus leaves with a,creamy poblano sauce

 

ADOBO PORK CHOP                                                                                           

With axiote, black bean and mango sauce

 

SEABASS FILLET WITH MUSHROOM POWDER CUSTARD       

Chardonnay sauce with butter, Mediterranean vegetables ragout and polenta  

 

RED SNAPPER FILLET “A LA TALLA”                                                          

Serve on a banana leaf with basmati rice and vegetables

 

ROASTED SALMON FILLET WITH GINGER CUSTARD                            

White butter sauce, with wasabi mash potatoes, asparagus tips, baby carrots and French scallions

 

TEQUILA GRILLED SHRIMP                                                                              

Butter and tamarind sauce, clam and lemon tea risotto

 

SEAFOOD TRILOGY                                                                                                        

Grilled seabass, shrimp and scallops with estragon lobster sauce, saffron rice and vegetable glaze

 

ROAST SEA OF CORTES LOBSTER TAIL                                                    

Served with a crab lemon sauce along with French scallions and a creamy sauce

 

BEEF FILLET WITH A PUMPKIN BLOSSOM SAUCE                                  

Serve with Mexican rice

 

GRILLED NEW YORK STTEAK                                                           

Roquefort and port sauce, spring vegetables a la ancienne and potatoes dauphine

 

BEEF WELLINGTON FILLET                                                                                         

Foie Gras, wild mushrooms duxelle on dough pastry Madeira sauce with black truffles

 

GRILLED FILLET MIGNON                                                                     

Bordelaise sauce, vegetables bouquet and garlic mash potatoes

 

GRILLED RACK LAMB                                                                                        

On gremolaude sauce with lemon and parsley Ratatouille Nicoise y Potatoes anne

 

FILLET MIGNON AND CHICKEN BREAST STUFFED WITH WILD MUSHROOMS                                                     

With cabernet sauce, vegetables and walnut puree

 

LOBSTER TAIL MARINATED IN THAI SPICYS AND ROAST BEEF FILLET     

5 Spices sauce, asparagus, and carrots au cumin Rice au lemon and basil

 

JUMBO SHRIMP PROVENCALLE AND FILET MIGNON WITH TOMATO REDUCTION

With vegetables and saffron risotto

 

 

DESSERTS

 

OPERA CAKE

Coffee ganache with butter cream, serve with vanilla sauce

 

CRÈME BRULLÉE

TIIRAMIISU

 

KALLHUA  FLAN

With walnut and chocolate nest

 

PIÑA COLADA CHEESE CAKE

 

ELL MEXIICANO

Dark and White chocolate mousse