Catering Lunch Menus

• A Taste of Mexico Buffet
• Plated Option One
• Plated Option Two
• Download Catering Lunch Menus (PDF)

A Taste of Mexico
Buffet

Blue, White and Cilantro Tortilla Soup with Diced Avocado and Sour Cream Foam

Hearts of Romaine Salad with Ancho Chile Dressing

Pico de Gallo, Guacamole, and Sour Cream Roasted Chile

Micro Green Salad with Baby Beets and a Pepper Vinaigrette

Black Bean Stew with Shredded Chihuahua Cheese

Herbed Brown Rice

Stone Crab Cakes with Creamy Chipotle Sauce

Heirloom Tomatoes with Queso Fresco and Piquin Pepper

Whole Roasted Suckling Pig with Mole Verde Sauce

Herbed Rack of Lamb with Pencil Asparagus and an Epazote Sauce

Dessert

Tropical Fruit Filled Sables with Bitter Chocolate Brownies

Queso Fresco Lemon Cheese Cake with Banana Cream Pie Tart

Tres Leches with Cajeta Flan Palanqueta

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Option One

Plated

Organic Mixed Greens with Diced Jicama and a Dijon Mustard Emulsion
OR
Octopus Ceviche with Shaved Serrano Chile, Diced Avocado, and an Epazote-Lime Vinaigrette

***

Roasted Chilean Sea Bass with Pearl Pasta and Saffron Sauce
OR
Aged Top Sirloin with Roasted Pepper Sauce

***

Valhrona Chocolate Cake with Caramel Ice Cream and Toffee
OR
Margarita Pie with Tequila Caramel and Seasonal Berries

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Option Two

Plated

Yellow Fin Tuna Carpaccio with Cured Cucumber and Sesame Soy Oil
OR
Crispy Tortilla Local Roasted Pepper Salad with Queso Fresco and Sundried Tomatoes

***

Grilled Veal Loin with Caper Berries and Anchovy-Lemon Vinaigrette
OR
Grilled Pacific Salmon with Shitake Mushrooms, Root Vegetables, and an Aged Balsamic Emulsion

***

Coconut Panna Cotta with Passion Fruit Soup and Seasonal Berries
OR
Chocolate Banana Cream Pie with Warm Caramel Sauce

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*Please contact hotel for pricing