Mexican Tasting
Menu
Menu
My seasonal creations can be paired with a red or white Sangria, Mexican beer, or fine crafted tequila for the true south of border dining experience.
MODERN MEXICAN TASTING MENU
Choose from the following six course tasting menu with authentic Mexican ingredients locally sourced from each season. You can mix and match how you see fit. We can also pair the perfect wines with each course for an additinal cost. Minimum 4 guests / Maximum 25 guests
SPRING MENU
CRAB TOSTADA
Alaskan king crab legs served over crispy corn tortilla shells with guacamole pico de gallo, queso fresco and chipotle chile powder.
SONORAN SALAD
Seasonal spring greens with orange segments, shaved jicama, pickled onions toasted pepitas, pomegranate seeds and cilantro- lime dressing.
HALIBUT VERA CRUZ
Pan seared California halibut with fresh tomatoes, capers, spanish olives, pickled jalapenos and epazote. Served over green rice.
PINEAPPLE AND TEQUILA SORBET
Fresh pineaple juice, honey, lime and tequila
RACK OF LAMB AND CALABACITAS-RELLENO
Colorado spring rack of lamb with a yellow mole sauce. Served with a whole roasted green chile stuffed with zucchini,corn, onion and Oaxaca cheese.
SALTED CARAMEL FLAN AND CHOCOLATE
Salted caramel flan layered with Mexican chocolate/cinnamon ganache, whipped cream and caramel corn.
SUMMER MENU
AVOCADO SOUP
Chilled avocado soup with vegetable stock and fried green chile strip.
TOMATO AND OAXACA CAPRESE
Organic heirloom tomatoes layered with Oaxaca cheese, romaine lettuce, sliced radish, cilantro leaves and roasted tomatillo vinaigrette.
MEXICAN SHRIMP AND GRITS
Jumbo gulf shrimp sauteed with Spanish chorizo, bell pepper medley, clam juice and fresh lime juice. Served over creamy artisnal corn grits.
BLOOD ORANGE SORBET
Orange, lime and agave nectar sorbet
ARRACHERRA NEW YORK STRIP LOIN
Creekstone ranch prime New York strip loin served with guacamole, pico de gallo, pickled onions and red chile sauce. Served with local flour tortillas.
BANANAS ALMEDRADOS
Flambeed banana’s with almond tequila, brown sugar and vanilla ice cream.
FALL MENU
BAJA STYLE SHRIMP COCKTAIL
Mexican gulf shrimp cocktail with tomatoes, cucumber, green onion, lime, garlic jicama and tomato juice. Served with a fried plantain chip.
ALBONDIGAS AND ANCHO CHILE SOUP
Pork and beef meatballs made with rice served in a ancho chile broth, queso fresco, roasted poblano peppers, Mexican spices and corn tortilla strips.
SPANISH SEAFOOD PAELLAS
Individual paellas with lobster, scallops, seabass, clams and calamari.
Served over bomba rice with chorizo, tomatoes, peppers and peas.
POMEGRANATE AND PRICKLY PEAR SORBET
Prickly pear and pomegranate juice, lime and agave sorbet.
TABLESIDE'S ENCHILADA DUO
Red chile brasied short rib and smoked chicken breast enchiladas. Served with tomato-serrano sauce, tomatillo sauce, queso fresco, red onions and cilantro.
CHOCOFLAN CAKE
Layers of chocolate cake and vanilla flan topped with cinnamon cream, carameal sauce and toasted pecans.
WINTER MENU
"HUNGOS" BAKED MUSHROOMS
Baked crimini mushrooms in chicken stock, garlic, cumin, creme, sliced avocado, cotija cheese and flour tortillas on the side.
THE TIJAUNA CAESAR
Original recipe created in 1924, served with grated queso anejo, chile rubbed croutons and a splash of fresh lemon.
TOMATILLO SCALLOPS
Pan seared jumbo scallops with blackened tomatillo salsa, patty pan squash cauliflower florets and potato cake.
LEMON AND CHILE SORBET
Fresh lemon and lime juice, honey and chile salt
CARNE ASADA AND ENCHILADAS
Marinated flat-iron steak paired with a spinach and queso fresco enchlida topped with chiplotle cream sauce. Served with red rice and roasted vegtables.
MARGARITA PIE
Graham crusted citrus pie with silver tequila. Served with whipped cream and candied lime cherry and lime garnish.
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