Sit Down Plated Modern 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 MENU
Create the perfect 4 coursed tasting menu from locally sourced ingredients and traditional old school cooking techniques. Choose from the following selections for all your guests to enjoy. All courses are sized appropriately. One choice per course….Please
Maximum 30 guests
APPETIZERS
MEXICO CITY-STYLE QUESADILLA
Fresh masa dough stuffed with sauteed wild mushrooms and Oaxaca cheese. Served with a green chile sauce, shredded lettuce, diced radish, creme and cotija cheese.
GREEN CORN TAMALE
Arizona’s best green corn tamale with green chile sauce. Topped with a roasted poblano pico de gallo, creme and queso fresco.
SEAFOOD GUACAMOLE
An assortment of fresh chilled “Rocky Point” shrimp and king crab legs. Served over our signature guacamole, tostada chips and fried plantains.
MEXICAN SHRIMP AND GRITS
Jumbo “Rocky Point” shrimp sauteed with Spanish chorizo, bell peppers medley, clam stock and white wine. Served over creamy artisanal grits.
BLACK BEAN AND CHORIZO ENCHILADAS
Triangular folded corn tortillas topped a with silky black bean sauce. Garnished with crumbled chorizo, creme, pico de gallo and cilantro.
CHICKEN PASTOR ENCHILDAS
Shredded chicken thighs rolled in a corn tortilla with Chihuahua cheese and classic pastor marinade. Topped with a tomatillo sauce, creme, green onions and diced radishes.
SOUP OR SALAD
ALBONDIGAS SOUP
Pork, beef, veal and rice meatballs served in an ancho chile beef broth. Garnished with queso fresco, raja medley and fried corn tortilla strips.
AZTECA SOUP
Roasted tomato and guajillo chile pepper soup with a dark chicken stock thickened with corn tortillas. Garnished with avocado and pico de gallo.
BLACK BEAN SOUP
Native heirloom tepary bean soup with chipotle and vegetable broth. Garnished with Mexcan creme, adobo sauce and cilantro.
TOMATO AND SERRANO HAM SALAD
“Sun Gold” heirloom tomatoes with crispy Spanish ham, baby bibb lettuce, red onions and queso fresco vinaigrette.
SONORAN SALAD
Seasonal greens with with orange segments, radishes, pickled onions, golden raisins, pine nuts and pomegranate seeds. Tossed with a roasted jalapeño vinaigrette.
RED CHILE CAESAR SALAD
Baby gem greens with our signature Caesar dressing with a adobo red chile. Tossed with cotija cheese and cornbread croutons.
MAIN COURSE
ARRACHERRA NEW YORK STRIP
Prime “Snake River” skirt steak marinated in adobo sauce. Served with guacamole, corn cake, pickled onions, pico de gallo and local flour tortillas.
RACK OF LAMB AND CHILE RELLENO
Colorado lamb rack with a stuffed poblano green chile with sauteed zucchini, yellow squash, fresh corn and Asadero cheese. Served with a yellow mole sauce.
SHORT RIBS ADOBO
“Linz” braised short ribs in red chile sauce and Mexican spices. Served with slow roasted charro beans with pork and flour tortillas.
CHIPOTLE- TAMARIND PORK LOIN
Whole roasted ” Berkshire ” pork loin served with a chipotle/tamarind glaze, apple pico de gallo and grilled chayote squash.
GROUPER VERACRUZ
Sous-vide Pacific white fish with fresh tomato, green olive, caper, garlic anchovy, and cilantro. Served over green rice.
SPANISH SEAFOOD PAELLA
Classic rice dish with Spanish chorizo, shrimp, scallops, mussels, calamari steak, tomatoes, red peppers, peas and lemon wedges.
DESSERT
PUMPKIN FLAN AND GINGERBREAD
Classic Mexican custard with roasted squash puree. Served with a apple/raisin compote and fresh baked gingerbread.
CHURROS AND HOT CHOCOLATE
Mexican hot chocolate made with masa harina. Served with fresh baked cinnamon and sugar style donut.
DULCE DE LECHE CHEESECAKE
Classic cheesecake with graham cracker crust, dulce de leche sauce, peanut brittle, whipped cream and fresh strawberry compote.
PINEAPPLE AND TEQUILA SORBET
Fresh pineapple, local honey and mezcal sorbet.Garnished with aleppo.
CHOCOFLAN
Layers of chocolate cake and vanilla flan in one. Garnished with cinnamon whipped cream, caramel sauce and candied pecans.
MARGARITA PIE
Graham crusted citrus pie with silver tequila. Served with whipped cream candied lime, cherry and lime garnish.
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