Mexican Tasting
Menu

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.