Given that we eat first with our eyes, this menu is planned, not just around the flavors, but also around the colors that are Mexico. Starting with a beautiful avocado green, moving to a pale, shimmering cantaloupe orange, a bold red in the entrée and we finish with a pretty canary yellow. Allow our sommelier to recommend a wine pairing (service available upon request).
Small plate of avocado wedges stuffed with goat cheese wrapped in Iberico Ham carpaccio
Sopa de Melon– this unusual mild, slightly sweet soup is made with cantaloupe ,
yellow fingerling potatoes and a hint of dry sherry
Jicama Mango Salad with baby organic spring greens and a raspberry chipotle vinaigrette
Pollo Encacahuatado Rojo (Chicken in Red Peanut Pippian)
Similar to Mexico’s famous moles, the term “pipianes” in its broadest use refers to sauces made with seeds,
nuts or grains. This dish combines raw peanuts, dry-roasted guajillo and arbol chiles and tomatoes, served over poached chicken breast.
Served with frijoles negros de olla (black beans stewed for 24 hours in a clay pot, which imparts a subtle but distinctive flavor)
Quiche de Calabacitas (Mexican white zucchini Quiche)
Canarios- sweet yellow tamales
Cafe a canela
Prix Fixé $50/person