Page 23 - SpringSummer2020Brochure

FRENCH SIT DOWN DINNER NEW MEXICAN

SOUP COURSE PASSED HORS D’OEUVRES

CARAMELIZE SUNCHOKE SOUP ADOBO GRILLED SHRIMP
rouille swirl & toasted sunflower seed “beignet” with melon pico de gallo

SALAD COURSE SWEET POTATO & CHILI LIME EMPANADAS
crispy empanadas filled with organic sweet potato with a
SHAVED ASPARAGUS & ARUGULA SALAD refreshing chili lime zest
SIT DOWN
with pine nuts, shaved parmesan, & dijon shallot vinaigrette
BLACK BEAN & AVOCADO SALSA ON A SWEET
PLATED DINNER CORN ROASTED LIME SPOON
garnished with micro cilantro
SPRING COQ AU VIN
with peas, leeks, asparagus, carrots, artichoke hearts, & new potatoes
SALAD COURSE
OR
ROASTED SWEET POTATO & ARUGULA SALAD
FRENCH LENTIL ROAST with cotija, toasted pecans, & chipotle citrus vinaigrette
french lentils, carrots, leeks, quinoa flour, & mushroom gravy served with new
potatoes & asparagus
PLATED DINNER
OR
POBLANO NEGRO & GUAJILLO CRUSTED BEEF
NAVARIN D’AGNEAU PRINTANIER
with young carrots, baby turnips, new potatoes, & peas TENDERLOIN
brussels sprout & smoked cheddar filled tamale with butternut squash
DESSERT puree & tequila palm sugar gastrique

CHERRY GATEAU OR
lemon mousse PUMPKIN SEED CRUSTED SOCKEYE SALMON
brussels sprout & smoked cheddar filled tamale with kabocha squash
puree & tequila palm sugar gastrique

OR
SOUTHWESTERN TIAN
chayote, delicata squash, roasted tomato, vegan chorizo, vegan cheese, &
corn milk bechamel, served with mole pippian & crisp corn tortilla

DESSERT
MEXICAN CHOCOLATE BROWNIE
mexican chocolate, ancho, & cinnamon, served with a quenelle of white
chocolate cremeux & tequila glaze

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These are sample menus.
We have a wide variety of customizable options available.