Appetizers

Dinner, Drinks & Design Collection

Cocktail Hour - Passed or Placed

Panela Cheese and Cherry Tomato Caprese Skewers

Premium Cheeses, Imported Cold Meats and Rustic Bread
• served on a mirror with grapes

Tikin Xic Shrimp Mini Skewers with Pineapple
• traditional Mayan non spicy sauce made with chiles

Rack of Lamb Canapés with Mint and Scallion Sauce

Mini Cazuela (clay hot pot) of Shrimp in Almond Mole

Mini  Molcajete (stone mortar) of Chicken in Pipian
• traditional Mexican sauce made with pumpkin seeds

Grilled Tuna Sashimi with Herbs in Japanese mini Spoon

Tomato, Caper, Fresh Basil, Black Olives and Feta Cheese Crostini

Cheese Mousse with diced Crab Canapés

Mini Tamales in Banana Leaf
• filled with cheese and poblano pepper; or beef; or chicken

Filet of Beef rolls in Peanut and Chipotle Sauce

Salmon Rosettes with Ginger Essence on Dark Rye

Baby Scallops "en Escabeche" (pickled) in a Cucumber Shot Glass

Mussels Gratin in the Shell
• served at the table

Baby Tomatoes filled with Feta Cheese and Scallions

Fried Quesadillas with Shrimp, Huitlacoche and Zuchinni Flower ~ Station ~
• with cream, chopped lettuce, onion in lime and spicy tomato sauce toppings

Asparagus rolled in Prosciutto sautéed with Sesame Oil

Pork Loin and Fig Skewers with Plum Sauce

Creole Seafood Ceviche
• baby scallops, shrimp, mahi-mahi marinated with lime juice, olive oil, olives, capers, orange, lime, cilantro and onion (served in a martini glass - placed, or mini colored corn tortilla cups - passed)

Vallarta style Ceviche
• with red and green totopos (corn chips)

Tempura Shrimp Skewers

Site conditions may restrict the production of some menu items.