4- Buffet Menu

Passed Appetizers

Mango & Brie Quesadillas

with Avocado Cream

Chorizo Stuffed Mushrooms

with crumbled Cotija cheese

Tuna Nachos

pan-seared Yellowfin flaked onto hand cut tortilla chips,

with chunky Guacamole

 

Plated Salad

Mexican Caesar Salad

hearts of Romaine, grilled hearts of palm, garlic-herb croutons, imported Parmesan,

and Sun Dried Tomato Caesar Dressing

 

Buffet Table

Grilled Marinated Skirt Steak

cooked medium rare and sliced thinly; served with classic Horseradish Sauce,

and Ginger Chimi Churri Sauce

“Deconstructed” Fish Tacos

pan-seared tilapia fillets topped with crispy corn tortilla strips,

Mango Pico de Gallo, and Cumin Crème Fraîche

Mexican Street Corn

fresh ears of corn grilled, then cut from the cob; tossed with Chipotle Mayonnaise,

crumbled Queso Fresco, and parsley

Grilled Asparagus

served room-temp, with Smoked Tomato Aïoli