Contemporary mexican cuisine menu

Menu #1

APPETIZERS
Tuna chunks in seaweed and poblano chile sauce or red bell pepper gazpacho or spinach salad with bacon, corn and balsamic vinaigrette
MAIN DISHES
Grilled fish filet in white wine and saffron with potato puree and celery or chicken breast in mandarin sauce with grilled vegetables and ginger broccoli or pork loin in pepper and coffee sauce with asparagus and carrot puree
DESSERT
Vanilla and tequila cream with crystalized coconut

Menu #2

APPETIZERS
Pork loin salad in chile guajillo mole and cranberry sauce or potato and peppers cream soup with xcatic chile or composition of shrimps, mango and coconut served with coriander vinaigrette
MAIN DISHES
Chicken breast stuffed with huitlacoche in pumpkin flower sauce, served with guajillo sauteed mushrooms or beef filet in green mole sauce with baked yam and covered with mexican sauce or tuna in pineapple and chipotle sauce
DESSERT
Mini chocolate cake filled with dried fruits in vanilla sauce

Menu #3

APPETIZERS
Grouper stuffed with vegetables wrapped in root beer plant served in white wine reduction or mushroom ceviche with fried pasilla chile and fruits or lobster soup with corn balls stuffed with shrimps and mexican sausage
MAIN DISHES
Salmon stuffed with spinach in red pipian (spicy) sauce with grilled onions and baked potato or tamarind shrimps with sautéed vegetables or crusted lamb rack in oaxaca mole sauce
DESSERT
Puff pastry filled with coconut custard and chocolate sauce

Menu #4

APPETIZERS
Smoked salmon filled with fruits in coconut and avocado sauce or asparagus and beef filet wrap in mole sauce or torilla cream with ají and sautéed lobster chunks
MAIN DISHES
Duck breast in fig sauce with yam puree or pistachio shortbread stuffed with lobster and shrimp sautéed with vegetables in saffron and champagne sauce or composition of seared tuna and scallops in chipotle butter served with sauteed mushrooms
DESSERT
Mini mint and cream cheese balls in chocolate sauce.