A Mexican Dinner Party

Plated Dinner

Passed Hors d’oeuvres

Squash Blossom quesadillas

Handmade corn tortillas filled with Oaxacan cheese and

beautiful squash blossoms

Fig and Goat Cheese Crostini

Black Mission figs poached in Port wine then served on

a toasted baguette with goat cheese

Truffeled Oxtail Tartlets

Braised in Madeira wine with black truffles, 

these succulent bites of tender oxtail meat are served

on a bed of pureed carrots in a mini tart shell

Scallop Ceviche

Citrus marinated scallops and roasted red peppers served in a spoon

First Course

Spiced Pumpkin Soup

Perfect on a chilly evening, this soup is made with sweet pumpkin,

ginger and cloves and is topped with a dollop of Mexican crema

Main Course

Chiles en Nogada

Poblano chilies stuffed with ground pork, apples, peaches and plantains and topped with a fresh walnut sauce and pomegranate seeds

Served with

Stuffed Chayote

A Mexican squash filled with raisins tomatoes and olives

 then baked to achieve a golden crust

Refried Black Beans

A rustic version of the classic

served with crumbled Añejo cheese

Dessert

Mexican Trio

A shot of Mexican hot chocolate and a mini churro,

passion fruit gelée with basil cream

and  a Oaxacan chocolate brownie