Catering Menus

Appetizers


  • Guacamole & Chips
  • Ceviche: scallops, shrimp, crawfish or KY silver carp | Sauce: poblano vinaigrette or tomatillo sauce
  • Mexican Chicken Salad: served with tortilla chips
  • Sikil Pak: pumpkin seed hummus
  • Lima Bean Hummus: made with tok-sel lima beans
  • Taquitos: chicken or veggie | Sauce: pumpkin cream sauce
  • Ojaldra: smoked salmon, cream cheese & guava
  • Fritters: butternut squash, chorizo & goat cheese
  • Meat Skewers: chicken or steak | Sauce: pumpkin seed mole or Veracruz chocolate mole
  • Sliders: roasted pork or shredded chicken on mini pretzel bun

 

Sandwiches/Burritos


  • Roasted grass-fed Pork
  • Shredded free-range Chicken
  • Braised grass-fed Beef
  • Chorizo, Black Beans & Cheese
  • Smoked Salmon, Egg & Cheese
  • Seasonal Vegetables & Goat Cheese

 

Salads


  • Tomato-Queso Fresco Salad: greens | tomatoes | queso fresco | olive oil
  • Mayan Salad: greens | jicama | avocado | oranges | pumpkin seeds | queso fresco
  • Quinoa Salad: kale | quinoa | dried fruits | grapefruit | jicama | olive oil
  • Seasonal Salad
    • Winter Salad (Jan – Mar) – greens | poached pears | figs | walnuts | feta cheese | spicy citrus dressing
    • Spring Salad (Apr – June) – greens | radish | pepitas  | carrots | goat cheese | lime vinaigrette
    • Summer Salad (Jul – Sept) – greens | watermelon | cucumber | peaches | baby mozzarella | basil vinaigrette
    • Fall Salad (Oct – Dec) – greens | apples | butternut squash | goat cheese | candied pistachios | sorghum-chile vinaigrette

 

Breakfast


  • Breakfast Burritos: chorizo, egg & cheese | smoked salmon, egg & cheese | seasonal vegetables, egg & cheese
  • Quiche: smoked salmon & potato | root vegetables & goat cheese | bacon, spinach, asparagus, onions
  • Fresh Fruit Bowls: tropical fruit | fresh berries | summer melon (*may depend on seasonal availability)
  • Ojaldra: country ham & cheese | bacon, tomatoes & goat cheese

 

Entrées


  • Roasted grass-fed Pork in achiote sauce
  • Salmon in tequila-lime achiote sauce
  • Roasted grass-fed Beef in Veracruz chocolate mole sauce
  • Chilaquile (with or without meat): tortillas | potatoes | cactus | grilled poblano peppers | eggplant | cauliflower | queso fresco | tomato casera sauce | sour cream
  • Shredded free-range Chicken in pipian rojo (pumpkin seed mole)
  • Penne Pasta with seasonal vegetables, feta & rose cream sauce
  • KY wild-caught Silver Carp in pineapple sauce

Taco/Quesadilla Bar


* Taco & Quesadilla Bars require additional staff and equipment to prepare food onsite. As such, there are limitations surrounding where and for how many guests we can offer these menus. Please checking with our catering team on feasibility of this menu. 

  • Choice of 2 Proteins: roasted pork, shredded chicken, braised beef, roasted lamb, chorizo, seasonal vegetables
  • Choice of 4 Salsas/Toppings: (a taco bar automatically comes with shredded cabbage + cilantro in addition to the four of your choice)
    • SALSAS: pico de gallo, cucumber-mango salsa, pineapple-poblano salsa
    • TOPPINGS: queso fresco, pickled onions, avocado slices, diced jalapeños, fresh limes
    • HOT SAUCES: jalapeño sauce (medium), arbol chile sauce (extra spicy)

 

Sides


  • Tok-sel Lima Beans
  • Fried Plantains
  • Roasted Sweet Potatoes
  • Potatoes au gratin
  • Seasonal Vegetables
  • Roasted Potatoes with Herbs
  • Chilled Quinoa Salad
  • Caramelized Cabbage with Bacon

 

Dessert


  • Ojaldra: puff pastry filled with berries & mascarpone cheese (available for box lunch dessert)
  • Fresh fruit (available for box lunch dessert)
  • Flan/Mini Flan
  • Bread Pudding with Mexican chocolate sauce or Dulce de leche
  • Crepes with fruit
  • Mexican Chocolate Cookies

 

Beverages


  • Bottled Water
  • Iced Tea: Rishi Organic Tea
  • Mint Limeade
  • Hibiscus-Lime Tea
  • Coffee Service: Red Hot Roasters
  • Fresh Juices (check for seasonal varieties)