Catering Menus

Appetizers


CHIPS & DIPS (all served with corn tortilla chips)

  • Guacamole
  • Scallop Ceviche: wild-caught bay scallops | poblano vinaigrette | avocado | pico de gallo
  • Shrimp Ceviche: shrimp | tomatoes | horseradish | citrus
  • Black Bean Dip: black beans | sour cream | jalapeño-radish-jicama salpicon
  • Mexican Chicken Salad: potatoes | carrots | peas | jalapeño vinaigrette
  • Sikil Pak: pumpkin seed hummus
  • Lima Bean Hummus: made with tok-sel lima beans

 

INDIVIDUAL PIECES

  • Smoked Salmon Ojaldra: puff pastry | smoked salmon | cream cheese | guava
  • Chorizo Ojaldra: puff pastry | chorizo | goat cheese | black beans
  • Veggie Ojaldra: puff pastry | charred broccoli | roasted corn | feta cheese
  • Chicken Taquitos
  • Veggie Pinwheels: potatoes | roasted corn | peppers | greens | feta cheese | pumpkin cream sauce
  • Chorizo Fritters
  • Steak Skewers: Veracruz chocolate mole
  • Pork Sliders: roasted pork | mini pretzel bun | cabbage slaw

 

PASSED APPETIZERS

  • Mini Pork Tostada: corn tortilla | pumpkin seed purée | jalapeño-radish-jicama salpicon
  • Mini Veggie Tostada: corn tortilla | black beans | roasted butternut squash | cayenne aioli
  • Ceviche Shooters: scallops or shrimp
  • Dips & Individual Pieces can also be served as passed appetizers

 

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: bacon, 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/Nacho 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.

TACO BAR

  • 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, guacamole, diced jalapeños, fresh limes
    • HOT SAUCES: jalapeño sauce (medium), arbol chile sauce (extra spicy)

QUESADILLA BAR

  • Choice of 2 Proteins: roasted pork, shredded chicken, braised beef, roasted lamb, chorizo, seasonal vegetables
  • Toppings: pico de gallo, guacamole, sour cream, jalapeño sauce

NACHO BAR

  • Chips, chorizo, black beans, cheese sauce, pico de gallo, sour cream, jalapeño sauce

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
  • Mexican Wedding Cookies
  • Bourbon Balls (made with bourbon from local distilleries)

 

Beverages


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