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Valentines Day

Make Your Reservations Starting at 5pm for an Unforgettable Evening

Join Us After Dinner for music and dancing with 3 cool cats band, champagne and margarita specials! 

 
 

—  chef's table  —

Set menu $40 per person traditional menu $35 per person vegan menu

vegan table

—  Course One  —
fresh guacamole - smashed avocado, chopped onion, cilantro, cracked sea salt, with fresh chips and a potato and plant meat chorizo crunchy taquito

—  Course Two
smoked salad with organic spring mix, purple onion, baby corn, olives, hearts of palm and raspberry vinaigrette 

—  Course Three  —
zucchini boat topped in vegan cheese, deep fried cauliflower on a bed of cole slaw, pico de gallo, chipotle veganaise 

—  Course Four
street corn on the cob (elote), mini empanada filled with vegan cheese and deep fried, side of huitlacoche (mushroom of corn) and flor de calabaza (pumpkin flower)

—  Course Five  —
traditional sope corn dough topped with refried beans with morita chiles and caramelized onions, peanut salsa, topped with poblano peppers, corn and V cream (rajas)

—  Course Six
chile en nogada, plant meat cooked with apples, peaches, and pears topped with a nut-based cream sauce and pomegranate seeds, sauteed vegetables

—  Course Seven  —
Chef Ricardo's signature mole No Evil Foods No Chicken, prepared with over 32 ingredients, including chili and chocolate on a small street tortilla

—  Course Eight
corn scoops filled with plant meat chorizo

—  Course Nine
Dessert and Mexican Coffee

 

 

Traditional table

—  Course One  —
fresh guacamole - smashed avocado, chopped onion, cilantro, cracked sea salt, with fresh chips and a ground beef crunchy taquito

—  Course Two
smoked salad with organic spring mix, purple onion, baby corn, olives, hearts of palm and raspberry vinaigrette 

—  Course Three  —
zucchini boat topped in Parmesan, deep fried cauliflower on a bed of cole slaw, pico de gallo, chipotle aioli* 

—  Course Four
street corn on the cob (elote), mini empanada filled with cheese and deep fried, side of huitlacoche (mushroom of corn) and flor de calabaza (pumpkin flower)

—  Course Five  —
alling off the bone pork rib, with a homemade honey of piloncillo, morita peppers, garlic and ginger, flamed with a smoky mezcal

—  Course Six  —
traditional sope corn dough topped with refried beans with morita chiles and caramelized onions, peanut salsa,  topped with poblano peppers, corn and cream (rajas)

—  Course Seven
chile en nogada, pork cooked with apples, peaches, and pears topped with a nut-based cream sauce and pomegranate seeds, sauteed vegetables

—  Course Eight  —
Chef Ricardo's signature mole chicken, prepared with over 32 ingredients, including chili and chocolate on a small street tortilla

—  Course Nine
corn scoop filled with chorizo

—  Course Ten
Dessert and Mexican Coffee

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