Cocktail “Latino”
Guests are greeted at the entrance of the Restaurant and directed to the Wine Cellar for trays of “Cocktails” & Hors d´Ouvres.
Cabotini
Tequila Reposado, Controy, Pineapple juice and Grenadine syrup
Margtini
Tequila Silver, Triple Sec, freshly squeezed Lime juice & Club Soda
Mojito
Habana Club Rum, Sugar, Lime juice, crushed Mint sprig & Club Soda
* The Tequilas used are Premium brands only.
Hors d´Ouvres (Minimum 20 people)
·
Scallop Tostada with Achiote sauce topped with cured Red Onion
·
Arrachera steak kebabs marinated in dark Beer and Coriander Mojo
·
Tinga de Pollo sobre Chalupitas (Corn Tortilla fritters topped
with shredded Chicken in a roasted Tomato sauce)
·
Fresh Mango, Jicama and Cucumber sticks with Lime juice
sprinkled with Salt & Chili
Dinner Menu (Minimum 20 people)
First Course:
· Peruvian Ceviche garnished with Plantain fritters and fresh Chives
· “Casas del Bosque” Sauvignon Blanc - Chile
Second Course:
· Cream of black Bean soup with fried Corn Tortilla strips,
fresh Avocado & farmer’s Cheese
· “Norton” Reserva Malbec - Argentina
Entrée:
· “Trilogía”… a tower of grilled Beef medallion, Mahi-Mahi filet
& a seared King Scallop
with a Garlic Mojo served over
Yuca puree and organic baby Vegetables
·
“Lapostolle” Cuvée Alexandre Merlot - Chile
Dessert:
· Colombian Coffee Caramel custard
garnished with
shaved dark Chocolate