Catering Menu

Topped with avocado, fresh tomato, ciliantro, red onion, japapenos, queso fresco and drizzled with a balsamic reduction on a bed of arugula

Arborio rice with chorizo and fresh cilantro, cotija and melted monterey cheese with our ancho aioli

Stuffed with a house blend of cheese, spices and mix of chorizo and italian sausage

Tossed with white beans, peppadew peppers, spinach, roasted cherry tomatoes and drizzled with a fig balsamic glaze

Tortillas filled with Tinga de pollo and fried. Topped with shredded lettuce, onion, queso fresco, guacamole and cream

Tacos served with diced onion and cilantro with a side of salsa.

CHOICES OF MEAT:

• Carnitas
• Chorizo
• Tinga de pollo

Mixed greens with cherry tomatoes, cucumbers, green olives, red onion and carrots. Topped with crumb;e queso fresco and house dressing

Little leaf lettuce and arugula adorned with crispy chorizo, red onion, corn, spiced-toasted pepitas, black beans and queso fresco, cotija and a hard=boiled egg with zesty poblano-cilantro dressing

Tri-colored quinoa tossed with street corn, red onions, scallions, cilantro, cucumbers, seasoned black beans and queso fresco in a chili-lime vinaigrette over little leaf lettuce and romaine topped with diced avocado and grilled lime

Beefsteak tomatoes, fresh mozzarella, basil, kalamata olive, extra virgin olive oil and a balsamic reduction over a bed of arugula, sprinkled with truffle salt

Arugula mixed with red onion, fresh mozzarella, avocado, cannellini beans, cherry tomatoes, lemon juice and extra virgin olive oil and finished with fried jalapenos

Arugula tossed with fresh lemon, olive oil, sea salt and mixed with peppadew peppers, kalamata olives, white beans, black beans, red onion, toasted pepitas, queso fresco and ricotta salata

Parmesan and cotija grilled and encrusted romaine hearts topped with crisp proscuitto. chorizo, red onion and  drizzled with cayenne-lemon caesar dressing

A trio of seasoned ground beef, chorizo and veal layered with a blend of oaxacan cheese and mozzarella between sheets of pasta with homemade tomato sauce

Little neck clams sauteed in a Carta-Blanca sauce with plum tomatoes, manzanilla olives and fettuccini

Shrimp, little neck clams, p.e.i. mussels and squid tossed with fettuccini in a roasted serrano-tomato sauce

Potato and ricotta gnocchi tossed with sauteed chorizo, onions, peas, cremini mushrooms in a sun dried tomato pesto cream sauce

With sauteed vegetables in a wine sauce tossed with zucchini, cherry tomatoes and roasted poblano peppers and topped with queso fresco

Penne pasta with smoked chorizo, tarragon in a light pink sauce

Ground beef, chorizo and veal on tossed in a homemade tomato sauce on rigatoni pasta

Breaded, pan fried and served on top of pico de gallo. Paired with sauteed onions, peppadew and prosciutto

Chicken breast with homemade marinara sauce, mozzarella, parmesan cheese

Grilled salmon in a lemon-caper butter

Roasted chicken thigh with caramelized onion, chorizo, potatoes, peppadew, fresh herb, white wine with a demi-glaze sauce

• Roasted Potatoes  25/40
• Spinach  35/60
• Asparagus  35/60
• Green Beans  25/40
• Zucchini Squash  25/40

Delicate lady fingers with espresso and mascarpone dusted with cocoa powder

Sweet custard with fresh vanilla beans, topped with caramel sauce

Oaxacan dessert fried and dusted in cinnamon and sugar, served with chocolate sauce

Handmade, deep-fried shells layered with traditional cannoli cream