hors d’oeuvres

Cabrito al horno con tortillas de harina y guacamole
Oven roasted goat with flour tortillas and guacamole
Cochinita pibil en chalupita de maíz
Slow roasted pork on a corn chalupa
Camarones en panuchos de maíz
Shrimp encased in a flaky pastry shell
Flor de Calabaza rellena de Queso Oaxaca
O axaca Cheese stuffed Zucchini Blossoms

A peritivo / Appetizers

Huarache de Mariscos
Chilled seafood medley on bed of Romaine lettuce, baby greens, tomatoes,
lime and flour tortilla with traditional sauce

plato principal / Entrée

Pechuga de pato asado en cama de puré de camote a la pimienta y chipotle
Roasted duck breast on Chipotle pepper sweet potato purée
Tamal de filete de carne de res y membrillo cocido
Beef Tenderloin tamale and roasted Chayote
Pan artesanal / Assorted artisan breads

Postre / Dessert

Tres Leches encased in chocolate and Fresh Berry Chocolate Taco
Coffee, Cognac y Tequila

Menu specially designed for this evening by Guest Chef Monica Patiño of Naos Restaurant, Mexico and Executive Chef Peter Laufer of the Hotel InterContinental, Houston.

Wine for this event generously underwritten by Cinemawalla Wines –
Mrs. Sutapa Ghosh, President.