First, here’s a sample dinner we prepared for a large pharmaceutical business here in the Triangle.

Passed Appetizers:

  • Poached shrimp and salted cucumber with guajillo chile “cocktail sauce”
  • Cheese- and jalapeno-stuffed plantain fritters with Oaxacan cream
  • Mini sopes with shredded chicken, salsa verde, and queso fresco

First Course (choice of):

  • Classic Caesar salad
  • Sweet potato empanadas with chipotle, fig sauce
  • Salad of marinated cactus, tomato, avocaco, and house-made chorizo

Entrees (choice of):

  • Herb-roasted “Poulet Rouge” with adobo, yucca, goat cheese, and chiles
  • Tequila-lime hanger steak with potato-poblano gratin, sautéed greens, and habanero relish
  • Seared ahi tuna with salsa veracruzana, grilled vegetables, and green rice
  • Vegetarian chile Relleno with black bean puree

Desserts (choice of):

  • Traditional flan
  • Sweet milk and raisin empanadas with dulce de leche
  • Mexican chocolate ice cream

back to private room