Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a mixing bowl, combine the minced garlic, lime juice, chopped cilantro, olive oil, salt, and black pepper. Mix well.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

Heat a skillet over medium heat and add the butter. Once melted, remove the chicken from the marinade (discard marinade) and place it in the skillet. Cook for about 7-8 minutes on each side or until the chicken is cooked through and has a nice golden color.

Cook the Chicken

In the same skillet, add diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the mushrooms and cook for an additional 2-3 minutes.

Sauté the Vegetables

Pour in the chicken broth and bring to a simmer. Stir occasionally for about 5 minutes to allow the flavors to meld.

Add Chicken Broth

Warm the tortillas in a separate pan for a minute on each side. Slice the avocado.

Prepare Tortillas and Avocado

On each tortilla, place a piece of cooked chicken, top with the sautéed vegetable sauce, and add slices of avocado. Finish with a dollop of sour cream.

Assemble the Dish

Pechuga de Pollo (chicken breast)

Garlic

Lime Juice

Fresh Cilantro

Olive Oil

Salt

Black Pepper

Butter

Onion

Bell Pepper

Mushrooms

Chicken Broth

Tortillas

Avocado

Sour Cream