Passed Hors d'oeuvre

Warm Brie in a Crispy Cup with Truffle Honey Gorgonzola and Caramelized Onion Tartlets

Dinner Menu

Tables set with French Bread, Wild Mushroom Pate, and Butter

First Course
Gateau de Crepes a la Florentine "Crepe Cake" filled with layers of Spinach and Artichoke With Béchamel and Tomato Confit

Salad Course
Field Greens, Toasted Walnuts, Poached Pear, and Champagne Vinaigrette

Main Course

Chicken Fricassee with Tarragon
Chicken Breast simmered in Herbed-White

Wine Broth with Mushrooms
Parsley Potatoes

Steamed Asparagus


Vanilla Bean Crème Brulee with Berries

We would love to create a special menu just for you!

Seated Dinners


Passed Hors d’oeuvres
Toasted Baguettes with Spiced Goat Cheese

and Piloncillo Drizzle
Bacon-Wrapped Shrimp

Salad Course

Spinach Salad with Queso Panela, Chile Pasilla,
Toasted Almonds & Sesame Seeds in Basil Vinaigrette

Main Course

Smoked Breast of Chicken with Fennel Salsa Verde
Polenta and Jack Cheese Tamale
Chayote Squash, Nopal Cactus, and Sweet Red Peppers
Served warm with Toasted Pumpkin-seed Garnish
Assorted Artisan Breads with Butter


Apple Crepes with Dulce de Leche Ice Cream

and Cajeta Drizzle