Oyamel Cocktail Reception Menu

Transcription

1 Oyamel Cocktail Reception Menu Package #1 $50 per person *Add on Classic Margarita, $11 per person/per hour* Sauza Blue silver, Combier L Original and fresh lime juice Machuco y zanahoria relleno de frijól con salsa negra Plantain and local carrot fritters stuffed with black beans and served with a chipotle chile and piloncillo sugar sauce Sopes de papas con chorizo Crispy masa cake with potato, black beans, house-made chorizo and Mexican crema Pollo con mole poblano skewers Tender bites of chicken in a mole poblano sauce of almonds, chiles and a touch of chocolate Camarones en escabeche Wild caught Gulf Coast white shrimp poached with vinegar and served with onions, jalapeños, jicama and cucumbers *Add on Guacamole, Chip and Salsa, $7.50 per person* Cookies Oaxacan chocolate and sea salt

2 Package #2 $60 per person *Add on Mojito Dorado, $12 per person/per hour* Mint-charged Demerara rum, minted sugar and lime air Ceviche con citricos spoons Striped bass in a pineapple-habanero marinade with citrus, jicama and fresno chiles Sopes de huitlacoche Crispy masa cakes with Roy Burns Farm Mexican corn truffle and queso fresco Camarones al mojo de ajo negro Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic Ensalada de Alex-César Cardini Endive leaf with house-made Caesar dressing, anchovies, Parmesan cheese, quail egg and housemade croutons *Add on Guacamole, Chip and Salsa, $7.50 per person* Mini Jericalla de chocolate con maracuya Oaxacan chocolate custard with passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds

3 Cocktail Reception Package #3 $80 per person *Add on Oyamel Margarita, $12 per person/ per hour* fresh lime juice and salt air Ostione con salsa chile pequin Oyster on the half shell with pequin sauce Ensalada de Alex-César Cardini Endive leaf with house-made Caesar dressing, anchovies, Parmesan cheese, quail egg and housemade croutons Ceviche de atún Pacífico spoons Ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles and crispy amaranth Gorditas de pato House-made masa cakes topped with Hudson Valley duck confit and salsa chile árbol and served with a relish of local apples, habanero and piloncillo Sopes Selection (choose one) House-made crispy masa cakes Chapulines The legendary Oaxacan specialty of saute ed grasshoppers, shallots, garlic and tequila, served with guacamole Huitlacoche Roy Burns Farms corn truffle and queso fresco Papas con chorizo Potato, black beans, house-made chorizo and Mexican crema *Add on Guacamole, Chip and Salsa, $7.50 per person* Mini Churros de San Angel con chocolate caliente House-made fried pastry dipped in cinnamon sugar, served with a side of hot chocolate espuma

4 Heavy Snacks/Station Package #1 $65 per person *Add on Oyamel Margarita, $12 per person/ per hour* fresh lime juice and salt air Sopes de papas con chorizo Crispy masa cakes with potato, black beans and house-made chorizo with Mexican crema Pollo con mole poblano Tender bites of chicken in a mole poblano sauce of almonds, chiles and a touch of chocolate Gaspacho estilo Morelia Cones From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco and chile pequín Camarones en escabeche Wild caught Gulf Coast white shrimp poached with vinegar and served with onions, jalapeños, jicama and cucumbers Station Guacamole, Chips and Salsa Cookies Oaxacan chocolate and sea salt

5 Heavy Snacks/Station Package #2 $75 per person *Add on Pomegranate Oyamel Margarita, $13 per person/per hour* fresh lime juice and salt air, with pomegranate Ceviche con citricos spoons Striped bass in a pineapple-habanero marinade with citrus, jicama and fresno chiles Panuchos de pavo con chiltomate Turkey leg braised in a tomato and habanero salsa, over a black bean stuffed tortilla topped with sour orange, habanero, and tomato salsa with picked onions and avocados Camarones al mojo de ajo negro Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic Ensalada de Alex-César Cardini Endive leaf with house-made Caesar dressing, anchovies, Parmesan cheese, quail egg and housemade croutons Station Guacamole, Chips and Salsa Tacos (choose two) Hongos con crema Sautéed wild mushrooms with shallots and Mexican cream, topped with salsa serrano and pickled red onions Carnitas estilo Michoacán con salsa de tomatillo Confit of baby pig with green tomatillo sauce, pork rinds, onions and cilantro Suadero Braised, roasted and grilled local brisket in a housemade tortilla with salsa verde, onions and cilantro Mini Jericalla de chocolate con maracuya Oaxacan chocolate custard with passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds

6 Heavy Snacks/Station Package #3 $100 per person *Add on Pomegranate Oyamel Margarita, $13 per person/per hour* fresh lime juice and salt air, with pomegranate Ensalada de Alex-César Cardini organized Endive leaf with house-made Caesar dressing, anchovies, Parmesan cheese, quail egg and housemade croutons Papas al mole Jose Andre s favorite potato fries in a mole poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican cream and queso fresco Gorditas de pato House-made masa cakes topped with Hudson Valley duck confit and salsa chile árbol and served with a relish of local apples, habanero and piloncillo Gaspacho estilo Morelia Cones From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco and chile pequín Sopes de chapulines Crispy masa cakes topped with the legendary Oaxacan specialty of saute ed grasshoppers, shallots, garlic and tequila, served with guacamole Station Ceviche Spoons Station (choose one) Peje-sol Hawaiian sunfish with avocado marinated in a salsa Mexicana of tomato, sweet onion, cilantro and lime juice Citricos Striped bass in a pineapple-habanero marinade with citrus, jicama and fresno chiles Atun Pacífico Ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles and crispy amaranth Taco Station (choose two) Chilorio de res Shredded beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions Suadero Braised, roasted and grilled local brisket in a housemade tortilla with salsa verde, onions and cilantro Birria de Borrego Shenandoah Valley lamb stew marinated in a guajillo paste and braised with roasted maguey leaves and served with onion, cilantro and avocado Camote y pozole Sweet potatoes and hominy sautéed in butter, shallots and achiote with peanut mole and sweet potato strings Hongos con crema Sautéed wild mushrooms with shallots and Mexican cream, topped with salsa serrano and pickled red onions Carnitas estilo Michoacán con salsa de tomatillo Confit of baby pig with green tomatillo sauce, pork rinds, onions and cilantro Gaspacho estillo Morelia Cones From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco and chile pequín

7 *Add on Guacamole, Chip and Salsa, $7.50 per person* Cookies Oaxacan chocolate Choose one Mini Jericalla de chocolate con maracuya Oaxacan chocolate custard with passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds Mini flan de camote Sweet potato flan and tamarind sauce

8 Seated Dinner Package #1 $75 per person *Add on Oyamel Margarita, $12 per person/ per hour* fresh lime juice and salt air Machuco y zanahoria relleno de frijól con salsa negra Plantain and local carrot fritters stuffed with black beans and served with a chipotle chile and piloncillo sugar sauce Ceviche peje-sol spoons Hawaiian sunfish with avocado marinated in a salsa Mexicana of tomato, sweet onion, cilantro and lime juice Sopes de huitlacoche Crispy masa cakes with Roy Burns Farm Mexican corn truffle and queso fresco Mini panuchos de pavo con chiltomate Turkey leg braised in a tomato and habanero salsa, over a black bean stuffed tortilla topped with sour orange, habanero, and tomato salsa with picked onions and avocados First Course Ensalada de chayote Mexican squash salad with crumbled queso fresco and crushed peanuts, in a hibiscus dressing Second Frijoles Rebosero Heirloom Rebosero beans, fresno chiles and seasonal vegetables in a mulato chile dressing Entree Pollo con mole poblano Cornish game hen served with a mole poblano sauce of almonds, chiles and a touch of chocolate Jericalla de chocolate con maracuya Oaxacan chocolate custard with passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds

9 Seated Dinner Package #2 $95 per person *Add on Pomegranate Oyamel Margarita, $13 per person/ per hour* fresh lime juice and salt air, with pomegranate Camarones al mojo de ajo negro Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic Gaspacho estillo Morelia Cones From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco and chile pequín Machuco y zanahoria relleno de frijól con salsa negra Plantain and local carrot fritters stuffed with black beans and served with a chipotle chile and piloncillo sugar sauce Sopes de papas con chorizo Crispy masa cakes with potato, black beans, house-made chorizo and Mexican crema First Course Ceviche con citricos Striped bass in a pineapple-habanero marinade with citrus, jicama and fresno chiles Second Ensalada de Alex-César Cardini The classic Caesar salad of Romaine lettuce, anchovies, Parmesan cheese, a soft boiled egg and house-made croutons Entree Pato en mole pasilla Braised Hudson Valley duck leg with a mole of pasilla de Oaxaca and ancho chiles, served with seasonal squash Pastel de tres leches con piña A traditional cake soaked in Coruba rum and three kinds of milk, with a rum and milk foam, fresh pineapple gelatin and a pineapple salsa

10 Seated Dinner Package #3 $125 per person *Add on Oaxacan Orange Margarita, $12 per person/ per hour* Wahaka mescal Espadin, Combier L original, Leopold Maraschino, sour orange and fresh lime with sal de gusan0 Ostione con salsa chile pequin Oyster on the half shell with pequin sauce Ceviche atun Pacífico spoons Ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles and crispy amaranth Machuco y zanahoria relleno de frijól con salsa negra Plantain and local carrot fritters stuffed with black beans and served with a chipotle chile and piloncillo sugar sauce Ensalada de Alex-César Cardini Endive leaf with house-made Caesar dressing, anchovies, Parmesan cheese, quail egg and housemade croutons Sopes de chapulines Crispy masa cakes topped with the legendary Oaxacan specialty of saute ed grasshoppers, shallots, garlic and tequila, served with guacamole First Course Ensalada de palmitos Fresh Hamakua Farms hearts of palm, grapefruit, orange, radish and avocado, with a tamarind dressing Second Frijoles Rebosero Heirloom Rebosero beans, fresno chiles and seasonal vegetables in a mulato chile dressing Entree Costilla de res con salsa verde Beef short ribs with a tangy green sauce of cilantro, parsley and garlic Pastel de tres leches con piña A traditional cake soaked in Coruba rum and three kinds of milk, with a rum and milk foam, fresh pineapple gelatin and a pineapple salsa