Private Chef

Choose one starter per person:

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• Guacamole: bright avocado with lime, cilantro and salt, served w/ pico de gallo (fresh salsa), and tortilla chips (V). 

• Beet Salad: Jocoque, caramelized beets, berries, strawberry vinaigrette, roasted pumpkin seeds, and spinach, with lemon zest + olive oil (V).​

• Cauliflower Ceviche: Cauliflower, marinated with citrus, cilantro, tomato and avocado, served with tortilla chips (V). 

• Tuna Black Ceviche: Black sesame, lemon juice, cucumber, serrano pepper, diced tuna, coriander, and red onion.

• Passionfruit Aguachile: Shrimp marinated in lime and passionfruit with cucumber, tomatoes and tortilla chips.

• Coconut Bass Ceviche: White fish marinated in coconut and olive oil with dried arbor chilies, cherry tomatoes, mint and tortilla chips.

• Tortilla Soup: Traditional Mexican soup with tomatoes, onion, garlic, and chicken broth, served with chicken, cheese, and fried tortilla. 

Choose one main per person:

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• Vegetarian Tamales: traditional corn husk tamales with roasted vegetables. (V)

• Mushroom Risotto: prepared with cremini mushrooms, deglazed white wine, and parmesan. (V)

• Paprika Octopus: Octopus marinated with paprika and rosemary, cooked at low temperature, and served with mashed potatoes.

• Salmon w/Fennel: Salmon fillet with fennel and lemon, accompanied w/ mashed potatoes and corn.

• Pescado del Dia: Fresh caught fish accompanied by seasonal vegetables

• Ribeye Steak: Ribeye steak prepared with rosemary and accompanied by yellow corn and mashed potatoes ($25 Extra Charge) 

 

Choose one dessert per person:

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• Mayan Volcano Choc Cake: combining the elements of a cake and a souffle (V).

• Caramel Flan: Traditional baked dessert with caramel sauce (V).

• Roasted Pineapple (V)

(V) items are vegetarian. Please share any allergies or dietary restrictions. 

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MENU SUBJECT TO CHANGES