Appetizers

• Gulf Shrimp Ceviche
  Plum tomatoes, sweet onions, jalapeño peppers and cilantro, marinated in lime juice and tequila.

• Pan Sauteed Fresh Florida Bluecrab and Yellow Corn Cakes
  Smoked chipotle chile sauce spiked with Puebla style mole.

• Sashimi Grade Loin of Yellowfin Tuna
  Lightly dusted with roasted crushed pistachio nuts -sliced thin atop organically drown baby mixed field greens, lightly dressed with smoked chipotle vinaigrette.

• Grilled Sliced Eggplant Roulade Au Gratin
  Filled with a blend of Mexican cheeses and serrano chiles, baked with melted Jack cheese and stewed poblano peppers.

• Herb Oil Brushed Grilled Cactus Paddle Bocadillo
  Filled with medallion of the Yucatan Peninsula's achiote, marinated and grilled loin of pork, accented with guajillo chile sauce.

• Roasted Poblano Pepper - Filled With Fresh Florida Bluecrab
  Pickled jalapeño peppers, green olives and tomatoes over stewed sweet onions.