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RESERVE

Curated Wedding Menus

Choose from a variety of tailored culinary experiences and indulge in your love of diverse mexican, indian, asian and seafood cuisines.

Lunch

La Taqueria Experience

La Taqueria Experience

Seared panela cheese

Salsa Mexicana

Cilantro yogurt

Vegetable crudité

Baja fish ceviche

Shrimp aguachile

Yellowtail tuna tiradito

Pork belly tacos

Tuna carnitas

Angus ribeye tacos

Vegetable pipian tacos

Sauces: Tomatillo, ranchera, tatemada, Mexican, habanero

Garnishes: Guacamole, sour cream, Toreado chilis, roasted cambray onions, coleslaw

Assorted mini popsicles

Cheese cubilete

LVP churros with chocolate, raspberry, and caramel sauces

Latin Coastal Grill

Artichoke and goat cheese dip with pita

Heirloom tomato salad with feta, pumpkin seeds, avocado, Hoja Santa mojo

Chickpea salad with mint, mango, red onion

Crab-stuffed avocado

Surf and turf paella

Grilled baja fish filet

Grilled flank steak

Roasted chicken with adobo glaze

Vegetarian mushroom-spinach enchiladas

Cambray potatoes “al ajillo”

Grilled sweet corn on the cob with chili-lime butter

Flourless chocolate cake

Seasonal fruit tart

Canapés

Cold

Cold

Tuna tartar seaweed cone

Avocado cucumber gazpacho

Goat cheese–stuffed cherry tomato

Tequila-infused watermelon and feta skewer

Baja tuna tamari with BBQ unagi glaze

Salmon temari with ponzu and torched green apple

Catch-of-the-day aguachile on cucumber

Kampyo squash sushi with sesame oil

Octopus castacan with pico de gallo

Vegetable sushi roll with mushrooms and ginger

Beef salpicón tostada

Salmon currican with artichokes

Acapulco-style shrimp cocktail

Tuna tartare tostada with avocado emulsion

Vegan

Hibiscus pastor taco

Vegan meat skewers

Watermelon gazpacho shot

Tomato stuffed with hummus and zucchini blossom

Caramelized plantain tamari with Yuzukosho

Warm

Warm

Oaxaca cheese sphere

Mini empanadas with requesón and mushrooms

Corn sopes with refried beans and chorizo

Beef short rib gyoza with Nikkei sauce

Shrimp quesadilla with chipotle and Chihuahua cheese

Squash blossom quesadilla with huitlacoche and Oaxaca cheese

Chicken kebab with tzatziki

Teriyaki salmon with winter slaw

Chicken tinga sopes

Mushroom gordita on fresh corn tortilla

Mini crabcake with tartar sauce

Shrimp tempura with Yuzu dip

Seabass Gobernador taco with chipotle alioli

Spicy pork taquitos

Chicken satay with peanut sauce

Shrimp wontons with cream cheese and Talla sauce

Lobster bisque with shrimp and Ra-ju oil
Maki Sushi

The Carretas Experience

Chef Station-Style Catering

Chef station-style catering

Salad Station – Build-your-own salads with toppings and dressings

From the Comal – Handmade regional sopes, quesadillas, gorditas, huaraches

Guacamole Station – Molcajete guacamole with shrimp, chorizo, mango, pork crackling

Esquites & Elotes – Mexican street-style corn cups and grilled cobs

Ceviches & Tiraditos – Catch-of-the-day aguachile, tuna tiradito, octopus ceviche, shrimp ceviche

Baja Raw Bar – Jumbo shrimp, oysters, clams, crab salad, salmon tiradito

Sushi Station – Choose five:

Nigiri: Tuna, salmon, seabass, yellowtail, hamachi, red snapper

Maki: California, spicy tuna, seabass yuzu, vegan roll

Pasta Station – Bolognese, Pomodoro, Alfredo, or Seafood sauces

Paella Station – Choose seafood or vegetarian

Fish Zarandeado – Charcoal-grilled whole fish with adobo and garnishes

Black Angus Prime Rib – Salt-crusted, carved to order; served with creamy spinach, mash, sauces

Trompo al Pastor – Chicken, beef, or pork with charred pineapple and fresh salsas

Taqueria Station

Grilled flank steak alambre

Chicken fajitas

Pork al pastor

Shrimp al ajillo

Mushrooms a la plancha

Sauces: Tomatillo, ranchera, tatemada, Mexican, habanero

Garnishes: Guacamole, sour cream, chilis, onions, coleslaw, xnipec, cilantro

Sweet Endings

Ice Cream Bar

Ice Cream Bar

Ice creams

Sorbets

Raspados

Cookies

Churros

Chocolate Fountain

Chocolate Fountain

Fruit skewers

Marshmallows

Graham cookies

A la Mexicana

A la Mexicana

Churros with chocolate, raspberry, caramel

Buñuelos

Tres Leches

Arroz con leche

Chiapas flourless chocolate cake

Homemade tequila, cactus, guava, soursop ice creams and sorbets

French Classics

French Classics

Coffee éclair

Millefeuille

Profiterole

Apple Tatin

Berry clafoutis

Baba au rhum

Opera cake

All American

All American

Apple pie

Cheesecake with berry compote

Lemon meringue tart

Chocolate brownie

Berry crumble

Carolina pecan pie

Plated Dinners

Appetizers

Appetizers

Tomato gazpacho with cucumber and feta

Traditional Sikil Pak with smoked sea bass

Baja seafood salad with hearts of palm

Guava salad with arugula and goat cheese

Burrata with heirloom tomato and basil pesto

Yellowfin tuna confit with cherry tomato and almond ricotta

Salmon tartar with roast avocado and miso aioli

Scallops aguachile with green apple sauce and jicama

Seared bluefin tuna with chili adobo

Sweet corn velouté with poblano and croutons

Lobster bisque with shrimp and Ra-ju oil

Ricotta and spinach ravioli with pumpkin sauce

Main Courses

Main Courses

Slow roasted chicken with pumpkin seed mole

Roasted red snapper with Miraflores vegetables

Spicy chicken breast with babaganoush

Glazed shrimp a la talla with Anaheim chili

Chicken adobo with lentils and plantains

Seared seabass with veggie tamal

Grilled flank steak with potato gratin

Pork shank with pineapple and eggplant purée

Beef tenderloin with potato purée and red wine jus

Pressed suckling pig with black bean purée

Shredded beef short rib in plantain leaf

Enchiladas with requesón and mushrooms

Cauliflower steak with green harissa

Desserts

Desserts

Tres Leches cake

Coconut flan with caramelized pineapple

Warm apple tart with vanilla ice cream

Cardamom panna cotta with pistachio sponge

Chocolate textures cake with passion fruit

Sweet corn cake with coffee crumble

Rice pudding with almond crisp

Chocolate fondant with mole ice cream

Berry millefeuille with vanilla sauce

Macerated berries with yogurt ice cream

Dinner Buffets

Las Cazuelas

Las Cazuelas

Comal snacks (sopes, quesadillas, etc.)

Tortilla soup

Corn esquites

Roasted vegetable salad

Organic greens with avocado

Roasted cabbage with romesco

Shrimp a la diabla

Seabass a la talla

Chicken in mole

Pork shoulder in tomatillo

Grilled flank steak

Black beans

Mexican rice

Organic vegetables

Assorted paletas

Elote sweet corn cake

Apple tart

LVP churros with sauces

A La Parrilla

A la Parrilla

Jarred salads (quinoa, cauliflower, cherry tomato, sikil pak)

Guacamole with chorizo

Whole roasted fish

Herbs-marinated octopus

Jumbo shrimp

Scallops

Sausages

Beef medallions

Beer-glazed chicken

Cambray potatoes

Roast cauliflower

Sweet corn

Couscous

Roasted vegetables

Tropical fruit tartlet

Coffee Choux

Coffee choux

Chocolate-guava cake

Chocolate flan

Taquiza & Molcajete Night

Mango guacamole

Pork Al Pastor

Pork al pastor

Garnishes: Refried beans, guacamole, salsas, pickled onion

Corn and flour tortillas

Chocolate tres leches

Guava corn cake

Homemade ice cream and sorbets

Traditional buñuelos with cajeta

Immersive Dinner Experience

Barbacoa at the Chef’s Herb Garden

Barbacoa at the Chef’s Herb Garden

Corn sopes with chorizo, squash blossom, mushrooms, chicken tinga

Oaxaca cheese quesadilla

Lamb consommé with carrots and rice

Barbacoa lamb with tortillas and salsas

Mushroom mixote, cactus salad, avocado

Sauces: Tatemada, green, Matavenados, roast vegetable

LVP churros with sauces

Ice cream extravaganza

Prime Rib Night

Charred mushroom soup

Truffle cabbage with cotija and almonds

Roast cauliflower with romesco

Leek, carrot & orange velouté

Salt-roasted Angus prime rib

Horseradish sauce, gravy, creamy spinach, mashed potato

Key lime pie

New York cheesecake

Carrot pie