MENU OPTIONS
(actual pictures from our kitchen)
We can accommodate dietary restrictions such as vegetarian, vegan, gluten free, etc. Our chefs prepare the same dish for all guests each service unless there is a dietary restriction for one or more guests and will make special dishes in that event.
BREAKFAST
Spanish Omelet/ Torta Española
Egg omelet made with potatoes, onions, mushrooms, zucchini, red bell peppers, salt and pepper.
Chilaquiles
Traditional Mexican breakfast made of fried corn tortillas, covered in green tomatillo or red sauce, pulled chicken, cheese, onion, garlic, cilantro. Optional: fried egg on top
Eggs any style
Our chefs can prepare eggs to your liking: scrambled, a la Mexicana with pico de gallo, fried, poached or custom omelets with your choice of filling.
Migas
Scrambled eggs with fried corn tortilla strips, tomatoes, onions, cilantro, garlic and cheese.
Eggs Benedict
Poached eggs on top of toasted bread, ham (or other protein or vegetable), covered in Hollandaise sauce.
Huevos Rancheros
Fried corn tortilla topped with refried beans, fried eggs, red sauce, fried plantains, onions, cilantro, sour cream, and queso fresco
Pancakes or Waffles
Pancakes or waffles with seasonal fruit compote, maple syrup
Fresh Fruit
French Toast
White bread dipped in eggs, milk, sugar and vanilla cooked in butter topped with cinnamon sugar, syrup and accompanied with bacon
Yogurt Parfait
Greek yogurt with granola and berries. Accompanied with toast and marmalade and bacon
LUNCH
Shrimp Tacos “Al Gobernador”
Flour or corn tortillas filled with shrimp sautéed in poblano peppers, tomatoes, onions, garlic, topped with cheese and a homemade chipotle crema
Chicken Enchiladas
Corn tortillas stuffed with chicken, cheese, red or green sauce, onions, cilantro, garlic, and topped with romaine lettuce. Accompanied with refried beans and corn chips
Fish Tacos
Corn or flour tortillas filled with tempura batter and fried fish, Salsa Mexicana, and mayonnaise
Vegetarian Tostada
Fried corn tortillas topped with refried beans, cabbage, tomatoes, avocado, cheese, and red onion
Quesadillas
Flour tortillas filled with cheese and choice of beef, shrimp or chicken. Topped with guacamole and pico de gallo
Birria
Traditional Mexican stew from the state of Jalisco made from slow-cooked fall-apart juicy and tender beef in a rich and flavorful red chile broth, or consomé. Served with tortillas to make tacos.
Beef Tortas
Baguette sandwich filled with flank steak, sauteed poblano peppers and onions, avocado, and cheese
Pizza
Pizza crust topped with tomato sauce, cheese and choice of toppings: pepperoni, ham, salami, pineapple, etc. or Chefs choice.
Taquitos
Corn tortillas filled with chicken and fried. Topped with tomato sauce, sour cream, avocado, red onion, and queso fresco
Tacos al Pastor
Corn tortillas stuffed with pork shoulder marinated in citrus and spices and cooked “al pastor” style with red sauce, onions, cilantro, pineapple and green tomatillo salsa
Hamburger
Traditional hamburger with or without cheese, lettuce, tomatoes, onion, and choice of condiments. Accompanied with French fries
APPETIZERS/MID-AFTERNOON SNACK
Guacamole, Salsa and Chips
Avocado, lime, cilantro, pico de Gallo, and home made salsas served with corn tortilla chips
Ceviche
Choice of Shrimp or mixed seafood ceviche with lime, onions, cilantro, tomatoes, and garlic. Served with corn tostadas
Camaron a la Diabla
Shrimp sauteed in with chile guajillo, onions, garlic, butter, and white wine
Shrimp Cocktail
Cooked shrimp in a tomato based sauce, avocado, celery, lime, and carrots.
Vegetable Crudite
A selection of raw vegetables and dips with crackers
Hummus and Tzatziki
Served with pita bread and raw veggies
KIDS MEAL
Hamburger and Fries
Quesadilla
Grilled Chicken and Rice
Simple Pasta
Chicken Nuggets
Pizza
Macaroni and Cheese
Peanut Butter and Jelly Sandwich
FIRST COURSE (DINNER)
Sopa de Lima
Mayan chicken broth with lima (sour orange), pulled chicken, avocado, fried corn strips
Cream of Mushroom
Seasonal mushrooms, onions, butter, potatoes, chicken broth and cream.
Sopa de Tortilla
Traditional tortilla soup: chicken broth with guajillo chile, tomatoes, onions, and butter pureed into a smooth texture soup topped with sour cream and fried tortilla strips.
Cream of Broccoli
Broccoli, potatoes, onion, basil, in a chicken broth base with cream
Cream of Chile Poblano
Fire roasted poblano peppers blended into a creamy soup
Sopa de Frijol
Black bean soup made with home made chicken broth.
Sopa de Chaya
Chicken broth, chicken, Chaya (Mayan green leaf chard), mushrooms, and spices
Mixed Salad
Mixed lettuce, seasonal raw veggies with a homemade dressing
Caesar Salad
Romaine lettuce, croutons, parmesan cheese, caesar dressing.
DINNER ENTREE
Surf and Turf
Argentinian Prime Beef Filet Mignon with Lobster tail. Sweet potato mash and seasonal vegetables. Topped with a hibiscus red wine reduction sauce. Specialty of the house. Can be just surf or turf.
Pollo or Cochinita Pibil
Traditional Mayan dish. Chicken or Pork marinaded in citrus achiote and cooked in banana leaves and onions. Served with fried plantains, chayote squash and red onions, and rice
Sushi
Chef’s choice of fresh nigiri, sashimi, rolls and noodles.(not available checkin day. Due to delivery schedule we can only serve sushi on Tuesdays, Wednesdays, Fridays, and Saturdays to ensure freshness)
Tamarind Pork Ribs
Slow cooked ribs in a chille pasilla and tamarind paste accompanied with seasonal vegetables and rice.
Pozole
Green or red sauce pork stew with hominy, onions, cilantro, and traditional accompaniment
Pollo con Mole
Braised chicken in red or green mole sauce served with rice, beans, and seasonal vegetables.
Paella
Paella is a classic Spanish dish featuring saffron rice, chorizo sausage, chicken, and seafood. Can be made without seafood or mixed.
Chile Rellenos
Poblano peppers suffed with chicken, onion and cheese. Baked and topped with salsa ranchera and cheese.
Seared Salmon Mango Habanero
Fresh Salmon grilled atop homemade mango habanero sauce accompanied by seasonal veggies
Pescado a la Plancha
Pan fried seasonal fish filet accompanied with mixed vegetables and pesto fetuccini.
Lasagna
Classic lasagna, seasonal vegetables and garlic bread
Pasta Fruta di Mare
Homemade fresh pasta tossed in a butter clam sauce with seafood.
VEGETARIAN OPTIONS
Greek Pasta
Pasta tossed with arugula, olives, cherry tomatoes, and feta
Quinoa and Roasted Veggies
Buttered quinoa with roasted seasonal vegetables
Vegetarian Lasagna
Pasta layered with tomato sauce, spinach, vegetables, and cheese
Mushroom Birria
Hearty Mushroom stew
Chile Rellenos
Poblano peppers suffed with zucchini, onion, celery, leeks, mushrooms, and spinach. Baked and topped with salsa ranchera and cheese
Lentil Salad
Lentils, onions, tomatoes, cilantro, spinach and queso fresco
Falafel and Vegetable Skewers
Grilled Falafel, Zucchini, bell peppers, onions, and mushrooms, topped with mozzarella cheese, and a mango salsa.
Nopal Salad
Cactus, cilantro, onion, tomatoes, and olive oil.
DESSERT
Tropical Cheesecake
NY style cream cheese cake topped with a flavorful seasonal tropical fruit caramel syrup.
Key Lime Pie
Creamy version of traditional key lime pie.
Carrot Cake
Carrots and nuts in a flour-based batter with cream cheese icing
Flan
Egg custard with Mexican vanilla topped with caramel sauce
Tres Leches
A traditional mexican white cake with three milks and dulce de leche
Bananas Foster (gf)
Caramelized bananas in a brown sugar, butter, rum, and cinnamon sauce served with vanilla ice cream
Chocolate Cake (gf option available)
Chocolate layer cake with chocolate frosting.
Churros
Sweet Mexican fritters rolled in cinnamon sugar
COCKTAILS
In addition to traditional cocktails, your bartender can prepare these house libations.
Margarita
Fresh lime juice, tequila, Cointreu, agave
Carajillo
Espresso, Liquor 43, ice, steamed milk foam
Mojito
Rum, macerated mint, sugar, lime, and soda
Caipirinha
Brazilian cocktail with Cachaca (sugarcane hard liquor similar to rum), sugar, lime, and ice.
Blue Lagoon
Blue drink featuring vodka, blue curaçao and lemonade. The lovely blue color is fun and exotic.
Sangria
Fruit juices, red wine
Piña Colada
Rum, coconut crème, pinapple juice, evaporated milk, and ice
Daiquiri
Fruit (Strawberry or mango), rum, lime, simple syrup
Coco Loco
Coconut rum, pineapple juice and coconut milk
Mai Tai
Rum, Curaçao liqueur, orgeat syrup and lime juice
Paloma
Tequila, lime juice, grapefruit soda
BEVERAGES
Coffee and Tea
Espresso Based
- Cappuccino
- Latte
- Americano
- Espresso
French Press
Regular or Decaf, served with cream and sugar on the side.
Brewed Tea
- Earl Grey
- Mint
- Chamomile
- Black
Aguas Frescas
- Watermelon
- Green juice
- Pineapple
- Cucumber and mint
- Melon
- Jamaica (Hibiscus tea)
Guests agree to pay a food and beverage deposit of $1000 USD up to 8 guests and $2000 for 9-16 guests via credit card no later than 7 days prior to check in. Guests agrees to pay for all prestocking of groceries and beverages at cost plus 30% prestocking fee.