Vegetarian
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Tandoori marinated grilled pineapple skewers with curry aioli.
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Blue corn tostaditas with pulled barbacoa mushrooms onions and avocado crema.
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Garlic roasted sweet potato medallions with pulled BBQ mushroom brisket.
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Green Chile polenta cakes with artichoke spinach rillette and herbed chimichurri.
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Massaged kale rainbow salad shooters with pomegranate and lemon tahini dressing.
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Mexican watermelon. cucumber mint salad cups with feta, chamoy sauce and cilantro.
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Grilled avocado shooters with Tulum-spiced heart of palm ceviche.
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Petite Avocado garlic toast with pickled Radish cucumber and baby sprouts.
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Fire-roasted babaganoush blue corn tostaditas-lime- chives crema.
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Mexican street corn croquettes with chipotle lime sauce.