-Pervian Scallop Ceviche
-Chile en Nogada (see photo)
-Crepas de Langosta
– Choice of: Lomo en Mole Negro, Filete al Chipotle
Everyone loved the menu. Special menus are more intimate and allow me to be more creative with the choice of dish as well as the detail of the flavors, plating etc.
At home my husband Ed does the majority of the cooking for the family. I usually contribute a salad or vegetable dish. There’s alwayswine, dijon mustard and salami in the fridge.
The fall brings a more savory line up to our menu. Out are the light dishes replaced with: Chiles en Nogada, shrimp pozole, pork tenderloin in mole negro with a butternut squash tamale and onion marmalade. For dessert, we remove the tres leches cake, and replace with a pumpkin bread pudding with mezcal cajeta and brown-butter date ice cream. The highlight of our fall menu is the 7 moles from Oaxaca that we make during our Day of the Dead celebration.