Tapas-Style Buffet Sample 1

• Queso Fundido with Roasted Poblano Vinaigrette melted bubbly Monterey Jack cheese topped with roasted poblano chiles. Served with salt-pepper tostaditas.
• Jerk-Rub Chicken Skewers with Iceberg-Cilantro Slaw and Mango-Habanero Vinaigrette dark meat marinated in adobo red chile marinate and pan fried with Jamaican spices.
• Santa Maria Style Tri-tip with Caramelized Onions-Mushrooms and Roasted Peppers Taquitos three hour mesquite cold-smoked Tri-Tip. Served with warm corn tortillas and chunky fresh tomato salsa.
• Smoked Salmon Flakes Tostada with Southwest Relish and Toasted Pecan Crema mesquite cold-smoked, tossed with roasted sweet corn, black beans, red peppers, zucchini, and red cabbage slaw with basil-cilantro vinaigrette
• Kalamata Olives with Three Color Peppers on a bed of Pickled Purple Onions
• Red-Chile-Jicama and Sweet Pepper Panache Served over a nest of romaine-cabbage-cilantro slaw with mango-habanero vinaigrette

Tapas-Style Buffet Sample 2

• Queso Panela Quesadilla with Mango-Habanero Hot Sauce corn tortilla stuffed with fresh soft white cheese with caramelized onion-mushroom-red peppers relish.
• Chicken Wings a la Posada marinated in vinegar-red chile sauce and pan fried with Jamaican spices. Served with Posada Mango-Habanero and Chipotle Hot Sauce.
• Braised Beef Southwestern Tacos with Blackaberry Mole Poblano chipotle-rub tri-tip slowly cooked in chicken broth. Served with roasted corn-pickled carrots, onions, and jalapeno relish.
• Roasted Corn Relish with Chipotle-Rub Shrimp Tostada open-fire cooked shrimp tossed with sweet roasted corn, black beans, zucchini, and red peppers. Served with red cabbage slaw and charred tomatillo crema with roasted serrano chiles, onions, and garlic.
• Fresh Mozarella Cheese and Mixed Tomato Salsa with Red Chile Oil
• Cold Smoked Asparagus and Mushrooms with toasted pecans, on a nest of spring greens with red chile-mustard vinaigrette.

Tapas-Style Buffet Sample 3

• Enpanada with Charred Tomatillo Crema panfried masa turnover stuffed with red potatoes puree with pork chorizo.
• Chicken Mole with Queso Fresco and Pickled Jalapenos poached chicken breast simmered in Mexico classic Mole Poblano (sauce made of dried chiles, blends of spices, seeds, nuts, and a bit of chocolate). Served in warm flour tortillas.
• Grilled Shrimp Tacos with Southwestern Red Cabbage Slaw and Avocado-Tomatillo Salsa marinated in orange-cilantro vinaigrette. Served with warm corn tortillas
• Red Snapper Seviche Tostada with Chipotle Mayo and Pineapple-Tomatillo Salsa tiny pieces cooked in lemon juice with fresh tomatoes, onions, cilantro, and pickled jalapeno
• Stuffed Green Olives with Roasted Peppers and Queso Fresco
• Roasted Beets with Panela Cheese and Toasted Walnuts on a nest of baby spinach with seasoned vinegar.

Tapas Buffet Menu