Tapas Menu 1

Three Cheese Queso Fundido with Mango-Berry Chutney

sweet peppers in melted bubbly jack cheese, cheddar cheese and goat cheese, served quesadilla style in white corn tortilla.

Adobo Grilled Chicken Skewer with Pineapple-Tomatillo Relish and Mango Habanero Hot Sauce

dark meat chicken marinated in Posada’s Adobo Red Chile Marinade, charbroiled with Jamaican spices. Served on a bed of wilted spinach with onions.

Chipotle-Rub Tri-Tip Taco with Roasted Sweet Peppers and Mint Chimichurri Sauce

three-hour mesquite smoked tri-tip, pan-fried with sweet peppers and onions. Served with warm corn tortillas and classic Argentina green suace.

Smoked Salmon Flakes Tostada with Southwest Relish

mesquite cold-smoked salmon, tossed with roasted sweet corn, black beans , red peppers, and green beans. Served with red cabbage slaw and charred tomatillo crema with serrano chile, onions and garlic.

Open Fire Asparagus and Mushroom Salad with Posada's Creamy Balsamic Vinaigrette

on a bed of mesclun greens, topped with blue cheese, cranberries and toasted pecans

Warm Tomato Relish with  Queso Panela and  Basil-Cilantro Vinaigrette

tossed with baby spinach