Southwestern Menu by Chef Ken
Chef's Ken's Southwestern menu consists of 5 courses:
- Small Plate: Passion fruit and charcoal ceviche with fresh grouper fish topped with fresh mango and jicama served with plantains
- Small Plate: Sticky coconut chicken skewer over green papaya salad topped with a fresh papaya relish
- Small Plate: Pineapple sorbet with lime granita and pineapple tapeche
- Entree: Ricado negro crusted steak with sweet corn pudding in chard, habanero broth with black radish and grilled baby corn
- Dessert: Corn creme brûlée over a caramel made with corn milk, soil made of chia seeds, dates and dehydrated corn topped with roasted pepita seeds and chocolate ice cream made using a fresh cacao pod
- Celebratory Interactive Cocktail
- Spicy Mango Margarita
- Tequila, fresh lime, fresh house juiced mango, triple sec, tajin, fresh sliced mango, decorative edible flower
*Tip is optional and can be paid directly to the chef at the event.
This menu is available for 23 guests. The five course dinner with tableware is included.
Tables, chairs, oven, microwave, cooktop, pots, pans, glassware.
Chef will arrive 2 hours prior to serving time to prep and cook. Upon completion of service, chef and staff will clean up.
Dietary requirements can be accommodated, please advise upon booking.




How it works

PICK A CHEF
Pick a date/time that works for your party and tell us where you want the chef to cook.

CHEF WILL COOK
We bring the ingredients, cook, serve and clean up.

ENJOY!
Relax and enjoy your elevated dining experience!