DETAILS & MENU OPTIONS 2018 HOLIDAY MENU HORS D ’OEUVRES VEGETARIAN Yam griddle cakes, caramelized endive, SEAFOOD goat cheese, almonds Mini ceviche tostadas, chile puya aioli, pickled onions Potato taquitos, avocado-lettuce salsa, salsa mojo pichon Bacon wrapped seared scallop, caramelized onion-black pepper gastrique Butternut squash, Swiss chard and goat cheese empanada, pepita pesto Seared ahi tuna BLT, 24-hour tomato, b acon-chipotle marmalade, lime aioli MEAT Carnitas griddle cake, pickled peppers Oyster shooters, cucumber-lime mignonette and salsa mojo pichon Crispy black risotto cake, shrimp picadillo, garlic chive sauce Spoons of beef cheek, caramelized cauliflower, pickled onions Shrimp and sugar cane pops, peanut mole, sesame, soft herbs Skewer of grilled zucchini, charred eggplant, queso fresco, prosciutto, charred eggplant hummus, BBQ chile and lime basted octopus on a stick, Pine nut-pomegranate glaze poblano crema (veg also avail) Mesquite smoked salmon roll, apple, jicama, Brochetta of crispy chicken, grilled zucchini, avocado crema crimini mushroom, chimichurri sauce Crispy duck and caramelized onion taquitos, V VEGETARIAN hibiscus “honey”, truffled soubise sauce FIRST COURSE MAIN COURSE (Choice of) (Choice of) Salad of baby arugula, manchego cheese, Ancho-agave glazed Diestel turkey breast, pomegranate, pears, pistachio, turkey chorizo stuffed leg, caramelized onion pomegranate-hibiscus vinaigrette (V) stuffing, the “drippings” gravy Spicy greens, persimmon and avocado “carpaccio”, New York Strip roast, sautéed winter mushrooms, queso fresco, pepitas, lime-basil vinaigrette (V) caramelized celery root and carrots, Valle de Guadalupe red wine sauce Sautéed Jumbo sea scallop, seared foie gras, Super slow braised beef short ribs, corn, pine nuts, red mole sauce soubise, roasted oyster mushrooms, (supplemental $5 per guest) asparagus-potato taquitos, truffle jus Duo of beets, burrata cheese, tangerine, Chile en Nogada – poblano chile stuffed jicama, baby greens, cinnamon roasted pecans, with spinach, cracked wheat bulgur, figs, citrus-honey vinaigrette (V) pomegranate-walnut sauce Mexican Caesar salad, romaine hearts, baby kale, Crispy chicken roulade, almonds, dates, quince, aged parmesan, sourdough croutons, pepitas (V) grilled romaine hearts, chicken-thyme reduction Mesquite smoked Steelhead salmon “lox”, Crispy skin salmon, black risotto, artichokes, crispy potato-scallion cake, red onion, fennel, clam and chorizo “Bolognese” lemony crema, chives Sautéed Silk Snapper or Swordfish, potato-scallion cakes, caramelized onion-fennel Yellowtail ceviche tostadas, puree, fennel-olive salad, sauce of lime, chile puya aioli, pickled onions capers and chipotle SIDES Sweet corn, poblano and White corn, butternut squash, golden raisin menonita cheese tamales (V) cobbler, pecan - cornbread crust (V) Charred Country Fresh farms rainbow carrots and Roasted Brussels sprouts, hibiscus glazed parsnips, their chips, honey-cashew butter (V) apples, toasted almonds (V) Casserole of whipped yams, bacon-chipotle Gratin of Yukon gold potatoes, roasted bell marmalade, queso fresco (V) peppers, pepper jack cheese (V) FAMILY STYLE AND BUFFET STARTING AT $38 H COURSED MENU STARTING AT $48 PEZ SALSAS HOUSE SALSA SALSA VERDE SALSA NEGRA SALSA CHIPOTLE POBLANO SALSA DIABLA HABANERO “MUSTARD” CREMA GUACAMOLE (ADD $3 PER PERSON) WARM AND FUZZY BAR SPECIALS EL JALISCIENCSE: Mezcal, tejuino “corn kombucha”, fresh lime, chile de arbol simple, charred corn husk PEZ CHILLED WARM HOLIDAY SPICE PONCHE: MARISCOS BAR Stolen Smoked Rum , fresh pressed (add $25 per person) apples & pears, Holiday spices Citrus blend Sea of Cortez Yellowtail ceviche tostadas Banquet Bar Packages BBQ chile basted Octopus salad a la Veracruzana CHAMPAGNE BAR: Available upon request Grilled & chilled rare albacore crudo, seasonal pickles BAR PACKAGES Mexican White Shrimp Cocktail, select sauces PREMIUM OPEN BAR premium liquors, beer, upgraded wines, Fresh Oysters on the half shell - winter non-alcoholic drinks selection with cucumber-lime mignonette and One Hour $28 per person tomato-chile raspado Two Hours $36 per person Additional Hours $10 per person / per hour HOUSE OPEN BAR Choice of Pez Specialty Cocktails (2), beer, DESSERTS wine , non-alcoholic drinks One Hour $18 per person Two Hours $26 per person Chocolate Croissant Bread Additional Hours $8 per person / per hour Pudding, salted caramel-dark rum sauce BEER & WINE OPEN BAR beer, wine, non-alcoholic drinks Vanilla bean tres leches flan One Hour — $15 per person cake, winter fruit Two Hours — $22 per person Additional Hours — $7 per person / per hour Hibiscus poached pear and toasted almond tart, vanilla HOST BAR bean ice cream all beverages will be billed to the host based on consumption Churros and Oaxacan hot fudge sauce CASH BAR all beverages will be purchase by guests Pez bakeshop cookies – ooey a fee of $2 per person, with a minimum of $100 gooey chocolate, chocolate will be billed to the host chip, coconut-chocolate macaroon, iced molasses, NON-ALCOHOLIC MENU cornmeal buttercrunch, Mexican Water (still and sparkling), sodas, ice tea, wedding cake Daily Selection of Aguas Frescas (add$2 pp) $4 per person COFFEE SERVICE $2 per person DALE UN PEZ A UN HOMBRE Y COMERÁ UN DÍA; ENSÉÑALO A PESCAR Y COMERÁ SIEMPRE DICHO No.2 DETAILS EL JARDÍN: BAR AND BAR LOUNGE: Seated up to 56 Seated up to 28 Cocktail party up to 75 Cocktail party up to 50 Outdoor patio features: Features: booth and bar stool sitting, high top View of Grand Ave, outdoor heaters, umbrellas, communal table, use of 2-TV screens above bar cantera fountain. Live music permit, satellite bar service available. PRIVATE DINING ROOM: Seated up to 35 EL NIDO: Cocktail party up to 70 Seated up to 14 Features: 300 porcelain fish chandelier, private Features: Mirrored tile wall, decorative dining, use of 70’ smart flat screen TV chandeliers, wall banquet, semi-private area with elevated platform overlooking main dining room. TOTAL BUYOUT OF RESTAURANT MAIN DINING: INCLUDING PATIO: Seated up to 50 180 seated, 290 standing Cocktail party up to 90 Features: High vaulted ceilings, view to kitchen, TOTAL BUYOUT OF RESTAURANT spacious dining area NOT INCLUDING PATIO: 140 seated, 200 standing CONTACT Lucy Thompson Director of Special Events 213-258-2280 213-509-4569 - cell HAPPY HOLIDAYS!.