CABO YACHT CHARTERS
LUXURY CUISINE ON WATER
Our executive chef will be on board with you as you sail, providing the ultimate culinary experience for you and your guests. VIEW OUR MENUS BELOW.
PLATED MENU
FOR GROUPS OF 10 OR LESS
fruit plate
3 HOUR MENU
RAW
CEVICHE
SHRIMP WITH OCTOPUS.
VARIETY OF SASHIMIS
TUNA TARTARE W/ MINT AND MANGO
COOKED
(CHOOSE THREE)
AVOCADO STUFFED WITH A FRESH SHRIMP SALAD
TACOS DORADOS
TAQUITOS FRIED AND STUFFED WITH CHICHARRON PRENSADO. WITH RED ONION, RADISH, AND HABANERO MAYONNAISE.
BRUSCHETTA
BRUSCHETTA WITH TOMATO, PARMESAN, OLIVE OIL, AND BASIL.
OCTOPUS AL AJILLO
SERVED WITH STEAMED RICE.
CHIMICHANGAS
FLOUR TORTILLAS FRIED AND STUFFED WITH BEEF. ACCOMPANIED WITH MOLCAJETE SAUCE.
WINGS WITH POTATOES
BREADED WINGS WITH KATAKURIKO, ACCOMPANIED WITH FRENCH POTATOES AND CHEDDAR.
FRESH MUSSELS
COOKED WITH SPANISH CHORIZO, CHIPOTLE AND WHITE WINE.
(VEGETARIAN ACCOMMODATIONS CAN
BE MADE UPON REQUEST)
*DUE TO FOOD SAFETY CONCERNS, YOU MAY ONLY SELECT APPETIZERS FROM EITHER RAW OR COOKED OPTIONS ABOVE.
*SIZE ADJUSTS BY SIZE OF GROUP.
4–6 HOUR PLATED MENU
RAW
CEVICHE
SHRIMP WITH OCTOPUS.
VARIETY OF SASHIMIS
TUNA TARTARE W/ MINT AND MANGO
COOKED
(CHOOSE THREE)
AVOCADO STUFFED WITH A FRESH SHRIMP SALAD
TACOS DORADOS
TAQUITOS FRIED AND STUFFED WITH CHICHARRON PRENSADO. WITH RED ONION, RADISH, AND HABANERO MAYONNAISE.
BRUSCHETTA
BRUSCHETTA WITH TOMATO, PARMESAN, OLIVE OIL, AND BASIL.
OCTOPUS AL AJILLO
SERVED WITH STEAMED RICE.
CHIMICHANGAS
FLOUR TORTILLAS FRIED AND STUFFED WITH BEEF. ACCOMPANIED WITH MOLCAJETE SAUCE.
WINGS WITH POTATOES
BREADED WINGS WITH KATAKURIKO, ACCOMPANIED WITH FRENCH POTATOES AND CHEDDAR.
FRESH MUSSELS
COOKED WITH SPANISH CHORIZO, CHIPOTLE AND WHITE WINE.
(VEGETARIAN ACCOMMODATIONS CAN
BE MADE UPON REQUEST)
*DUE TO FOOD SAFETY CONCERNS, YOU MAY ONLY SELECT APPETIZERS FROM EITHER RAW OR COOKED OPTIONS ABOVE.
*SIZE ADJUSTS BY SIZE OF GROUP.
(YOU MAY CHOOSE ONE FIRST COURSE FOR YOUR GROUP)
SALAD
MIXED GREEN, CAPRESE, OR CAESAR.
SOUP
CLAM OR VEGETABLE CREAM.
(YOU MAY CHOOSE ONE FIRST COURSE FOR YOUR GROUP)
SHORT RIB BRAISED RIB
SERVED WITH MASHED POTATOES AND ASPARAGUS.
FILET MIGNON
SERVED WITH A BAKED POTATO, VEGETABLES, AND RED WINE GRAVY.
CABRILLA FILLET IN MUSHROOM BUTTER
SERVED WITH QUINOA RISOTTO.
SHRIMP WITH TEQUILA
SHRIMP WRAPPED IN BACON AND FLAMBÉED WITH TEQUILA. SERVED WITH SANGRITA SAUCE.
(THIS MENU IS AVAILABLE UPON REQUEST)
VEGETABLE SKEWERS
VEGETABLES MARINATED WITH CHIMICHURRI, GRILLED AND SERVED WITH WILD RICE.
STUFFED EGGPLANT
STUFFED EGGPLANT WITH VEGETABLES GRATIN AND PARMESAN CHEESE. ACCOMPANIED WITH PESTO AND CROUTONS.
SAUTÉED VEGETABLES
VEGETABLES SAUTEED WITH SOY SAUCE, MISO PASTE, AND DACHI. SERVED WITH STEAMED RICE AND TOPPED WITH OYSTER SAUCE.
SALSIKI SALAD
YOGURT, CUCUMBER, BEET, MINT, AND BALSAMIC REDUCTION.
CHICKEN NUGGETS
HAMBURGERS
PIZZA
MAC N CHEESE
8 HOUR PLATED MENU
RAW
CEVICHE
SHRIMP WITH OCTOPUS.
VARIETY OF SASHIMIS
TUNA TARTARE W/ MINT AND MANGO
COOKED
(CHOOSE THREE)
AVOCADO STUFFED WITH A FRESH SHRIMP SALAD
TACOS DORADOS
TAQUITOS FRIED AND STUFFED WITH CHICHARRON PRENSADO. WITH RED ONION, RADISH, AND HABANERO MAYONNAISE.
BRUSCHETTA
BRUSCHETTA WITH TOMATO, PARMESAN, OLIVE OIL, AND BASIL.
OCTOPUS AL AJILLO
SERVED WITH STEAMED RICE.
CHIMICHANGAS
FLOUR TORTILLAS FRIED AND STUFFED WITH BEEF. ACCOMPANIED WITH MOLCAJETE SAUCE.
WINGS WITH POTATOES
BREADED WINGS WITH KATAKURIKO, ACCOMPANIED WITH FRENCH POTATOES AND CHEDDAR.
FRESH MUSSELS
COOKED WITH SPANISH CHORIZO, CHIPOTLE AND WHITE WINE.
(VEGETARIAN ACCOMMODATIONS CAN
BE MADE UPON REQUEST)
*DUE TO FOOD SAFETY CONCERNS, YOU MAY ONLY SELECT APPETIZERS FROM EITHER RAW OR COOKED OPTIONS ABOVE.
*SIZE ADJUSTS BY SIZE OF GROUP.
(YOU MAY CHOOSE ONE FIRST COURSE FOR YOUR GROUP)
SALAD
MIXED GREEN, CAPRESE, OR CAESAR.
SOUP
CLAM OR VEGETABLE CREAM.
(YOU MAY CHOOSE ONE FIRST COURSE FOR YOUR GROUP)
SHORT RIB BRAISED RIB
SERVED WITH MASHED POTATOES AND ASPARAGUS.
FILET MIGNON
SERVED WITH A BAKED POTATO, VEGETABLES, AND RED WINE GRAVY.
CABRILLA FILLET IN MUSHROOM BUTTER
SERVED WITH QUINOA RISOTTO.
SHRIMP WITH TEQUILA
SHRIMP WRAPPED IN BACON AND FLAMBÉED WITH TEQUILA. SERVED WITH SANGRITA SAUCE.
(THIS MENU IS AVAILABLE UPON REQUEST)
VEGETABLE SKEWERS
VEGETABLES MARINATED WITH CHIMICHURRI, GRILLED AND SERVED WITH WILD RICE.
STUFFED EGGPLANT
STUFFED EGGPLANT WITH VEGETABLES GRATIN AND PARMESAN CHEESE. ACCOMPANIED WITH PESTO AND CROUTONS.
SAUTÉED VEGETABLES
VEGETABLES SAUTEED WITH SOY SAUCE, MISO PASTE, AND DACHI. SERVED WITH STEAMED RICE AND TOPPED WITH OYSTER SAUCE.
SALSIKI SALAD
YOGURT, CUCUMBER, BEET, MINT, AND BALSAMIC REDUCTION.
CHICKEN NUGGETS
HAMBURGERS
PIZZA
MAC N CHEESE
(CHOOSE ONE FOR YOUR GROUP)
BANANAS FLAMBE
SAUTEED BANANAS, VANILLA ICE CREAM, IN A SUGAR AND RUM SAUCE.
TIRAMISU
ESPRESSO SOAKED LADYFINGERS COOKIES, MASCARPONE, COCOA.
MACARRONES
FRENCH INSPIRED MERINGUE COOKIES, SEASONAL FLAVORS
CAMELADO
VANILLA ICE CREAM SERVED WITH A MIXTURE OF COFFEE AND CUSTARD.
CHOCOLATE CAKE
MOIST CAKE TOPPED WITH CHOCOLATE CREAM.
OVERNIGHT PLATED MENU
RAW
CEVICHE
SHRIMP WITH OCTOPUS.
VARIETY OF SASHIMIS
TUNA TARTARE W/ MINT AND MANGO
COOKED
(CHOOSE THREE)
AVOCADO STUFFED WITH A FRESH SHRIMP SALAD
TACOS DORADOS
TAQUITOS FRIED AND STUFFED WITH CHICHARRON PRENSADO. WITH RED ONION, RADISH, AND HABANERO MAYONNAISE.
BRUSCHETTA
BRUSCHETTA WITH TOMATO, PARMESAN, OLIVE OIL, AND BASIL.
OCTOPUS AL AJILLO
SERVED WITH STEAMED RICE.
CHIMICHANGAS
FLOUR TORTILLAS FRIED AND STUFFED WITH BEEF. ACCOMPANIED WITH MOLCAJETE SAUCE.
WINGS WITH POTATOES
BREADED WINGS WITH KATAKURIKO, ACCOMPANIED WITH FRENCH POTATOES AND CHEDDAR.
FRESH MUSSELS
COOKED WITH SPANISH CHORIZO, CHIPOTLE AND WHITE WINE.
(VEGETARIAN ACCOMMODATIONS CAN
BE MADE UPON REQUEST)
*DUE TO FOOD SAFETY CONCERNS, YOU MAY ONLY SELECT APPETIZERS FROM EITHER RAW OR COOKED OPTIONS ABOVE.
*SIZE ADJUSTS BY SIZE OF GROUP.
SALAD
MIXED GREEN, CAPRESE, OR CAESAR.
SOUP
CLAM OR VEGETABLE CREAM.
SHORT RIB BRAISED RIB
SERVED WITH MASHED POTATOES AND ASPARAGUS.
FILET MIGNON
SERVED WITH A BAKED POTATO, VEGETABLES, AND RED WINE GRAVY.
CABRILLA FILLET IN MUSHROOM BUTTER
SERVED WITH QUINOA RISOTTO.
SHRIMP WITH TEQUILA
SHRIMP WRAPPED IN BACON AND FLAMBÉED WITH TEQUILA. SERVED WITH SANGRITA SAUCE.
VEGETABLE SKEWERS
VEGETABLES MARINATED WITH CHIMICHURRI, GRILLED AND SERVED WITH WILD RICE.
STUFFED EGGPLANT
STUFFED EGGPLANT WITH VEGETABLES GRATIN AND PARMESAN CHEESE. ACCOMPANIED WITH PESTO AND CROUTONS.
SAUTÉED VEGETABLES
VEGETABLES SAUTEED WITH SOY SAUCE, MISO PASTE, AND DACHI. SERVED WITH STEAMED RICE AND TOPPED WITH OYSTER SAUCE.
SALSIKI SALAD
YOGURT, CUCUMBER, BEET, MINT, AND BALSAMIC REDUCTION.
CHICKEN NUGGETS
HAMBURGERS
PIZZA
MAC N CHEESE
BANANAS FLAMBE
SAUTEED BANANAS, VANILLA ICE CREAM, IN A SUGAR AND RUM SAUCE.
TIRAMISU
ESPRESSO SOAKED LADYFINGERS COOKIES, MASCARPONE, COCOA.
MACARRONES
FRENCH INSPIRED MERINGUE COOKIES, SEASONAL FLAVORS
CAMELADO
VANILLA ICE CREAM SERVED WITH A MIXTURE OF COFFEE AND CUSTARD.
CHOCOLATE CAKE
MOIST CAKE TOPPED WITH CHOCOLATE CREAM.
HUEVOS RANCHEROS
FRIED EGGS SERVED ON LIGHTLY FIRED TORTILLAS AND SMOTHERED IN VEGGIES AND WARM SALSA.
EGGS BENEDICT
POACHED EGGS AND SLICED HAM ON A ENGLISH MUFFIN, TOPPED WITH HOLLANDAISE.
CHILAQUILES ROJOS WITH STEAK
TENDER STEAK ON A BED OF CORN TORTILLA STRIPS SAUTÉED WITH RED SALSA AND TOPPED WITH CHEESE, VEGGIES, AND CREAM.
GROUP MENU
CUSTOMIZE YOUR MENU FOR GROUPS OF 11 OR MORE
fruit plate
3 HOUR MENU
RAW
CEVICHE
SHRIMP WITH OCTOPUS.
VARIETY OF SASHIMIS
TUNA TARTARE W/ MINT AND MANGO
COOKED
(CHOOSE THREE)
AVOCADO STUFFED WITH A FRESH SHRIMP SALAD
TACOS DORADOS
TAQUITOS FRIED AND STUFFED WITH CHICHARRON PRENSADO. WITH RED ONION, RADISH, AND HABANERO MAYONNAISE.
BRUSCHETTA
BRUSCHETTA WITH TOMATO, PARMESAN, OLIVE OIL, AND BASIL.
OCTOPUS AL AJILLO
SERVED WITH STEAMED RICE.
CHIMICHANGAS
FLOUR TORTILLAS FRIED AND STUFFED WITH BEEF. ACCOMPANIED WITH MOLCAJETE SAUCE.
WINGS WITH POTATOES
BREADED WINGS WITH KATAKURIKO, ACCOMPANIED WITH FRENCH POTATOES AND CHEDDAR.
FRESH MUSSELS
COOKED WITH SPANISH CHORIZO, CHIPOTLE AND WHITE WINE.
(VEGETARIAN ACCOMMODATIONS CAN
BE MADE UPON REQUEST)
*DUE TO FOOD SAFETY CONCERNS, YOU MAY ONLY SELECT APPETIZERS FROM EITHER RAW OR COOKED OPTIONS ABOVE.
*SIZE ADJUSTS BY SIZE OF GROUP.
4–6 HOUR GROUP MENU
CHOOSE BETWEEN OUR RAW CATEGORY OR OUR COOKED CATEGORY*
RAW
CEVICHE
SHRIMP WITH OCTOPUS.
VARIETY OF SASHIMIS
TUNA TARTARE W/ MINT AND MANGO
COOKED
(CHOOSE THREE)
AVOCADO STUFFED WITH A FRESH SHRIMP SALAD
TACOS DORADOS
TAQUITOS FRIED AND STUFFED WITH CHICHARRON PRENSADO. WITH RED ONION, RADISH, AND HABANERO MAYONNAISE.
BRUSCHETTA
BRUSCHETTA WITH TOMATO, PARMESAN, OLIVE OIL, AND BASIL.
OCTOPUS AL AJILLO
SERVED WITH STEAMED RICE.
CHIMICHANGAS
FLOUR TORTILLAS FRIED AND STUFFED WITH BEEF. ACCOMPANIED WITH MOLCAJETE SAUCE.
WINGS WITH POTATOES
BREADED WINGS WITH KATAKURIKO, ACCOMPANIED WITH FRENCH POTATOES AND CHEDDAR.
FRESH MUSSELS
COOKED WITH SPANISH CHORIZO, CHIPOTLE AND WHITE WINE.
(VEGETARIAN ACCOMMODATIONS CAN
BE MADE UPON REQUEST)
*DUE TO FOOD SAFETY CONCERNS, YOU MAY ONLY SELECT APPETIZERS FROM EITHER RAW OR COOKED OPTIONS ABOVE.
*SIZE ADJUSTS BY SIZE OF GROUP.
SALAD
MIXED GREEN, CAPRESE, OR CAESAR.
SOUP
CLAM OR VEGETABLE CREAM.
SWEET AND SOUR PORK BELLY
PORK BELLY SLOWLY BAKED WITH A DELICIOUS SWEET AND SOUR CRUST. ACCOMPANIED WITH OUR TRADITIONAL MASHED POTATO COLESLAW.
MIXED MOLCAJETE
TRADITIONAL MEXICAN DISH WITH CHICKEN, FLANK, STEAK, PORK CHOP, NOPAL, FRESH CHEESE, AND A DELICIOUS RED SAUCE. ACCOMPANIED WITH GUACAMOLE, MEXICAN SAUCE, AND MIXED TORTILLAS.
BRISKET
BEEF BRISKET COOKED SLOWLY FOR HOURS WITH A CRUST OF PEPPER AND SALT. SERVED AND ACCOMPANIED WITH CHEF’S RECIPE POTATO SALAD AND ALFREDO PASTA.
VEGETABLE SKEWERS
VEGETABLES MARINATED WITH CHIMICHURRI, GRILLED AND SERVED WITH WILD RICE.
STUFFED EGGPLANT
STUFFED EGGPLANT WITH VEGETABLES GRATIN AND PARMESAN CHEESE. ACCOMPANIED WITH PESTO AND CROUTONS.
SAUTÉED VEGETABLES
VEGETABLES SAUTEED WITH SOY SAUCE, MISO PASTE, AND DACHI. SERVED WITH STEAMED RICE AND TOPPED WITH OYSTER SAUCE.
SALSIKI SALAD
YOGURT, CUCUMBER, BEET, MINT, AND BALSAMIC REDUCTION.
CHICKEN NUGGETS
HAMBURGERS
PIZZA
MAC N CHEESE
SAUTÉED VEGETABLES
8 HOUR GROUP MENU
RAW
CEVICHE
SHRIMP WITH OCTOPUS.
VARIETY OF SASHIMIS
TUNA TARTARE W/ MINT AND MANGO
COOKED
(CHOOSE THREE)
AVOCADO STUFFED WITH A FRESH SHRIMP SALAD
TACOS DORADOS
TAQUITOS FRIED AND STUFFED WITH CHICHARRON PRENSADO. WITH RED ONION, RADISH, AND HABANERO MAYONNAISE.
BRUSCHETTA
BRUSCHETTA WITH TOMATO, PARMESAN, OLIVE OIL, AND BASIL.
OCTOPUS AL AJILLO
SERVED WITH STEAMED RICE.
CHIMICHANGAS
FLOUR TORTILLAS FRIED AND STUFFED WITH BEEF. ACCOMPANIED WITH MOLCAJETE SAUCE.
WINGS WITH POTATOES
BREADED WINGS WITH KATAKURIKO, ACCOMPANIED WITH FRENCH POTATOES AND CHEDDAR.
FRESH MUSSELS
COOKED WITH SPANISH CHORIZO, CHIPOTLE AND WHITE WINE.
(VEGETARIAN ACCOMMODATIONS CAN
BE MADE UPON REQUEST)
*DUE TO FOOD SAFETY CONCERNS, YOU MAY ONLY SELECT APPETIZERS FROM EITHER RAW OR COOKED OPTIONS ABOVE.
*SIZE ADJUSTS BY SIZE OF GROUP.
SALAD
MIXED GREEN, CAPRESE, OR CAESAR.
SOUP
CLAM OR VEGETABLE CREAM.
(YOU MAY CHOOSE ONE FIRST COURSE FOR YOUR GROUP)
SHORT RIB BRAISED RIB
SERVED WITH MASHED POTATOES AND ASPARAGUS.
FILET MIGNON
SERVED WITH A BAKED POTATO, VEGETABLES, AND RED WINE GRAVY.
CABRILLA FILLET IN MUSHROOM BUTTER
SERVED WITH QUINOA RISOTTO.
SHRIMP WITH TEQUILA
SHRIMP WRAPPED IN BACON AND FLAMBÉED WITH TEQUILA. SERVED WITH SANGRITA SAUCE.
VEGETABLE SKEWERS
VEGETABLES MARINATED WITH CHIMICHURRI, GRILLED AND SERVED WITH WILD RICE.
STUFFED EGGPLANT
STUFFED EGGPLANT WITH VEGETABLES GRATIN AND PARMESAN CHEESE. ACCOMPANIED WITH PESTO AND CROUTONS.
SAUTÉED VEGETABLES
VEGETABLES SAUTEED WITH SOY SAUCE, MISO PASTE, AND DACHI. SERVED WITH STEAMED RICE AND TOPPED WITH OYSTER SAUCE.
SALSIKI SALAD
YOGURT, CUCUMBER, BEET, MINT, AND BALSAMIC REDUCTION.
CHICKEN NUGGETS
HAMBURGERS
PIZZA
MAC N CHEESE
BANANAS FLAMBE
SAUTEED BANANAS, VANILLA ICE CREAM, IN A SUGAR AND RUM SAUCE.
TIRAMISU
ESPRESSO SOAKED LADYFINGERS COOKIES, MASCARPONE, COCOA.
MACARRONES
FRENCH INSPIRED MERINGUE COOKIES, SEASONAL FLAVORS
CAMELADO
VANILLA ICE CREAM SERVED WITH A MIXTURE OF COFFEE AND CUSTARD.
CHOCOLATE CAKE
MOIST CAKE TOPPED WITH CHOCOLATE CREAM.
OVERNIGHT GROUP MENU
RAW
CEVICHE
SHRIMP WITH OCTOPUS.
VARIETY OF SASHIMIS
TUNA TARTARE W/ MINT AND MANGO
COOKED
(CHOOSE THREE)
AVOCADO STUFFED WITH A FRESH SHRIMP SALAD
TACOS DORADOS
TAQUITOS FRIED AND STUFFED WITH CHICHARRON PRENSADO. WITH RED ONION, RADISH, AND HABANERO MAYONNAISE.
BRUSCHETTA
BRUSCHETTA WITH TOMATO, PARMESAN, OLIVE OIL, AND BASIL.
OCTOPUS AL AJILLO
SERVED WITH STEAMED RICE.
CHIMICHANGAS
FLOUR TORTILLAS FRIED AND STUFFED WITH BEEF. ACCOMPANIED WITH MOLCAJETE SAUCE.
WINGS WITH POTATOES
BREADED WINGS WITH KATAKURIKO, ACCOMPANIED WITH FRENCH POTATOES AND CHEDDAR.
FRESH MUSSELS
COOKED WITH SPANISH CHORIZO, CHIPOTLE AND WHITE WINE.
(VEGETARIAN ACCOMMODATIONS CAN
BE MADE UPON REQUEST)
*DUE TO FOOD SAFETY CONCERNS, YOU MAY ONLY SELECT APPETIZERS FROM EITHER RAW OR COOKED OPTIONS ABOVE.
*SIZE ADJUSTS BY SIZE OF GROUP.
(YOU MAY CHOOSE ONE FIRST COURSE FOR YOUR GROUP)
SALAD
MIXED GREEN, CAPRESE, OR CAESAR.
SOUP
CLAM OR VEGETABLE CREAM.
SHORT RIB BRAISED RIB
SERVED WITH MASHED POTATOES AND ASPARAGUS.
FILET MIGNON
SERVED WITH A BAKED POTATO, VEGETABLES, AND RED WINE GRAVY.
CABRILLA FILLET IN MUSHROOM BUTTER
SERVED WITH QUINOA RISOTTO.
SHRIMP WITH TEQUILA
SHRIMP WRAPPED IN BACON AND FLAMBÉED WITH TEQUILA. SERVED WITH SANGRITA SAUCE.
VEGETABLE SKEWERS
VEGETABLES MARINATED WITH CHIMICHURRI, GRILLED AND SERVED WITH WILD RICE.
STUFFED EGGPLANT
STUFFED EGGPLANT WITH VEGETABLES GRATIN AND PARMESAN CHEESE. ACCOMPANIED WITH PESTO AND CROUTONS.
SAUTÉED VEGETABLES
VEGETABLES SAUTEED WITH SOY SAUCE, MISO PASTE, AND DACHI. SERVED WITH STEAMED RICE AND TOPPED WITH OYSTER SAUCE.
SALSIKI SALAD
YOGURT, CUCUMBER, BEET, MINT, AND BALSAMIC REDUCTION.
(OPTIONAL IF REQUESTED)
CHICKEN NUGGETS
HAMBURGERS
PIZZA
MAC N CHEESE
BANANAS FLAMBE
SAUTEED BANANAS, VANILLA ICE CREAM, IN A SUGAR AND RUM SAUCE.
TIRAMISU
ESPRESSO SOAKED LADYFINGERS COOKIES, MASCARPONE, COCOA.
MACARRONES
FRENCH INSPIRED MERINGUE COOKIES, SEASONAL FLAVORS
CAMELADO
VANILLA ICE CREAM SERVED WITH A MIXTURE OF COFFEE AND CUSTARD.
CHOCOLATE CAKE
MOIST CAKE TOPPED WITH CHOCOLATE CREAM.
(CHOOSE ONE FOR YOUR GROUP)
HUEVOS RANCHEROS
FRIED EGGS SERVED ON LIGHTLY FIRED TORTILLAS AND SMOTHERED IN VEGGIES AND WARM SALSA.
EGGS BENEDICT
POACHED EGGS AND SLICED HAM ON A ENGLISH MUFFIN, TOPPED WITH HOLLANDAISE.
CHILAQUILES ROJOS WITH STEAK
TENDER STEAK ON A BED OF CORN TORTILLA STRIPS SAUTÉED WITH RED SALSA AND TOPPED WITH CHEESE, VEGGIES, AND CREAM.
