Date(s) - 01/18/2014
7:00 pm - 10:30 pm
By Chef Allie Olivia
Saturday, January 18th, 2014
Passed Hors D’Oeuvres
Picadillo Empanada with Avocado Crema
Quail Diablo: Bacon Wrapped Quail Breast dipped in a Zesty Diablo Sauce
Calabacitas Nacho with Black Beans & Queso Oaxaca
Achiote Marinated Cazuela Shrimp served with Grilled Bread
Mexican Chopped Salad with Cilantro, Roasted Corn, Grape Tomatoes and Crispy Spiced Chickpeas tossed in a Cumin Vinaigrette and topped with Queso Fresco
Barbacoa Navajo Torta:
Annatto Black Beans layered with braised Beef Barbacoa, Cilantro Slaw, Guacamole and Navajo Fry Bread
Dessert Duo of Coconut Tres Leches and Chocoflan
Menu priced at $50 per person
(20% gratuity & tax added at register)
Gluten-Free Options Available!
Doors & Hors D’Oeuvres at 7pm
Courses served at 7:45 pm
Wine & beer is now on sale at the SWOOP House!
Our wine collection has been carefully curated by Greg Randle, Certified Wine Educator (CWE).
Please complete the booking form below to make your reservation today!
Seating is limited! The amount of seats in the drop down window below are the TOTAL amount of seats left for the supper. Please make sure that we have availability for your entire party before booking!
Online reservations are not available for this event.