The Menu for Friday's Happy Hour appetizers and Saturday's dinner buffet are listed below. Please be advised that at this time it is possible the new chef may make some minor substitutions to the appetizers. Any updates will be noted here as we are made aware.  

A cash bar will be available at both events. 

 

 

Gold Room and Terrace for Friday Happy Hour

APPETIZERS

Crudité in Mini Terracotta Pots

Fresh Cut Broccolini, Cucumber, Purple Cauliflower, Heirloom Carrots and Sun-Soaked Tomatoes

Garlic and Red Pepper Hummus, Basil Buttermilk Ranch Dip

 

Westward Look Tapas

Charred Chorizo, Honey, Toasted Almonds

Grilled Pacific Shrimp, Ruby Red Grapefruit, Fennel Salad

Heirloom Tomato Bruschetta, Virgin Olive Oil, Fresh Oregano

 

Passed Hors D'Oeuvres

Braised Beef, Brie & Wild Mushroom Brushettta

 

 

Sonoran Rooftop for Saturday dinner

DINNER BUFFET

Viva Mexico!

Starters

Chopped Salad – Crunchy Iceberg Lettuce, Cotija Cheese, Grilled Peppers, Corn, Tomatoes, Jicama, Avocado, Black Beans, Cilantro Lime Vinaigrette

Hearts of Palm Salad, Mango, Chayote & Citrus Vinaigrette

 

Entrees

Pork Carnitas on Mole Rojo – Chili Guajillo, Poblano & Dark Chocolate

Mescal & Lime Marinated Chicken Thighs

Chipotle Grouper a la Parrilla

 

Accompaniments

Yellow Rice

Veracruz Style Baked Black Beans

Farmers market Fresh Vegetables

Warm Flour Tortillas

 

Condiments

Tomatillo Salsa & Red Tomato Salsa

Guacamole

Limes, Oranges & Lemons

Sea Salted Tortilla Chips

 

Sweet Endings

Mexican Wedding Cookies

Caramel Flan with Salted Caramel