Dormie Network Tailored Culinary Experiences - Portfolio - Page 19
Hors d’oeuvres
Pozole stew with jalapeno-jack mini grilled cheese .......................................... $16
Braised Delta tamales Salsa Rosa pork rib ragout ............................................ $16
Blackened scallop red corn tacos with purple cabbage, chilis, and radish . $18
Texas shrimp cocktail jars ......................................................................................... $18
Adobo-smoked quail with green chili creamed corn ....................................... $18
Marinated chicken al carbon fajitas ...................................................................... $16
Black bean cake with citrus-coriander poached lobster ................................. $22
and red chili creme fraiche
Salads
Chilled wedge with buttermilk-jalapeno dressing, pickled onion, ................. $12
cucumber, and beefsteak tomato
Mains
Blue corn fried chicken basket and chipotle honey ......................................... $28
Red snapper Veracruz ............................................................................................. $32
Barbecue smoked brisket with spicy mole rojo ................................................ $36
Broken Arrow Ranch venison chops with sweet ............................................... $46
and spicy apple compote
Piedmontese Kansas City strip steaks with ancho ............................................ $42
chili demi glace
Pork barbacoa enchiladas with black beans and .............................................. $28
coal-fired sweet potato Oaxaca cheese
Sides
Rattlesnake beans with pico relish and Cotija crema ......................................... $8
Green chili creamed corn .......................................................................................... $8
Arroz Amarillo with spring peas .............................................................................. $8
Charred broccolini with acorn squash puree......................................................... $8
Stuffed poblano peppers with queso fresco, jack ............................................. $10
cheeses and Salsa Rosa
Whole roasted cauliflower with chili-lime-garlic oil, cilantro, ........................... $8
tomato, and cumin
BANQUET PORTFOLIO
19
