Private Chef Service
Holiday Menu
Each dish is prepared from scratch, with natural and fresh ingredients, using some local, organic and seasonal ingredients. For more information on pricing and booking send us an email to xileverde@hotmail.com and let us know your ideas.
To start
Tiradito de Atun - Seared Tuna fish
Seared tuna fish-fillets, topped with our tropical tamarind sauce with Morita peppers.
Camarones Coco - Coconut Shrimp
Breaded coconut local shrimp in a tropical mango sauce.
Tostadas de Tzik de Res - Pulled beef Tostadas
Prime pulled beef, mixed with diced red onions, cilantro, sweet radish, all dressed with bitter orange juice, olive oil and served on a lightly fried corn tortilla with a slice of avocado.
Soup
Crema de Chile Poblano
Roasted Poblano pepper Cream
Sopa de Calabaza de Castilla al Curry
Curried Roasted Pumpkin Soup
Salad
Ensalada de Romanas con Manzana y Aguacate
Organic Romaine lettuce with slices of apple, avocado and toasted almonds, topped with our vinaigrette dressing.
Ensalada de Pera
Fresh spinach leafs with slices of sweet pears, crumbled blue cheese and toasted pecans, dressed with balsamic dressing.
Main Dishes
Filete Mignon- Filet Mignon
Grilled, tender and juicy medallions of Fillet Mignon, served with a smoky Ancho pepper stuffed with home-mashed potatoes & cheese, topped with a mushroom and wine sauce, saute veggies and sweet mashed potatoes.
Langosta a la Mantequilla - Lobster "al burro"
Lobster Fishing season is from October to March
is from Oct to Caribbean lobster to the garlic and butter sauce, served with a tasty and spicy Tamarind sauce, sweet corn with butter, saute veggies and wild rice.
Pierna de cerdo adobada - Pork leg in adobo sauce
Pork leg marinated in a delicious adobo sauce, roast to perfection, served with sweet mashed potatoes, sauté green beans, carrots and toasted bread.
Dessert
Cheese and chocolate cake
Coffee and chocolate cake