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, fresh arugula leaves and thin slices of toasted bread.
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, chopped cilantro, diced radish, all dressed with bitter orange juice, olive oil and served on a lightly fried corn tostada with a slice of avocado.
Soup & Pasta
Crema de Chile Poblano
Roasted Poblano pepper Cream, served with homemade croutons
Sopa de Calabaza de Castilla al Curry
Served during the fall and winter pumpkin season
Curried roasted pumpkin soup, served with homemade croutons
Fideo Seco al Chipotle
Roasted tomato and garlic sauce with chipotle peppers tossed with Angel Hair pasta, topped with diced red onions, crumble queso fresco and sour cream.
Salad
Caesar Salad
Organic and fresh Romaine lettuce with fresh made croutons, grated Parmesan cheese and crunchy bacon bits, all dressed with our traditional Caesar dressing.
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 a 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
Caribbean lobster to the garlic and butter sauce, served with a tangy Tamarind sauce, saute veggies and your choice of noddles to the pesto sauce or wild rice.
Pozole
Traditional Mexican dish mostly prepared for big celebrations, hominy corn and pulled pork meat, served with diced red onions, diced radish, shredded lettuce, avocado slices, grind hot peppers, lime juice and oregano.
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Pierna de cerdo adobada - Pork leg in adobo sauce
Another traditional Mexican dish made mostly for the winter celebrations.
Pork roast marinated in a delicious dry peppers sauce, served with mashed potatoes, cubed roasted sweet potatoes, sauté green beans and toasted bread.
Dessert
Cheese and chocolate cake
Coffee and chocolate cake
Tres Leches cake