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SAMPLE MENUS
Our Menus
Browse our sample menus to find inspiration for your next event.
Alma Sabor | Breakfast I. Morning Table & Artisanal Bites A communal spread celebrating fresh local fruits, baked goods, and savory morning provisions. Bakery & Breads: Artisanal pan dulce (conchas) served with house-made guava butter & local honey. Provisions: Crispy smoked bacon, sliced ham or chorizo links. Fresh Fruit Platter: Sliced seasonal tropical fruits. II. Small Plates & Morning Starter ( Stationed or Plated) Lighter, sensory-driven starters bridging brunch culture and traditional Mexican breakfast roots. Avocado & Queso Fresco Toast: Thick-cut artisan sourdough smeared with smashed avocado, crumbled local queso fresco, sliced radishes, toasted pepitas, sprouts, and a drizzle of cilantro-lime oil. Yogurt Parfait: Thick Greek yogurt layered with house-made granola, toasted coconut flakes, fresh berries, and a drizzle of agave nectar infused with cinnamon. Mini Chilaquiles Verdes: Crispy corn tortilla chips tossed in a vibrant, tart tomatillo and green chile salsa, topped with crema de rancho, queso fresco, and fresh cilantro. III. Main Morning Dish (Stationed or Plated) Huevos Rancheros Confit Style: Two pasture-raised eggs cooked sunny-side up over warm corn tortillas, resting on a bed of savory black bean purée, smothered in a warm, roasted tomato ranchero salsa and avocado slices. Chorizo & Sweet Potato Hash: Roasted sweet potato cubes sautéed with artisanal pork chorizo, red sweet peppers, and petite onions, topped with two poached eggs and a light cilantro-lime crema. Tres Leches Brioche French Toast: Thick-cut brioche soaked in a rich tres leches custard, pan-seared to a golden brown on the griddle, served with caramelized bananas, toasted pecans, and pure maple syrup. IV. Morning Beverages & Elixirs Café de Olla: Traditional Mexican spiced coffee brewed slowly with cinnamon stick (canela) and raw cane sugar (piloncillo). Agua Fresca Matutina: Freshly pressed orange, carrot, and ginger juice with a hint of fresh mint.
Alma Sabor | Lunch I. Artisanal Starters & Shared Boards (Stationed) Avocado & Roasted Tomatillo Dip: Creamy smashed avocado blended with roasted charred tomatillos, cilantro, and serrano, served with warm, house-made heirloom corn tortilla chips and crisp jicama sticks. Citrus & Hearts of Palm Salad: Tender wild-caught shrimp (or organic roasted hearts of palm for a plant-based option) tossed with segments of local orange and grapefruit, sliced radishes, avocado cubes, and micro-greens, dressed in a light agave-lime vinaigrette. Charred Local Squash Tostaditas: Crispy miniature corn tostadas layered with a smear of black bean purée, thin ribbons of zucchini and summer squash charred over wood coals, and a sprinkle of aged cotija cheese and cilantro oil. II. Midday Mains (Platos Principales) (Stationed or Plated) Veracruz-Style Seared Catch of the Day: Fresh, locally sourced white fish pan-seared to a crisp finish, resting on a bed of quinoa or organic brown rice, bathed in a vibrant Mediterranean-Latin tomato broth featuring capers, olives, sweet peppers, and fresh herbs. Ancho-Chile Grilled Chicken Bowl: Free-range chicken breast rubbed with a mild ancho chile and oregano spice blend, grilled over an open flame, served over nutrient-dense greens, roasted sweet potato wedges, toasted pepitas and a creamy cilantro-lime dressing. Crisp Corn & Poblano Quesadillas (Vegetarian Focus): Handmade heirloom corn tortillas stuffed with melted oaxaca cheese, roasted poblano strips, and sweet corn kernels, pan-crisped to perfection and served with a side of jicama-radish slaw and fresh tomato salsa. Carne Asada Grain Bowl: Thinly sliced, grass-fed flank steak grilled medium-rare, served over a warm base of black beans, rice, and charred scallions, finished with a bright, herbaceous chimichurri sauce. III. Sweet Conclusions & Refresher Drinks Clean, naturally sweet treats and invigorating midday elixirs. Paleta de Piña con Chile: Artisanal pineapple and fresh mint ice pop dusted with a touch of mild sea salt and tajÃn. Agua Fresca del DÃa: Jamaica sweetened with agave and served with fresh lime.
Alma Sabor | Midday Bites I. Artisanal Charcuterie & Coastal Antojitos (Stationed) Meats & Provisions: House-chorizo stuffed lomo, cured pork cecina from Jalisco, and artisanal longaniza. Cheeses & Accents: Queso fresco wrapped in avocado leaves, creamy local panela, charred guindilla peppers, pickled red onions with habanero, and warm house-made corn gorditas. Nayarit Coastal Bite: Tostaditas de Ceviche de Sierra—fresh local mackerel cured in lime with grated carrot, cucumber, and serrano chile on crisp corn tortillas. II. Small Plates & Appetizers (Stationed or Passed) Tatemado Mushroom & Queso Fundido: Wild local mushrooms slow-roasted with a rich adobo, folded into melted Chihuahua and oaxaca cheese, served with fresh handmade corn tortillas. Aguachile Verde de Callo de Hacha: Large prawns bathed in a bright serrano, cucumber, and lime broth, garnished with red onion ribbons and cilantro oil. Sopes de Birria de Res: Mini handmade sopes topped with slow-braised beef shank in a fragrant chile and spice broth, finished with crema de rancho and pickled radishes. III. Main Dishes (Stationed, Family Style or Passed) Pescado Zarandeado (The Nayarit Classic): Whole local catch split, marinated in a rich adobo of guajillo chiles, achiote, garlic, and citrus, slow-roasted over open coconut husks and wood coals, served with pickled red onions and charred lime. Jalisco-Style Birria Tatemada: Tender, slow-roasted beef shank marinated in a complex blend of dried chiles, cinnamon, and cloves, finished with a crisp sear over the fire, served with its rich broth (consomé) and warm tortillas. Pollo en Pipian Rojo (Ranch-Style): Organic farm-raised chicken breast pan-roasted and smothered in a rich, velvety pumpkin seed and dried red chile mole, accompanied by roasted chayote squash and charred spring onions. IV. Desserts (Stationed or Plated) Jericalla (Guadalajara Classic): A traditional baked custard featuring notes of fresh milk, vanilla bean, cinnamon, and a caramelized sugar crust. Capirotada de Vigilia: An elevated take on traditional Mexican bread pudding featuring toasted artisanal brioche, piloncillo syrup, cloves, raisins, toasted pecans, and aged cotija cheese crumble.
Farm-to-Table | Latin Style Lunch I. Artisanal Starters & Shared Boards (Stationed) Avocado & Roasted Tomatillo Dip: Creamy smashed avocado blended with roasted charred tomatillos, cilantro, and serrano, served with warm, house-made heirloom corn tortilla chips and crisp jicama sticks. Citrus & Hearts of Palm Salad: Tender wild-caught shrimp (or organic roasted hearts of palm) tossed with local orange and grapefruit segments, sliced radishes, avocado cubes, and micro-greens in an agave-lime vinaigrette. Charred Local Squash Tostaditas: Crispy miniature corn tostadas layered with black bean purée, thin ribbons of zucchini and summer squash charred over wood coals, and a sprinkle of aged cotija cheese and cilantro oil. II. Midday Mains (Platos Principales) ( Stationed, Family Style or Plated) Veracruz-Style Seared Catch of the Day: Fresh local white fish pan-seared to a crisp finish, resting on a bed of quinoa or organic brown rice, bathed in a vibrant Mediterranean-Latin tomato broth featuring capers, olives, sweet peppers, and fresh herbs. Ancho-Chile Grilled Chicken Bowl: Free-range chicken breast rubbed with a mild ancho chile and oregano spice blend, grilled over an open flame, served over nutrient-dense greens, roasted sweet potato wedges, toasted pumpkin seeds (pepitas), and a creamy cilantro-lime dressing. Crisp Corn & Poblano Quesadillas (Vegetarian Focus): Handmade heirloom corn tortillas stuffed with melted oaxaca cheese, roasted poblano strips, and sweet corn kernels, pan-crisped and served with jicama-radish slaw and fresh tomato salsa. Carne Asada Grain Bowl: Thinly sliced, grass-fed flank steak grilled medium-rare, served over a warm base of black beans, farro, and charred scallions, finished with an herbaceous chimichurri sauce. III. Sweet Conclusions & Refresher Drinks Paleta de Piña con Chile: Artisanal pineapple and fresh mint ice pop dusted with a touch of mild sea salt and tajÃn. Agua Fresca del DÃa: Freshly pressed cucumber, lime, and chia seed cooler, lightly sweetened with raw agave.
Alma Sabor | Elevated Dinner Mediterranean & Latin Influences I. Artisanal Charcuterie & Coastal Table (Stationed) Meats: Salami, jamón serrano, and chorizo ibérico de bellota. Cheeses: Local artisan goat cheese crusted in epazote and pink peppercorns, aged manchego, and creamy burrata drizzled with Mexican wildflower honey. Accompaniments: Roasted mission figs, charred stone fruit (in season), pickled red onions, whole-grain mustard infused with local agave, and toasted marcona almonds. II. Small Plates & Appetizers (Stationed or Passed) Charred Octopus & Heirloom Tomato: Wild-caught octopus, slow-roasted over wood coals, served over a creamy white bean and garlic purée, dressed with smoked paprika oil, capers, and local cilantro. Zucchini Blossom Rellenos: Organic squash blossoms stuffed with whipped requesón and fresh herbs, lightly tempura-fried, served with a charred tomato-serrano coulis. Citrus-Cured Sea Bass Crudo: Local catch cured in Meyer lemon and key lime, avocado mousse, pickled jicama ribbons, blood orange segments, and micro-cilantro infused with extra virgin olive oil. III. Main Dishes (Buffet, Family Style or Plated) Saffron-Chimichurri Rack of Lamb: Herb-crusted local lamb cutlets, cooked medium-rare over an open flame, served alongside a vibrant chimichurri made with charred scallions, oregano, and olive oil, resting on a bed of creamy polenta infused with roasted poblano peppers. Pan-Seared Catch of the Day (Veracruzana Style): Fresh local fish with a crispy skin, accompanied by a refined Mediterranean-Latin puttanesca sauce featuring local capers, olives, roasted cherry tomatoes, sweet peppers, and a splash of white wine. Oven-Roasted Romesco Cauliflower (Vegetarian Focus): Whole head of local cauliflower roasted with olive oil and cumin, smothered in a rich almond, roasted red pepper, and ancho chile romesco sauce, topped with toasted pine nuts and pomegranate seeds. IV. Desserts (Plated) Oaxacan Chocolate Tart: A decadent tart made with single-origin dark chocolate and a hint of smoked sea salt, resting on a toasted hazelnut crust, served with fresh passion fruit coulis and cardamom-infused chantilly cream. Olive Oil & Citrus Cake: Delicate, moist olive oil cake infused with local orange zest, accompanied by a scoop of goat's milk ice cream and caramelized figs.
Alma | Nayarit & Jalisco Heritage I. Artisanal Charcuterie & Coastal Antojitos Meats & Provisions: House-chorizo stuffed lomo, cured pork cecina from Jalisco, and artisanal longaniza. Cheeses & Accents: Queso fresco wrapped in avocado leaves, creamy local panela, charred guindilla peppers, pickled red onions with habanero, and warm house-made corn gorditas. Nayarit Coastal Bite: Tostaditas de Ceviche de Sierra—fresh local mackerel cured in lime with grated carrot, cucumber, and serrano chile on crisp corn tortillas. II. Small Plates & Appetizers (Stationed or Passed) Tatemado Mushroom & Queso Fundido: Wild local mushrooms slow-roasted (Jalisco tatemado style) with a rich adobo, folded into melted Chihuahua and oaxaca cheese, served with fresh handmade corn tortillas. Aguachile Verde de Callo de Hacha: Fresh pen shell scallops (or local catch) sliced thin, bathed in a sharp serrano, cucumber, and lime broth, garnished with red onion ribbons and cilantro oil. Sopes de Birria de Res: Mini handmade sopes topped with slow-braised beef shank in a fragrant chile and spice broth, finished with crema de rancho and pickled radishes. III. Main Dishes (Buffet, Family Style or Plated) Pescado Zarandeado (The Nayarit Classic): Local catch Fillet, marinated in a rich adobo of guajillo chiles, achiote, garlic, and citrus, served with pickled red onions and charred lime. Jalisco-Style Birria Tatemada: Tender, slow-roasted beef shank marinated in a complex blend of dried chiles, cinnamon, and cloves, finished with a crisp sear over the fire, served with its rich broth (consomé), seasonal sauteed vegetables, warm tortillas & avocado crema. Pollo en Pipian Rojo (Ranch-Style): Organic farm-raised chicken breast pan-roasted and smothered in a rich, velvety pumpkin seed and dried red chile mole, accompanied by roasted chayote squash and charred spring onions. IV. Desserts (Plated) Jericalla (Guadalajara Classic): A traditional baked custard from Guadalajara, similar to a crème brûlée, featuring notes of fresh milk, vanilla bean, cinnamon, and a caramelized sugar crust. Capirotada de Vigilia: A refined, elevated take on the traditional Mexican bread pudding featuring toasted artisanal brioche, piloncillo syrup, cloves, raisins, toasted pecans, and aged cotija cheese crumble.
Alma Sabor | Mexican Farm to Table I. Artisanal Charcuterie & Wholesome Bites (Stationed) Proteins & Provisions: House-sliced lean smoked turkey breast, citrus-marinated grilled chicken skewers, and charred hearts of palm. Cheeses & Spreads: House-made whipped requesón or low-fat goat cheese seasoned with toasted pumpkin seeds (pepitas) and cilantro oil, paired with creamy smashed avocado with lime and sea salt. Garden Accompaniments: Crisp jicama sticks, cucumber rounds, radishes, pickled red onions, and warm gluten-free artisan corn tortillas or toasted seed crackers. II. Small Plates & Starters (Stationed or Plated) Jicama & Mango Ceviche: Crisp jicama and sweet mango tossed with wild-caught shrimp (or hearts of palm for a vegan option), fresh lime juice, orange zest, diced red bell pepper, and fresh mint. Charred Corn & Black Bean Lettuce Cups: Crisp butter lettuce leaves filled with sweet corn roasted over an open flame, organic black beans, diced avocado, and a light cilantro-lime vinaigrette. Warm Poblano & Squash Soup: A silky, velvety blended soup of roasted poblano peppers & butternut squash, sauteed baby spinach, and zucchini, finished with a drizzle of cashew crema and toasted pepitas. III. Main Dishes (Buffet, Family Style or Plated) Citrus-Herb Grilled Salmon (Baja Style): Wild-caught salmon fillet seasoned with smoked paprika, oregano, and lime, grilled to perfection, served over a warm quinoa and roasted sweet potato bowl tossed with black beans and cilantro. Ancho-Spiced Roasted Chicken Breast: Free-range chicken breast rubbed with a mild ancho chile and garlic blend, oven-roasted and served alongside sautéed local greens (kale and Swiss chard) tossed with garlic and lemon. Stuffed Acorn Squash (Latin Harvest Bowl): Roasted organic acorn squash halves filled with a savory mix of wild rice, black beans, sweet plantains, roasted bell peppers, and a light avocado-cilantro dressing. IV. Desserts (Stationed or Plated) Avocado & Lime Raw Tart: A vibrant, creamy tart made from a blend of ripe avocados, fresh lime juice, and a touch of agave, resting on a crust of toasted almonds and dates. Chia & Tropical Fruit Parfait: Coconut milk chia seed pudding layered with fresh passion fruit purée, mango chunks, and toasted coconut flakes.
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Our work
Chef Oscar & Chef Lisa work together closely to create innovative menus that incorporate their travel and work experiences resulting in bright and bold international and Mexican dishes.
