WEDNESDAY

 

APPETIZERS

 

Tuna and avocado salad

Tuna with celery, onion and lettuce dressed with herbs and garlic oil, served with avocado.

______________________

 

Caprese salad

Tomate and mozzarella salad dressed with basil pesto

______________________

 

Chef´s Salad

Smoked salmon marinated with tomato and garlic oil, served with mushrooms and sprouts.

______________________

 

Fish ceviche

Salad with lettuce, zucchini, goat cheese and sesame seeds .

______________________

 

SOUPS

 

Cream of carrot soup marinated with truffle oil

Cream of carrot and nutmeg served served with zucchini and cheese bruschetta.

______________________

 

Minestrone soup

Traditional vegetables soup served with pasta and beans.

______________________

 

MAIN COURSE

 

Chicken provençal

Chicken breast with breadcrumbs, herbs, parmesan cheese and garlic served with vegetables and mashed potatoes with mushrooms.

______________________

 

Fish filet marinated with green mojo sauce

Grilled fish filet served with rice, grilled vegetables and garlic – parsley dressing.

______________________

 

Tampiqueña de arrachera

Grilled beef steak served with fried plantain, guacamole, refried beans and rice with vegetables.

 

HOMEMADE DESSERTS

 

Fruits on puff pastry and berries sauce.

______________________

 

Catalan cream.

______________________

 

Mexican mosaic jelly.

______________________

 

Chocolate cake stuffed with nuts and peach.

______________________

 

Mango mousse with hibiscus and red wine sauce.

______________________

 

PRICES FOR EP GUESTS

 

Breakfast at Chulavista

$400.00 MXN

 

Lunch at Chulavista

$450.00 MXN

 

Dinner at Chulavista

$540.00 MXN