A Mexican-Influenced Desert Wedding

tiny black bean and goat cheese tostadas with avocado and guajillo crema

market ceviche with heirloom tomato, jalapeño, persian cucumber, tomatillo, and
herbs served on house-made tortilla chips

chips and salsa for the table

roasted beets and avocado with market lettuces, avocado crema, feta, and cilantro

creekstone flank steak asada with chipotle butter and radish salsa

enchiladas of spiced carrot purée, wilted kale, hook’s cheddar, and guajillo salsa

sautéed summer squashes with roasted poblanos, fried pepitas, herbs, and parmesan

black beans a la olla

achiote rice

churros y chocolate