A Mexican-Influenced Desert Wedding
Passed Appetizers
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
Dinner
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
Late Night Snack
churros y chocolate