Paloma Mexican Haute Cuisine

Mixed baby greens with dried fruit, tortilla twigs and julienne dried peppers, dressed with a champagne vinaigrette

Rich, creamy soup made with vegetable stock, fresh corn, potatoes, onions, red and green peppers, poblano and ancho chiles, garnished with baby shrimp and topped with crispy tortilla strips and dried chile chiffonade

Savory flan of porcini mushrooms sprinkled with cilantro pesto

Fresh jumbo lump crabmeat marinated with lime juice, olive oil, jalapeño chiles, shallots and cilantro, stacked with tomato and avocado slices

Wild yellowfin tuna stacked with seedless cucumber salad, sprinkled with wasabi sesame seeds and napped with orange-ginger-serrano reduction dressing

Baked filet of branzino crusted with capers and olives napped with tomato serrano chile coulis

Baked filet of dorado served with mango-jicama salsa

Our award-winning crab cake, made with fresh crab, baked in crisp phyllo dough and served with carrot-curry sauce

Poached jumbo shrimp and huitlacoche in habanero-chardonnay sauce, served in a puff pastry nest

Boneless skinless breast of duck stuffed with caramelized shallots, wrapped in bacon, seared and roasted, finished with a red wine reduction sauce of apples, ginger and morita chiles

Grilled black angus filet mignon finished with a chipotle cappuccino red wine reduction sauce

Tricolor fettuccine tossed with roasted poblanos, nopalitos, ancho chiffonade, tortilla strips, and shaved parmesan, finished with ancho pesto sauce

Orange with dark chocolate ganache filling and mocha buttercream