All items are priced and portioned for 10 people and served buffet style. For large orders please call at least one hour in advance. All items subject to availability. To place an order for pick up please call 206-623-0550

*Consuming raw or undercooked food may increase the risk of foodborne illness.


Starters

Salsa Trio roja, verde, and pico de gallo – 20

Guacamole avocado, jalapeno, onion, tomato, cilantro, and lime – 40

Grilled Corn whole grilled corn on the cob coated in mayonnaise, crema, queso fresco, and Tajin – 30

Fried Potato Tacos  fried potato stuffed, crispy, mini tacos with queso fresco, salsa roja, and bean puree  – 50


Soups and Salads

Ensalada Verde baby greens, cucumber, charred serrano ranch, and Chimayo pepitas – 40

Ceviche* your choice of: rockfish, tuna poke, or heirloom shrimp cocktail – 60

Sopa Azteca roasted tomato, chili, and chicken broth, cubed chicken thighs, queso fresco, avocado, and tortilla strips – 60


Build Your Own Tacos

The protein of your choice along with tortillas and garnish’s – 100

Chicken Verde red onion, herb salad, and crema  

Steak caramelized onions, herb salad, and mojo de ajo

Carnitas salsa verde, red onions, herb salad, and crema  

Vegetable ask server about our rotating seasonal veggie  

Pinto Beans – 30  •  Tinga Rice – 30 


Sandwiches

(served with a side salad)

Po’ Boy mojo marinated Mexican gulf shrimp, baby greens, escabeche, creole remoulade on a baguette – 16

Oaxacan Cheese Burger* 8 oz beef patty, baby greens, serrano guacamole, and mojo de ajo on a house made brioche bun – 16

Torta Ahogada carnitas, bean puree, escabeche, and red onion on a baguette covered in salsa tinga – 16


Entrees

Tamales filled with carnitas and topped with your choice of salsa verde or salsa roja, crema, radish, and herb salad – 150

Alambre sliced carne asada or chicken verde, green bell peppers, onions, Oaxacan cheese, sliced avocado, and tortillas – 180

Pacific Ensalada mixed greens, quinoa, black beans, avocado, tomato, cucumber, mango, and grilled prawns in a lightly spiced agave, mustard vinagrette – 170

Enchiladas  corn tortillas filled with your choice of carnitas, chicken verde, or seasonal veggies topped with salsa roja or salsa verde, crema, queso fresco, and herb salad; served with rice and beans – 170

Executive Chef: Michele Vaughn