Passed Hors d’oeuvres

Squash Blossom quesadillas

Handmade corn tortillas filled with Oaxacan cheese and beautiful squash blossoms

Truffeled Oxtail Tartlets

Braised in Madeira wine with black truffles, these succulent bites of tender oxtail meat are served on a bed of pureed carrots

Scallop Ceviche

Citrus marinated scallops and roasted red peppers served in a spoon

First Course

Spiced Pumpkin Soup

Perfect on a chilly evening, this soup is made with sweet pumpkin, ginger and cloves and is topped with Mexican crema

Main Course

Chiles en Nogada

Poblano chilies stuffed with ground pork, apples, peaches and plantains and topped with a fresh walnut sauce and pomegranate seeds

On the Side

Stuffed Chayote

A Mexican squash filled with raisins tomatoes and olives

Refried Black Beans

A rustic version of the classic served with crumbled Añejo cheese

Dessert

Mexican Trio

A shot of Mexican hot chocolate with a mini churro, passion fruit gelée with basil cream and a Oaxacan chocolate brownie

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