From the garden.
For the table.

• Mexican-style eggs, beans, tortillas, toast, jam and bacon
• Green chilaquiles with chicken or egg
• Shakshuka with corn tortillas
• Avocado toast with poached eggs
• Vegetable, potato and black-bean bowl; fried eggs on request
• Fruit and Greek-yogurt power bowl

Continental breakfast accompanies the entrée: coffee, orange juice, fruit-infused water, fruit, granola, yogurt, overnight oats, conchas, sweet breads and jams.

• Yogurt parfait and fruit salad
• Short-rib quesabirrias
• Chicken chilaquiles in green sauce
• Mini tortas ahogadas
• House pastries

Juices, water, ice and mixers for Bloody Marys, micheladas and mimosas are provided; guests supply alcohol. Optional five-hour service: one bartender and one waiter for 15 people, $200 USD.

• Watermelon with feta and mint
• Mini flautas, sopes and tacos
• Vegetables with lime and Tajín
• Hummus and pita chips

Choose afternoon snacks to share by the pool.

• Green chicken enchiladas with beans, rice and salad
• Arrachera sandwich with guacamole, onion and jalapeño
• Seasonal fish, shrimp aguachile, fish ceviche and salad (+$5 USD per guest)
• Chicken poppers with vegetables and jalapeño ranch
• Steak, chicken and chorizo taco buffet
• Chimichurri chicken with grilled vegetables
• Brioche burger, Tajín fries and coleslaw

Chips, guacamole, pico de gallo, salsas and the chef’s cookies and sweets accompany lunch.

• Pesto mini calzones, pasta salad and green salad
• Margherita
• Pepperoni and cheese
• Ham and cheese
• Four cheese
• Spicy Diablo house pizza
• Classic and lemon tiramisu

Two waiters for five hours are required: $200 USD. Gluten-free dough is available for two selected pizzas; a fully gluten-free experience adds $4 USD per guest. Includes water, sparkling water, iced tea, lime, ice and seasonal red and white sangria.

• Appetizers: huitlacoche croquettes; potato flautas; tuna ceviche tostadas; cochinita sopes.
• Soup or salad: zucchini carpaccio; Caesar; cactus and bean salad; burrata and tomato; poblano and corn soup; tortilla soup; seasonal vegetable soup; zucchini cream with ricotta-stuffed squash blossom.
• Mains: orange-adobo chicken; ancho-glazed short ribs; fish with green pipián; vegetable tamales with Oaxacan black mole; aged tomahawk with family-style sides (+$15 USD per guest, serves four).
• Desserts: lemon mousse; chocolate and salted-caramel mousse; yogurt panna cotta; corn cake with rompope ice cream; cheese flan; churros and chocolate.

Appetizers include two pieces per person; each extra selection adds $2 USD per person. Dinner includes dessert and house chocolates. Custom celebration menus are provided six months before the event.