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Easter Dinner – Sunday, 16-April-2006
Hors d’Oeuvres
Salsa Mexicana “Fresh
Tomato-Green
Salsa Xnipec
“Yucatecan Tomato-Habanero
Relish”
Guacamole Picado “Chunky Guacamole (Avocado Relish)”
Tostadas “Crisp-Fried
Tortillas”
Appetizer
Seviche
de Camaron “Shrimp Seviche
“Cocktail””
Salad
Ensalada
de Jicama “Spicy Jicama
Salad with Tangerines and Fresh Coriander”
Entrée
Pescado
“Encornflecado” en Salsa Verde con Esquites Fritos “Corn Flake Crusted Fish Fillets with
Roasted Tomatillo Sauce and Fried Corn”
Arroz
a la Mexicana (con Verduras) “Mexican Red Tomato Rice
(with Fresh Vegetables)”
Frijoles Refritos “Fried Beans”
Calabaza
Guisada al Chipotle “Smoky Braised Mexican Pumpkin
with Seared White Onion”
Corn Tortillas
Beverages
Margarita Clasica “Pure-and-Simple Shaken Margarita – the Classic”
Sauvignon Blanc
Café de Olla
`
Dessert
Flan “Vanilla-Flavored
Caramel Custard”
Mango with Lime, Salt and
Condiments
Salsa Verde Cruda “Fresh Green Tomatillo Sauce”
Salsa Roja
“Red-Chile Sauce with Roasted Tomato”