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Menu & Entree Choices

Tray-Passed Hors d’Oeuvres*

Hand Made Beef and Cilantro Mini Empanadas
Hand Rolled Red Chile Chicken Tamales


Salad

Garden Salad
Crisp Mixed Field Greens with Cherry Tomatoes, Shredded Carrots, Shredded Cucumbers, and Topped with Tortilla Strips
Served with a Choice of House Made Ranch Dressing, or Tangy Balsamic Vinaigrette


Entrée Selections

Green Chile Chicken Mornay
Herb marinated chicken breast seared to juicy perfection; topped with Executive Chef Jose Terrza's zesty Hatch, New Mexico green chile infused beurre blanc, and finished with a creamy brie cheese; nestled on a bed of garlic mashed potatoes, and accompanied by seasonal fresh fire grilled vegetables

Red Chile Cod Loin
Flaky Pacific Cod loin dusted with New Mexico red chile, baked to perfection, then topped with Executive Sous Chef Chris Alvarado's silky lemon beurre blanc, resting on a bed of garlic mashed potatoes, and accompanied by seasonal fresh fire grilled vegetables

Roasted Vegetable Napoleon
Portabello Mushrooms, Peppers, and Carrots Tossed in Balsamic Vinegar and Roasted with Parmesan Cheese
Served with Oven Roasted Potatoes, and Roasted Root Vegetables


Dessert*

Marriott Chocolate Mousse
Aerated rich chocolate mousse served with a buttery traditional biscotti


Included Beverages

Iced Tea & Coffee with Free Refills
Other beverages and libations available for a nominal fee


Please note any dietary requirements when placing order.
*Hors d’oeuvre and dessert availability subject to change without notice.