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FiestaFiesta
The Caribbean Islands, Mexico, Brazil and Argentina, Spain and Portugal.

Fiesta

Salad Selections

  • Baby Spinach Salad with toasted Almonds, Red Onions, Mushroom, Mandarin Oranges and Papaya tossed with Honey-Lime Vinaigrette
  • Bell Pepper, Tomato, Onion and Apples with Extra Virgin Olive Oil
  • Black Bean and Corn Salad with Smoky Chipotle Dressing
  • South American Caesar with Romaine Lettuce, Roasted Corn, Bell Pepper, Jicama and Green Onions tossed with Garlicky Lime Caesar & Corn Bread Croutons
  • Fava Bean and Mint Salad with Pancetta and Sherry-Mustard Vinaigrette
  • C hilean Baby Tomato, Avocado and Canteloupe Salad with Lemon-Mint Dressing

Fiesta Entrees

  • Pipian grilled Breast of Chicken with earthy Pumpkin Seed and Sesame Mole
  • Pueblan grilled Breast of Chicken Sauté with creamy Poblano Sauce and Mushrooms
  • Jamaican Jerk Grilled Breast of Chicken with Avocado and Mango Salsa
  • Portuguese Chicken Sauté with Port and Raisins
  • Dominican Style Arroz con Pollo with Saffron Rice
  • Cuban roasted Loin of Pork with Pineapple Curry Glaze, served with Mango Chutney
  • Spanish Style Paella with Saffron Rice, Sausages, Chicken and Shellfish
  • Argentinean grilled Tri-Tip of Beef with Chimichurri Sauce
  • Oaxan grilled Flank Steak of Beef with Ancho Zinfandel Sauce
  • Moqueco:  Braised Fish & Shellfish with Coconut, Tomatoes, Onions & Peppers
  • Baked Snapper Vera Cruz with Peppers, Onions, Tomato, Capers, Garlic & Oregano
  • Mazatlan Seared Filet of Salmon with Roasted Corn and Papaya Salsa
  • Portuguese Zarzuela:  Zesty Seafood Stew with White Fish, Prawns and Scallops,
  • Tomatoes, Peppers, Saffron, Onion and Linguica

Mexican Fiesta Entrée Favorites

  • Beef, Pork, Chicken or Vegetarian Enchiladas
  • Gourmet Vegetarian Tamales
  • Quesadillas:  Crab, Chicken, Carnitas or Grilled Pineapple, Chile and Cheese
  • Beef or Chicken Tamale Pie
  • Albondigas (Mexican Style Meatballs)
  • Tacos:  Beef, Chicken, Fish or Carnitas
  • Chili Rellenos (groups of 30 or less only)

Suggested Accompaniments

  • Calypso Beans and Rice with Bacon, Beer, Peppers, Tomatoes, Onions & Cilantro
  • Cabana Lentils with Pineapple and Banana
  • Spicy Marigold Rice with Cinnamon, Turmeric, Carrots, Raisins, Cilantro and Coconut
  • Portuguese Rice with Linguica and Cilantro
  • Cumin roasted Baby Potatoes
  • Caribbean Vegetable Stew with Squashes, Beans, Curry and Coconut Milk
  • Display of sliced Tropical Fresh Fruits
  • Roasted Mixed Calabasas with Shallots and Oregano
  • Cumin-Lime Grilled Vegetables and Pineapple:  Sweet Potatoes, Carrots, Peppers,
  • Zucchini and Yellow Squash, Plantains and Pineapple

 

 

 

sample menus
american melting pot
breakfast
california BBQ
Fiesta CountryFlavors of AsiaHawaiian Luau
Hor d'oevures
Indian Thai
Mediterranean
Salads and Sandwiches Seafood and Veggie Buffet
South of France
Sweets
Tapas Specialties
Taste of New Orleans
Tuscan Italian

 


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415.898.3230 | Fax: 415.898.3231 | altacuisine@aol.com