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Welcome To Our Specials Page
13/05/2008
We often run special offers throughout the year so it is worth keeping an eye on this page.
Sunny weather, warm evenings, alfresco dining! Check out our new improved alfresco dining facilities. Sit in the warm evening sun, sup a frosty margarita, and watch the world go by.
We can cater for all sorts of parties and special occasions? We have very flexible areas for holding your event – such as wedding receptions, birthday parties, retirement do’s, or almost any occasion where you wish to entertain a group of people with our excellent menus, fine wines and cocktails, and delightful setting.
We can provide you with finger buffets all the way through to full sit down dinners, in a setting that is relaxed and convivial but never less than professional. We provide an excellent personal service to help you organise your event, and if you would like to discuss any arrangements please call JV on 0117 9243901
Below are some sample menus for larger groups we have catered for, and we can offer these facilities during the daytime when the restaurant is not normally open. These menus are not available during our evening trading hours.
Casa Mexicana -
Buffet Menus £13.95 per person
Homemade tortilla chips with salsita Bean and cheese taquitos
Mushrooms in escabeche Chickpea & bean cakes with roasted pepper relish
Arroz con pollo – ‘chicken & rice’ Vegetarian tostadas
Shredded pork tacos with jalapeno jelly Roasted vegetable wrap with goats cheese & herb pesto
Chicken Fajitas Grilled salmon with lime & coriander butter
Guacamole, sour cream, savoury rice Pickled chillis, refried beans, salsa
£14.95 per person
Homemade tortilla chips with salsita Pepper crumbed fresh calamari
Bean and cheese taquitos Caramelised red onion tart with roasted garlic crema
Roasted vegetable tortilla wrap with goats cheese & herb pesto Crispy duck tacos
Totopos – corn chips with coriander prawns Spiced salmon terrine with red onion & lime
Shredded pork tacos with jalapeno jelly Grilled salmon with lime & coriander butter
Vegetarian tostadas Chicken fajitas
Rajas pimiento – griddled peppers & onions in a creamy sauce Guacamole, sour cream, savoury rice
Pickled chillis. refried beans, salsa
Recipes :
Seared Tuna Loin with Xnipec
This is a classic fish dish from Mexico’s West coast. Get really fresh tuna loin, and if possible ask your fishmonger to slice it into 150g steaks, They don’t want to be too thin because the fish should still be pink in the middle when it is served. The Xnipec (pronounced Shni-pek) is a traditional Mayan side dish and is searingly hot so handle with care, but it is mellowed slightly by the beautifully creamy pureed avocado.
150g tuna steak – rub with sea salt and cracked black pepper, olive oil and fresh squeezed limejuice.
Xnipec – very finely diced red onion, finely chopped habanero chilli (scotch bonnet), fresh leaf coriander, squeezed orange juice and zest. Mix all these ingredients together in a bowl and leave for 1 hour in fridge.
Pureed avocado – the best variety of avocado for this is the hass avocado, which is identified by its warty skin. Use a hand blender to puree the avocado flesh and slowly add olive oil, fresh squeezed limejuice and season to taste. It should be smooth and creamy.
To cook
Sear tuna on a smoking hot ridge pan – this should take no more than 3 minutes on either side depending on thickness – the fish should still be deep pink in the middle.
Serve with rice, salad, crispy sautéed potatoes etc. along with the Xnipec and the pureed avocado.
Puchero Cordero -Braised lamb shanks with chorizo and sweet potato.
This is a deeply satisfying casserole style dish which is packed full of flavour. Once cooked the lamb should almost melt off the bone.
Allow one lamb shank per person - roast in deep roasting tin with a little oil on high heat for 30 mins until browned all over. Remove lamb & set aside. In the same roasting tin add coarsely chopped onions, chopped garlic, chillis, red peppers fresh leaf coriander including the stalks, sweet potato and celeriac. Brown well on a high heat on the hob, stirring frequently so that the onions completely caramelize.
Add tinned tomatoes, tomato puree and red wine. Stir well until simmering, and then add baby chorizo. Finally add the browned lamb shanks, cover and return to the oven for 2 hours at least, and check that the meat is almost falling off the bone. Only at this stage should you add any seasoning.
This dish is really a whole meal in itself, but if you want you can serve with rice ir even some crusty bread.
