Indian–Mexican Fusion Feast

Join us on Saturday July 11 for a special celebrating the fusion of the flavors of India and Mexico, inspired by the agricultural heritage of San Miguel de Allende and enhanced by Finca Luna Serena olive oils and vinegars.

Starting at 12 pm.

Reservation required

Limited seating

800 pesos per person

Seating

from 12 to 4:00 pm

Complementary transportation from and to Liverpool

Come earlier and enjoy free play pickleball, bocce

Close at 4 pm

Menu

Welcome Table

• Estate Olives, Olive Tapenade, Artisan Breads, 19 Olive Oils & Signature Balsamic Vinegars

Appetizers

• Tandoori Shrimp Tostadas

  • Blue corn tostadas topped with tandoori-marinated grilled shrimp, cilantro-mint chutney, and a drizzle of lime olive oil

• Samosa Empanadas de San Miguel (Vegetarian)

  • Flaky empanadas filled with curried potatoes, peas, roasted carrots, and local herbs, served with tamarind-balsamic dipping sauce.

• Panela al Pastor Brochetas

  • Grilled skewers of panela cheese marinated in achiote, guajillo chile, garlic, and garam masala, finished with lemon-infused olive oil.

Salad

• Swiss Chard & Nopal Chaat Salad

  • Tender Swiss chard, grilled nopales, cucumber, roasted chickpeas, pomegranate seeds, mint, cilantro, feta cheese, and cumin-lime olive oil vinaigrette.

Soup

• Roasted Corn Mulligatawny of San Miguel

  • A velvety fusion of Indian mulligatawny and Mexican roasted corn soup, finished with garlic-infused olive oil and fresh cilantro.

Choice of Main Course

• Miso-Tandoori Arrachera de San Miguel

  • Grilled arrachera marinated in red miso, ancho chile, garlic, yogurt, and tandoori spices, served with cilantro-chimichurri chutney.

• Olive Oil Chicken Tikka Pibil

  • Chicken thighs marinated with achiote, citrus, yogurt, and tikka spices, roasted until tender and lightly charred on the grill.

• Chile Relleno Masala (Vegetarian)

  • Roasted poblano chile stuffed with paneer, spinach, roasted vegetables, and aromatic Indian spices, topped with tomato-cashew mole sauce.

Side Dishes

• Finca Luna Serena Turmeric Potato Salad

  • Estate olive oil potato salad with turmeric, mustard seed, roasted corn, cilantro, and pickled red onions.

• Jeera Elote Verde

  • Sweet corn with cumin, lime, cilantro, chile flakes, and extra virgin olive oil

Dessert

• Cardamom Tres Leches with Pistachio Olive Oil Crumble

  • Traditional tres leches infused with cardamom and saffron, topped with pistachio crumble and a drizzle of orange-infused olive oil.