Italian–Mexican Fusion Feast

Join us on July 25 for an afternoon of Italian-Mexican Alta Cocina.

Italy and Mexico share a deep respect for family, tradition, craftsmanship, and ingredients grown from the land. At Finca Luna Serena, these two culinary cultures meet in a celebration of our olive oil, fresh herbs, and slow cooking.

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

This special menu reimagines beloved Italian classics through the flavors of Mexico, blending handmade techniques, regional ingredients, and our estate-produced olive oils and balsamic vinegars.

Menu

Welcome Table

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

Antipasti

• Bruschetta de Nopales y Burrata

  • Grilled olive oil focaccia topped with fire-roasted nopales, creamy burrata, heirloom tomatoes, and basil balsamic reduction.

• Flores de Calabaza Ripiene

  • Squash blossoms stuffed with ricotta, huitlacoche, and herbs, lightly fried and finished with lemon-infused extra virgin olive oil.

Insalata

• Ensalada de Arúgula, Betabel y Naranja

  • Peppery arugula, roasted beets, citrus segments, toasted pepitas, goat cheese, and Arbequina olive oil vinaigrette.

Zuppa

• Crema Ahumada de Jitomate y Chile Pasilla

  • Slow-roasted tomatoes simmered with Parmigiano rind broth and finished with rosemary-infused olive oil.

Piatti Principali (Choice of One)

• Lasagna de Barbacoa de Short Rib

  • Slow-braised beef short rib barbacoa layered with fresh pasta, mole béchamel, Oaxaca cheese, and Parmigiano.

• Pollo al Pibil Marsala

  • Chicken breast marinated in achiote and citrus, finished with a silky Marsala wine reduction and olive oil-roasted garlic.

• Gnocchi de Maíz en Pipián Verde

  • Handcrafted masa gnocchi served in a velvety pumpkin seed, epazote, and basil sauce, topped with aged Cotija and toasted pepitas.

Contorni

• Pastel de Polenta Poblano

  • Creamy Parmesan polenta baked with roasted poblano peppers and herbs.

• Broccolini a la Parrilla

  • Charred broccolini with garlic-infused olive oil, lemon zest, and toasted almonds.

Dolce

• Budín de Panettone con Aceite de Oliva

  • Warm olive oil panettone bread pudding served with café de olla anglaise and candied orange peel.