Wood Fired Fall Festival

Celebrate the season at Finca Luna Serena’s Wood-Fired Fall Harvest Festival, where the flavors of autumn meet the warmth and aroma of a crackling wood fire. Join us among the olive trees for a leisurely harvest feast inspired by the season and prepared over real wood fire—from flame-roasted vegetables and smoky appetizers to picaña roasted over the fire and a warm autumn dessert. Come hungry, slow down, and experience fall at the Finca the way it should be celebrated: good food, open air, wood fire and good company.

Seating from 12 to 4:00 pm

Come earlier and enjoy free play pickleball, bocce

Reservation required

Limited seating

800 pesos per person

Complementary transportation from and to Liverpool, San Miguel Allende

Close at 4 pm

Menu -A Five-Course Celebration

Welcome table

• 19 extra virgin olive oils 5 naturals and 14 infused

• Four olives handcrafted and flavored by us

• Homemade tapenade

• Home flavored balsamic vinegars

Appetizers

• Wood-Fired Stuffed Mini Peppers

  • Mini sweet peppers blistered over the wood fire and filled with goat cheese, roasted garlic, herbs and Parmesan, finished with FLS extra-virgin olive oil.

• Wood-Fired Pork & Apple Meatballs

  • Small pork meatballs with apple, sage, garlic and herbs, finished over the wood fire with a lightly smoky apple-cider glaze.

Soup

• Fire-Roasted Tomato, Red Pepper & Garlic Soup

  • Tomatoes, red peppers, onions and whole heads of garlic roasted until lightly charred, then blended with vegetable stock and FLS EVOO. Finished with a swirl of roasted-garlic crema.

Salad

• Wood-Fired Pear, Beet & Goat Cheese Salad

  • Fire-roasted pear and beet wedges with local goat cheese, toasted walnuts and a FLS balsamic vinaigrette.

Main Course — Choice

• Wood-Fired Picaña with Charred Onion & Red-Wine Sauce

  • Roasted picaña seasoned with garlic, rosemary, cracked black pepper and FLS EVOO. Served with a red-wine sauce made with fire-charred onions and the beef juices.

• Wood-Fired Herb & Lemon Chicken

  • Chicken thighs marinated with FLS EVOO, lemon, garlic, rosemary and thyme, then roasted over the wood fire until deeply browned and lightly smoky. Finished with roasted lemon and its natural juices.

• Wood-Fired Eggplant Harvest Stack

  • Layers of fire-roasted eggplant, zucchini, tomato and red pepper with mozzarella, Parmesan and herbs, baked in individual portions in the wood-fired oven and finished with FLS EVOO.

Sides

• Wood-Fired Garlic & Rosemary Potatoes

  • Baby potatoes roasted in cast iron with whole garlic cloves, rosemary, sea salt and FLS EVOO until crisp outside and creamy inside.

• Fire-Roasted Autumn Vegetables with FLS Balsamic

  • Carrots, sweet potato, zucchini and red onion roasted over the fire with thyme and olive oil, then finished with a light FLS balsamic reduction.

Dessert

• Wood-Fired Apple Crisp with House-Made Cider

  • Apples tossed with your house-made apple cider, cinnamon, vanilla and brown sugar beneath a crisp oat-and-almond topping, baked in the wood-fired oven.