Last night, Chef Andres Parlange from Cantina Beach Restaurant served up a tasty three course meal complimented with a powerful tequila tasting. The perfect way to kick off the Memorial Day weekend in a secluded hideaway at The Ritz-Carlton Key Biscayne.
The night began with a trio of Guacamole con chips and jalapeño infused Margaritas. Guests were then given the first dish, a lovely assortment of popular appetizers: Snapper Ceviche, Tostada de Cochinita Pibil, Blue Corn tortilla Crab Taco, Oven Roasted Organic Chicken Flautas and Octopus Ceviche. The entree happily filled the palette with the Queso Fundido Con Setas en Salsa Verde (Chihuahua cheese with sautéed wild mushrooms in green tomatillo salsa), the Duo de Pollo en Mole Poblano y Huachinango Al Mojo con Langostino al Tequila–Pan Seared Chicken Breast with Mole Poblano, Almond and a Touch of Mexican Chocolate, and Seared Red Snapper in a roasted garlic lime sauce and Prawns Flambéed in Tequila. To complete this meal everyone was able to enjoy in yummy sugar pastries dabbled in Mexican chocolate.
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