• Crispy Masa (Dough) Boats Topped with Black Bean Paste, Grilled Vegetables and Queso Fresco
  
• Quesadillas with Shredded Oaxaca Cheese, Chorizo, Fresh Cilantro and Fresh Jalapeno Peppers Topped with Fresh Fruit Salsa
   
• Finger Sized Chicken or Pork Tamales in Salsa Verde
   
• Marinated in Citrus Grilled Chicken Skewers, Drizzled with Papaya Vinaigrette
   
• Tortilla Chip Squares With Crab, Fresh Cilantro, Red Onions, Tomato and Serrano Peppers Tossed with Lime Juice and Tequila
   
• Masa Cakes filled with White Beans and Ground Pumpkin Seeds, Drizzled with Yucatan Roasted Tomato Sauce and Queso Fresco
  
   

LaVier's Ceviche Bar

• Our Signature Martini Style Ceviche: Sea Scallops, Fresh Shrimp, Octopus, Sea Bass  and Crab Marinated in Lime and Clam Juices, Tossed with Tomato, Cilantro, Red Onions, Seeded Serrano Peppers, Fresh Ground Black pepper, Topped with Avocado and a Dash of  Tequila Reposado
   
• Bloody Mary Shrimp Shooters, Garnish with Cilantro and celery Sticks
   
• Diced Fillet mignon Marinated in Citrus and Rice Vinegar, Mixed with Green Onions, Roasted Bell Peppers, Fresh Jalapenos and Chopped Parsley
   
• Grilled Shrimp Ceviche Served with Sweet and Spice Tomato Sauce, Cilantro, White Onions, Diced Cucumber, Cubed Avocado, Tabasco Sauce and Worcestershire sauce
   
• Oysters Marinated in Lime Juice and Sweet and Spicy Tomato Sauce, Diced Habanero Peppers, Minced Spanish Onions and Cilantro
   
• Rock Shrimp served on a bed of Shredded Boston Lettuce Topped with Cocktail Sauce and Garish with Lime Wedges
  
   

Salads

• Chopped Romaine Lettuce with Roma Tomato, Red Onions, Roasted Corn, Jicama and Queso Fresco Tossed with Citrus Vinaigrette
   
• Mixed Greens with Breaded Deep-Fried Chayote Squares, Blench Red Onions, Tortilla Strips, Red Bell Peppers and Minced jalapenos Tossed with Cilantro vinaigrette
   
• Baby Spinach with Thin Sliced Radish, Tender Cactus , Chopped Tomatoes, White Onions and Farmer Cheese Tossed with Lime Vinaigrette
   
• Romaine Lettuce Tossed with Pico de Gallo and Topped with Fried Calamari
   
• Fresh Mayan Salad with Mixed greens,  Shredded Carrots, Tortilla strips, Avocado, Chili Powder, Grilled Chicken Breast, Diced Tomatoes, Queso Fresco, Tossed with Lime Vinaigrette
  
   

• Marinated in Achiote ( Red Spiced Seasoning Paste) and Citrus Grilled in a Tropical Wood Charcol Pork Ribs, Accompanied with Shredded Cabbage, Carrots, Tomato and Cilantro Salad Tossed with Lime Juice and Fresh Ground  Black Peppers
   
• Roasted Bone-In Chicken with Cilantro -Pesto Rub, Served on a Bed of Sautéed Spinach with Roasted Garlic, Red Onions and a Dash of Mexican Rum
   
• Yucatan Style Chicken Breast in Mole Sauce Made with Ground Chiles, Spices and Mexican Chocolate, Served on a Bed of Classic Mexican Rice and garnish with Ajonjoli
   
• Corn Tortillas and Bathe it in a Sauce of Green pumpkin-seeds filled with Chopped  Hard Boil Eggs and Ground Pumpkin Seeds Drizzled with Yucatan Style Spicy Tomato Sauce
   
• Cochinita Pibil: Baked Pork  in a Tangy  Red Sauce and Wrapped in Banana Leaves Served with Blanched Julianne Red Onions Tossed with Lemon Juice and Apple Vinegar
   
• Pan-Seared Scalloped Fillet Topped Sautéed with Roasted Tomatillo Salsa, Served Over Saffron Rice
   
• Pan de Cazon: Corn Tortillas, Layered with Black Bean Sauce, Shredded Sea Bass and Sautéed Tomato, Red onions, Serrano Peppers, Seasoned with Dried Spices
   
• Niños Envueltos: Wrapped in Cabbage Leaves Ground Pork and Rice, Slow-Cooked in Chicken Broth and Lemon Juice, Drizzled with Spicy Red Sauce
   
• Chiles Rellenos: Stuffed Chile Ancho with Ground Pork and Vegetable Or Roasted Potatoes and Cheese, Dipped in Whipped Egg Whites and Deep-Fried in Vegetable oil, Served on a Bed of Roasted Vegetables and a Smooth Spicy Tomato Sauce
   
• Pevre:  Roasted Shredded Turkey, Served on a Pool of Béchamel Sauce and Drizzled with Sautéed Onion and Tomato Sauce
   
• poc chuc - flattened  Grilled in a Tropical Wood Charcol  pork steak with a citrus sour orange marinade, Topped with Pickled Onions and Grilled Tomato Sauce
   
• Tamales - meat or vegetables rolled in cornmeal and steamed in a corn husk
   
• Tikin Xic: Marinated in Red Tangy Sauce and Epazote Grilled Sea Bass with Mixed Bell Peppers and Onions Wrapped in Banana Leaves
   
• Mesquite-Smoked Grilled Turkey with Chile Adobo Sauce and Jicama-Cranberry Relish
   
• Hand Made Corn Tortillas Stuffed with Black Bean Paste, Fried in Vegetable Oil, Topped with Roasted Shredded Chicken, Lettuce, Pickled Onion, Sliced Tomato, and Jalapeno Pepper
  
  
  

Sweet Things
 

• Caballero Pobre: Pan-Seared French Bread Soaked in Milk and Vanilla Mixture, Drizzled with Syrup Made with Orange Water, Cinnamon and Brown Sugar, Sprinkle with Ground Cinnamon
   
• Dulce de Calabaza: Slowly Cooked Pumpkin Wedges with Sugar-Water, Cinnamon Sticks, Raisins and a Dash of Mexican Rum, Served with Natural Yogurt
   
• Arroz con Leche: Rice Pudding
   
• Chocolate Tamale with Raisins, Drizzled with custard Sauce and Garnish with Fresh Berries and Mint Springs
   
• Yucatan Chocolate Pecan Pie Bars
   
• Baked Egg Custard
   
• Budin: Baked Cubed Mexican Bread Soaked in Milk, Vanilla Extract And Rum, Sprinkled Bittersweet Chocolate, Raisins and Silvered Almond, Drizzled with Orange Sauce