61 Santa Maria Sonoran Pit Master Salads Grilled peach and halloumi salad, organic greens, green beans, pine nuts, lemon pesto dressing (GF, N, V) Roasted corn and poblano romaine salad, cherry tomato, red onion, citrus vinaigrette (GF, V) Avocado potato salad, yukon potatoes, chives, onion, celery, cilantro (GF, V) Entrees Mesquite smoked pulled pork , barbacoa style, red chile sauce, green chiles, cilantro, onions Adobo rubbed all natural chicken a la plancha, calabacatas relish, charred orange vinaigrette (GF) From the Grill* Salt & pepper rubbed New York strip steaks Condiments: Piloncillo BBQ, Chiltepin BBQ, assorted steak sauces Sides Smashed garlic yukon potato, tarragon, olive oil, sea salt (GF, V) Roasted corn casserole, piquillo peppers, oregano (V) Garlic lemon green beans, smoked almonds (GF, N, V) Spanish pit black beans, queso fresco (V) Corn bread muffins, whipped sweet butter (V) Desserts S’mores in a jar Bourbon pecan pie (N) Chocolate peanut butter banana tart (N) Cast Iron Desserts Peach blueberry cobbler Bread pudding, Arizona orange foster sauce Add Citrus Cilantro Roasted Shrimp (Per Person) Minimum of 25 guests. Based on 90 minutes of service. Groups of less than 25 people (per person) +10 GF: Gluten-Free / V: Vegetarian / VE: Vegan / DF: Dairy-Free / N: Contains Nuts
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