chilled seafood seasoned with fresh citrus

Raw Bar

Includes a range of wines and soft drinks for events.

Beverage Service

Includes a selection of dishes such as Shrimp Coctel and Double Fried Potatoes.

HUN HUNAPHU

Includes a selection of dishes such as Oysters and Shrimp Coctel.

YOLUN

Includes queso fresco, seasonal fruit, and more.

ALOM

Seats up to 25 guests in our enclosed dining room featuring sweeping views of Baltimore's Inner Harbor and a cozy fireplace.

Private Dining Room

Ceasar Salad

Pal'Alma Cafe de la Olla

5 Sentidos Espadin con Frutas Rojos

La Venenosa Sierra del Tigre

123 Organic Diablito Rojo Xtra Añejo

Volcan de mi Tierra X.A

Patrón El Alto Reposado

Quinta de la Rosa Late Bottled Vintage Port

Broadbent Madeira Boal 10 Year Reserve

Pastel de Chocolate

Emilio Hidalgo Pedro Ximenez

coconut mousse, mango jam toasted coconut crocante

Coconut Flan Cheesecake

with Canela queso fresco, seasonal preserves

Buttermilk Pancakes

Tuna Tostadas

salsa mexicana, crema, chipotle-tomatillo salsa, queso chihuahua

Heirloom Corn Quesadilla

Seasonal Muffin

Plain Croissant

Buttermilk Pancakes with Canela

Using an oyster knife, carefully shuck the oysters and place them on a serving platter with ice.

Shucking Oysters

Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and immediately place in an ice bath to stop the cooking process. Once cooled, peel and devein the shrimp.

Preparing Shrimp

Sear the scallops in a hot skillet for about 1-2 minutes per side until golden brown. Remove from heat and let cool.

Preparing Scallops

Gently fluff the crab meat and place it in a small bowl, ready to be served.

Arranging Crab Meat

In a small bowl, combine lemon juice, lime juice, orange juice, olive oil, sea salt, and black pepper. Whisk together until well combined.

Mixing the Dressing

On a large platter, arrange the shucked oysters, cooked shrimp, seared scallops, and crab meat. Drizzle the citrus dressing over the seafood. Garnish with chopped parsley and lemon wedges around the platter.

Serving the Raw Bar

Oysters

Shrimp

Crab meat

Scallops

Lemon juice

Lime juice

Orange juice

Olive oil

Sea salt

Fresh black pepper

Fresh parsley

Lemon wedges

Prior to the event, place the red wine in a wine cooler at room temperature. Chill the white wine and sparkling wine in the refrigerator for at least 2 hours before serving.

Chill the Wines

Just before serving, open the red, white, and sparkling wine bottles. Use a corkscrew for the red and white wines, and for the sparkling wine, carefully twist off the cage and gently ease the cork out to prevent spillage.

Open the Wine Bottles

Ensure that all wine glasses are clean and polished. Pour a standard serving of wine, approximately 5 oz (150 ml), into each glass.

Prepare Wine Glasses

Place the cola, lemonade, sparkling water, and orange juice in the refrigerator for at least 1 hour prior to the event to ensure they are served cold.

Chill the Soft Drinks

Before serving, open the cola and lemonade bottles, and pour the sparkling water and orange juice into appropriate serving pitchers or containers.

Open Soft Drink Bottles

Ensure that all soft drink glasses are clean. Fill each glass with ice (if desired), and pour the selected soft drink, filling to about 3/4 full.

Prepare Soft Drink Glasses

Red Wine

White Wine

Sparkling Wine

Cola

Lemonade

Sparkling Water

Orange Juice

In a large pot of boiling salted water, cook the shrimp for about 2-3 minutes until they turn pink and opaque. Drain and place them in a bowl with ice water to stop the cooking process.

Prepare the Shrimp

In a mixing bowl, combine the cooked shrimp, diced tomato, red onion, cilantro, avocado, lime juice, ketchup, salt, and pepper. Mix well until all ingredients are evenly coated.

Combine Ingredients

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled in small cups or bowls.

Chill and Serve

Wash, peel, and cut the russet potatoes into fries. Rinse them under cold water to remove excess starch and pat them dry with a paper towel.

Prepare the Potatoes

In a large pot or deep fryer, heat the vegetable oil over medium heat. Fry the potatoes in batches for about 5-7 minutes until they are soft but not browned. Remove and drain on paper towels.

First Fry

Increase the oil temperature to high. Fry the potatoes again in batches for about 3-4 minutes or until they are golden brown and crispy. Remove and drain on paper towels.

Second Fry

Sprinkle the hot fries with salt and paprika to taste. Serve immediately as a side dish with the shrimp coctel.

Season and Serve

Large shrimp, peeled and deveined

Tomato, diced

Red onion, finely chopped

Cilantro, chopped

Avocado, diced

Ketchup

Salt

Pepper

Russet potatoes, peeled and cut into fries

Vegetable oil for frying

Paprika

Carefully shuck the fresh oysters and place them on a platter. If you're not familiar with shucking, it's advisable to watch a tutorial or ask someone experienced to help.

Prepare the Oysters

Arrange lemon wedges around the oysters. Serve with cocktail sauce on the side. Add Tabasco sauce for those who enjoy a spicy kick.

Serve with Condiments

In a large pot, bring 4 cups of water to a boil. Add 1 cup of lemon juice and 1 tablespoon of Old Bay seasoning to the boiling water.

Once the water is boiling, add the large shrimp. Cook for 2-3 minutes until they turn pink and opaque. Do not overcook.

Cook the Shrimp

Remove the shrimp from the pot and transfer them to an ice bath to stop the cooking process. Once cooled, drain and serve with cocktail sauce on the side.

Cool and Serve

Fresh oysters

Cocktail sauce

Tabasco sauce

Large shrimp

Water

Old Bay seasoning

Wash the strawberries and blueberries under cold running water. Remove the stems from the strawberries and slice them into quarters. Peel the mango and cut it into cubes. Peel the kiwis and slice them into rounds.

Prepare the Fruit

In a large mixing bowl, combine the prepared mango, strawberries, blueberries, and kiwi slices. Gently toss the fruits together to mix evenly.

Combine the Ingredients

Crumble the queso fresco over the mixed fruits. Ensure even distribution for a balanced flavor.

Add the Cheese

Sprinkle the honey and lime juice over the fruit and cheese mixture. Gently toss again to coat the ingredients without mashing the fruit.

Drizzle with Honey and Lime Juice

Finely chop the mint leaves and sprinkle them over the top of the dish for an added fresh flavor.

Garnish with Mint

Queso Fresco

Mango

Strawberries

Blueberries

Kiwi

Honey

Mint Leaves

Lime Juice

Preheat your oven to 400°F (200°C). Slice the loaf of bread into 1/2 inch slices and arrange them on a baking sheet. Drizzle with olive oil and toast in the oven for 5-7 minutes until golden brown.

Prepare the Bruschetta

Chop the tomatoes and basil leaves. In a mixing bowl, combine chopped tomatoes, basil, minced garlic, olive oil, salt, and pepper. Mix well.

Make the Tomato Mixture

Top each toasted slice of bread with the tomato mixture and serve immediately.

Assemble the Bruschetta

Preheat grill or oven to 375°F (190°C). In a bowl, mix olive oil, minced garlic, salt, and pepper. Coat each chicken breast with the mixture.

Prepare the Chicken

Juice 2 lemons and add the juice along with rosemary to the chicken breasts. Let marinate for at least 30 minutes.

Season the Chicken

Grill or bake the marinated chicken breasts for 20-25 minutes or until internal temperature reaches 165°F (74°C).

Cook the Chicken

Slice the remaining lemons and serve alongside the chicken for garnish.

Serve

Slice the chocolate cake into equal portions and place them on dessert plates.

Serve the Chocolate Cake

Scoop vanilla ice cream and place it next to the slice of chocolate cake on each plate.

Add Ice Cream

Top each dessert with a handful of fresh berries for added flavor and decoration.

Garnish with Berries

Bruschetta

Tomatoes

Basil leaves

Garlic cloves

Chicken breasts

Lemon

Rosemary sprigs

Chocolate cake

Vanilla ice cream

Fresh berries

Wash and dry the romaine lettuce thoroughly. Tear it into bite-sized pieces and place it in a large salad bowl.

Prepare the Greens

Halve the cherry tomatoes and slice the cucumber. Add both to the bowl with the romaine lettuce.

Add Other Vegetables

Sprinkle the croutons over the salad base.

Add Croutons

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce until well combined.

Make the Dressing

Add salt and black pepper to taste. Adjust the seasoning as necessary.

Season the Dressing

Drizzle the prepared dressing over the salad and toss gently to combine, ensuring all ingredients are coated.

Combine Salad and Dressing

Sprinkle the grated Parmesan cheese and smoked trout roe on top of the salad.

Add Toppings

Serve immediately as a fresh and flavorful Caesar salad.

Romaine Lettuce

Croutons

Cherry Tomatoes

Cucumber

Olive Oil

Lemon Juice

Dijon Mustard

Garlic

Worcestershire Sauce

Black Pepper

Parmesan Cheese

Smoked Trout Roe

In a medium-sized pot, bring 4 cups of water to a boil over medium-high heat.

Boil Water

Once the water is boiling, remove it from heat and add 1 cup of organic coffee grounds to the pot.

Add Coffee Grounds

Stir in 1 tablespoon of brown sugar and add 1 cinnamon stick to the pot. Mix well until the sugar is dissolved.

Add Brown Sugar and Cinnamon

Let the mixture steep for about 10-15 minutes. This allows the flavors to meld together.

Brew the Coffee

After steeping, strain the coffee mixture into cups or a coffee carafe. Remove the cinnamon stick before serving.

Raw Bar

Beverage Service

Hun Hunaphu

Yolun

Alom

Private Dining Room

Ceasar Salad

Pal'alma Cafe De La Olla

5 Sentidos Espadin Con Frutas Rojos

La Venenosa Sierra Del Tigre