Friday, February 26, 2010
Mexico Lindo Buffet... round 2!
Our buffet scheduled for March 1st is at max capacity! Thanks to all those who RSVP'd early. However, to accommodate all those who still want to indulge in this unique buffet, we've scheduled a second buffet at Mexico Lindo to occur on Monday, March 15th, at 6:30 PM. The menu will be identical to the one included in our last blog post. To save your spot for the second buffet, please email us (halifaxvegetarians@gmail.com).
Sunday, February 14, 2010
Mexican food buffet!
HAV is hosting a vegetarian/vegan buffet on Monday, March 1st, at 6:30 PM, at Mexico Lindo (3635 Dutch Village Road).
HAV returns to Mexico Lindo each year because this buffet is fabulous! The buffet break-down is included below. The cost of the buffet (including drink and dessert) is $16.50 (+ tax) per person. If interested, please reserve by email.
Our guest speaker will be Amanda Dainow, a Clinical Herbal Medicine student who will speak to the group about "Natural First Aid for Dogs and Cats" and "Holistic Care for Companion Animals".
BUFFET MENU:
MANGO AND PEAR SALAD
In a bed of greens slice mango, pears and pecans. Dressed with Honey.
POBLANO CREAM SOUP
Creamy soup made with poblano peppers and corn nibbles.
EMPANADAS
Corn tortilla pockets filled with spinach and cheese. Garnished with salsa and chopped cabbage.
ENCHILADAS
Corn tortilla soaked in tomato salsa and filled with green pepper and corn topped with melted cheese, onion and sour cream.
IMPOSSIBLE CAKE
A cake and a flan together! With or with out milk goat caramel.
VEGAN features of the buffet:
CHIPS AND SALSA
SOY CEVICHE
Cooked soy protein mix with tomatoes, onion, cilantro, jalapeno peppers and a zest of lime juice
MEXICAN RICE
Rice fried in salsa and diced vegetables
BLACK BEANS
Refried Black beans
EMPANADAS
Corn tortilla pockets filled with potatoes. Garnished with salsa and chopped cabbage
ENCHILADAS
Corn tortilla soaked in tomato salsa and filled with green pepper and corn.
NOPALITOS (Cactus Salad)
Slice tender cactus mixed with tomato, onion, and cilantro
AGUA FRESCA (House Drink)
Jamaica flavor, made from dry petals of the Hibiscus flower.
HAV returns to Mexico Lindo each year because this buffet is fabulous! The buffet break-down is included below. The cost of the buffet (including drink and dessert) is $16.50 (+ tax) per person. If interested, please reserve by email.
Our guest speaker will be Amanda Dainow, a Clinical Herbal Medicine student who will speak to the group about "Natural First Aid for Dogs and Cats" and "Holistic Care for Companion Animals".
BUFFET MENU:
MANGO AND PEAR SALAD
In a bed of greens slice mango, pears and pecans. Dressed with Honey.
POBLANO CREAM SOUP
Creamy soup made with poblano peppers and corn nibbles.
EMPANADAS
Corn tortilla pockets filled with spinach and cheese. Garnished with salsa and chopped cabbage.
ENCHILADAS
Corn tortilla soaked in tomato salsa and filled with green pepper and corn topped with melted cheese, onion and sour cream.
IMPOSSIBLE CAKE
A cake and a flan together! With or with out milk goat caramel.
VEGAN features of the buffet:
CHIPS AND SALSA
SOY CEVICHE
Cooked soy protein mix with tomatoes, onion, cilantro, jalapeno peppers and a zest of lime juice
MEXICAN RICE
Rice fried in salsa and diced vegetables
BLACK BEANS
Refried Black beans
EMPANADAS
Corn tortilla pockets filled with potatoes. Garnished with salsa and chopped cabbage
ENCHILADAS
Corn tortilla soaked in tomato salsa and filled with green pepper and corn.
NOPALITOS (Cactus Salad)
Slice tender cactus mixed with tomato, onion, and cilantro
AGUA FRESCA (House Drink)
Jamaica flavor, made from dry petals of the Hibiscus flower.
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