Christmas Dinner | Casa Papaya San Miguel

Christmas Dinner at Casa Papaya San Miguel

Tuesday, December 25
5:00 pm

Casa Papaya
Valle Alcocer 11

It’s becoming a holiday tradition.  Join us for our 2nd annual Christmas dinner.
It’s a warm and wonderful holiday event.  On Tuesday December 25 we’ll start at 5PM with cocktails and hors doevres on the roof, then be seated in our candle lit dining area for a festive holiday meal.  Please call us at 152-7014 or email soon to reserve you space – seating is limited.  The price is 800 pesos, including cocktail and all food.  We take pesos and all major credit cards.

Welcome Cocktail

Chicken Liver Pate with port and red onion marmalade

Cheese Gougeres with pear chutney

1^st course

Winter Squash Bisque with mole swirl, toasted pumpkinseeds and orange crema

basket of festive breads

2^nd Course

Roast Duckling with brandied fruit stuffing and pomegranate sauce

or

Glazed Salmon Filet with red wine butter sauce

Sweet potato puree with ginger and lime zest

Sweet and tart braised red cabbage

(vegetarian option available)

Dessert

Dark Gingerbread with Caramelized Apples and Mascarpone Cream

(Gluten free option available)

Lee Duberman and Richard Fink invite you to the (most likely) last chapter in their story of food, drink and family! Lee and Richard moved to San Miguel with their son Noah and their dog Bailey after 30 years in Vermont.  They met while teaching and bartending at the New England Culinary Institute, and within a few years had created four restaurants and two wonderful sons together.  Their most well known restaurant, Ariel’s in Brookfield, Vermont, provided 21 years of fine farm-to-table dining to Central Vermont, and their reputation spread much further. They fell in love with San Miguel their first time here in 2001, and for many years they have been plotting their move.  Finally, they are here to stay. Casa Papaya is Lee and Richard’s San Miguel home. It is an experiment in hospitality, encompassing three B&B guest rooms,  Chef’s dinners open to the public, a wood-fired oven on the roof, providing hand-crafted pizzas on Sunday afternoons, market tours, cooking classes and small-event catering.