Events We’ve Rocked

We don’t just cook—we bring the party to life. Here’s a taste of what we’ve done for some badass couples and epic gatherings in Careyes. From bold flavors to wild vibes, these events show what The Locals are all about. Check out the menus and a few snaps that say it all.

Angie & Manolo

Starters

  • Asian-style tuna tiradito with charred orange

  • Roasted beet salad

  • Beef carpaccio

Mains

  • Grilled mahi mahi with herbs and citrus

  • Filet mignon with potato crystal

  • Truffle patatas bravas

  • Warm fava bean salad with Mexican salsa

  • Traditional pecorino romano risotto

  • Charcoal-grilled eggplant with dehydrated tomato paste

Desserts

  • Italian tart

  • Espresso mousse with Licor 43 spheres

Sexy Circus

Appetizers

  • Tempura purple carrot and ginger gel

  • Smoked scallops with crunchy tapioca

  • Yakitory thicken and veggies

First Course

  • Whole tuna with asian sauces and collection
    of fresh veggies and fruits

  • Avocado and spicy arugula two meter salad

Main Course

  • Slow cooked beef in eatable clay cow sculpture (to break)

  • Spicy organic baby veggies over butter Israeli couscous

  • Date and veggies warm Moroccan salad

  • Roasted ruts with truffle oil

Desserts

  • Birds of sweetness, fruit mousses with crunchy cover served in a bird mobile

  • Chocolate and spices charcoal rocks

Marlene & Samarth

Appetizers

  • Chicken & vegan chorizo sopes w/ salsa verde

  • Grilled cauliflower with cebiche cones

Dinner apps

  • Arugula and avocado spicy salad

  • Portobello mushroom w/ dried tomato

First course Family style

  • Mahi mahi in 3 Chile crust

  • Chicken mole

  • NY in garlic crumble in red wine sauce

Desserts

  • Red velvet and raspberry coral

  • Lava cake with berries gelato and crunchy vanilla

Hedonistic dinner

Appetizers

  • Potato Blini bite with salmon and Caviar with herbal foam

  • Soft black truffle bite with golden candy VG

  • Giant shrimp in golden tempura with wasabi cóctel sauce DF

  • Angus Beef tartar Cornucopia with raspberry vinegar and

  • baby golden arugula

Firts Course

  • Grilled mahi mahi with herbs and citrus

  • Assortment of huge breads (celiac option available)

  • Lobster Bisque and cilantro pesto

  • Herbal experience- Purple and green basil, shiso leaves, wild cilantro, parsley, mint, red tango, misuna leaves, two lemons and garlic vinaigrette, crusted sunflower seeds, zucchini flowers, quinoa, organic baby zucchini, organic charcoaled tomatoes and belle peppers VG

Second and main courses

  • Papillot and citrus snook and olive oil sauce

  • Whole beef rack in rioja wine sauce

  • Mushrooms Wellington- shiitake, red onions in wine

  • Baby organic Carrots bourguignon

  • Charcoaled asparagus

  • Hirlum tomatoes in lemon oil and basil collection

  • Reblochon tortellinis in butter and black garlic sauce

Desserts

  • Sour chocolate cream choux tower with caramel cover

  • Italian berries cake

  • Truffle assortment

  • Fresh fruit tower

Katheryn & Bobby

Appetizers

  • Hard chile and slow-cooked duck tacos

  • One-bite cotija cheese tamal with salsa verde

  • Yellow Peruvian ceviche in cones

First Course

  • Spicy arugula salad with pistachio, date, avocado, and mustard dressing

  • Grilled organic veggies with grilled panela cheese, olive oil, and Kalamata olive vinaigrette

Main Course

  • Short rib in black garlic sauce

  • Mahi mahi in three-chile adobo

  • Mushroom risotto

Desserts

  • Molten lava cake with berry gelato

  • Traditional Mexican flan from a 180-year-old family recipe, served with berries

Masquereyes

Appetizers

  • Chicken & vegan chorizo sopes w/ salsa verde

  • Spicy arugula, avocado foam, date and ancient mustard dressing one bite salad

  • Smoked beef argentinian empanada with basil pesto and milk alioli

  • Slow cooked duck and guajillo chile baby taco

  • Liquid quesadilla shot

First Course

  • Traditional Spanish tortilla and grilled shrimps in la vera pimentón

Main course Family style

  • Mahi mahi in 3 Chile crust

  • Slow cooked Angus short rib in 72 hour reduction sauce of rioja wine

  • Mahi mahi in 3 chile crust, pineapple textures and passion fruit alioli

  • Piperada (grilled red peppers, eggplant, zucchini,zeta mushrooms in tomato and spices sauce)

  • Grilled asparagus with black garlic sauce

Desserts

  • Dark noir molten lava cake with homemade berries gelato and vanilla crumble

  • Passion fruit entremet stuffed with berries over black curry soil