Casa Chi by Chef Richard Sandoval announces the launch of the Pour Decisions Boozy Tea Experience, debuting March 23 and available every Sunday from 12pm to 4pm for just $75 per person. This offering reimagines traditional teatime with a Nikkei fusion, complemented by live entertainment each week.
The experience features a three-course shared menu, starting with prosecco and a signature cocktail teapot for each guest. The teapots are infused with concoctions like:
Jalisco Jasmine Margarita, combining silver tequila, jasmine tea, lime, and agave, garnished with flash paper and edible flowers
Earl Grey Breeze, with vodka infused Earl Grey tea, elderflower liqueur, lemonade, cranberry, and garnished with dehydrated lemon, elderflower, and dry ice
Chamomile Coconut Cooler, a tropical mix of coconut rum, chamomile tea, coconut water, lime, and honey, garnished with a lime wheel and toasted coconut.
Chef Richard Sandoval’s menu features a fusion of Latin and Asian flavors such as appetizers like Smoked Swordfish with smoky mesquite, pickled chili, and plantain chips, or Guacamole with chipotle aioli and serrano pepper. For makimono, enjoy Angry Tuna with spicy tuna, avocado, and yuzu kosho mayo, or a California Roll with lobster and avocado. Nigiri choices include Salmon & Pork Belly or Hamachi with yuzu hollandaise and togarashi. The main course features the Hot Stone Casa Style with roasted vegetables, pico de gallo, and tortillas, with a choice of Prime Skirt Steak, Shrimp, or Provoleta Cheese. For dessert, a creamy Yuzu Cheesecake topped with almond crumble and white chocolate. Reservations are available on OpenTable.
Casa Chi by Chef Richard Sandoval announces the launch of the Pour Decisions Boozy Tea Experience, debuting March 23 and available every Sunday from 12pm to 4pm for just $75 per person. This offering reimagines traditional teatime with a Nikkei fusion, complemented by live entertainment each week.
The experience features a three-course shared menu, starting with prosecco and a signature cocktail teapot for each guest. The teapots are infused with concoctions like:
Jalisco Jasmine Margarita, combining silver tequila, jasmine tea, lime, and agave, garnished with flash paper and edible flowers
Hibiscus Paloma Punch, blending hibiscus tea, mezcal, grapefruit tonic, lime, and agave
Earl Grey Breeze, with vodka infused Earl Grey tea, elderflower liqueur, lemonade, cranberry, and garnished with dehydrated lemon, elderflower, and dry ice
Chamomile Coconut Cooler, a tropical mix of coconut rum, chamomile tea, coconut water, lime, and honey, garnished with a lime wheel and toasted coconut.
Chef Richard Sandoval’s menu features a fusion of Latin and Asian flavors such as appetizers like Smoked Swordfish with smoky mesquite, pickled chili, and plantain chips, or Guacamole with chipotle aioli and serrano pepper. For makimono, enjoy Angry Tuna with spicy tuna, avocado, and yuzu kosho mayo, or a California Roll with lobster and avocado. Nigiri choices include Salmon & Pork Belly or Hamachi with yuzu hollandaise and togarashi. The main course features the Hot Stone Casa Style with roasted vegetables, pico de gallo, and tortillas, with a choice of Prime Skirt Steak, Shrimp, or Provoleta Cheese. For dessert, a creamy Yuzu Cheesecake topped with almond crumble and white chocolate. Reservations are available on OpenTable.
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