Served with cilantro rice or Poblano Grilled Pork Cutlets, lightly seasoned over red pepper cream, topped with poblano pepper salsa. Second Course: Herb Roasted Young Turkey with giblet gravy and chestnut dressing, Yukon Gold mashed potatoes or cinnamon glazed yams, green beans and cranberry relish or Camrones Con Tacos, three Baja style grilled shrimp with chipotle cream and two carne asada soft shell tacos with pico de gallo.Served with avocado cream dressing and toasted croutons or Baja’s Chicken Tortilla Soup or Spicy Shrimp and Avocado Cocktail, lettuce, shrimp, avocado and tomato. First Course: Navidad Salad, leaves of romaine with tomato wedges, cucumber, and green onions.
