BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Los Cabos Magazine - ECPv5.1.4//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Los Cabos Magazine
X-ORIGINAL-URL:https://www.loscabosmagazine.com
X-WR-CALDESC:Events for Los Cabos Magazine
BEGIN:VTIMEZONE
TZID:America/Denver
BEGIN:DAYLIGHT
TZOFFSETFROM:-0700
TZOFFSETTO:-0600
TZNAME:MDT
DTSTART:20140309T090000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0600
TZOFFSETTO:-0700
TZNAME:MST
DTSTART:20141102T080000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0700
TZOFFSETTO:-0600
TZNAME:MDT
DTSTART:20150308T090000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0600
TZOFFSETTO:-0700
TZNAME:MST
DTSTART:20151101T080000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20141231T073000
DTEND;TZID=America/Denver:20150101T080000
DTSTAMP:20260819T153319
CREATED:20141217T164223Z
LAST-MODIFIED:20141217T164223Z
UID:19053-1420011000-1420099200@www.loscabosmagazine.com
SUMMARY:Last Party 2014 - Baja Cantina
DESCRIPTION: \n  \nLive music with Cabos favorite band \nBajas largest firework show \nResident DJ “Vic Boy” \nParty favors \nWe start the party at 7:30 PM \nParty ends sometime next year… \n  \nNew Year’s Eve Menu \nAmuse bouche\nGranny Smith apple\, cucumber and honeydrew melon soup\, shrimp kataifi with tropical fruit salsa\, agave honey and maldon salt. \nShrimp Bisque\nPacific shrimp bisque with poached jumbo shrimp\, garlic foam and sherry wine \nSalad\nSmoked salmon with natural yougurt\, carpers\, lemon zest and cherry tomato salad\, organic greens \nBread\nAssorted homemade breads to include:\nFocaccia\, onion rolls\, ciabatta\, tomato rolls\, lavosh and crostini \nEntree Selection…. Choice One\nGrilled filet mignon with pacific shrimp\, carrot and potato puree\, organic seasonal baby vegetables and red wine reduction. \nMexican sea bass with pan seared jumbo scallops\, organic quinoa\, organic seasonal baby vegetables and lime and garlic cream sauce. \nPork osso buco in adobo sauce\, free range chicken roulade with goat cheese and roasted peppers\, served with black bean puree and organic easonal vegetables. \nDesert\nChef’s Trilogy\, chocolate\, panna cotta and profiterol\, assorted seasonal berries \n$125 USD per person. Taxes and gratuity are not included in the price \n20% off for locals \n
URL:https://www.loscabosmagazine.com/events/last-party-2014-baja-cantina/
CATEGORIES:New Year’s Eve Party
ATTACH;FMTTYPE=image/jpeg:https://www.loscabosmagazine.com/wp-content/uploads/medano-beach-new-year-eve-20151.jpg
END:VEVENT
END:VCALENDAR