Chef Julian Gonzalez Cruz

Bacon wrap dates

Grill shrimp skewers with lemon and parsley

Avocado hummus with tortilla chips

Shrimp aguachile tostada with lemon-cilantro cured shrimp, cucumber, red onion, and cilantro

Avocado-jicama salad with poblano peppers, cherry tomatoes, tortilla crisps in a cilantro vinaigrette

Guacamole served with flour quesadillas

Chicken Mole with mushrooms al guajillo and Mexican rice

Asparagus & medjool date in mushroom risotto with roasted salmon and tomato short sauce

Carved NY steak with shrimp, roasted baby potatoes and asparagus. Cognac steak house butter

Tres leches cake

Apple tart with caramel sauce

Cucumber topped with smoked salmon mousse

Black tomato Bruscheta

Ground beef stuffed mini bell peppers

Gambas al ajillo (garlic shrimp skewers)

Goat cheese wrapped in roasted eggplant

Burrata and heirloom tomato caprece with baby greens, Extra virgin Olive oil caviar, basil oil and balsamic reduction

Gnocchi in light cheese sauce with truffle essence, local dates, Temecula Honey and Brussels sprouts leaf

Salmon picatta served with orzo pasta and green beans

Lasagna: sauce made with Wagyu ground beef, and bechamel sauce

Seafood and saffron risotto finished with creamy goat cheese sauce

Linguine with Veal ragout in tomato sauce

Pan seared california seabass served with spinach tortellini and finished with a pesto cream sauce

Tiramisu cake with chocolate sauce

Napoleon- puff pastry, pastry cream and raspberries

Boursin stuffed mushrooms with caviar

Asparagus wrapped in prosciutto with basil aioli

Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette

Butter lettuce with duck pâté, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots, and croutons

Braised beets with red beet foam, burrata cheese, baby spinach, and balsamic-beet dressing

Avocado terrine with pickled cherry tomatoes, croutons, smoked salmon, onion crisps, and baby arugula

Risotto Paella with seafood soirée and roasted red bell pepper sauce

Herb-crusted rack of lamb with potato roll, almond asparagus, and green pepper au jus

Carved Prime NY with steakhouse butter, truffled Hasselback potatoes, and green beans

Braised octopus with green mole, baby potatoes, asparagus, and sweet and sour farro

Pan-seared scallops with cauliflower purée, potato fondant, and truffled baby carrots

Chocolate opera cake

White chocolate and avocado tarts

Mexican cornbread with mezcal-macerated berries and chocolate ice cream

White chocolate crémeux with fresh berries

Cucumber topped with smoked salmon mousse

Black tomato Bruscheta

Croquetas de jamon

Ground beef stuffed mini bell peppers

Gambas al ajillo (garlic shrimp skewers)

Goat cheese wrapped in roasted eggplant

Salmon tartare mediterranean style with pita chips

Cous cous salad with chicken shawarma skewers and herb vinaigretr

Roasted red bell pepper hummus with crunchy garbanzo, crudite and pita chips

Roasted artichoke with sun dried tomatoes, black olives, orange segments, croutons and butter lettuce

Mozzarella arancinis with tomato sauce

Salmon picatta served with orzo pasta and snap peas

Garlic Greek chicken with zucchini and baby potatoes

Pan seared california seabass served with gnocchi alla putanesca

Carved Lamb served with roasted vegetable medley seasoned with sumac and finished with espagnole sauce

NY steak topped with spinach-sundried tomato and goat cheese salad served with potato Anna

Tiramisu cake with chocolate sauce

White Chocolate mousse with strawberry coulis sauce and chcolate crumbles

Spanish churros with chocolate dipping sauce

Napoleon- puff pastry, pastry cream and raspberries

Cucumber topped with smoked salmon mousse

Ahi tuna poke with rice crackers

Shrimp skewers in garlic, parsley, and lemon

Florida style crab cake with Cajun remoulade and baby greens

Salmon tartare with crispy capers, lemon aioli, heirloom tomato, crispy onions, parsley, and basil oil. Served with brioche toast points

California sea bass fish ceviche with cherry tomato, pickled red onion, avocado, mango, jalapeño, lime juice, and cilantro. Served with tortilla chips

Shrimp aguachile tostada with lemon-cilantro cured shrimp, cucumber, red onion, and cilantro

Miso marinated California seabass with edamame beans, cherry tomatoes, shiitake mushrooms, and pan fried rice cake

Blue crab and English pea penne in a creamy tomato sauce with parmesan cheese

Garlic crunch marinated salmon with edamame beans, cherry tomatoes, and udon rice noodles

Seafood and saffron risotto with tomato cream sauce

Red fruit rustic tart with vanilla icecream

New York style cheesecake with red fruit sauce

Crab fritters with truffle aioli

Grill shrimp skewers with lemon and parsley

Bacon wrapped dates stuffed with blue cheese and drizzled with SoCal honey

Butter poached lobster salad with dates, endive, apples and honey-lemon vinaigrette

Burrata and heirloom tomato caprece with baby greens, Extra virgin Olive oil caviar, basil oil and balsamic shavings and reduction

Croquetas de jamon iberico with romesco sauce

Salmon tiradito: thin sliced cured scallop served with jalapeno, avocado, cherry tomato, togarashi, raspberry and miso-orange vinaigrette

Herb crusted rack of lamb with potato roll and herbs, almond asparagus and green pepper au jus

Carved Prime NY with steakhouse butter, truffled hasselback potatoes and green beans

Pan seared scallops with cauliflower puree, potato fondant and truffled baby carrots

Miso marinated Halibut with shiitake mushrooms, spinach, cherry tomato, forbidden rice and miso-butter sauce

Hazelnut and chocolate bombe

NY style cheese cake with red fruit sake sauce

Chocolate molten lava cake with vanilla Ice cream and fresh berries

California sea bass fish ceviche

Cheese and chicken fritters with chimichurri

Shrimp skewers al guajillo (garlic and guajillo pepper)

Guacamole, salsa and chips

Potato empanadas with creamy black bean sauce, queso fresco and mexican crema

Avocado-jicama salad with poblano peppers, cherry tomatoes, tortilla crisps in a cilantro vinaigrette

Albondigas en chipotle-(mexican meatballs in creamy chipotle sauce)

Avocado fritter with jalapeño ranch

Pan seared salmon in pistachio mole with asparagus and mexican rice

Broiled chicken breast with mole salsa, mexican rice and asparagus (mole is a spiced chocolate sauce traditional of Puebla)

Beef and chicken fajitas with Mexican rice, refries beans, tortillas and salsa. (Family style)

Shrimp-lobster Chile Relleno with pasilla sauce and cilantro rice

Arroz con leche and fresh berries

Chocoflan cake

Churros with chocolate sauce

Tomato bruschetta on brioche

Broccoli tempura with soy sauce dipping sauce

Bacon wrapped dates stuffed with blue cheese and drizzled with SoCal honey

Grill shrimp skewers with lemon and parsley

Burrata and heirloom tomato caprece with baby greens, Extra virgin Olive oil caviar, basil oil and balsamic reduction

Blue crab, Grapefruit & avocado salad with endives, dates, croutons, cherry tomato in a French-balsamic dressing

Butter poached shrimp salad with endives, grapes, pickled red onion, and champagne vinaigrette

Gnocchi in light cheese sauce with truffle essence, local dates, Temecula Honey and Brussels sprouts leaf

Carved NY prime steak with roasted baby potatoes and creamy spinach. Finished with steakhouse butter

Oven roasted salmon with caper-lemon sauce, roasted baby potatoes and almond green beans

Feta-spinach stuffed chicken breast served with green pea puree, ricotta tortellini and sautéed cherry tomatoes

Chocolate cake and flan aka the impossible cake

Apple tart with caramel sauce