Chef Julian Gonzalez Cruz

Asparagus wrapped in prosciutto with basil aioli

Chef’s shrimp and garlic crunch house made shumai

Seared tuna sashimi with balsamic pearls on rice cracker with wasabi aioli

Pork belly and beef skewers

Lobster fritters with mint 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

Arugula and prosciutto spanakoppita

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

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

Crispy artichoke hearts with whipped boursin cheese

Asparagus tempura with truffle avocado aioli

Spicy tuna tartare on rice crackers

Blue crab fitters with truffle aioli

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

Shrimp empanadas with herb dipping sauce

Hamachi tiradito- japanese yellow tail with mango-yuzu kosho sauce, raspberries, jalapeño slices, crispy rice and micro greens

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

Seafood “tanjine style” with cous cous, baby peppers, cherry tomatoes, baby carrots and herbs

Surf and turf- merlot braised short rib and patagonia pink prawns served over creamy mash potatoes and asparagus

Risotto Paella with seafood soirée and roasted red bell pepper sauce

Chocolate opera cake

Matcha sponge cakes with white chocolate and raspberries

Baked mushrooms in pesto with tomato sauce

Black tomato Bruscheta

Croquetas de jamon (crispy potato and ham Spanish croquettes)

Date rumaki- filled with blue cheese and wrapped in bacon

Asparagus wrapped in prosciutto with basil aioli

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

Burrata and heirloom tomato caprece with baby greens, basil oil and balsamic reduction

Baked brie with wild greens salad, strawberries, sliced almonds and champagne vinaigrette

Gnocchi with a light truffle cheese sauce topped with toasted pistachios and local honey

Grass fed Lamb chops with roasted baby potatoes, green beans with almonds finished with Sonoma red wine sauce

Chicken stuffed with mozzarella and spinach served with ricotta tortellini, asparagus and creamy english pea sauce

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

Pistachio crusted halibut served with saffron risotto, asparagus, cherry tomato and citrus beurre blanc

Chocolate molten lava cake with vanilla Ice cream and fresh berries

Torta di mela (apple tart) with caramel sauce

Tiramisu cake with chocolate sauce

Cucumber topped with smoked salmon mousse

Shrimp skewers in garlic, parsley, and lemon

Smoked oyster mousse on ritz cracker

Goat cheese stuffed baked mushroom on basil pesto

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

Basil gnocchi with tomato sauce

Crispy brie. Cheese with frisse lettuce, baby heirloom tomato, radish and herb vinaigrette

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

Seafood and saffron risotto with tomato cream sauce

California Seabass served with cherry tomatoes, ricotta-tortellini and sweet corn puree

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

Red fruit rustic tart with vanilla icecream

Mini profiteroles with chocolate sauce and berries

Biscotti covered with chocolate

Shrimp empanadas

Branzino tiradito

Mexican seafood soup

Tuna ceviche tostadas

Sopes de tinga de pollo

Tacos: barbacoa, carnitas and guajillo pepper mushrooms

Chicken mole with Mexican rice and asparagus

Salmon Veracruz style with roasted potatoes

Pork tenderloin in salsa verde with refried beans and green beans

Carved NY steak served with cuitlacoche sauce (Mexican truffle) chayote squash and potato pavè

Lobster tail with pistachio green mole served with roasted potatoes and sautéed cherry tomatoes

Chocolate cake with tequila macerated berries and vanilla Ice cream

3 leches cake

Mexican rice pudding (nuts, cinnamon and pineapple) with fresh berries

Smoked salmon open face sandwich

Fruit and chia parfait

Heirloom tomato and fresh mozzarella caprece

Chef’s quiche

Cinnamon french toast

Avocado french toast crumpets

Breakfast potatoes

Bacon

Petit fours

Alfajores (dulce de leche and coconut cookie sandwich)

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

Shrimp ceviche shooters

Chips, salsa and guacamole

Cured salmon wrapped radish sprouts with citrus dressing

Local,dates wrapped in bacon with chipotle honey drizzle

Chicken empanadas served on refried beans finished with roasted tomato salsa

California sea bass aguachile- spicy avocado lemon marinade, cucumber, red onion, cilantro and cherry tomatoes

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

Ancho chile crusted ahí tuna served with pineapple salsa and avocado pureé

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

Salmon Veracruz style with Mexican rice and chayote squash

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

Lamb birria with chayote squash and sauteed cherry tomatoes with creamy black bean sauce

Arroz con leche and fresh berries (Mexican rice pudding)

Mexican corn bread with mezcal macerated berries

Flourless chocolate cake with raspberry sauce