Chef Julian Gonzalez Cruz

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

A5 wagyu tartar vol au vent

Asparagus wrapped in prosciutto with basil aioli

Bacon wrapped dates

Florida style crab cake with Cajun remoulade and baby greens

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

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

Beef carpaccio with capers, sriracha aioli, pickled red onion, cherry tomato, parmesan shavings and micro arugula

Beaujolais braised short rib with prawns, creamy mash-potaoes and green beans

Carved tomahawk steak with chef sides (3 guests per tomahawk)

Beef filet oscar with Dungeness crab, haricot vert, tomato provençale served with hollandaise and demi

NY style cheese cake with red fruit sauce

Red fruit rustic tart with vanilla Ice Cream

Chocolate molten lava cake with vanilla Ice cream

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

Boursin stuffed mushrooms with caviar

Asparagus wrapped in prosciutto with basil aioli

Lemon and parsley shrimp skewers

Crab and corn fritters with sriracha aioli

Bacon wrapped Medjool dates

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

Blue Crab ceviche stack: served on avocado with a lemon-greek yogurt sauce

Crab cake with orange gastrique and baby arugula

Risotto Paella with seafood soirée and roasted red bell pepper sauce

Carved Prime NY and Patagonia pink prawns with steakhouse butter, truffled mashed potatoes, and green beans

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

Miso glazed salmon served with baby spinach-shitake stir fry, forbidden rice and yuzu beurre blanc

Chocolate cake with strawberry sauce and vanilla Ice cream

Chocolate molten lava cake with vanilla Ice cream

Cheesecake with raspberry sauce

Chocolate bombe ice cream dessert

Crab fritters with truffle aioli

Chicken gyozas with chili crunch, ponzu and green onion

Blue cheese filled dates baked with Local honey

Ahi tuna poke Bites

Asparagus wrapped in prosciutto with basil aioli

Boursin cheese stuffed mushrooms

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

Chicken skewers in peanut sauce and sesame seeds

Asian salad: shrimp, napa cabbage, shredded carrot, bean sprouts, cucumber, red bell pepper, toasted almonds and miso-peanut dressing

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

Mozzarella arancinis with tomato sauce

Chicken in green salsa empanadas served over refried beans and finished with mexican crema and queso fresco

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

Miso glazed salmon served with baby spinach-shitake stir fry, forbidden rice and yuzu beurre blanc

Carved Prime NY and Pink Patagonia prawns with steakhouse butter, truffled mashed potatoes, and green beans

Chicken Mole with mushrooms al guajillo and Mexican rice

Spanish churros with chocolate dipping sauce

Chocolate molten lava cake with vanilla Ice cream

Alfajores (dulce de leche and coconut cookie sandwich)

Angel cake with dulce de leche and strawberries