Chef Julian Gonzalez Cruz

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

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

Date rumaki- filled with blue cheese and wrapped in bacon

Tuna tartar bites

Julians chicken salad vol-au-vent

Bacon wrapped asparagus with basil aioli

Strawberry and bocconcini skewer with pesto

Shrimp fritters with caviar

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

Butter lettuce with champagne vinaigrette, green grapes, cherry tomatoes, candied pecans, pickled shallots with dried apricots

Duck pate on brioche finished with baby frisse, red grapes and honey lemon vinaigrette

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

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

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

Pan seared salmon served with curry scented cauliflower, coconut-carrot. Coulis and bamboo rice

Ancho chile crusted Halibut served with pumpkin seed sauce, chayote squash and black bean

Vanilla sponge cake with local date jam, fresh berries and vanilla Ice cream

Apple tart with vanilla ice cream

Chocolate molten lava cake with vanilla Ice cream

Lemon and parsley shrimp skewers

Bacon wrap dates

Asparagus wrapped in prosciutto

Ahi tuna poke Bites

Baked mushrooms in pesto with tomato sauce

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

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

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

Tuna ceviche Caribbean style (avocado, tomato, mango, pickled red onion, crispy corn and sweet potato with ginger aji dressing)

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

Feta-spinach stuffed chicken breast served with green pea pure and red wine risotto

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

Shrimp and mussel in beurre blanc sauce served with linguini

Chocolate molten lava cake with vanilla Ice cream

Cheesecake with raspberry sauce

Apple tart with caramel sauce

Grill shrimp skewers with lemon and parsley

Bacon wrap dates

Spicy tuna tartare on rice crackers

Avocado tempura with asian dipping sauce

Asparagus wrapped in prosciutto

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

Salmon tartare Italian style (capers, lemon, parsley, cherry tomato, red onion, olive oil) served with salad

Chicken gyozas with chili crunch, ponzu and green onion

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

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

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

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

Apple tart with caramel sauce

Chocolate molten lava cake with vanilla Ice cream

Black tomato Bruscheta

Spiadini di gamberi (shrimp skewers in lemon and parsley)

Baked mushrooms in pesto with tomato sauce

Salmon tartare mediterranean style with pita chips

Gnocchi with a light truffle cheese sauce topped with brussels sprouts leafs and tossed pistachios

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

Salmon picatta served with orzo pasta and snap peas

Seafood linguini alla Amalfi (lobster, shrimp, mussels, blue crab in a caper tomato sauce)

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

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

Bolognese with papardelle pasta

Tiramisu cake with chocolate sauce

Napoleon- puff pastry, pastry cream and raspberries