MENU dinner parties

Contemporary Mexican, American, & French inspired.

This service is ideal for birthdays, anniversaries or any special occasion. The process is easy.  All you have to do is to schedule a call and let me know details about your event (how many courses, dietary preferences, number of people).  Based on the information I get from you; I’ll design a personalized menu with a some options to choose for each course. 

The hardest part will be choosing just one dish from each course!

Dinner rates starting at $700.  However, prices vary depending on size and number of courses. 

Please contact me for more details and pricing.

STARTERS

Molotes. Corn and plantain pastry filled with duck chorizo, black mole, crème fraiche, cotija cheese.

Fideo Seco. Lightly spicy, avocado, black bean broth, crema, fried guajillo.

2 Squashes Carpaccio. Arugula, capers, shaved Parmesan, roasted almonds, thyme vinaigrette.

Foie Grass Crème Brulé. Grilled bread, petit arugula salad, rosemary apple vinaigrette.

Wild Mushrooms Tartare. Jocoque, cashews, avocado, fried leek, crostini.

Crab Cake. Spicy artichoke remoulade, petit green salad.

Butternut Squash Hummus. Root vegetables crudité, grilled bread.

SALADS

Roasted Golden Beets. Red quinoa, mint, goat cheese, candied pecans, tangerine vinaigrette, balsamic reduction.

Baby Arugula and Spinach. Asparagus, prosciutto, burrata, rainbow tomatoes, soft boiled egg, herbed croutons, rosemary vinaigrette.

Non-traditional Caesar. Romaine, apples, Parmesan, red onions, thick-cut bacon, croutons, homemade Caesar dressing.

Mix of lettuces. Shaved fennel, blue cheese, roasted pine nuts, pomegranate, blood orange vinaigrette.

SOUPS

Duck Confit Tortilla Soup. Roasted corn, tortilla strips, avocado, crema, cotija cheese, three chiles broth.

Thai Coconut-Butternut Squash. Green onions, cilantro, Asian noodles.

Birriamen. Birria soup, short rib, ramen noodles, onion, cilantro.

Saffron Seafood Chowder. Clams, mussels, shrimp, potato, thick-cut bacon.

MEAT

Filet Mignon. Three chiles demi, dauphinoise potato, rainbow carrots.

Rib-Eye Steak. Salsa Negra, fondant potatoes, French green beans.

Braised Short-Ribs. Cabernet sauce, whipped mashed potatoes.

Rack of Lamb. Pistachio crust, rosemary jus, potato gnocchi with cheese sauce.

Short-Rib Raviolis. Jus, creamy spinach, confit tomatoes, Parmesan shaves.

Pork Belly. Hibiscus gastrique, cauliflower puree, prosciutto wrapped asparagus.

Pork Chop. Pistachio green mole, grilled pears,

POULTRY

Duck Breast. Plums mole, roasted vegetables.

Duck Meatloaf. Chipotle-maple sauce, spinach, onion rings.

Chicken Roulade. Duxelles, serrano ham, artichoke sauce, polenta.

SEAFOOD

Lobster Bouillabaisse Style. Lobster tail, clams, mussels, potato, saffron-tomato broth, crouton.

Seared Scallops. Cilantro- garlic butter, guajillo creamy rice.

Pan-Seared Chilean Seabass. Fines-Herbes Beurre Blanc, cauliflower puree, charred broccolini.

Swordfish Al Pastor. Pineapple relish, creamy roasted corn.

Crab Machaca Tacos. Peanut salsa macha, black garlic aioli, avocado, radishes.

DESSERT

Mamey Crème Brulé. Garnished with mixed berries.

Mexican Chocolate Pie. Sweet chile ancho, whipped cream, strawberries.

Guava Cheesecake.

Goat Cheese Flan and Mango Granita.

Pan de Elote and Horchata Ice Cream.