Seasoned with fresh garden herbs and chipotle aioli drizzled.
A spicy classic from the traditional Spanish cuisine with a French-Mexican twist.
Charred Sun Dried Tomato Confit and Avocado
Quickly charred tomatoes confit and avocado slices. Miso-Balsamic reduction drizzled.
Broiled Eggplant-Tomato Parmesan
Seasoned with Italian herbs, roasted scallions and extra virgin olive oil. Served with garlic bread.
Sea bass Ceviche with Peanut Lime-Sauce.
Lime-Peanut cured sea bass with diced avocado, tomato, red onion and cucumber. Topped with roasted fish skin chips.
My version of the traditional ceviche.
Black Truffle Risotto
Delicious and bold black truffle risotto and parmesan cheese. Served with poached egg.
Pecan and Walnuts as the filling with a traditional Marinara tomato sauce.
The traditional saffron seasoned Paella Valenciana for the vegetarian.
Eggs in a basket, Avocado and refried beans with cheddar cheese. Served with the traditional Guatemalan "Chirmol", a roasted tomato sauce with fresh garlic and lemon juice.
Open Face Crepes
With sauteed potatoes and grounded beef. Green salad with and "Chimichurri" sauce from Argentina.
Grass-fed beef tenderloin perfectly cooked. Medium rare.
Pan fried bean dumplings & Guacamole.
Green Plantain Tostones