Menu
Cold Hors D’oeuvres:
- Mini Caprese skewer [Round Mozzarella Balls, Heirloom Tomato, Basil and Balsamic Reduction]
- Tomato Bruschetta [Toasted Bread, Plum Tomato and Basil, Drizzled w/Balsamic reduction & Season Sprouts]
- Greek Crostini [ Green Crostini Served w/Cucumber, Kalamata Olives, Onions, Feta Cheese & Cherry Tomatoes]
- Carpaccio Crostini [Toasted French Baguette topped w/thinly sliced tenderloin, shaved parmesan cheese, Heart of Palm, and extra virgin olive oil]
- Smoke Tomato Soup [Tomato shots with grilled cheese sandwich]
- Prosciutto Crostini [Topped with fresh arugula, heart of palms, thinly sliced prosciutto and Banyuls wine vinaigrette ]
- Sushi Rolls [California Roll, Vegetarian Roll, Spicy Tuna Roll or Tobiko Sushi all choices to be served with wasabi Aioli or Soy Sauce]
- La Jolla Tartare [Wild caught Salmon, parsley, avocado soy sauce and fresh lime juice served on sesame miso cones]
- Tuna Tartar De [Tuna tartare with soy sauce, tuna oil, sea salt, avocado top & Red beets microgreen]
- Blue Potato Canape [Topped with Crème Fraiche and caviar]
- Peruvian Mango Ceviche [White fish ceviche with peruvian corn and love]
- Shrimp Ceviche w/ baby scallops [Grilled Shrimp in dacout scallops protein]
- White Fish Ceviche [zesty scallop ceviche topped with freshly chopped cilantro]
- Fresh Fruit Kebabs [Watermelon, Cantaloupe, Pineapple and grapes served in bamboo skewers with mojito sauce]
- Gazpacho Shots [Decadent tomato and cucumber cold soup served in shot glasses]
- Lotus Tuna [Pan Seared Tuna]
- Cucumber Bites [Herbs Cream Cheese with Roasted Cherry Tomatoes in cucumber bites]
- Keto [Honey, Brussel Sprouts with Prosciutto served in bread crostini]
Entrees Options


Main Courses


Chicken Churrasco [Chicken Grilled Churrasco served with Bruschetta Penne Pasta with tri-layers roasted vegetables and Chimichurri Sauce with edible flower]
Flamingo Chicken [Chicken Breast filled w/swiss cheese and toro ham wrapped in crispy bacon served with cilantro lime rice and Broccoli Florets with aurora sauce]
Chicken Rollatini [Chicken Breast stuffed w/spinach, ricotta and mozzarella cheese served with veggie yellow rice and steamed cauliflowers with piquillo roasted peppers sauce]
Off The Bone Pork Chops [Pork Chops Served with pineapple sauce or balsamic reduction glaze served with Almudaina rice and herb roasted peppers garnished with Beets Sprout]
Red Wine Roasted Eye Round [Roasted Eye Round served in mushroom demi-glace sauce served with homemade mashed potatoes, garden tomatoes and roasted vegetables garnished with Fresh Microgreens]
Spring Roast Beef [Roast Beef in Au Jus Sauce aromatized with Garlic Rosemary, served with Garlic Mash Potato and Steamed Vegetable]
Parmesan Rosemary Crusted Chicken [chicken breasts cooked in parmesan sun dried tomato sauce, topped with rich parmesan cheese served with crispy green polenta and baby eggplants]
Angus Churrasco [Grilled Skirt Steak Churrasco w/Chimichurri served with Sauteed Rosemary Potatoes and tricolor cauliflower w/mixed microgreens]
Aromatic Brisket [Brisket Served with pineapple sauce or balsamic reduction glaze served with yellow rice and seasoned broccoli florets and Beets Sprout]
Rosemary Sirloin [Sirloin wrapped with bacon and served with cabernet wine reduction, butternut squash and haricot verts garnished on radish sprouts]
Mangus Tilapia [Grilled Tilapia w/mango & cube fruits sauce serve yuca mash and col de bruselas garnished on alfalfa sprouts]
Mahi Mahi Grilled Mango Fusion [Well Done Seared MAHI MAHI with mango Fusion served with cilantro lime rice, tomato grilled and filled pepper cheese]
Lamb Chops [Medium well lamb chops w/indu seasonings served with sweet potato mash, roasted peppers and mushrooms demi glaze sauce]
Blackened Fish [Seared Cod Fish served w/frescata sauce, quinoa pilaf and spanish style glazed carrots]
Ny Striploin Chateau
Seared Sea Bass [Well Done Seared Sea Bass in beurre blanc wine reduction served with tricolor quinoa and tie Asparagus]
Salmon Skirt [Well Done Salmon Drizzled in Brown Sauce served with Forbidden rice, White Tie Grilled Asparagus with turmeric tangerine creamy Sauce Garnished with Romero leaves]
Duet Entrées :
Grilled Tenderloin & Poached Sea Bass [Served with carioca Mash, Crispy Parmesan Polenta Cake, Red Wine Balsamic Oyster Mushroom and garden roasted tomato]
Lobster Butter Tail & Tenderloin Filet Mignon [Served with Broccoli Florets, rainbow Carrots, Green Peas Mash Potato with Parmesan Sauce]
Aromatic Brisket & Chicken Mignon [Chicken mignon served with Aurora Sauce with Mash Potato and the brisket is served with his own sauce and sweet mash potato accompanied with asparagus]
Chicken Marsala & Tenderloin Filet Mignon [Served with Almondina Rice and Honey Glazed Carrots]
Salmon Skirt With Parmesan Rosemary Crusted Chicken
Kids Menu 3-12 Years :
First Course (Choose One)
– Fruit Salad
– Romaine Cesar Salad
– Pita Chips w/Hummus
Main Course
– Chicken Tenders [Chicken breast tenders fried with french fries Alfredo Pasta and ketchup]
