Note from Chef
Juan Garcia
In my cuisine I like to keep things traditional. Working with the simple,
but freshest ingredients is what I find to be the secret of savory food.
The foods that I will be preparing are traditional Mexican dishes with
many of them being Pre-Hispanic.
Fennel Crusted Lamd Chops drizzled with Mint Sauce
Portobello/Red Pepper Pinwheel Kabobs
Proscuitto Wrapped Grilled Asparagus
with Mint Sauce
Mini Crab Cakes on Short Bread with Lemon Aioli
Crab Ceviche on a Mini Tostadas
Salads
Mixed Greens with Jicama & Onion drizzled
with an Avocado Lime Dressing
Arugula with Cherry Tomatoes and Percorino Cheese served with an Aged
Balsamic Vinaigrette
Baby Spinach Salad with Candied Walnuts,
Red Onion, Crisp Apples & Sun Dried Cherries tossed in Apple Cider
Vinaigrette Ensalada de Nopales Cactus Salad with Tomato, Onion,
Cilantro and Queso Fresco.
Entrées
Scallops
Scallops topped with Cilantro Pesto served
on a Bed of Jasmine Rice
Lasagna Fruti di Mare A delicate Lasagna layered with Mixed Seafood, a Bold Red
Sauce & an
Elegant White Sauce
Pescado Achiote
Achiote Rubbed Fish with, Bell Peppers
& Onion Marinated in Sur Orange
Juice Wrapped in a Banana Leaf served with potato cilantro salad
Jumbo Shrimp
Black Sesame Crusted Jumbo Shrimp on Wasabi Mashed Potatoes
Lasagna Fruti
di Mare Pork Tenderloin Stuffed with Pine Nuts, Wild Rice, Currants & Dried
Cherries Wrapped in Pancetta Drizzled with Plum Sauce accompanied with Crisp
Green Beans
