Cinco De Mayo Mexican Brunch

3 May 2014
CVZ Contemporary, 446 Boradway, New York

Menu prepared by

Chef / Owner of a luxury boutique catering company based in NYC.
Focusing on rare and high end products, creating a curated food experience.

Background: Paul Bocuse | Gaston Lenôtre | Daniel Boulud

Former clients include Heads of State, A-list actors and fashion designers.

 

 

Trio of Taco:
Fresh tortilla made in front of guest by mexican ladies
and:

Octopus a la plancha, rosted pepper and sun-dried tomatoes

Braised short-ribs, crispy shallots

"Ratatouille" taco, fresh salsa and avocado coulis

 -

Corn finish on the plancha, spicy olivi oil, shrimp emulsion


Pork Belly, carnita style, cilantro and spinach puree, coffee sauce.

 

Gorditas of duck confit, candied cashews and orange zest

Ceviche of red snapper in 3 citruses, spicy bread crumbs

Marinated shrimps, seared in tequilla, cilantro pesto

 

Elote: traditional mexican corn on the cob, braised then seared on the plancha, rubbed in cheese and spices