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
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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