Chef Julian Gonzalez Cruz

Cucumber topped with smoked salmon mousse

Black tomato Bruscheta

Ground beef stuffed mini bell peppers

Gambas al ajillo (garlic shrimp skewers)

Goat cheese wrapped in roasted eggplant

Salmon tartare mediterranean style with pita chips

Roasted red bell pepper hummus with crunchy garbanzo, crudite and pita chips

Roasted artichoke with sun dried tomatoes, black olives, orange segments, croutons and butter lettuce

Burrata and heirloom tomato caprece with baby greens, basil oil and balsamic reduction

Lobster and English pea creamy penne pasta

Penne pasta arrabiata. Protein of choice added: shrimp or salmon

Spaghetti with creamy vodka sauce, italian meat balls, boconccini and fresh basil

Tiramisu cake with chocolate sauce

Napoleon- puff pastry, pastry cream and raspberries

Boursin stuffed mushrooms with caviar

Asparagus wrapped in prosciutto with basil aioli

Butter lettuce with duck patè, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots and croutons

Braised beets with red beet foam, burrata cheese, baby spinach and balsamic-beet dressing

Avocado terrine with picked cherry tomatoes, croutons, smoked salmon, onion crisps and baby arugula

Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette

Herb crusted rack of lamb with potato roll and herbs, almond asparagus and green pepper au jus

Carved Prime NY with steakhouse butter, truffled hasselback potatoes and green beans

Braised octopus with green mole, baby potatoes, asparagus and sweet and sour farro

Pan seared scallops with cauliflower puree, potato fondant and truffled baby carrots

Risotto Paella with seafood soirée and roasted red bell pepper sauce

Chocolate opera cake

Mexican corn bread with mezcal macerated berries and chocolate Ice Cream

White chocolate and avocado tarts

White chocolate cremeaux with fresh berries

Baked dates stuffed with vegan mozzarella drizzled with agave syrup

Tomato bruschetta on rice cracker

Baked mushrooms in pesto with tomato sauce

Broccoli tempura with soy sauce dipping sauce

Beet and avocado salad with baby greens, cherry tomatoes, balsamic dressing and rosemary GF crisps

Butter lettuce with champagne vinaigrette, green grapes, cherry tomatoes and pickled shallots with dried apricots

Avocado patè with roasted cherry tomatoes, crispy onions, and pickled strawberries with baby arugula in lemon vinaigrette

Beet tartare

Cauliflower steak with sun dried tomato-quinoa tabbuleh, and edamame hummus

Eggplant and english pea lasagna with vegan cheese

Impossible meatball in puttanesca linguini

Risotto a’lla primavera

Chocolate avocado mousse with graham cracker crust and wild California berries

Arroz con leche and fresh berries

Balsamic marinated roasted strawberries with almond based yogurt, pistachios and Edelflower honey

Cucumber topped with smoked salmon mousse

Ahi tuna poke with rice crackers

Shrimp skewers in garlic, parsley and lemon

Florida style crab cake with Cajun remoulade and baby greens

Salmon tartare with crispy capers, lemon aioli, heirloom tomato, crispy onions, parsley and basil oil. Served with brioche toast points

California sea bass fish ceviche- cherry tomato, pickled red onion, avocado, mango, jalapeño, lime juice and cilantro. Served with tortilla chips

Shrimp aguachile tostada- lemon-cilantro cured shrimp, cucumber, red onion and cilantro

Miso marinated California seabass with edamame beans, cherry tomatoes, shiitake mushrooms and pan fried rice cake

Blue crab and english pea penne in creamy tomato sauce with parmesan cheese

Garlic crunch marinated Salmon with edamame beans, cherry tomatoes and udon rice noddles

Seafood and saffron risotto with tomato crean sauce

NY style cheese cake with red fruit sauce

Red fruit rustic tart with vanilla Ice Cream

Shrimp cocktail

Cucumber topped with smoked salmon mousse and caviar

Wedge Salad- with chipotle-blue. Cheese dressing, bacon bits, tomato, green onion

Florida style crab cake with Cajun remoulade and baby greens

Surf and turf, sliced prime NY with Patagonia Pink prawns, sautéed asparagus and roasted baby potatoes

Herb crusted lamb chops served with truffle mash potatoes, asparagus and red wine sauce

NY style cheese cake with red fruit sauce

Chocolate molten lava cake with vanilla Ice cream and fresh berries

Boursin stuffed mushrooms with caviar

Asparagus wrapped in prosciutto with basil aioli

Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette

Butter lettuce with duck pâté, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots, and croutons

Braised beets with red beet foam, burrata cheese, baby spinach, and balsamic-beet dressing

Avocado terrine with pickled cherry tomatoes, croutons, smoked salmon, onion crisps, and baby arugula

Risotto Paella with seafood soirée and roasted red bell pepper sauce

Herb-crusted rack of lamb with potato roll, almond asparagus, and green pepper au jus

Carved Prime NY with steakhouse butter, truffled Hasselback potatoes, and green beans

Braised octopus with green mole, baby potatoes, asparagus, and sweet and sour farro

Pan-seared scallops with cauliflower purée, potato fondant, and truffled baby carrots

Chocolate opera cake

White chocolate and avocado tarts

Mexican cornbread with mezcal-macerated berries and chocolate ice cream

White chocolate crémeux with fresh berries

Black tomato Bruscheta

Spiadini di gamberi (shrimp skewers in garlic and parsley)

Burrata and heirloom tomato caprece with baby greens, basil oil and balsamic reduction

Gnocchi with a light truffle cheese sauce

Mozzarella arancinis with tomato sauce

Asparagus risotto with roasted salmon and red bell pepper coulis

Chicken piccata served with orzo pasta primavera

Chianti braised short ribs with creamy herbed polenta and almond green beans

Torta di mela (apple tart) with caramel sauce and vanilla ice cream

Cioccolato tartufi con vanilla gelato ( short chocolate cake)

Black tomato Bruscheta

Vegan caprece sticks

Beet tartare

Vegetable minestrone

Potato gnocchi with tomato sauce

Risotto primavera with red bell pepper coulis sauce

Torta di mela (apple tart) with caramel sauce and vanilla ice cream

Tiramisu with chocolate sauce