Chef Julian Gonzalez Cruz

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

Black tomato Bruscheta

Croquetas de jamon

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

Cous cous salad with chicken shawarma skewers and herb vinaigretr

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

Mozzarella arancinis with tomato sauce

Salmon picatta served with orzo pasta and snap peas

Garlic Greek chicken with zucchini and baby potatoes

Pan seared california seabass served with gnocchi alla putanesca

Carved Lamb served with roasted vegetable medley seasoned with sumac and finished with espagnole sauce

NY steak topped with spinach-sundried tomato and goat cheese salad served with potato Anna

Tiramisu cake with chocolate sauce

White Chocolate mousse with strawberry coulis sauce and chcolate crumbles

Spanish churros with chocolate dipping sauce

Napoleon- puff pastry, pastry cream and raspberries

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

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

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 with cherry tomato, pickled red onion, avocado, mango, jalapeño, lime juice, and cilantro. Served with tortilla chips

Shrimp aguachile tostada with 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 a creamy tomato sauce with parmesan cheese

Garlic crunch marinated salmon with edamame beans, cherry tomatoes, and udon rice noodles

Seafood and saffron risotto with tomato cream sauce

Red fruit rustic tart with vanilla icecream

New York style cheesecake with red fruit sauce

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

Shrimp empanadas

Branzino tiradito

Mexican seafood soup

Tuna ceviche tostadas

Sopes de tinga de pollo

Tacos: barbacoa, carnitas and guajillo pepper mushrooms

Chicken mole with Mexican rice and asparagus

Salmon Veracruz style with roasted potatoes

Pork tenderloin in salsa verde with refried beans and green beans

Carved NY steak served with cuitlacoche sauce (Mexican truffle) chayote squash and potato pavè

Lobster tail with pistachio green mole served with roasted potatoes and sautéed cherry tomatoes

Chocolate cake with tequila macerated berries and vanilla Ice cream

3 leches cake

Mexican rice pudding (nuts, cinnamon and pineapple) with fresh berries

Gambas al ajillo (garlic shrimp skewers)

Ahi tuna poke Bites

Seafood bouillabaisse

Salmo tartare Mediterranean

Linguini alla marinara with herbed tomato sauce (shrimp, clams and whitefish)

Pan seared salmon with saffron risotto and goat cheese sauce

Cheesecake with raspberry sauce