Chef Pablo Guerrero

Gnocci with pesto

Caponata with flat bread

Ossobuco alla Milanesa

Sicilian Cannoli

Shrimp sautéed Spanish style, served with Bell pepper Romesco sauce

Arugula salad with oranges, cured ham and olives

Paella Valencia Style ( chicken, shellfish, squid Spanish chorizo and shrimp)

Crema Catlana served with glaze berries

Cured salmon with tequila Reposado, served with avocado puree and melba toast

Spinach and arugula salad, with crunchy jamon and poached pears, served with agave Vinagrette

Sous vide Duck breast with a light mole sauce served over grits

Churros with Mexican vanilla ice cream

Scallop tartar with Californian Gazpacho sauce

Avocado, mango, peppers, jicama and chicken salad with sherry vinaigrette

Arugula salad with caramelized nuts, proshiutto and gorgonzola cheese

Assorted Berries pie with Cream Chantilly and chocolate sauce

Scallops grilled with citrus butter, served with avocado sauce and roasted almonds

Power greens salad with oranges, nuts and ricotta cheese

Beef tenderloin medallions with coffee sauce Organic vegetables sautéed with wine and fresh herbs Williams Potatoes

Mango and rum flambé and philo dough napoleons with vanilla ice cream

Hand Made Fettuccine Alla Vongole

Arugula salad with caramelized nuts, proshiutto and gorgonzola cheese

Farm raise chicken brest with Marsala wine served with risotto alla Milanese

Tiramisu

Pumpkin, carrot, and ginger soup with shrimp

Assorted babe greens salad with nuts and Roquefort cheese dressing

Cider plank cooked salmon filet with miso sauce served with seasonal baked vegetables and potato croquets

Bananas Foster crepes served with vanilla ice cream

Blue corn Chalupa served with avocado pure and chicharrones sautéed with chili sauce and cotija cheese

Red pozole served with radish, avocado, limes and chiffonade cabbage

Fresh fish filet with salsa Veracruzana, served with Mexican rice and nopales and jicama encurtido

Chcoflan, served with caramel sauce and berries