PRIVATE DINNER PARTIES
TASTING MENU
OPENINGS
Marcona almonds and Gorgonzola grapes
SECONDS
Jumbo Lump Crab Cake, citrus aioli, hearts of palm
THIRDS
Classic Peruvian Ceviche made with South American Corvina, accompanied with leche de tigre, Peruvian corn, sweet potatoes and plantains
FOURTHS
Pear arugula salad with caramelized pecans and dried cranberries topped with crispy goat cheese
FIFTHS
Filet in grape and wine reduction and blue cheese crumbles, Parmesan potato rose
SIXTHS
Arriba Ecuadorian Chocolate Souffle
CHEF FAVORITE´S
HOR D´OEUVRES
Stuffed dates with gouda wrapped in prosciutto and topped with truffle balsamic
OPENINGS
Stuffed zucchini flower with herb lemon herb cream cheese
APPETIZERS
Peruvian shrimp ceviche with rocoto pepper and roasted pepper sauce, sweet potatoes and plantains
SOUP
Warm avocado cream less soup topped with tomato cilantro lime salsa
ENTREE
Miso Sea Bass, marinated in miso and sake for three days
DESSERT
Strawberry souffle with strawberry anglaise sauce and orange whipped cream