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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

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