Zarandeado Taco
The king slip Zarandeado taco is delicious served with house made pico de gallo, lime-infused Mexican crema and avocado.
Duck Consomme
Duck consomme served with soft boiled duck egg, duck chicharron and fried duck meat with clamshell mushrooms.
Seared Foie Gras
Seared duck foie gras, from Hudson Valley Farm, served with macerated cherries, balsamic drops and olive oil.
Foie Eclair
3AM house-made eclair piped with a Foie gras ganache and topped with bitter 60% chocolate, dusted with spiced cocoa nibs and served with star anise scented apricots.
Steak Tartare
Served with toast, asparagus and tarragon oil.
Stacked Seafood Salad
Served with arugula and lemon infused olive oil.
Sous Vide Pork Loin
Served with Mole Negro and Mole Amarillo on a bed of sauteed cactus and chayote.
Shrimp Ceviche
Served on avocado, blueberry and leche de tigre and herba buena.
Halibut Ceviche with Tomato Caviar
Served with jalapeno slice on a crisp flour tortilla chip.
Pickled Green Stawberries
These pickles are wonderful for both sweet and savory dishes.
Roasted Suckling Pig
32lb suckling pig for Serbian birthday.
Polpetonne Anitpasti
A mix of beef, pork and sausage meatballs topped with tomato ragu.
Spaghetti alla Ragu
Spaghettia primi topped with tomato ragu and finished with basil threads and parmigiana regiano.
Jamaica Pickled Onions
Onions that have been pickled and tinted with hibiscus(Jamaica).
Roasted Pig
60lb slow-roasted and injected with a simple saline brine.
Halal Lamb
35lb Halal lamb rubbed with salt and garlic infused olive oil.
80lb Pig for Oktoberfest Pop-up Restaurant
Mole Verde con Tres Pescados
This mdelicious mole verde was served with seabass, cabrillo and sculpin.....very tasty.
Roasted Pig
55lb slow-roasted and injected with a simple saline brine.
Lasagne el Jefe
This lasagna was once described as 'the best thing I have ever eaten' by a guest. Its made with very little cheese, traditional bechamele, a two day ragu and house-made spinach noodles.