CHEF JUAN EUMIR                                                                                     



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EL ESPONTANEO
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Chef Juan Eumir, offers many options for your special occasion or group dinner.  He specializes in custom designing menus to meet your culinary expectations. We recommend you ask for any International Cuisine or Fusion and he will deliver.

Menu for Villa, Condo or House

​A la Carte Selections 2017-2020
Season Menu


Groups of 4 or more. Menu Starting at $55 usd per person 
Chefs Fee $150 dlls
Waiter and Butler Services $80 dlls per service



Menu Examples. Will Quote Separately or Mix and Match

Dinner Menu Day 1



Appetizer

Louisiana Boudin Croquetes
Made from Scratch Boudin Sausage, Champagne, Mustard and Greek Yogurt Dipping Sauce


Salad

Grillled Romaine Heart Cobb Style Salad
Flaked Tuna, Shaved Onion, Brunoise Egg White, White Cheddar Crumbles, Lemon Cilantro Creamy Vinaigrette


Main

Adobo Style Tiger Chicken or Shrimp “La Cucaracha” Style
Tiger Shrimp on the Shell and Butterflied , Marinated in Worcestershire, San Luis Salsa, Lemon Juice, Pan Fried in Brown Butter, served by with Curry and Saffron Noodles


Dessert

Coconut and Pineapple Pound Cake
with Macademia Nut Ice Cream and Pineapple and Coconut Relish





Dinner Menu Day 2 




Appetizer

Shredded Beef Chalupas
Hand Made Thin Corn Tortilla, Smothered in Green Tomatillo Salsa, topped with Queso Fresco, Seasoned Crema, Cilantro Leaves, Round Crispy Shallot Rings 



Soup

Tomato and Basil Bisque
served with Crispy Parmesan Crostini Slice


Main

Korean Style Braised Short Rib
Tamarind and Roasted Garlic, Rice Wine Served with Quick Kimche Style Vegetables



Dessert

Almond Cookie Parfait
Layers of Crumbled Almond Cookies, Ice Cream and Whipped Cream Toppings




Dinner Menu Day 3



Appetizer

Beef & Chili Burrito
Slowly Cooked Beef Burrito in Colorado Chile Sauce, with Creamed Rice with Corn and Anaheim Chile, Asadero Cheese


Soup

Cream of Leeks & Mushrooms
Shredded Chicken, Creminni & Portobello, Crispy Leeks


Main

Pork Vindaloo
Deep, Aromatic and Spiced Pork Tenderloin, Served with Basmati Rice and Noodles


Dessert

New Orleans Bourbon Style Bread Pudding
Served with Bourbon Sauce and Vanilla Ice Cream






Dinner Menu Day 4

Appetizer

Seafood Salpicon
Spanish Style Ceviche with Scallop and Shrimp marinated in White Wine Vinegar, Brunoise Vegetables


Salad

Mixed Greens Antipasto Style Salad
Mixed Greens, Cappicola, Mortadella, Salumi, Gorgonzola, Provolone, Parmesan with Safflower Seeds, Simple Sweet Vinaigrette


Main

Roasted New York Steak Au Jus
3 Mustard Crusted, Pan Finished with Herbed Butter, Portobello Polenta, Horseradish Cream Sauce, Crispy Sweet Potato Chip


Dessert

Tres Leches Pound Cake
Whipped Vainilla Topping, Guava Gel






Dinner Menu Day 5


Appetizer

Mexican Sytle Flat Bread
Ranchero Bean Spread, Mozzarella, Chorizo, Bacon, Jalapañeos 

Salad

Butter Lettuce, Lobster and Bacon Salad
Boston Lettuce, Crunchy Lobster Bits, Blue Cheese Dressing, Brunoise Tomatoes, Bell Peppers, Bacon Strips, 


Main

Hibiscous Marinated Boneless Lamb Chops
Truffled Polenta, Dirty Asparagus  


Dessert

Buñuelos de la Abuela
Dark Chocolate Ganache Ice Cream






Dinner Menu Day 6


Appetizer


Taco de Carne Asada
New York Steak, Smashed Avocado, Chipotle Creamed Salsa, Cilantro and Onion Coulis



Salad

Roasted Beets Carpaccio Salad
Layered with Shaved Garlic chips, Herbed Goat Cheese Mousse & Arugula, Beet Juice Dressing


Main

Grilled Catch of The Day Spontaneous
Chefs Daily Market inspiration


Dessert

Triple Chocolate Cake
White Chocolate Ganache






Dinner Menu Day 7





Appetizer

Chicken & Potato Taco
Shredded lettuce, Pico de Gallo, Cotija cheese, green tomatillo Salsa


Soup

Grandma Style Sopa de Fideo 
Short noodles,Tomato broth, string cheese, tortilla strips


Main

Beef Marco Polo
Beef tenderloin cutlet, stuffed with ricotta, basil, red wine sauce, vegetable ribbon style pasta


Dessert

Ice Cream Cookie Sandwiches
Chocolate Ganache 






Dinner Menu Day 8


Appetizer

Tuna and Avocado Tartare
Crispy Ciabatta with Sesame and White Soy Dressing


Salad

Grilled Asparagus & Roasted Bell Pepper Salad
Almond Brittle Crumbles, Aged Cheese & Deluge Dressing


Main

Veal Piccata Chef Juan Style
with Beet Risotto, Truffle Oil, Shaved Parmesan


Dessert

Tiramisu Cake
Bisquit,Dark Coffee, Kahlua, Vainilla Mascarpone





Lunch Menu 1




Starter

Chicken Salad Filled Cucumber Sticks


Main Lunch 

Roast New York Deli Style Sandwich
Kayser Bun, Caramelized Onion, Provolone Cheese, Au Jus, Horseradish Cream Sauce


Side of 

Matchstick Potatoes with Parsley, Parmesan and Truffle Oil






Lunch Menu 2




Starter

Scallop Ceviche Mini Tostada
Thinly Sliced and Marinated Scallop in Lime, Cilantro and Serrano Chile Brunoise


Main Lunch 

Pulled Pork Torta
Ciabatta Bread, Pickled Onion, Avocado Spread, Thin Sliced Tomato, Chilorio Style Pork


Side of 

Quinoa and Vegetable Salad






Lunch Menu 3



Starter

Chefs Appetizer Sampler Platter
a little bit of everything to start

Main Lunch 

Bronze Medal Winner Sotelo Burger
Kayser Bun, Chuck and Shoulder Ground Meat Patty, Mushroom, Onions, Green Apple, Celery, Chopped Ham, Raisins, Sharp Aged Cheddar, Horseradish Cream Sauce


Side of 

Sweet Potato Fries




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Top Seller of The Season
Top 20 Appetizers of All Time


Oriental
Dim Sum Platter & Pork Charsiu Bites & Assorted Sushi Rolls
Chicken & Cilantro, Pork & Veggies  Nouc Cham Sauce- BBQ Pork Tenderloin with Hot Chinese Mustard - Spicy Tuna, Hamachi-Cilantro-Sesami Sauce, Shrimp and Crab Roll


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American
Potato Skins & Chicken Boneless & Pulled Pork Melt Sliders
Sour Cream, Cheddar, Spring Onions, Bacon Bits - Ranch and Bufallo-Blue Cheese Sauces


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Middle Eastern
Chicken Shawarma Kebabs, Poblano Hummus, Seasoned Pita Bread, Quinoa Tabule
Yogurt Marinated Chicken Breast - Parmesan and Garlic Seasoned - Tomato,Cucumber, Parsley, Quinoa


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Italian
Assorted Bruschetta’s, Assorted Mini Pizzas, Ham & Cheese Rice Croquettes
Three Bean Salad - Tomato Capresse, Edamame Salad -  Peperoni, Margarita, Artichoke


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Mexican
Beef Salpicon Lettuce Tacos, Black Ceviche Cups, Brisket Burritos
Shredded Beef with Brunoise Vegetables -  Sea Bass with Black Sauce - Braised Brisket Flour Tortilla







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