Menu for Villa, Condo or House
A la Carte Selections 2017 Season Menu
Groups of 4 or more. Menu Starting at $55 usd per person
Waiter and Butler Services $12 dlls per hour minimum 3 hours
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
