J o s h u a   A d a m   G a r c i a

C H E F - J A G

 F I R E- F L Y 





T e r c e r o






Bone in Rib eye

 Latin spiced and char grilled + herb butter  red wine reduction sauce



Veal Chop 

Prosciutto, Oaxaca cheese + wild mushroom sauce


New York strip  

Basil Cilantro puree + chipotle demy glace



Filet medallions

 Stir fried vegetables and  ginger scented pan sauce


Gourmet thick burger

Hydroponic lettus, heirloom tomato, caramelized red onion, bacon, fontina + grilled Brioche 





Black Grouper

Pan seared + red wine butter sauce, basil and fresh thyme



 Seared Scallop Pesce

 smoked chili saffron tomato broth


Mojo Ono

Wood fire  grilled with seared jumbo sea scallops and a  tomato caper ragout 



Herb encrusted Atlantic Salmon

  Dijon  horseradish crust + Cider gastric & lemon dill sauce 



Bronzed grouper

Red curry bronzed +Peruvian potato cream sauce



Stuffed Lobster 

Broiled maine Lobster tails stuffed with Jumbo lump crab





Rack of lamb

Dijon herb encrusted + rosemary and mint scented Demy glace. 



Zingara Lamb

Char grilled baby lamb chops + citrus apricot mint glaze



Romesco lamb

Char-grilled boneless +Sweet & Spicy toasted almond puree


Lamb Scaloppini

Thinly pounded and sautéed with wild mushroom, leeks sundried tomato and sherry 



Roasted chicken

Roasted+ natural ajus and lemon herb compound butter


Huancaina Milanese

Herb encrusted served over a spicy Peruvian pepper emulsion + heirloom bruschetta


Chicken Modenese

Sautéed topped with fried Serrano ham and Fontina cheese + balsamic reduction sauce


Chicken Chan de Vin

Pan seared with shallot, wild mushroom,  red wine, bacon & fresh thyme


Sakè-Tom Chicken & Shrimp 

 Grilled chicken pillard  + ginger rice wine & tomato buerre Blanc


Mi- Madeira

layered medallions of  sautéed chicken, grilled portabella + Madeira wine buerre blanc of sundried tomato and chopped haricot vert and caramelized shallot.