J o s h u a   A d a m   G a r c i a

 _________

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