*FIRST COURSE*
Guacamole- Smooth and creamy Avocado with Tomato, Cilantro, Onion, Lime, Pomegranate and Cotija Cheese. Served with fresh Plantain Chips
**SECOND COURSE**
Baja Ceviche- Fresh Baja Ceviche on a freshly toasted maize tostada, chipotle aioli and avocado fan. Garnished with cilantro and lime
***THIRD COURSE***
A5 Imperial Wagyu filet- 4-oz Filet Mignon of certified A5 Imperial Wagyu Filet with fresh made salsa verde, seared potatoes and mexican brown rice
****4TH COURSE****
Kahlua Flan- Classic flan recipe with custard base and a soft caramel layer on top
OR
Chocolate layered cheesecake- layered cheesecake with graham crust and chocolate cheesecake layer on top. Comes with homemade jam and fresh whipped cream
Other Infomation
My name is Miguel Narvaez. With hands on experience in the field, University level Culinary courses, a professional internship at the #1 ranked restaurant in North America and #12 in the world "PUJOL" in Mexico City, I have over ten years that I have passionately dedicated to the hospitality industry. My goal when I cook is to create a unique culinary experience.
I myself am a Chula Vista native, and initiated my Culinary career in one of Eastlakes original fine dining establishments, which is now located in the heart of Mission Valley. Considering the fact that you would like to see the very best that each chef has to offer, I would like to present this Mexi-French menu elevated to a Michelin level experience through my expertise of Mexican cuisine using traditional French techniques that were brought over in the 1800's by the French Empire that tried to conquer Mexico. Ironically some techniques used by the pre-hispanic natives can also be found in traditional french cooking.
To start the experience, a creamy Guacamole with Pomegranate, Cotija and plantain chips. Avocado is creamed with diced tomatoes, brunoise jalapeno, diced onions and fine chopped cilantro, all marinated in a little lime juice and seasoned with salt and pepper. The sweet, savory and umami garnishes such as the Pomegranate seeds, salty cotija cheese and fried plantain chips bring this refreshing bite together.
Next, a fresh Baja Fish Ceviche, on a light spread of handmade chipotle aioli on top of a crunchy freshly pressed and toasted blue maize tortilla. Perfect beginning to an array of traditional mexican dishes with a modern touch for Surf and Turf for the second course.
For the main entree, I would love to share my Grandmothers "Güisado" of steak and potatoes with salsa, in a modernized fashion. Award winning, certified A5 japanese Imperial Wagyu pan seared to your liking, bathed in her salsa verde recipe and seared potatoes, accompanied with mexican brown rice and blue maize tortillas.
Lastly, classic mexican custard, Flan. glazed with a soft caramel on top and a slight twist of kahlua, this dessert is never a disappointment. Originally from France, perfected by the Spanish, brought over to Mexico, this dessert is perfect for the sweet tooth.
If you have any questions about the menu, let me know. I am very flexible with all my recipes. Thank you for your time and consideration and Happy Birthday! I would love to showcase my Mexican Cuisine expertise for you on such a special occasion! If you liked my Mexican themed menu and are still interested in another type of cuisine I will gladly make another menu of the same caliber, again the reason I chose to focus on Mexican themed menu is because I feel the most confident that I can deliver a Michelin star quality meal.
Thank you for your time, consideration and Happy Birthday!
