Hi Zack, would love to cook this meal for you guys. Below are some of my customer's favorite dishes, but I'm always happy to accommodate cravings and special requests.

First 4 courses (choose 4 dishes):

Kumato Tomato Gaspacho
crispy capers, pomegranate, toasted slivered almonds

Asparagus Espuma
pomegranate, crispy prosciutto, fried leeks

Burrata Salad
mixed baby greens, heirloom tomatoes, walnuts, blackberries, crispy leeks, crispy prosciutto, EVOO-meyer lemon citronette

Kale Salad
kale chiffonade, celery, green apple, pine nuts, crispy prosciutto, shaved parmesan, balsamic vinaigrette

Tuna Tataki
Dashi ponzu, avocado, crispy shallots, micro-cilantro

White Fish Ceviche
cilantro-lime "leche de tigre", avocado, heirloom tomato, cucumber

Tartare de Filet de Boeuf
perfect egg yolk, crispy capers, Rupern’s secret dressing

Tuna Tostada
Chipotle aioli, seared dashi-soy marinated tuna, avocado, cilantro, crispy leeks

Seared Beef Carpaccio
Yuzu-soy, ginger, chives, cilantro, seared with sesame oil

Seared Ocean Perch Carpaccio
kelp cured ocean perch, yuzu-soy, ginger, chives, cilantro, seared with sesame oil

Aji Amarillo Tiradito
seasonal white fish, aji amarillo sauce, cilantro, crispy leeks (spicy)

Scallops Carpaccio
yuzu-soy, white truffle oil, pomegranate, crispy leeks

Salmon Crudo
cured salmon, chipotle ponzu, avocado, cilantro, crispy capers

Seared Dry Scallops
Asparagus purée, yuzu white truffle hollandaise, bacon lardons, maldon salt

Crispy Octopus
Spicy chorizo aioli, crispy pancetta, roasted potatoes

Cognac Chicken Liver Paté
Sumptuous paté infused with shallots, fine herbs, port and cognac, served with grilled toast, arbequina EVOO, honey and maldon salt

21st Century Octopus
tender seared octopus, potato foam, paprika infused picual EVOO

Salmon Mi Cuit
salmon cooked at 104F, lemon-mustard crema, eggplant purée, crispy salmon toast

Entrée (choose 1):

Sous-vide Bistecca alla Fiorentina
porterhouse steak for two, picual EVOO, potato purée, roasted asparagus

Sous-vide Perfect Beef Tenderloin
Cooked to desired doneness, seared to perfection – sauce options: au poivre (pepper sauce), à la moutarde (creamy mustard), béarnaise, soy-ginger jus, chimichurri, potato purée, roasted asparagus

Crispy Skin Duck Breast
sauce options: à l'Orange, foie gras, blackberry-port gastrique, sides: cauliflower purée, roasted asparagus

Herb Crusted Rack of Lamb
sauce options: mint yogurt, mint chimichurri, red wine, mushrooms

Crispy Skin Salmon
orange soy-dashi sake reduction, roasted asparagus

Crispy Skin Black Sea Bass
White-wine, brown butter, capers, sautéd spinach

Miso Glazed Sea Bass
Chilean Sea Bass marinated in miso, broiled to perfection, roasted asparagus, potato purée

Dessert (choose 1):

Yuzu-lemon Tart

Warm Apple Tart
à la mode with mamey ice-cream

Madagascar Vanilla Crème Brulée

Tarta de Santiago
moist and gooey almond cake, lemon zest, vanilla bean ice-cream

Mascarpone Cheesecake
touch of lemon, pistachios, raspberry coulis

Matcha Mascarpone Cheesecake
crème anglaise

vanilla bean ice-cream, toasted almonds, valrhona chocolate sauce, raspberry coulis

Other Infomation

Zack, please let me know if you have any questions. Just hit the message button and we can start a conversation. Thanks, Rodrigo.

Meal for 7 on 22 August 2019