featured, Gluten-free, Mediterranean

Cal-Med

A menu, based on seasonally available ingredients, developed in consultation with Guest Chef Leslie Alamsha Omran, beings with Mezze- a selection of small dishes served to accompany alcoholic drinks as a course in the Middle East and Mediterranean

Scroll to bottom for sample menu

MEZZE

Eggplant Rolls G

Chinese eggplant/Mozzarella di Bufala/ roasted sweet red pepper/ fresh basil G

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Napa Valley Goat Cheese Phyllo Stacked with Crushed Olives

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White Bean  or Traditional Hummus

crudite-with-hummus

Beet Hummus

photo by katie hargrave
photo by katie hargrave

Grilled Pork Kebabs/ Mint-cucumber Yogurt Sauce G

Photo by kae71463
Photo by kae71463

Caviar de AubergineEggplant Caviar, Toast Points

Tabouli

Baba Ganoush

Mediterranean Chicken Skewers

Stuffed Grape Leaves

Leslie’s Amazing Hummus

Keftedes/Tzaziki

Lamb Meatballs/ Greek Yogurt Sauce

Keftedes:Tazaziki

Wild Rice with Dill and Carmelized Onions

Lamb Skewers with Walnut & Pomegranate Molasses

SALADS

Pan-seared Scamorza/ Sundried Tomato Pesto/ Arugula Pesto

Scamorza Two Pestos

Fattoush: Traditional Lebanese salad of romaine lettuce, scallions, cucumber, tomatoes, parsley, mint and radishes tossed with pita croutons/ Pomegranate Vinaigrette

Tzatziki Potato Salad

Baked Goat Napa Valley Cheese and Sheep’s Feta / Caramelized Onions / Fresh Figs / Toasted Pine Nuts / Rosemary / Roasted Garlic

ENTRÉE SELECTIONS

Lamb Tagine/ Israeli Couscous with Pistachios and California Apricots

lamb-tagine-not-mine
photo by Andrew Nash

 

Mediterranean White Fish (or Chicken) in Banana Leaves G

This recipe combines a traditional Mexican cooking technique and Mediterranean flavors, wrapping either poultry or, in this case, fish, in banana leaves with vegetables and herbs and spices, and baking it. creates a flaky, moist and flavorful fishI use the best-available, local,  sustainable-sourced white fish, olives, capers and cherry tomatoes.

1 Pescado Pibil
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Mediterranean Fish Soup G

A savory seafood stock, fennel and saffron are the flavor high notes for this hearty main course soup. I use the best-available, local,  sustainable-sourced white fish fillets, topped with pita point croutons (omitted for gluten-free menu)

Roast Leg of Lamb or Grilled Baby Lamb Chops with Ladolemono G

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served with

Cranberry Harissa Chutney G

and

Grilled Balsamic FenneG

Salmon Marbella / brown sugar/capers/olives/figs/oregano/ white wine G

served with

Israeli Toasted Couscous

DESSERT  SELECTIONS

Honey and Tahini Ganache with Toasted Sesame Seeds G

Toasted Almond & Bittersweet Chocolate-stuffed Baked Figs

/ mascarpone cream/ port wine syrup

Agave-soaked Orange Pound Cake

w/ toasted hazelnut crumble

 

Med Menu 

 

 

 

 

 

 

 

 

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BBQ, Cinco de Mayo, Gluten-free, Holiday Menus, Latin Cuisine, Mexican Specialties

Margaritas & Mexican Mixed Grill

PARILLA MIXTA 

Starter: Guacamole

010
Chunky, traditional, authentic

Ensalada
Grilled Caesar (did you know Caesar salad originated in Mexico?)

Next: Something Cool

Gazpacho
Berry Gazpacho / Grilled Chipotle Shrimp/Tabasco Granita

Carne Asada: Grilled steak marinated in my artisan 3-chile adobado and then grilled to order

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Pollo Adobado: Grilled Chicken marinated in our housemade adobado

Shrimp Skewers / Mojo de Ajo

Grilled Lobster Tails/ Mojo de Ajo

Grilled Chorizo (Housemade Mexican Sausage)

served with artisanal salsas

Salsa y Totopos
Salsa Verde /Pico de Gallo / Burnt Chipotle-Agave / Fresh Corn Salsa
63 - Volcanes (2) (1)
Volcanes: Grilled Baby Cactus Paddles with refried beans and Queso Oaxaca. Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes. ALL RIGHTS RESERVED.

Frijoles Charros or Cowboy Beans
Rancho Gordo black beans, cooked with Negra Modelo Mexican beer, Chorizo (Mexican sausage), bacon, onions and spicy Serrano chiles

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Hand-made Tortillas

Charred Elote Bites
Elote (Grilled Corn Mexican-style) Pops/Chipotle-Agave Salsa/Cotija

Postre
Fresh Corn Masa & Cacao Sorbet

Margarita.jpg

Making a great margarita is part art, part science. It requires a Mix Master (we’ve got a great one!) and quality ingredients, from the lime juice to the tequila to the rim salt. What’s so different about Margaritas Tres Señoritas (our sister company which specializes in Mexican catering and fiestas)?

We use fresh squeezed lime juice and tiny, tangy Mexican or Key limes
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We squeeze our limes by hand using a Mexican lime-juicer, which releases the precious aromatic oils hidden in the skin of the fruit
We allow our fresh-squeezed lime juice to “mellow” overnight for a smoother, silkier margarita
We use organic agave syrup as a sweetener, not sugar and water
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We recommend a reposado tequila that has been aged in small barrels
We recommend Torres Orange over Gran Marnier: it’s lighter and easier to blend
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We rim our glasses with Sal de Vida’s Ancho Chile Lime Salt

Cuban Fare, Gluten-free, Latin Cuisine

A Cuban Taste Adventure

Screen Shot 2016-09-04 at 3.02.20 PMWhy just dine when you and your guests can take a virtual voyage to somewhere exotic? Let our Mixoligist pair a Cuban Bar Menu, and then add a tablescape that matches your menu.

SIGNATURE COCKTAILS

pisco sour not ours

CHOPIN CUBAN COCKTAIL
Vodka / Champagne/ Sprig of Mint

MOJITO

VOLSTEAD
Fresh strawberries muddled / simple syrup/ vodka/ elderflower liqueur

CEVICHE TASTING

Scallops /Habanero /kumquat / sweet potato / smoked sea salt

Chef’s choice of white fish / Aji Amarillo /pineapple /vanilla / tomatillo

Arabesque: tuna / soy /citrus / chile verde / sesame seeds

Scallop Ceviche

SMALL PLATES

(served plated,  restaurant-style)

TROPICAL SALAD

Beets /grilled blood orange /almonds /radish coins /Manchego/ Blood orange vinaigrette

beet salad 2

ENSALADA DE PULPO: Grilled octopus salad

Enslada de Pulpo

PLANTANOS MADUROS

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YUCA CON MOJO DE AJO

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LARGER PLATES

PLANTAIN-CRUSTED HALIBUT GIMG_0999

ARROZ CON POLLO G
Slow-cooked chicken with saffron rice, olives, capers and roasted red peppers
served with white rice and Cuban-style Black beans
OR
CHULETAS CON ARROZ CON COCO  G
Grilled Chile-marinaded Pork Chops with Mango Salsa
and Coconut Rice
OR
CUBAN PORK ROAST
Cuban Pork Roast

DESSERT BAR

Parfait de limon verde y mango: Mango-Key Lime Mouse Parfait/ shredded sweet coconut

Mango-Key Lime Parfaits

Chocolate con crème de aguacate: Artisanal dark chocolates filled avocado cream

Pastelito de naraja y almendra con ron y yogurt: Orange-Almond Cake / Rum & Yogurt Sauce

Panna Cotta de Coco con Mango: Coconut Panna Cotta/ Mango Purée

coconut-panna-cotta

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INDICATES GLUTEN-FREE OPTION

* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Gluten-free, Holiday Menus, Latin Cuisine, Mexican Specialties, Mother's Day, Valetine's Day Dinner

Summer Floral Notes 6-course Dinner Menu

Nothing says “Mother’s Day” quite like flowers! In this unusual menu, I infuse something floral in every course to create an unforgettable meal.

AMUSE BOUCHE

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Salmon Candy/ Edible Flowers

APPETIZER
69 - Stuffed zucchini flowers
Flores de Callebaza Rellenos
Squash blossom flowers / Bellwether Farms ricotta

SALAD
Raw Artichoke Salad / Parmigiano Reggiano / Mint

baby arugula / Napa Valley EVO

ENTRÉE

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photo by Ann Larie Valentine

Quail in Rose Petal
(the very same dish that was made famous in the bestseller Like Water for Chocolate)

served with
HANDMADE TORTILLAS WITH PRESSED EDIBLE FLOWERS

tortilla-with-zucchini-flower-embedded-2.jpg
DESSERT
GELATINA ARTISTICA
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Rosa Rodgriguez prepares an all-natural gelatin dessert which is completely edible, artwork on a plate in a French tradition that migrated to Mexico

California Cuisine, Gluten-free, Healthy Menu Options, Salubrious Suppers

Salubrious Suppers

Just in time for the new year: Why just dine when you can eat your way towards good health and enjoy amazing food, all at the same time? ! I became intrigued with ingredients that do more than “no harm”, herbs, spices, vegetables, fruits and proteins that actually improve longevity, energy, digestive health and counter many of the harmful elements we encounter on a daily basis. I decided to incorporate them a deliberate manner in my dishes. The result is “Salubrious Suppers”, delicious meals that do good! The following menus are also gluten-free.

crudite-with-hummus

Baby Shower Party Menu

(loaded with extra folate/iron, beta-carotene and vitamin A)

Amuse Bouche of Roasted Eggplant/ Ricotta / Chickpea Crisps

Roasted Beet / Carrot / Ginger Soup

Arugula and French Lentil Salad / Goat Cheese / Toasted Hazelnuts

Sous-vide Filet Mignon Guava-Red Wine Jus

Roasted Brocollini / Smokey Paprika / Almonds / Garlic

Leek & Sweet Potato Terrine

Ruby Red Grapefruit Bruleé

Avocado Mousse

 

Salubrious Supper Menu

Sam-Gye-Tang

Korean Chicken Soup with Ginseng, Garlic and Ginger

Ginseng is well known for its curative properties: it is widely used to boost the immune system, build strength and counter fatigue. Garlic is used to treat heart disease, regulate blood pressure and cholesterol levels, and ginger helps with digestion and also reduces pain and inflammation associated with arthritis.

Massaged Kale / Sweet Potatoes / Pomegranate / Avocado / Walnuts

chef-grays-tri-colore-smashed-beet-salad-with-radicchio-frisee-and-toasted-garlic-chips

Sweet potatoes are rich in vitamins and minerals (a single sweet potato provides over 100% of your daily needs for vitamin A, as well as 37% of vitamin C, 16% of vitamin B-6, 10% of pantothenic acid, 15% of potassium and 28% of manganese). Pomegranate has roughly 3x the anti-oxidants of green tea, and Walnuts are rich in omega-3 fatty acids, which significantly boost memory and recall. They reduce inflammation and promote more relaxed, dilated blood vessels, which can turn back the time on heart disease.

OR

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Shaved Asparagus/ Carrots / Ricotta Salata / Lemon

Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells; as well as the the amino acid asparagine, which serves as a natural diuretic, which means it helps rid the body of excess salts.

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Pistachio-crusted Wild Alaska Salmon/ Coconut-Chile-Bacaopa Chutney

Pistachios contain l-arginine, which can make the lining of your arteries more flexible and potentially reduce heart attack and stroke risk, and salmon, of course, is high in Omega 3 fatty acids and essential amino acids. It is served with a side of Bacopa Chutney, made from a micro-green which studies say appears to help people process information faster and which herbal practitioners have been using for years to promote emotional well-being, endurance and a healthy immune system.

served with

Brocollini /EVO / garlic

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Chiptole Chocolate Flourless Torte

Just a hint of chile (high in capsicum, known for its anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties) and of course, cacoa is from the same antioxidant group as green tea and wine (polyphenols) which improve cardiovascular health.

California Cuisine, Food Stations, Gluten-free, Small Plates, Tasting Stations

Not Your Abuelita’s Endless Taco Party

Abuelita means “grandmother” in Spanish, and in Mexico is a term of respect for the oldest generation of women, keepers of tradition. Well, this is definitely NOT your traditional Taco Party!  Everything, or almost everything, tastes better on a piping-hot, fluffy light handmade corn tortilla- and not just everything Mexican! So in the true California culinary spirit, I thought it would be fun to put together a menu celebrating the fusion of this handheld culinary wonder and the best of several of the cuisines I enjoy.
IMG_7178 IMG_7195To make the festivities even more, well… festive… our tortillera will make masa into tortillas right in front of your eyes! (And, if you and your guests want a lesson in the almost-lost-art of tortillas-making, ask about incorporating a class with your party).
TACO FILLINGS
(SELECT 6… WE’LL SERVE YOUR GUESTS UNTIL THEY CAN’T EAT ANOTHER BITE!)
Black & Blue
Fliet Mignon, cooked to perfection,
with carmelized onions, topped with blue cheese crumble
Steak & Potatoes
a bed of mashed potatoes with
Steak Florentine and a Balsamic-Rosemary Steak Sauce
Cubano
Slow-cooked chicken with olives, capers and roasted
red peppers, Cuban-style Black beans
Ribs ‘n Slaw
Barbecued Beef Brisket with Texas Mopping Sauce
on a bed of Kickin’ Cole Slaw
The Southern
Spicy BBQ’d Pulled Pork, Habanero Slaw, Roasted Corn Salsa
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Carribbean Jerk , Habanero Slaw, Mango Salsa
Ratatouille
Let your tortilla soak in the thick savory sauce
of this classic French vegetable medley of zucchini, squash
tomatoes, eggplant and onions
Cassoulet
Refried white beans, bacon and shredded duck
Tuna Provençal
Fresh albacore tuna, grilled medium rare,
Niçoise olives, capers, hardboiled eggs, roasted artichoke hearts
on a blue corn tortilla (just below)
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Shrimp Scampi
Classically-prepared in a garlic butter sauce, and tossed into a taco
Chicken Marsala
Mushrooms, chicken breast,
classic Marsala Sauce
Al la Cubana
Halibut on Sweet Plantain Mash,
 Coconut Lime Salsa
Carribbean Jerk 
Habanero Slaw
Mango Salsa
Mediterranean Ladolemono 
Lamb in a traditional lemon-olive oil preparation
with Cranberry Harrisa Chutney
La Mexicana
select from Carne Asada, Pollo Adobado or Carnitas
served with Pico de Gallo
Margarita.jpgFrom our Margarita Master, “What could work better with a riff on tacos than a riff on the Margarita?! I like to use smokey Mezcal mixed with the sweet smokiness of grilled pineapple blended with fresh lime juice, agave, shaken and served in an ancho chile salt-rimmed glass.”

This menu is also suitable as a TASTING STATION. Tasting Stations are a fun way to do dinner or a cocktail party. They don’t require traditional tabletop service (flatware, dinner plates, etc.), are great for traffic flow and especially work well if your guests are not arriving all at once or you don’t have enough space for seating for a more traditional dinner service. Click here for more Tasting Station ideas!

Appetizers, Gluten-free

Gluten-free Appetizers (VERY partial listing)

Please look for the G  on many of the dishes throughout the site. This indicates a gluten-free item, or where a gluten-free option is available.

Shrimp-filled Avocado

Shrimp-filled Avocado

Bacon-wrapped Scallops, Chiptole Aioli 

Bacon-wrapped Scallops

Flambéed Tequila-Orange Shrimp Skewers

Polenta Bites

Polenta Bites

Chef’s choice of toppings

photo 1 (4)

Pelotitas of Brazil-nut Crusted Goat Cheese

fresh fig filling, Pear-Tamarind-Ginger Chutney

photo 2 (3)

(note: shown here on crostini, for gluten-free these are served on corn tostadas)

Carne Tartare Apache de Chiapas*
Filet Mignon “cooked” in lime/guajillo chile marinade,

diced tomato, cilantro, red onions,

on a corn tostada, topped with Queso Añejo

photo 4

Endive Wraps, Smoked Salmon and Caviar

Cowgirl Creamery Creme Fraiche

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Antipasto

Warm Mushroom Salad

Bruschetta Skewers

Photo by rkennethbuck
Photo by rkennethbuck

Baby Mozzarella, Pear Tomatoes, Napa Valley EVO, Basil, Balsamic Reduction

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Chilled Avocado Soup

Queso Fundido con Chorizo o Ongos

67 - queso fundido

 melted Mexican cheeses. Rancho Gordo black beans,

your choice of Mexican sausage or wild mushrooms

with mini corn handmade tortillas

shotofceviche.jpg

Ceviche de Pescado o Callo*

halibut or scallops,

marinated in lime/coconut with mango,

Spanish white onion, hint of jalapeño

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Melon Bites

cantaloupe wedges, carpaccio of Iberica ham,

 mild chile, lime

beanlog

Frijoles Refritos con Queso Fresco

well-fried black beans, served cold, crumbled Mexican “fresh” cheese,

mini handmade corn tortillas

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Guacamole con Totopos 

(choose Basic, Apple-Tequila or Pineapple Cucumber)

Caballito de Elote con Queso Fresco

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fresh grilled corn, chile, lime, fresh Mexican cheese (seasonal)

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Bruschetta de Camote

Sweet potato “toasts”, chipotle/pilconcillo (Mexican brown sugar) pecan crumble

* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.