featured, Latin Cuisine, Mexican Specialties, Seafood Specialties

Menu of the Month: Californio Tasting Dinner

The following is a small sampling of the menu items I offer. For a more extensive selection, please see the Modern Mexican menu on Tres Señoritas Gourmet, our sister site

 APPETIZERS

Mexican Cheese and Cured Meats Board

Mexican Cheese Board
Grilled Chile-Lime Baby Cactus/ Queso Fresco/ Habanero Jack/ Cured Chorizo/ Panel Cheese with Guava Paste/ Cecina: cured Mexican beef (not shown)

Elote Pops: (seasonal) our version of a Mexican street food favorite, grilled, dusted with lime butter and Cotija cheese, topped with my signature Burnt Chipotle Mecca Salsa

Charred Elote Bites

Alas Locas- “crazy” chicken wings, select from Mole, Chipotle BBQ, Mexican Dry Spiced

chicken wings riNux
photo by riNux

Handmade Blue Corn Tortillas / Black Bean Hummus/ Chorizo & Wild Mushrooms (see below) or choose “Higo” de Gallo (Pico de Gallo with fresh figs) or Charred Panela Cheese & Avocado

Black Bean Hummus Chorizo Mushrooms

Tapenades / Flatbread

Poblano / Black Olive / Fig Tapenade

 Hearts of Palm Dip

Salpicon de Mariscos Mixta: “salpicon” literally translates as a “jumble”, I use crab meat and shrimp with fresh lime and chile, served on a house-made tostada

OR

Seared Scallop/ Burnt Chipotle Mecca Salsa

Scallop Spoons

OR

House cured Tequila-Cilantro Salmon Rosettes on Cucumber Coin

cured-salmon-rosette-spoons

SMALL PLATE SELECTIONS

Trio of Moles

Mole Verde made with tomatillo, cilantro, romaine lettuce, pumpkin seeds, and epazote/ Blackberry Mole/ Hazelnut Mole / handmade corn tortillas made from locally-milled masa

trio of moles

OR

Tostadita de Pollo en Mole
Blackberry mole / handmade “green” nopalito-corn tortilla / shredded chicken / Queso Cotija / plantain chip

  • blackberry-mole-small-tortilla-app

Tamal De Cazuela

Choice of Corn /Sweet Red & Poblano Chiles/ Onions / Garbanzos / Green Beans or Tinga de Pollo (Mexican chicken fricassee with Chipotle Chiles, Spanish White Onion, Cinnamon, and Spices)

tamal de cazuela from book

OR

Eggplant en Nogada

Eggplant Nogada

Eggplant/Poblanos/Golden Raisins/Walnut with a Walnut Crema Mexicana Sauce

PLATOS FUERTE (LARGER PLATE)

Halibut Plate.JPG

Grilled Chilean Sea Bass grilled in Banana Leaf / Meyer Lemon & Peruvian Orange / Pasilla & Ancho Chile Adobo

OR

Pistachio-crusted Salmon with Pistachio Pipian
(Pipians, similar to moles, are thick sauces made with seeds, nuts, chiles and spices)
Purple Peruvian Fingerlings / shredded rainbow carrots / roasted tomatillo half

pipian-salmon-plate

Fresh Mango Salsa / Sweet Potato Plantain Mash

OR

Carne Enchilada Estilo Michoacán: Beef Brisket / Pasilla Chile Salsa /Tomatillos

INTERMEZZO

Fig Sorbet

Spiced Fig Sorbet / Pistachio Dust

DESSERT

Mexican Corn Cake

Cienna’s Agave & Rum Soaked Mexican Corn Cake

 

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Seafood Specialties

Seafood Specialties

Whenever possible, I cook with sustainable seafood, sourced from local fishermen who meet rigorous standards so as to guarantee the highest-quality. The following is just a sampling of the dishes I prepare.

APPETIZERS

Salmon 3 ways edited
Salmon 3-ways: Salmon Roe/ Tequila-cured Salmon/Salmon Rillettes

Ceviche Tasting*

Ceviche Tasting Station

Rosemary / Pancetta Shrimp Skewers

shrimp-skewers-rosemary-proscuitto

Seared Scallop / Parsnip Purée / Pressed California Caviar 

Screen Shot 2017-08-09 at 3.15.45 PM

Crab Salpicon Meaning “hodgepodge” or medley in Spanish, in Mexican cuisine, the term refers to a salad mix containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. This version combines delicate, sweet crabmeat, crunchy jicama, scallions and lime juice. Served with housemade tostadas.

 

crab tostada (not mine)
Photo by T.Tseng

Grilled Calamari

Grilled Calamari Citrus Chile

SOUP

 Saffroned Mussel and Smoked Lobster Chowder

Screen Shot 2017-08-09 at 3.04.31 PM

Chilled Corn Cob Stock & Buttermilk Soup / Crabmeat and Crispy Prosciutto

Screen Shot 2017-08-09 at 3.23.13 PM

Sopa Siete Mares/Seven Seas Soup, also can be an entrée

Screen shot 2014-01-29 at 5.33.54 PM

ENTREES

Crispy Halibut/ Handmade Udon/ Wild Mushroom Broth/ Bonita Flakes & Chicharron Crumble

Chef Gray's Crispy Halibut Handmade Udon Wild Mushroom Broth Bonita Flakes & Chicharron Crumble

Pecan-crusted Wild Salmon Pecan-crusted Salmon edited

Crab Carbonara with Meyer Lemon, Black Pepper and Parsley (James Beard Foundation recipe)

Sole Meunière/ Haricots Verts/ Peruvian Purple Potatoes in Truffle Butter

Screen Shot 2017-08-09 at 3.01.31 PM

Mexican Paella

Saffron Rice / chicken bites/ housemade Chorizo/ scallops / shrimp /mussels

house-roasted sweet red peppers / sugar snap peas

Paella

Sous Vide Ahi Tuna

Tuna (not mine)

Plantain-wrapped Halibut

(from my Cuban Taste Adventure Menu)

Chilean Sea Bass / Pipian Sauce /Mango Salsa

Halibut Plate

Roasted Garlic Scallops with Toasted Almonds

Red-Chile Seared Scallops with Jalapeño Polenta

Surf & Turf: Bourbon & Brown Butter Poached Lobster Tail/ Sous Vide Filet Mignon

surf-n-turg

Pescado Pibil

45 - Pescado pibil

Shrimp Volavanes

from my Comida Alfrancesada (French-Mex) Menu

68 - volovanes de camaron

Shrimp / Hazelnut Mole / Wild Rice

Cuban-style Fish

IMG_0999

* 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.