For New Year’s Eve, I offer 12-course Chef’s Tasting Menu. Choose from of any of the cuisines I offer , including my
Año Nuevo Menu
botanos (small bites)
(passed and stationed for 2-3 hours before dinner service)
Halibut Crudo/Tabasco Granita
Orange-Tequila Flambée Lobster Bite Skewers
New Year's Eve Lentil Toasts/Garlic Crostini/Parmigiano-Reggiano
Lentils are considered good luck for the New Year in Mexico
Mexican Crab Cakes with Salsa Verde
Empanaditas/Sweet Potato-Goat Cheese/Burnt Scallion Aioli
Tequila-infused Apple Guacamole/Chipotle Roasted Pecans
SEATED DINNER SERVICE BEGINS
Golden Beet Carpaccio Aguachile /Savory Avocado Sorbet
Sopa de Siete Mares
Lobster/Crab/Clams/Mussels/Halibut/Shrimp/Guajillo Chile Fish Stock
Mojcate Caesar prepared tableside
platos principales (large plates)
Pierna Adobado Mechado (Pork Roast/Bacon Lardons/Adobo Sauce)
The pork leg is laced with bacon slices, almonds, garlic, and prunes; flavor is released as the bacon lard melts and the prunes and garlic carmelize inside the meat as it slow-roasted.
Mary’s Free-range Smoked Duck in Blackberry Mole
Frijole De Olla: Rancho Gordo Beans stewed in a clay pot for 24 hours, which adds a subtle but perceptible flavor/epazote (adds brightness and has gas-inhibiting properties)
Handmade Corn Tortillas: made on site, right in front of your guests, from masa procured from San Francisco's only mollino (mill)
Wild Mushroom, Nopalito & Queso Fresco Enchildas/Salsa Verde/Spicy Chevre Sauce/Handmade Blue Corn Tortillas from locally-milled masa
Mexican Chocolate Pudding Trifle
Ponche: Mexican Holiday Punch/Tecajote/Apricots/Guava/Sugar Cane/Cinnamon/Apples
making a great margarita is part art, part science... from the lime juice to the tequila to the rim salt. what’s so different about margaritas tres señoritas?
We use fresh squeezed lime juice and tiny, tangy Mexican or Key limes.
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.
We recommend a reposada tequila that has been aged in small barrels.
We rim our glasses with Ancho Chile Lime Rim Salt, which is made just for this purpose.
Traditional or Strawberry Margarita
Hibiscus- Ginger Margarita: Housemade Hibiscus-GInger Syrup
Watermelon Basil Margarita: Made with fresh watermelon, watermelon schnapps, and fresh basil
I ferment pineapple rind for 5 days with cloves, star anise, Mexican cinnamon sticks and piloncillo to produce the Tepache, For the shrub, it is mixed with sparkling water and muddled basil. Or, for a Chocolate Tepache Shrub, I make a dark chocolate soda, garnished with dark chocolate drizzled pineapple.
MIMOSAS TRES SEÑORITAS
made with house-made Agua Fresca (fresh fruit water), with champagne and topped with Cointreau.
CAFE DE OLLA AGUARDIENTE
Traditional Mexican coffee prepared in a clay pot, which imparts a subtle but perceptible flavor, infused with Canela Mexicana (Mexican cinnamon stick) and topped off with a splash of brandy
Pineapple skins, fermented for 5 days with cloves, cardamon and cinnamon.
Traditionally served as a "sidecar" to a shot of good Tequila (both are meant to be sipped)- available: "red" (fresh squeezed orange & tomato juices) or "green" (fresh-squeezed lime, pineapple and cucumber juices).
A Mexican riff on eggnog.
photo by Tim Sackton
DID YOU KNOW THAT MARGARITAS ARE NOT THE MOST POPULAR DRINK IN MEXICO?!
other tequila-based drinks:
(This IS the most popular drink in Mexico) with fresh grapefruit juice and tequila, a splash of soda, agave and a Mexican lime wedge. We recommend Tequila Reposado or Blanco.
A SHOT & SANGRITA
In Mexico, Sangrita (not to be confused with Sangria) is a customary partner to a shot of straight Tequila Blanco; a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. Sangrita translates as “little blood” because of its bright red color. Made with Seville orange, lime and pomegranate juices and a hint of ancho chile, it's garnished with a couple of jalapeño slices
A SHOT & VERDITA
A riff on the "Shot & Sangrita", the bright, refreshing accompaniment is made with pineapple juice, cilantro and mint pressed to release their oils, and jalapeño.
Mexican riff on the Bloody Mary, same kick, but made with tequila. A brunch favorite.
Plain (with mint), blueberry or cranberry. Light rum, muddled mint, simple syrup and a splash of sparkling water.
The signature beverage of Tenegano de Valle, Mexico, the home of much of our Mexican cuisine and Chef Gray's guest house and cooking school, Casa de La Tia (scheduled opening Summer 2015), vodka on ice in a salt-brimmed glass with fresh squeezed Mexican lime and pineapple juices
SANGRIA- TRADITIONAL (RED), WHITE OR PINK
Tepache (5-day fermented pineapple beverage) Shrub/Cocoa-Ancho Chile Sugar
From $150/person**. $2000 minimum applies for NYE.
**Service, tabletop rentals, decor (if required), and gratuity not included