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BOOK ME FOR NEW YEAR'S EVE


  • San Francisco Bay Area (map)

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

 FOR MY MEXICAN BAR MENU, SCROLL ALL THE WAY TO THE BOTTOM

FOR MY MEXICAN BAR MENU, SCROLL ALL THE WAY TO THE BOTTOM

botanos (small bites)

(passed and stationed for 2-3 hours before dinner service)

Halibut Crudo/Tabasco Granita

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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

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Tequila-infused Apple Guacamole/Chipotle Roasted Pecans

SEATED DINNER SERVICE BEGINS

AMUSE BOUCHE

Golden Beet Carpaccio Aguachile /Savory Avocado Sorbet

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SOUP

Sopa de Siete Mares

Lobster/Crab/Clams/Mussels/Halibut/Shrimp/Guajillo Chile Fish Stock

 Photo by Adriana Almazan Lahl from  Celebraciones Mexicanas . ALL RIGHTS RESERVED.

Photo by Adriana Almazan Lahl from Celebraciones Mexicanas. ALL RIGHTS RESERVED.

SALAD

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

guarnichones (sides)

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)

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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 

 Photo by Adriana Almazan Lahl from  Celebraciones Mexicanas . ALL RIGHTS RESERVED.

Photo by Adriana Almazan Lahl from Celebraciones Mexicanas. ALL RIGHTS RESERVED.

dessert

Mexican Chocolate Pudding Trifle

beverages

Ponche: Mexican Holiday Punch/Tecajote/Apricots/Guava/Sugar Cane/Cinnamon/Apples

MEXICAN BAR

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 recommend Torres Orange over Grand Marnier: its lighter, easier to blend.

  • We rim our glasses with Ancho Chile Lime Rim Salt, which is made just for this purpose.

margarita menu

Cucumber-Jalapeño Margarita

Traditional or Strawberry Margarita

Hibiscus- Ginger Margarita: Housemade Hibiscus-GInger Syrup

Watermelon Basil Margarita: Made with fresh watermelon, watermelon schnapps, and fresh basil

house specialities

MI HERMOSA

  MI HERMOSA   1  oz   Pomp & Whimsy  1  oz  tequila 1  oz  watermelon juice ¼  oz  lime juice   Add all ingredients to a cocktail shaker, and shake vigorously with ice for 20 seconds before straining into a coupe .

MI HERMOSA

1 oz Pomp & Whimsy
1 oz tequila
1 oz watermelon juice
¼ oz lime juice

Add all ingredients to a cocktail shaker, and shake vigorously with ice for 20 seconds before straining into a coupe.

TEPACHE SHRUB

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

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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

TEPACHE

Pineapple skins, fermented for 5 days with cloves, cardamon and cinnamon.

SANGRITA

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). 

ROMPOPE (SEASONAL)

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: 

PALOMA

(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.

BLOODY MARIA

Mexican riff on the Bloody Mary, same kick, but made with tequila. A brunch favorite.

other cocktails

MOJITO

Plain (with mint), blueberry or cranberry. Light rum, muddled mint, simple syrup and a splash of sparkling water.

PIÑAS

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