mexican haute cuisine
Chimichurri-crusted Baby Lambchops, Avocado Mashed Potatoes, Composed Molcajete Caesar
MODERN MEXICAN CUISINE
Modern Mexican Cuisine is my culinary crossroads, where the bounty of fresh local ingredients, great seafood and sustainable farming here in the Bay Area intersect with the rich heritage of Mexican cooking in California that began when the first settlers from Mexico brought their culinary tools and flavors north with them.
Bone Marrow/Charred Sweet Potatoes/Roasted Bone Marrow Salsa Negra/Habanero & Onion Escabeche
The old world techniques— the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, work masa to make tortillas by hand— all honor ingredients and coax out the flavors in a way is almost magical.
modern mexican 5-course dinner
CRUDO
Yellowtail Tuna Tartare Tostada
Sautéed Leeks, Avocado, Chipotle Aioli
served with
Sangrita Shot: fresh lime & cucumber juice/hint of jalapeño, option to serve with Tequila Blanco Añejo
ENSALADA
Grilled Little Gems
Rancho Gordo Domingo Rojo Beans, Quail Egg, Avocado, Salsa Macha Vinaigrette
SMALL PLATE:
Bone Marrow & Charred Sweet Potatoes
Roasted Bone Marrow Salsa Negra, Habanero & Onion Escabeche (see photo, left)
LARGER PLATE:
Liberty Duck,
Blackberry Mole, Handmade Blue Corn Tortillas
Postre
Blood Orange & Ancho Chile Flan
afrancesado (french-mex)
Moules Marinières w/ Chimichurri butter (Sailor-Style Mussels)
Moules Marinières (Sailor-Style Mussels)
Cassoulet
Avocado Salad Tostada
Dandelion Chocolate Pot de Creme
Afrancesado Seafood Tasting
This menu is presented in the formal French order of service:
the evening begins with hors d'oeuvres served during a cocktail hour or wine tasting. this is followed by a sit-down dinner that starts with an "entrée" (to the French means a "starter"), then a fish course and then, the main course. In this case, the salad is a "digestif" and served just before dessert.
Baguette is always on the table, as the French view bread as a symbol of hospitality in France, just as tortillas are in Mexico. I make all my Patés and Rillettes in house, and pickle my own Cornichons. Our sommelier is available for pairing recommendations, as is our mixologist.
5-course french dinner with appetizers
HORS D’OEUVRES
Provençal Crudité & Anchoîde: Easter Egg Radish Coins, Broccoli Romanesque Floret
Mary’s Duck Confit Tacos, Housemade Blue Corn Tortillas
Chicken Liver Pâté with Cassis, sliced Baguette*
ENTREE
Moules Marinières (Sailor-Style Mussels), Chimichurri Aioli
LA SOUPE
Californio Onion Soup
A smokey, spicy twist on this French classic, with a hint of chipotle and Queso Oaxaca
LE PLAT PRINCIPAL
French-Mex Cassoulet
Liberty Duck, Rancho Gordo Cassoulet Beans
LE DIGESTIF
Avocado Salad Tostado
new american cuisine
Chocolate Mousse/Rose-cardamon Whipped Cream/Pistachio Dust
Pan-Latin Tasting Menu
Brazilian Cheese Bread
From Spain
Salmorejo, Crispy Proscuitto, Hard Boiled Egg
From Mexico
Local SF Hook & Line Halibut Agua Chile
Cucumber, Mint Agua Verde, Meyer Lemon Oil
From Peru
Causas , Dungeness Crab, Yukon Golds, Avocado, Roasted Red Peppers
From Cuba
Arroz con Pollo Criollo
Saffron rice, chicken, Liberty Duck Andouille sausage
artichoke hearts, Yellow Corno Di Toro Peppers, Peas
From Argentina
Matambre, Chimichurri Sauce
Intermezzo from Mexico
Tepache Shrub
Fermented Pineapple Beverage, Sparkling Water, Fresh Basil
served in clay jarras
Tepache Shrub
Riesling Poached Pears
5-course Asian Fusion
Vietnamese Lettuce Wraps
Shrimp/Nuoc Cham (Vietnamese Dipping Sauce), Spicy Cashew-Peanuts
Asparagus Shandong-Style
Sous Vide Dry Scallops, Yuzu Vinaigrette
Lamb Bulgogi with Spicy Asian Pear Dipping Sauce
Chef’s Choice of Fresh Fish of the Day, Coconut, Thai Chiles, Fresh Basil, Kefir Lime, Red Boat Fish Sauce, Banana Leaf
Forbidden Rice
Miso-Macha Butter Braised Onions
Lychee Sorbet
Matahambre w/Chimichurri: Flank Stead stuffed with Carrots, Hard-boiled Egg, Green Olives, Watercress
bespoke bar menus designed by our mixologist
sample dessert bar menu
Almond-Orange Flourless Cake/Orange Syrup/Candied Oranges
Coffee Panna Cotta/ Amaretti Cookies
Chocolate-Pistachio Dipped Mini Cannoli/ Rose-Cardamom Filling
Tres Leches Tiramisu
Avocado- Dark Chocolate Pot au Creme
Seasonal Fresh Fruit Assortment/Dessert Cheeses
& paired cocktail bar menu
Coffee and Tea Bar
(Sphere 6. oz. Martini Glasses)
Cold Brew Espresso Martini/Coffee Beans Garnish
Earl Grey Martini on the Rocks/Poured from a Teapot
Infused Earl Grey tea / guest choose bourbon or vodka/sugar cube/orange bitters/kumquat
Manhattan Bar
(Rocks Glasses or Coupe Glass)
Classic Manhattan
High Ryes: rye/elderflower/cognac/aromatic bitters/Peychaud's bitters/kumquat garnish
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signature tablescapes
“Exceeded our expectations”
5-STARS: “Chef Andrea provided us with a wonderful celebration dinner a tour rental villa in Sonoma. She was super helpful in developing a menu that met all our requirements. The food she prepared and served us exceeded our expectations.” (Carrie D. Aug. 2017)