Southwestern Style
- fire roasted salsa array
- shrimp cocktails (puerto penasco style)
- steak & pineapple soft taquito, firecracker chicken burrito
- Ceaser salad(original Tijuana style)
- guacomole with lime juice and sea salt
- roasted chipotle pasilla, poblano aioli sauce
- elote— fire roasted corn with red spices and shallot scented cream
- stuffed roasted anaheim peppers with green chile beurre blanc
- quesadilla culichi with seared poblano pepper, onion, scallion & tomato
- grilled striped bass with sweet & spicy pepper aiolis
- marisco shrimp ceviche (w/ pico de gallo and cervezas)
Classical Style
- scallops or shrimp lejon appetizers (that means wrapped in bacon)
- roasted rosemary red potatoes topped with diced seared pancetta
- fire roasted zuchini and onion and eggplant in a sweet kalamata jam
- melon and proscuito (honey sage seared-balsalmic syrup)
- Worcestershire butter mushrooms with bourbon chasers
- black, red, green (pesto) and mushroom tapenade bruschettas
- caulifower alfredo or cauliflower diablo with shallot butter crostini
- puttanesca pasta with herb de provence crostini
- picattas and marsalas sauces for select cuts
- Belgium endives roasted in balsalmic and icing sugar with garlic bread
- gorgonzola filets with horseradish whipped potato
- sliced heirlooms tomatoes with mozzerella, cracked pepper, dab of pesto
- finger sandwiches—crispy grilled cheese, classic club, deviled
- smoked salmon, capers, bagels and lox, freshly herbed cream cheese
Pacific Rim Style
- red curry coconut with glass noodles or jasmine rice and fire roasted vegatables
- egg rolls (shrimp, black sesame seed, cabbage, garlic, cinnamon)
- shrimp in spicy lemon garlic sauce with scallion and lemon
- steamed spring rolls with artichoke heart and sweet shrimp
- dipping sauces—peanut sauce, sweet & sour and spicy sriacha
- lettuce wraps- with soy-hot mustard-sambal dipping array
- seared ahi steak with ginger glaze and creamy scallion dip
- crab puffs with sweet plum glaze dipping sauce
- scallops in chili garlic sauce with crispy noodle
- pineapple grilled Huli Huli chicken and pomegranate glaze
- kobe beef sliders with date caramelized onion & crispy daikon
- black lava salt rubbed Japanese eggplant in red quinoa
- macadamia coated halibut with lemongrass buerre blanc & candied citrus