• Truffle Foam w/ Roasted Chantelle Mushroom and Chives.
     
    © 2014 Juan Jimenez
     
  • Lobster Stuffed Squid Sprinkled with red pepper flakes, Sauteed Yellow Peppers and Fresh Parsley
    Saffron Glazed Leaks
     
     
    © 2014 Juan Jimenez
  • Chocolate Genoise with formed Vanilla IceCream topped with Micro Plained Belizian Cocoa.
     
    ©2015 Juan JImenez
  • Fried waffle Potato topped with Seared Salmon and chives Garneshed with Micro Greens
     
     
    ©2015 Juan Jimenez
  • Lemon Parsley Demi
     
    ©2015 Juan Jimenez
  • Sword Fish Puttanesca
     
    ©2015 Juan Jimenez
  • Rovalindo Veal w/ Anchovy and Parsley 
     
    ©2015 JUan Jimenez

  • 2 Cherry Tomatos  Rosemary Sprigs and Shaved Sea salt
     
    ©2015 Juan Jimenez
  • Sword Fish Puttanesca
     
    ©2015 Juan Jimenez
  • Salad of Raddichio Belgian Endive Arugula In a Lemon Vinedarette W/ Aged Gorgonzola Cheese
     
     
    ©2015 Juan Jimenez
  • White Choclate Mousse w/ Phyllo and Red Raspberries 
     
    ©2015 Juan Jimenez