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Personal Chef Luis
Burbank, CA, United States
Menu #13429
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Mexican feast
Octopus ceviche, Chicken enchiladas verde, green rice, black beans, heirloom tomato salad, calabazitas, capirotada.
Category: Dinner
Influence: Mexican
Amuse Bouche 
Shrimp cocktail, tomato caprese, smoked salmon on pumpernick
Variety of amuse bouche that can be tray passed. Shrimp cocktail on shot glasses served with micro greens, cherry tomato and herbed mini mozzarella balls with a red wine balsamic reduction, smoked sal
Appetizer Heirloom tomato salad
Heirloom tomato salad with mix greens, caramelized onions, pomegranate seeds, queso fresco and avocado dressing.
Main Course Wrapped Fish
Fish (recommend salmon) wrapped in green plantain sautéed crispy served on top of creamy butternut squash/ taro root mash and spinach with a coconut sofrito sauce and mango/avocado pico de gallo.
Dessert Flan
Cream cheese flan (custard) served with caramel and fresh fruit.
$ 42.48
/guest
6
and more
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Noon (10h-14h)
Evening (18h-22h)