MenusWild Javelina Private Chef & Catering Services

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AMUSE BOUCHE

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SUMMER MELON GAZPACHO

Watermelon + Cherry Granita Prosciutto | Petite Mint

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FIRST COURSE

EDIBLE EARTH SALAD: Petite Lettuces | Radish | Shaved Carrot | Fennel | Asparagus | Pickled Baby Beets Assorted Micro Herbs | Edible Soil | Gods Green Vinaigrette Preserved Plum | Parmesan Reggiano Tuile.

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SECOND COURSE (Market Driven)

CHARRED HALIBUT: Grilled Summer Corn Succotash | Lemon grass & Kafir Emulsion Yuzu + Meyer Lemon Air | Crispy Garlic & Ginger | Pickled Serrano Chillies Thai Basil.

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THIRD COURSE

SOUS VIDE + SMOKED PRIME PETITE FILET MIGNON: Market Driven Vegetables | Pomes Maxim | Celeriac Puree Black Garlic + Cherry Bone Reduction | Micro Mustard Cress Served With a Breath of Apple Wood Smoke.

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CLIMAX

COCONUT & AMARETTO HAUPIA PANNA COTTA: Seasonal Fruit | Coconut Tuile Cookie | Freeze Dried Raspberries.

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STARTERS

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LOCAL MELON GAZPACHO SHOOTERS

Strawberry & Cucumber Granita | Crispy Prosciutto Cherry | Micro Mint

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GONE STRAW FARMS SMOKED CHICKEN DUMPLING

Lemongrass & Kaffir Lime Emulsion | “Sizzling Set” with Vietnamese Herbs Caramelized Shoyu | Crispy Chicken Skin & Peanut Crumble

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YELLOWTAIL HAMACHI SASHIMI

Pineapple + Yuzu Aguachile | Seasonal Stonefruit | Radish Citrus | Puffed Rice | Thai Basil

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FIRST COURSE

STONE FRUIT SALAD: Petite Lettuces | Shaved Fennel | Salt Roasted Baby Beets Citrus | Goat Cheese Croquette | Marcona Almond Passion Fruit & Pedro Ximenez Sherry Vinaigrette

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SECOND COURSE

CARROT TOP ITALIAN SALSA VERDE GRILLED HALIBUT: Fennel Puree | Grilled Heirloom Carrots Warm Bouillabaisse Broth | Black Garlic Tapenade Grilled Crostini Fennel Pollen.

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THIRD COURSE

SOUS VIDE PRIME FILET MIGNON : Pommes Anna | Charred Maitake Mushroom Cherry Bordelaise Sauce | Micro Mustard Cress.

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SWEET

SUMMER BERRY & BANANA TART : Vanilla Bean Pastry Cream | Bruleed Banana Whipped Creme Fraiche | Freeze Dried Raspberry Powder.

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SMALL PLATES

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PETITE AGUACHILE TOSTADA (m.d.)

Market Priced Seafood | Tomatillo & Yuzu Emulsion | Yuzu Tobiko | Serrano Avocado | Asian Pear + Cucumber Pickle | Radish.

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THRICE COOKED BERKSHIRE PORK BELLY

Serrano Chili | Kimchi | Lemongrass | Petite Apple Glass Preserved Pear | Apple Cider Gastrique Air.

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"THAI STYLE" FISH N CHIPS (m.d.)

Red Curry Fish Tempura | Kimchi + Mustard Seed Tartar Aioli | Pickled Accoutrements Duck Fat Peewee Potato Chips | Fines Herbs | Crispy Kafir Lime.

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"DRUNKEN" PORT BOSC PEAR

Assorted Farmers Market Petite Greens | Pomegranate | Candied Pecans Shaved Apple | Goat Cheese Fritters | Tangerine Vinaigrette.

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PRIME BRISKET BEEF SLIDERS

Bruleed Fig | Chefs Cherry Wood Smoked Heritage Bacon | Chevre Espuma Petite Mache & Watercress.

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GONE STRAW FARMS CHICKEN SHISH TAWOOK

Pomegranate Molasses | Cauliflower Tabbouleh Whipped Zaatar Labneh | Pistachio Chimichurri | Mint.

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CAMPFIRE SMOKED DRY AGED BEEF MARTINI

Trufled Celeriac Puree | Romanesco | Cranberry Demi Glace Nasturtium | Breath of Apple Wood Smoke.

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SPICED OAK GLEN HEIRLOOM APPLE ZEPPOLI

Caramel Foam | Maldon Sea Salt | Brown Butter Gelato Freeze Dried Raspberry | Petite Spicy Basil.

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