top of page
back icon

Mexican Excursion

Tequila-Infused Ceviche

 A refined ceviche of tender white fish marinated in premium tequila, lime juice, and a touch of agave, garnished with micro cilantro and edible flowers.

Lobster Aguachile

 Succulent lobster tail slices in a vibrant aguachile sauce made with lime, cilantro, and jalapeño, accompanied by avocado spheres and radish petals.

 

Mango and Jicama Salad

A refreshing and colorful salad featuring julienned mango and jicama, tossed with a citrus vinaigrette and garnished with pomegranate seeds and a sprinkle of chili powder.

Roasted Poblano and Corn Soup

A velvety roasted poblano and sweet corn soup, topped with a drizzle of lime crema and crispy tortilla strips, served with a side of charred corn salsa.

Ancho Chile-Rubbed Beef Short Ribs (Option 1)

Slow-braised beef short ribs rubbed with ancho chile and spices, served with a rich tomatillo and cilantro sauce, accompanied by creamy poblano polenta and roasted heirloom carrots.

Red Snapper Veracruz (Option 2)

Pan-seared red snapper fillet in a Veracruz-style sauce with tomatoes, olives, capers, and bell peppers, accompanied by creamy poblano polenta and roasted heirloom carrots.

Tres Leches Cake with Passion Fruit Glaze

A delicate gluten-free tres leches cake infused with a hint of vanilla, topped with a tangy passion fruit glaze and garnished with tropical fruit slices and a touch of coconut cream.

Latin Fusion Six-Course Menu with Red Snapper: $235

Latin Fusion Six Course Menu with Ancho Chile Short Ribs: $240 per person

Exceptional Cuisine for Unforgettable Events. Chef Prem: Passionately Prepared, Perfectly Presented.

© Chef Prem. All Rights Reserved.
bottom of page