J o s h u a   A d a m   G a r c i a

C H E F - J A G


 
 F I R E- F L Y 

 

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T e r c e r o

 

 

 

 

 

Bone in Rib eye

 Latin spiced and char grilled + herb butter  red wine reduction sauce

 

 

Veal Chop 

Prosciutto, Oaxaca cheese + wild mushroom sauce

 

New York strip  

Basil Cilantro puree + chipotle demy glace

 

  

Filet medallions

 Stir fried vegetables and  ginger scented pan sauce

 

Gourmet thick burger

Hydroponic lettus, heirloom tomato, caramelized red onion, bacon, fontina + grilled Brioche 

 

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Black Grouper

Pan seared + red wine butter sauce, basil and fresh thyme

 

 

 Seared Scallop Pesce

 smoked chili saffron tomato broth

 

Mojo Ono

Wood fire  grilled with seared jumbo sea scallops and a  tomato caper ragout 

 

 

Herb encrusted Atlantic Salmon

  Dijon  horseradish crust + Cider gastric & lemon dill sauce 

 

 

Bronzed grouper

Red curry bronzed +Peruvian potato cream sauce

 

 

Stuffed Lobster 

Broiled maine Lobster tails stuffed with Jumbo lump crab

 

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Rack of lamb

Dijon herb encrusted + rosemary and mint scented Demy glace. 

 

 

Zingara Lamb

Char grilled baby lamb chops + citrus apricot mint glaze

 

 

Romesco lamb

Char-grilled boneless +Sweet & Spicy toasted almond puree

 

Lamb Scaloppini

Thinly pounded and sautéed with wild mushroom, leeks sundried tomato and sherry 

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Roasted chicken

Roasted+ natural ajus and lemon herb compound butter

  

Huancaina Milanese

Herb encrusted served over a spicy Peruvian pepper emulsion + heirloom bruschetta

 

Chicken Modenese

Sautéed topped with fried Serrano ham and Fontina cheese + balsamic reduction sauce

 

Chicken Chan de Vin

Pan seared with shallot, wild mushroom,  red wine, bacon & fresh thyme

  

Sakè-Tom Chicken & Shrimp 

 Grilled chicken pillard  + ginger rice wine & tomato buerre Blanc

 

Mi- Madeira

layered medallions of  sautéed chicken, grilled portabella + Madeira wine buerre blanc of sundried tomato and chopped haricot vert and caramelized shallot.