Chef’s Style Soup of the Day
Cucumber-Tamarind Salad with Cranberries, Mint and Celery Root Crème
Sautéed Asparagus and Apricots with Feta Cheese and Lemon Dressing
Sauteed Shrimp
Azafrán Style Butter on Jicama Carpaccio with Herb Gremolata Radish
Trebbiano D`Abruzzo, Casal Thaulero, Italia
Black Risotto with Grilled Shrimp, Fish, Octopus & Mussels, Saffron Foam and Vegetables
Roasted Salmon Filet with Ricotta Gnocchi and Passion Fruit-White Wine Sauce
Ravioli Filled with Castile Pumpkin with Herb Pesto and Goat Cheese
Beef Duetto
Beef Filet Medallions and Short Rib with Gremolata, Asparagus and Potato Puree
Azafrán Red or White Signature Wine, Valle de Santo Tomás, Baja California
Glazed Figs with Mascarpone Cream
Homemade Saffron Ice Cream, Honeyand Pistachios
Petit Syrah, Alto Tinto Cosecha Tardía, Valle de Ensenada, Baja California
