Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Chorizo bolognese with saffron cream, roasted poblano peppers + marinated shrimp tossed in rigatoni pasta, topped with parmesan + fried basil.

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent.

Make the Chorizo Bolognese

Add the chorizo and ground beef to the skillet. Cook, stirring frequently, until the meats are browned.

Add Meats

Stir in crushed tomatoes, red pepper flakes, and black pepper. Reduce heat to low and let simmer for about 15 minutes.

Add Tomatoes and Spices

In a small saucepan, heat heavy cream over low heat. Add saffron threads and simmer for 5 minutes. Stir in grated Parmesan cheese and season with salt to taste. Remove from heat and set aside.

Prepare the Saffron Cream

In a bowl, combine shrimp, lime juice, chopped cilantro, olive oil, garlic powder, and black pepper. Let marinate for 15 minutes.

Marinate the Shrimp

In a skillet, heat olive oil over medium-high heat. Add marinated shrimp and cook until they turn pink and opaque, about 3-4 minutes.

Cook the Shrimp

Add roasted and diced poblano peppers to the skillet with shrimp and sauté for another 2-3 minutes.

Combine with Peppers

In a small saucepan, heat olive oil over medium heat. Once hot, carefully add basil leaves and fry until crispy. Remove and drain on paper towels.

Fry the Basil

In a large mixing bowl, combine the cooked rigatoni, chorizo bolognese, saffron cream, and the shrimp with poblanos. Toss to combine.

Combine Ingredients

Plate the pasta mixture, sprinkle with additional Parmesan cheese, and top with fried basil leaves. Enjoy your Camarón Catalán!

Serve

Rigatoni pasta

Salt

Chorizo sausage

Ground beef

Onion, diced

Garlic, minced

Crushed tomatoes

Red pepper flakes

Olive oil

Black pepper

Heavy cream

Saffron threads

Parmesan cheese, grated

Shrimp, peeled and deveined

Poblano peppers, roasted and diced

Lime juice

Cilantro, chopped

Garlic powder

Basil leaves