Menu
First Item
Arancini
Lightly fried Risotto Balls, Pomodoro sauce, pecorino
Cauliflower “Hot Wings”
Tempura Cauliflower, blue cheese, roasted carrot, celery leaf
Forbidden Eggs
Sweet & spicy eggs, sweet chili sauce, cilantro, Thai basil, shallots
Second Item
RED POZOLE SOUP
Smoked red chilis, braised chicken, hominy
GEM CAESAR SALAD
Creamy anchovy dressing, parmesan cheese, house-made croutons
SOUP OF THE DAY
Chef daily soup
Third Item
RED FISH ON THE HALF SHELL
Served with savory rice and jumbo asparagus
BRAISED SHORT RIB PAPPARDELLE
12-Hour ragu, Mornay cheese sauce, caramelized shallots, fresh herbs and Parmigiano-Reggiano
CHICKEN PICCATA
Lightly pan-seared chicken breast in a velvety lemon butter sauce with fresh capers and parsley
FILET MIGNON 8 OZ (Additional $10)
Loaded mashed potatoes, grilled asparagus, herb butter
Fourth Item
TRES LECHES
Mexican sponge cake soaked in three kinds of milk served with whipped cream frosting
HOUSE MADE FLAN
Baked custard topped with caramel, garnished with strawberries and whipped cream
TIRAMISU
Lady finger cake, coffee liqueur, dark chocolate
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