Tuesday, December 18, 2018
Hector Ruiz would like to invite you to a special dinner honoring our newest edition to the Ruiz sisterhood of restaurants. Join us - as we kick off a whole new generation of chef’s and we will introduce our newest Chef, Dante Vargas. Dante will be apprentice to Hector Ruiz , Gustavo Romero-Veytia & Mario Gomez while studying at Cafe Ena, Costa Blanca and La Fresca!
Roasted Chicken tomato broth, chicken chipotle albondigas, tortilla chips, crema casera, cilantro stems.
Roasted beet & butternut squash, baby arugula, agave-citron dressing, goat cheese croquette, toasted almonds.
Red snapper a la talla, mole rojo risotto, roasted cebolitas & carrots, fig molasses, micro greens.
Petite beef filet, papas con mostaza, baby carrots & haricot beans, red wine demo-glaze.
Capriotada de manzana with dulce de leche, vanilla ice cream.
Please join us for a special wine dinner at La Fresca Tuesday, November 7th. We will be joined by Hélène Boittin of Georges Vigouroux, a stunning winery making world class Malbec's from Cahors, France. Chef Ruiz has prepared a delicious menu to pair with these exquisite wines.
Five Courses - Five Wines
$65 per person
(not including tax or gratuity)
Caramelized scallops, cauliflower purée, shaved citron fennel salad
Georges Vigouroux ~ Gaillac "Le Gouleyant" Gaillac Blanc Sec
Cardamom crusted red snapper, braised saffron potatoes, sautéed spinach, carbrales sauce
Georges Vigouroux ~ Cahors "Le Gouleyant"
Duck braised in Lafleur de haute Serre with bordelaise mushrooms ragout, roasted fall vegetable medley
Georges Vigouroux ~ Château Lafleur de Haute Serre
Pepper crusted filet mignon, whole grain mustard potato gratin, red wine apple compote
Georges Vigouroux ~ Château Haute Serre & Château Haute Serre Cuvee Prestige
Beignets with a mascarpone caramel sauce
Quesadillas de Flor
De Calabaza Con Camarones over poblano crema
(Choose one option)
Pistachio pumpkin seed crusted Halibut
served with mole asparagus ragu & negro risotto in a chile
ancho crema, topped with citrus fried onion
Herb marinated Pork Chop
served with saffron cauliflower, roasted poblano peppers and
baby potatoes in a guajillo butter sauce
Flan De Calabaza
red wine clove reduction
Dinner Only: $40/per person
Dinner with Wine Pairings: $55/per person
(above pricing does not include tax or gratuity)