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Chef Carlos
cateringAbundant Gatherings, Crafted With Depth, Generous Hospitality, Refined Technique, And Food Meant To Bring People Together.
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Menu
Menu
Smoked Salmon Mousse Tartlet with Dill
A delicate butter tartlet shell filled with silky smoked salmon mousse, whipped with crème fraiche, lemon zest, and fresh dill. Finished with salmon roe, micro dill, and a touch of chive oil for a refined bite that balances richness, freshness, and elegance.
Mini Arepa Crisp with Tuna Crudo & Avocado
A crisp golden mini arepa topped with hand-cut tuna crudo, avocado crema, lime, and cilantro. Finished with pickled shallots, microgreens, and a touch of chili oil for a bright, elegant bite that brings together Latin flavors and modern presentation.
Ceviche Rojo with Salmon and Tuna
Ceviche rojo recipe with salmon and tuna, inspired by Ferran Adrià's molecular gastronomy. This dish plays with the flavors of traditional ceviche. The beetroot juice infuses the dish with a striking red color.
Kale Salad
Kale, dried figs, pickled radish, toasted almonds, goat cheese.
Pink Halibut
Blue cauliflower purée, edible flowers, microgreens, radishes agar-agar spheres, cauliflower chips, olive oil foam.
Rib Eye Steak
Blue cauliflower purée, edible flowers, microgreens, radishes agar-agar spheres, cauliflower chips, olive oil foam.
Cauliflower Steak
Blue cauliflower purée, edible flowers, microgreens, radishes agar-agar spheres, cauliflower chips, olive oil foam.
Spicy Chocolate Mousse
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I travel to guests in Natick, MA and surrounding areas within 25 miles.
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