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Home , Cajeta

BROKEN SPANISH

1050 S. FLOWER STREET, LOS ANGELES, CA 90015

SPECIAL EVENTS About the chef

ray garcia

As a native Angeleno, Garcia draws his Ray Garcia has been consistently recognized for culinary inspiration from the city’s rich culture, philosophies on environmental stewardship, and the wealth of Southern California produce, and commitment to responsible farming and food pro- classic training. Previously at the helm of Fig for duction, honored with StarChefs “Rising Star” six years, Garcia expresses his own, fully ma- Award for Sustainability in 2010. In 2014 Ray tured style, bright, bold, and ingredient-driven. took home the title of “King of Porc” at Cochon 555, an event celebrating the heritage breed pig. “I didn’t choose food,” he explains. “It chose me.” After graduating from UCLA with degrees In honoring Fig as one of the “101 Best in political science and business economics, Gar- Restaurants” in 2013, Jonathan Gold wrote in cia deferred enrolling at law school (resisting his the Los Angeles Times, “If you could design a per- grandma’s pressure) to pursue his dream. He en- fect chef for Los Angeles, he might seem a lot like rolled at the California School of Culinary Arts Ray Garcia, an Eastside guy who seems to spend then gained invaluable experience working at the almost as much time proselytizing for healthful five-star, five diamond Peninsula Beverly Hills. eating in local schools as he does in the kitchen. Later he was able to work under some local – and Garcia’s menu manages to be satisfying to both global – culinary giants like Douglas Keane of the transgressive big-meat guys and the Gaia-con- Cyrus. With the guidance of such mentors, Garcia scious vegans; the carb-lovers and the gluten-free.” learned the value of restrained technique, as well as a deep respect for the integrity of his ingredients.

PRIVATE DINING

Outdoor Windows and La Sala: Whole Restaurant: Corral: Counter: • 50 Seated • 120 Seated • 20 Standing • 45 Standing • 75 Standing • 200 Standing Sample Menu: Classic (Option 1)

- CLASSIC (OPTION 1) – - 55 -

TOSTADA Marina di Chiogga, Cauliflower Escabeche, Pomegranate, Chile Cascabel

MUSHROOMS Black Garlic, Chile de Arbol, Verdolaga, Griddled Masa *****

SPINACH TAMAL Sunchoke, Pawlet, Chile Ancho, de Fruta OR LAMB NECK TAMAL King Oyster Mushrooms, Queso Oaxaca

GREEN BEAN Poached Egg, Sofrito, Salsa Chapuline, Cotija ****

CHILE RELLENO Poblano, Potato, Kale, Lemon, Soubise OR Squash, Rajas, Quesillo, Charred Eggplant Sauce

DUCK Sesame, , Persimmon *****

FLAN Goat’s Milk Flan, Guava, Cajeta, Valrhona Dulcey

ABUELITA HOT Ancho-Chocolate Cake, Alpaco Ganache, Candied Cocoa Nib, Milk , Abuelita Broth Sample Menu: Classic (Option 2)

- CLASSIC (OPTION 2) – - 70 - Marina di Chiogga, Cauliflower Escabeche, Pomegranate, Chile Cascabel

MUSHROOMS Black Garlic, Chile de Arbol, Verdolaga, Griddled Masa ***** SPINACH TAMAL Sunchoke, Pawlet, Chile Ancho, Salsa de Fruta OR LAMB NECK TAMAL King Oyster Mushrooms, Queso Oaxaca

PULPO Alberjones, , Crema ***** RABBIT Nopales, Bacon, Cherry Tomato, OR ENCHILADAS Squash, Rajas, Quesillo, Charred Eggplant Sauce

RED SNAPPER Leek, Green Clamato, Clams, Avocado ***** CHILE MANGO Mango Panna Cotta, Habanero , Passion Fruit Curd, Cayenne Meringue

ABUELITA HOT CHOCOLATE Ancho-Chocolate Cake, Alpaco Ganache, Candied Cocoa Nib, Milk Ice Cream, Abuelita Broth

COOKIES Mexican Chocolate, Chile de Arbol, Sea Salt Sample Menu: Head to Tail

- HEAD TO TAIL – - 70 -

REBENADA , Foie Gras Butter, Piloncillo

POLLO PRENSADO Chicken Thigh, Chicken Skin, Cock’s Comb, Guajillo ***** Oxtail, Plaintain, Habanero, Salsa Quemada OR LAMB NECK TAMAL King Oyster Mushrooms, Queso Oaxaca

CAMOTE Sweet Potato, Pig Tail, Trompa, Chile de Arbol, Verjus ***** RABBIT Nopales, Bacon, Cherry Tomato, Chipotle

CHICHARRON Elephant Garlic Mojo, Radish Sprout, Picked Herbs OR Lamb’s Head, Pickled Onion, Cabbage ***** CHILE MANGO Mango Panna Cotta, Habanero Caramel, Passion Fruit Curd, Cayenne Meringue

EMPANADA Honey Crisp Apple, Crema Mousse, Sherry Vanilla Ice Cream, Rosemary Sable

COOKIES Mexican Chocolate, Chile de Arbol, Sea Salt Sample Menu: Vegetarian

- VEGETARIAN – - 50 -

TOSTADA Marina di Chiogga, Cauliflower Escabeche, Pomegranate, Chile Cascabel

HEIRLOOM CORN TORTILLAS Refried Lentils

*****

SPINACH TAMAL Sunchoke, Pawlet, Chile Ancho, Salsa de Fruta

MUSHROOMS Black Garlic, Chile de Arbol, Verdolaga, Griddled Masa

*****

CHILE RELLENO Poblano, Potato, Kale, Lemon, Soubise

ENCHILADAS Squash, Rajas, Quesillo, Charred Eggplant Sauce

*****

FLAN Goat’s Milk Flan, Guava, Cajeta, Valrhona Dulcey

COOKIES Mexican Chocolate, Chile de Arbol, Sea Salt Sample Menu: tray pass

Hors d’Oeuvre

2 Hour Tray Pass Choice of 4 for $30/pp Choice of 6 for $45/pp or $5 each (unless otherwise noted)

Vegetarian Cauliflower Mushroom, White Bean, Roasted Garlic, Huitlache, Poblano, Quesillo - Smashed Peas, Yerba Buena, Epazote Eggplant Guisada, Chickpea, Cotija Braised Hibiscus, Nopales, Chile de Arbol

Chicken and Meat Guajillo Chicken Rebanada- Foie Gras, Pan Dulce, Piloncillo (+3) Oxtail, Plantain, Habanero Chorizo, Potato, Cilantro Camote- Okinawa Sweet Potato, Trompa, Chile de Arbol

Seafood Heirloom Potato- Crema, Caviar (+3) Red Snapper Ceviche- Coconut, Chile Guero, Avocado (+2) Croquetas de Bacalao- Quesillo, San Marzano, Fresno Chiles (+2) Campechana- Octopus, Shrimp, Scallop, Snapper (+3) Stuffed Clam- Chorizo, Habanero, Masa (+3)

For event inquiries and large parties please contact us: phone: 213-749-1460 email: [email protected]