Inspired Catering

Take advantage of the 30 years of experience chef Roberto Valle Hernández has in order to inspire your next event. Using the options below, create your own menu, according to your tastes and needs.   Let us inspire your next event.

First Course Catering Options
    • Salads and Cold Plates

    • Seafood and vegetable escabeche on jicama round, roasted tomato foam

    • Ajenjo salad, romaine lettuce, endives, pears, pecans and Roquefort dressing

    • Smoked tuna croquette, organic field greens, tomato and caper concassée

    • Tuna sashimi, organic field greens, soy and ginger vinaigrette

    • Bay scallop and shrimp ceviche, orange marinade and avocado foam

    • Traditional Caesar’s salad and parmesan crouton

    • Spinach salad, squash blossom and zucchini croquette, sunflower vinaigrette

    • Heart of palm and organic field green salad, caper vinaigrette

    • Beet and carrot salad, roasted pistachios and raspberry vinaigrette

    • Vegetable spring roll, organic field greens with peanut sauce

    • Organic filed green and roasted vegetable salad, roasted garlic vinaigrette

    • Tuna tartare, organic greens and wasabi dressing

    • Grilled octopus, mixed field green and citric vinaigrette

    • Asian seared tuna salad, oyster-sesame vinaigrette

    • Soups and Hot Plates

    • Cuitlacoche, corn and cactus paddle risotto

    • Chile ancho filled with queso fresco and black bean salsa

    • Sautéed shrimp tamale with lobster sauce

    • Cuitlacoche filled crepes and manchego cheese sauce

    • Lobster bisque with sherry

    • Abalone velouté, julienne of fried nori

    • Squash blossom velouté and squash croquette

    • Cream of basil with mozzarella cheese sliver

    • Cream of avocado and ginger

    • Baja style seafood chowder

    • Roasted tomato and red bell pepper bisque

    • Cream of carrot and ginger

    • Cream of asparagus and brie cheese

    • Pork filled wonton and plum sauce

    • Puff pastry roll filled with curried chicken, mint chutney

    • Bolognese tortellini with parmesan cheese and basil

    • Crab filled cannelloni with lobster sauce

    • Cream of butternut squash and pecans

    • Sautéed shrimp on puff pastry and mushroom cream sauce

    • Duck vol au vent and black sesame and plum sauce

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Main Course Catering Options
    • Beef Pork and Lamb

    • Filet of beef tournedos, chile ancho and sherry demi-glace, roast garlic potatoes

    • Filet of beef, rose peppercorn demi-glace, potato au gratin and sautéed vegetables

    • Filet of beef, Roquefort sauce, potato au gratin and sautéed vegetables

    • Charbroiled New York filet, caramelized carrots and baked potato

    • Beef tenderloin medallion, mustard sauce, sea bass in garlic, and tomato risotto

    • Filet of pork, hibiscus flower demi-glace, hibiscus comfiture, squash blossom risotto

    • Pork loin, Madeira and plum sauce, sweet potato puree and ratatouille

    • Pork loin filled with goat cheese mousse, mushroom sauce and potato purée

    • New Zealand rack of lamb, roasted plantains & sweet potato, cabernet demi-glace

    • Poultry

    • Cornish hen stuffed with wild rice, grape sauce and vegetable tagliatelle

    • Chicken supreme filled with queso fresco, poblano pepper sauce and rice pilaf

    • Chicken supreme, lemon butter and caper sauce, tomato farfalle pasta

    • Chicken, ricotta cheese and spinach lasagna, sautéed vegetables

    • Roast duck breast á la orange; asparagus with Béarnaise sauce

    • Chicken breast, cream of asparagus and vegetable wonton

    • Chicken supreme, yellow curry sauce, basmati rice and vegetable in oyster sauce

    • Glazed duck magret (gluten free)

      Glazed duck magret (gluten free)

      $315

      Duck breast (250 gr. or 9 oz.), glazed with a cranberry-sherry sauce, then served with a sweet potato purée and seasonal vegetables

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    • Fish

    • Sea bass filet, red bell pepper sauce, potato puree and gingered vegetables

    • Filet of halibut, fennel sauce, mushroom risotto and almond green beans

    • Grilled sea bass, Provencal sauce, saffron infused rice and y ratatouille

    • Red snapper filet, orange and ginger sauce & herbed basmati rice

    • Filet of halibut filled with seafood, supreme velouté and wild rice

    • Seared tuna, mussel sauce, fried rice and green beans

    • Grilled sea bass, Mediterranean tapenade, mushroom risotto

    • Seafood

    • Shrimp and half-moon scallop brochette, tamarind sauce and wild rice

    • Ginger sautéed shrimp prawns, Chinese green beans and rice noodles

    • Shrimp á la thermidor, potato au gratin and sautéed vegetables

    • Seafood cannelloni, spinach creme and vegetable tagliatelle

    • Blackened shrimp prawns, saffron rice and grilled asparagus

    • Grilled filet of farmed totoaba fish

      $315

      A roasted grape sauce envelops the grilled filet of farmed totoaba that is basted in fish stock. This entrée and is complemented with a mushroom risotto and organic vegetables

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Dessert Catering Options
    • Desserts

    • Kahlua almond flan and caramel sauce

    • Flourless chocolate bombe with crème anglaise

    • Cranberry cheesecake tart with blueberry coulis

    • Arroz con leche and cinnamon stick (Mexican style rice pudding)

    • Chocolate ganache and almond torte

    • Lemon and boursin cheesecake with lemon crème anglaise

    • Buñuelo (cinnamon crisp) and clove scented syrup

    • Kiwi cheesecake tart and crème anglaise

    • Chocolate mousse and almond tuile

    • Mascarpone and cream cannoli, chocolate sauce

    • Mango mousse parfait

    • Trés leches cake

    • Carrot cake

    • Raspberry tartlet and crème anglaise

    • Cajeta (caramel) crepes with almond sauce

    • Strawberries Romanoff and Chantilly cream

    • Chocolate brownie square, vanilla ice cream and raspberry sauce

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Ajenjo Restaurant Rosarito, BC
Blvd. Popotla 3114, Playa Encantada, 22710 Rosarito, B.C., Mexico
661-120-1540
Opening Hours
Monday 12:00 pm – 10:00 pm
Tuesday 12:00 pm – 10:00 pm
Wednesday 12:00 pm – 10:00 pm
Thursday 12:00 pm – 10:00 pm
Friday 12:00 pm – 10:00 pm
Saturday 12:00 pm – 10:00 pm
Sunday 12:00 pm – 9:00 pm

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