A CULINARY CURRICULUM
This menu is inspired by Chef Mark’s journey through culinary school, with each course dedicated to a class that shaped his skills and passion.
CHEF MARK GARCIA’S
TASTING MENU:
Culinary 100: Mirepoix and Knife Work
Roasted Onion Broth, Celery, Carrot
Culinary 200: Garde Manger Cold
Chicken Liver, Frisee, Rhubarb, Almond
Culinary 250: Meat Cutting
Salmon, Smoked Roe, Herbs, Charred Peas
Culinary 300: Competitions
Roasted Chicken Breast, Chicken Croquette, Asparagus, Chicken Jus
Culinary 200: Baking & Pastry
Creme Caramel, Caramelized White Chocolate, Banana
Chef Mark Garcia specializes in Elevated New American and Central American comfort flavors and techniques, enhanced by his fine-dining training at the Michelin-starred restaurant Eleven Madison Park (⭐⭐⭐). He currently resides at the West Village hotspot, Hungry Llama Cafe.
