Chef Francis Guzman

April 29, 2023

THE MENU

Canapés:

Morcilla Fritters, Almojábanas with Plum Jam, Shrimp Toast with Ramp Mayo

1st Course:

Asparagus Pastelillito

2nd Course:

Turbot with Spring peas, Sofrito Verde, Baby Turnip Escabeche

3rd course:

Pork Three Ways

Roasted Loin, Cured Jowl, House-made Sausage, served with carrots three ways 

Dessert:

Rum Cake, Cherry Compote, Cinnamon Ice Cream

ABOUT THE CHEF

After leaving Range, one of San Francisco's top restaurants, Chef Francis Guzman and partner Amelia Dill  went on to work together at NYC favorites, Blue Hill, and The Modern.  With this world-class training in hand, they opened their dream restaurant together in Santurce, Puerto Rico. Named Vianda, adopted from the Latin word meaning "a place of living", serves a constantly evolving farm-to-table menu anchored by local ingredients and refined technique. Within 2 years of opening, It was  selected as one of the 20 Best New Restaurants in America byThe James Beard Foundation. Chef Guzman has also been recognized by Food and Wine Magazine, The New York Times, and The Wall Street Journal as one of the chefs leading Puerto Rico's culinary renaissance.