With a glass of Sauvignon Blanc from Guadalupe Valley in one hand and a jicama gazpacho with oyster and fried parsley ready to be tasted at the table, the celebration of La Roca 45th anniversary began with the promise of exhibiting 10 culinary courses.  Under the direction of the executive chef, Alberto Collarte, the menu showed the essence and identity that characterizes La Roca restaurant.
Continue reading...