Sample Menus

All items are an example of what can be offered and are subject to availability.

If choosing from these items, I will create a composed menu such that it is seasonal, no ingredients repeat throughout, and the meal flows nicely. Many items can be enjoyed as appetizer course, entrée, family style, or composed into an hors d’oeuvre.


Tomato, Cucumber, Avocado

Greek halloumi cheese, pickled red onion, toasted pine nut, balsamic glaze

Burrata Caprese

Pesto, balsamic, arugula, toasted pine nut

Spring Vegetable

Charred scallion vinaigrette, feta

Orange, Fennel, & Endive

Apple cider vinaigrette, hemp seed, dill

Fuji Apple, Spiced Pecan, & Gorgonzola

Fresh & pickled apples, white balsamic vinaigrette, apple chip crumble

Tomato “Tartare” & Sauce Gribiche

Seasonal vegetables, chive oil, egg fluff, cornichons

“More” Salads

Steak Tartare & Shaved Brussels Sprouts

Kataifi nest, citrus vinaigrette, quail egg

Tuna Avocado Stack

Cucumber, radish, spicy kewpie, herb crema, crispy wontons

Pork Belly Cobb

Gorgonzola whip, grape heirloom tomatoes, quail egg, avocado, herb vinaigrette

Charred Corn & Shrimp

Marinated red shrimp, avocado puree

Beef Carpaccio

Shaved parmesan reggiano, aioli, crème fraiche, arugula, pickled shallot



Mussels, clams, squid, red shrimp, tomato fume broth, garlic crostini

Asparagus Gazpacho

Crème fraiche, white miso, olive oil

Celery Vichyssoise

Celery root, pickled relish

Roasted Red Pepper Tomato Soup

Crème fraiche, basil oil

Autumn Squash

Butternut, sweet potato, carrot, crème fresh, chive oil

Elotes Corn Chowder

Potato, charred corn, cotija, lime, chile, cilantro, crema

Chicken Meatball Consommé

Rich refined chicken broth, buttery chicken meatballs


Tortelli on Whipped Ricotta

Seasonal fillings and accompaniments

Gnocchi Diavola

Ricotta gnocchi, Calabrian chile San Marzano sauce, soppressata, pepperoni, burrata, pesto

Ricotta Agnolotti with Chicken Meatballs

Parmesan Reggiano, lemon white wine sauce, capers

Braised Short Rib Pappardelle

Handmade pasta, San Marzano tomato sauce, shaved parmesan Reggiano


Blackened U8 Diver Scallop

Creamy polenta, chimichurri, smoked red pepper coulis

U8 Diver Scallop Pappardelle

Handmade pasta, white wine lemon sauce, herbs

U8 Diver Scallop with “Peas & Carrots”

Glazed carrot perisienne, English pea puree

Pan Seared Chilean Seabass

Tri color pepper sauces, pearl couscous, English peas, beurre blanc

Seabass & Lobster

Lobster bisque sauce, lobster tail, crème fraiche, chive oil

Chicharron Crusted Halibut

Salsa Verde, carrot escabeche puree

Ahi Tuna Crudo

Tomato, citrus, Calabrian chile oil, chive, dill


Crispy Braised Pork Belly

Tomatillos, garlic citrus sauce

Red Wine Braised Short Rib

Parmesan polenta, beurre rouge, demi-glace

Rib Eye Cap Steak

Demi-glace, fingerlings, baby squash

Prime NY Strip

Smashed fingerlings, beech mushrooms, demi-glace

Prime Filet Mignon

Beurre rouge, Robuchon style potato, asparagus

Trio of Beef

Tartare, NY Strip, Short RIb

Rosemary Pepper Crusted Rack of Lamb

Roasted tri color carrots, Robuchon style potato, beurre rouge


Pan Roasted Duck Breast

Dem-glace, pearl couscous, beech mushrooms

Chicken Roulade

White & dark meat, Robuchon style potato, demi-glace, chicken crackling


Asparagus Risotto

Burrata, balsamic


Chocolate Mousse Cylinder Variants

Chocolate, Banana, & Peanut Butter




Olive Oil Cake Variants



Panna Cotta Variants



Small Bites

Stuffed Piquillo Pepper

Chorizo spiced beef, basque cheese, mojo verde, manchego, guara almonds

“Croquette Monsieur”

Pistachio crust, boursin cheese, prosciutto

Corn “Ribs”

Curly fried corn quarters, lime, tajin, crema, cilantro, cotija

Shrimp Avocado Toast

Marinated red shrimp, charred corn salsa

Scallop Crudo

Bell pepper confetti, citrus, olive oil

Chorizo Cheese Stuffed Meatball

Romesco, garlic tuile

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