Menu Samples

Tasting Menu

  • 1st
    Sashimi, Ponzu, Sliced Chilis

    2nd
    Grilled Octopus, Gochujiang Vinaigrette, Pickled Burdock and Snow Pea Salad

    3rd
    Steamed Rice Bowl, Black Garlic Tofu, Shoyu Marinated Egg, Dashi Poached Mushrooms, Avocado, Tsukemono, Chili Oil, Crispy Shallot

    4th
    Koji-Rubbed Strip Loin, Soy Braised White Asparagus, Yuzu Kosho Hollandaise, Braised Kombu

    5th
    Shiro Miso Pot de Creme, Peach-Yuzu Jam, Green Tea Crumble

  • 1st
    Almond Gazpacho, Charred Avocado, Peach, Heirloom Tomato, Saba

    2nd
    Cocoa Crepe, Sicilian Caponata, Calabrese-Tomato Jam, Pine Nut Crema, Basil Oil, Preserved Lemon

    3rd
    Handmade Vegan Maloreddus, Sardinian Mushroom Ragu, Vegan Pecorino

    4th
    Vegan Tiramisu, Espresso Pot de Creme, Stroop Waffle, Madeira Whip, Cocoa

  • Stationary Apps:
    -Veggie Crudite with Hummus, Romesco and Green Goddess
    -Cheese Board with Nuts, Jam and Crackers

    Dinner:
    -Spinach & Arugula Salad, Chickpeas, Roasted Carrot, Pickled Onion, Sugar Snap Peas, Toasted Seeds, Smoked Chile-Apricot Vinaigrette
    -Creamy Polenta, Wild Mushroom Ragout, Soft Poached Eggs, Manchego Cheese
    -Asparagus, Summer Peas, Charred Broccolini, Lemon Vinaigrette, Mint, Pecorino
    -Chicken Roulade with Fennel Sausage, Roasted Peach and Tomatoes, Sicilian Pesto

Cocktail Party

  • -Shrimp Ceviche, Guajillo-Sweet Potato Puree, Salsa Macha, Citrus

    -Spicy Salmon Rillette, Smoked Roe, Turnip

    -Tartlet: Foie Mousse, Pepper Jelly, Toasted Peanut

    -Oyster: Makrut Lime Mignonette, Tom Yum

    -Beet Chip, Whipped Black Truffle Goat Cheese, Honey

    -Soy Wraps, Crab, Asparagus, Miso Caesar

    -Roasted Eggplant Tart, Pecan, Espelette

  • -Beet Green Quesadilla, Queso Oaxaca, Beet Salsa

    -Brioche Toast, Beef Tartare, Yolk Jam, Mimolette Cheese, Horseradish

    -Spiced Pork Belly Skewer, Mole Negra, Scallion

    -Bacon Wrapped Dates, Almond,
    Pomegranate Agro Dolce

    -Grilled Pork Rib, Chili Ginger Sauce, Toasted Peanut, Radish Cilantro

    -Lobster Tostada, Avocado Puree, Mango Salsa

    -Crostini with Whipped Avocado, Mushroom Sott’olio, Furikake

Pastry

  • 70% Guanaja Chocolate, Whipped Cream, Hazelnuts, Maldon Salt

  • All natural sourdough bread made predominantly with Abruzzi Rye. Amazing served with Cultured Butter and Roasted Garlic

  • Multiple Layered Cake consisting of Hazelnut Cake, Banana Bavarois, Hazelnut Nougatine, Chocolate Meringue, Chocolate Buttercream, Banana Cake and Chocolate Glaze

  • Traditional Pita Bread made with a collection of Heirloom Grains

  • Lemon Chiffon Cake, Creme Fraiche Icing, Macerated Strawberries

  • Rich yet light and full of bold, chocolate flavor. Great with a seasonal sauce to pour on top such as Raspberry Puree or Tahitian Vanilla Anglaise

  • An all-time favorite of mine, made traditionally with Espresso and Marsala Wine

  • A favorite table bread, made with lots of Semolina and Sesame Seeds. Slightly dense and rich, the most amazing bread to sop up rich stews or pasta sauces.

  • Classic Creme Brulee infused with Saint Andre Triple Creme Brie. Caramelized and served with seasonal fruit and Black Pepper Shortbread

Meal Prep

  • Brown Rice an Bulgur Wheat with Parsley and Lemon, Pickled Onion, Roasted Peppers, Avocado, Tomato, Sunflower Sees, Sumac Vinaigrette, Herbed Yogurt Marinated Chicken

  • Brown Rice and Quinoa in a Sesame Vinaigrette, Roasted Broccoli, Edamame, Bell Pepper, Miso Marinated Winter Squash, Fresno Chili, Furikake

  • Brown Rice and Quinoa, Black Beans, Sweet Potato, Serrano, Cilantro, Pickled Onion, Salsa Macha, Avocado, Cotija Cheese

  • Berbere Spice Braised Mushrooms, Brown Rice and Lentils, Roasted Peppers, Shaved Onion, Soft Boiled Egg, Arugula, Lemon Vinaigrette, Cucumber