Seasonal Menus 2020

1st Course

(Choose One)

little gem salad with crispy falafel, PERSIAN CUCUMBER, shaved radish, sumac pickled red onions & avocado-green goddess dressing

turmeric-chicken soup, favas, baby corn, tomato & dill with garlic oil

tomato tarte tatin with basil and shaved ricotta solatta on a focaccia crust

artichoke veloute with rustic croutons, crème fraîche, black pepper & lemon olive oil

2nd Course

(Choose One)

WILD salmon with yuzu & SAUTEED PEA TENDRILS, CARAMELIZED HEN OF THE WOODS, white miso-mustard sauce

harissa grilled lamb chops with sautéed pea tendrils, fermented ____ & sun-dried tomato pesto

cauliflower rice with saffron, mint, cilantro & caramelized onions

sweet pea ravioli with pecorino and bunashimeji mushrooms in consume

Dessert 

SEMOLINA CAKE WITH COCONUT, candied ginger AND LEMON SYRUP

Summer 2020

1st Course

(Choose One)

heart of palm salad with dried cherries, petite arugula leaves and a macadamia nut vinaigrette 

-

summer corn soup of leeks, spinach and jalapeños, garnished with coriander leaf & squeeze of fresh lime

-

ceviche of shrimp, scallops, lime, grilled tomatillos and avocado with fresh serrano chilis and pickled carrots

-

watermelon and tomato salad with feta, rainbow radish and ice wine vinegar, petite salad leaves

-

squash blossom & cucumber salad with avocado, black pepper-chimichurri & sheeps yogurt 

2nd Course

(Choose One)

crispy pork carnitas tacos with shredded cabbage and grilled tomatillos, lime, onion & queso fresco 

-

mango chicken curry, fried chicken morsels in a spicy-sour lime sauce with mango, maui onions and basil

-

achiote rubbed chicken over black lentils, grilled tomato-jalapeno salsa & crema fresca

-

grilled vegetable bowl with arroz verde & queso cotija

Dessert

peaches & cream ice cream cake with peach jam, pistachio brittle, candied basil

or

buddha bowl of coconut tapioca, mango, vanilla bean syrup, chocolate and white chocolate shaving, topped with pineapple sorbet

FALL 2020

1st Course

(Choose One)

wedge lettuce, grilled cauliflower, toasted pita chips with crumbles of feta cheese, ceci beans,  greek olives, oregano dressing with red wine vinegar

-

shaved beet, and snow pea salad with sesame seeds, chile oil, yuzu and radishes

-

chicken soup with saffron, rice, lemon, dill and olive oil

-

kabocha squash soup with panachetta and pine nuts

1st Course

(Choose One)

grilled short rib with a roasted red pepper salsa of capers and parsley with crispy patatas bravas 

-

peri peri game hen, rice and almond pilov with dried apricots, parsley-mint and browned butter

-

branzino with preserved lemon pan sauce, spanish olives & artichokes 

-

french beans with caramelized onions and tomato concasse 

DESSERT

walnut and apple galette with bourbon-vanilla custard sauce

or

caramelized Banana cake with creme anglaise and chocolate shavings, peanut butter ice cream

WINTER 2020

1st Course

(Choose One)

persimmon and pistachio salad of frizze, goat cheese and chives with a cider lemon-vinaigrette 

-

salad of grilled vegetables, avocado, sprouts, kamut and sumac dressing 

-

Brodo of pasta, pancetta and poppy seeds with cabbage leaves

-

french lentil & duck soup with porcini mushrooms & basil pistou

-

butternut squash agnolotti with pecorino and hazelnut  

2ND Course

(Choose One)

black cod with garlic breadcrumbs on a sun choke puree with an apple-cabbage chive slaw

-

 lamb meatballs with cumin and papilla chili with sheeps milk yogurt

-

pecan smoked chicken, wilted brussel spout leaves, crispy fried leeks , chicken demi glace

-

cast-iron potato latkes with sour cream, caviar 

-

vegetable fricasse of mushrooms, leeks, corn and spinach

DESSERT

Sticky Toffee Pudding with bourbon-vanilla bean cream anglaise 

or

chocolate ganache cake with rye crumble, toasted marshmallow, poached pears , reconstituted currants in rye whiskey syrup

clients include: