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Summer/Spring Tasting Menu

Yellowtail Hamachi, Ginger-Sesame Foam
Green Apple, Orange Oil, Jalapeño

Crab “Beignet,” Caramel Corn Pudding
Grapefruit Gastrique, Avocado

Chilled Honeydew Soup
Prosciutto Sorbet, Serrano Crisp, Cantaloupe Confit

Seared Bay Scallop
English Pea Mousse, Marcona Almond Crusted “Tater Tots”
Meyer Lemon-Aioli Bubbles, Pea Tendrils

Ricotta-Herb Stuffed Squash Blossom
Zucchini Fritter, Smoked Pequillo Pepper Coulis,
Fresh arugula

Celery Root-Duck Trio:
Coffee Brined Celery Root Confit
With Duck Leg Confit, Crabapple Sauce

Celery-Root Truffle Mousse “Encapsulated”
Seared Muscovy Duck Breast, Chanterelles,
Cherry-Port Jus

Celery Root “noodles” and Duck Bacon “Carbonara”
Fresh Fava Beans, Shaved Pecorino

Goat Cheese-Lime Tartlet
Pistacio-Macadamia Crust, Lavender Meringue,
Lime Curd Sorbet, Honey Macerated Strawberries