Some of my work.
Hamachi Crudo, Fermented Pineapple Broth, Compressed Pineapple, Ninja Radish, Drizzled with Cilantro Oil
Cavatelli Pasta, Smoked Brown Butter, Morell Mushrooms, Crispy Prosciutto, Peas, Poached Egg Sprinkled with Espelette Chili Powder
Herb Crusted Muscles Topped with Breadcrumbs, served with Grilled Focaccia
Bison Tartare, Chicharron, Espelette Lemon Aioli topped with a Quail Egg Yolk and shaved Bone Marrow Snow
Seared Halibut, Tri Color Pickled Carrots, Pea Thai Curry Mousse, Sauteed Peas, Topped with Cilantro Oil and Thai Basil Flowers
Pork Osso Bucco, Parmesan Pecorino Polenta, Souvide Herb Carrots, Veal Jus, topped with Basil Gremolata
Shellfish Fumet, Halibut, Calaspara Risotto, Creme Fraiche, French Baguette, Whipped Butter
Dry Aged Wagyu Carpaccio, Balsamic Pickled Shallots, Smoked Beef Fat Aioli, Arugula, Topped with Fried Capers and Served with Crustinis
Vitelle Tonnato- Tuna Sashimi, Veal Carpaccio, Big Eye Tuna Mouse, Topped with Fried Capers and Lemon Aioli. Served with
Squid Ink Striped Raviolo with a Lobster Chive Filling
Whipped Foie Gras Mousse, Grade A Beef Tartare, Pomme Frites, Beet Tomato Gel
Dry Aged Lamb, Tri Color Au Gratin, Peas, and Wild Mushrooms, Topped with an Herb Gremolata
Pan Seared Scallop, 24 Hour Smoked Pork Shoulder, Carrot Gelle, topped with a Sweet Corn Foam
Duck Confit, Duck Jus, Potato Fennel Lyonnaise, Red Currant Gastrique, Pickled Red Currant
Edible "Living Garden"- Cotton Candy Clouds, French Meringue "Mushrooms" Assorted Macaroons and Chocolates, Chocolate "Dirt"
Seared Trout filled with Trout and Fine Herb Farse, Beet Gel, Beet Gastrique, Roasted Green Apple, Beet Roses
Pork Osso Bucco, Corn Hash, Charred Compressed Nectarines, Pickled Onions, Veal Jus, Green Onion Curls
Tagliatelle, Wild Mushrooms, Peas, Heirloom Cherry Tomato's, Lemon Burre Monte, Lemon Oil, Micro Basil
4ft Tall Chocolate Easter Egg
Rosemary Chesnutt Soup, Truffle Espouma
California Roll, Brisket Roll, Vegetable Roll