Menus
Sample Menus
Seasonal Menus
5 course Spring Menus
1st Course
Celery root soup
wiith asparagus
2nd Course
Endive and pea shoot salad
with ricotta salata and a meyer lemon vin.
3rd Course
Spring Risotto
with english peas and morel mushrooms
4th Course
Grilled wild Fish
with shaved artichoke hearts, yukon gold potatoes pickled rhubarb.
5th Course
Carrot cake
1st Course
Baby spinach salad
with pistachio crusted goat cheese and sherry vin.
2nd Course
Prosciutto wrapped asparagus
3rd Course
Day boat scallops
with leeks and potatoes.
4th Course
Grilled ribeye
spring onion and potato gratan
5th Course
Balsamic strawberries and mascarpone freddo
3 course spring Menu
1st Course
Farro Salad
with Radishes, Snap Peas, Olives, and Pecorino.
2nd Course
Grilled wild caught fish
celery root puree, artichoke hearts and herbs
3rd Course
Raspberry lemon tart
1st Course
Spring greens
with shaved asparagus and feta cheese.
2nd Course
Grilled pork loin
with spring onions, polenta, mustard and tarragon
3rd Course
Blueberry panna cotta
1st Course
Baby spinach salad
with almonds apples and blue cheese
2nd Course
Tri tip yukon gold potatoes
Served with grilled asparagus and romesco sauce
3rd Course
Spanish cheese cake
Summer
6 course summer Tasting Menu
1st Course
Grilled halloumi & sourdough
Herbs and peperonata.
2nd Course
Beef carpaccio
Arugula, parm, coriander and fennel.
3rd Course
Day boat scallops
Shaved sweet corn broth and avocado.
4th Course
Baby greens
crispy shallots, sherry vinaigrette, figs, walnuts and goat cheese.
5th Course
Wild caught Halibut
Creamy farro, roasted fennel, summer vegetables and herbs.
6th Course
Almond cake
Balsamic Strawberries, and mascarpone creme fraiche.
Winter/fall
Menu Options
1st Course
Hamachi Crudo
With fennel, avocado and citrus.
2nd Course
Wild Shrimp
with mizuna, chervil, chive and meyer lemon.
3rd Course
Day Boat Scallops
With sweet onions, baby mustard greens, tatsoi and crispy prosciutto
4th Course
Prime Rib Eye
With truffled Sunchokes & sweet potatoes
5th Course
Clafoutis
with pears, cinnamon and vanilla bean ice cream.
1st Course
Roasted Wild mushroom soup (VG)
2nd Course
Little Gem lettuces
with avocado, radishes and feta cheese.
3rd Course
Grill Alaskan Wild caught fish
with leeks, herbs and roasted fennel farro.
4th Course
Lemon tart
with berries and cream
1st Course
Golden Beets
baby spinach with purple cauliflower Sherry shallot vin and herbs.
2nd Course
Braised Beef Short Rib
Served with celery root puree, cippolinis, kale and delicata squash.
3rd Course
Panna Cotta
with pistachios and pomegranates.
1st Course
Arugula & stuffed baby portabellas
with farmers cheese and peppernotta.
2nd Course
Chicken Sugo
with soft polenta parmesan reggiano and braised rainbow chard.
3rd Course
Vanilla Bean Ice cream
with pistachios and extra virgin olive oil.
1st Course
Sesame Ahi Tuna
Served with savoy cabbage, tatsoi, gypsy peppers and wasabi creme fraiche.
2nd Course
Purple sweet potato soup
Served with crispy shallots.
3rd Course
Miso Chilean Sea Bass
with shiitake mushrooms, forbidden rice, bok choy and carrots.
4th Course
Ginger cake
Topped with spiced cream
Satisfied Guests
Seattle, WA
Jesse and his team are top tier hospitality. The quality of food and focus on fresh local in-season ingredients make his work stand out. I cannot recommend his services enough.
He is lovely to work with and proved to be a wonderful partner to ensure my 10 course tasting dinner was a smashing success.
He is a true professional and a fun guy to work with to boot!
Indio, CA
I have had the opportunity to work with Chef Branstetter on multiple occasions and have experienced some of the finest meals ever. He is always an absolute delight to work with for he brings more than just “food to the table”. His exclusive recipes and plate presentations are beyond comparison.
One of the most enjoyable aspects is his vast knowledge of a variety of dishes that he has accumulated through his years of international travel and how he weaves them into his own creations.
On top of the fact that Jesse is one of the most warm and sincerely friendly people that I have ever met.
Santa Monica, CA
Jesse has been the Chef at several of my dinner parties/celebrations. I’m a fan! Jesse is truly an artist and I appreciate and trust his commitment to high qualify and fresh ingredients. Not only is he multi-dimensional in his range from fine dining to comfort food, he’s also talented in so many food genres.
Most importantly, he’s a good human that you want in your kitchen or at your event. He’s just a pleasure to be around.
I highly recommend Jesse for big or small dinners/events. You wont be disappointed!
San Diego, CA
Whether he’s catering an intimate gathering or a large event, Jesse brings the same level of care, creativity, and soul to the table. He doesn’t just feed people—he creates experiences. He’s a chef, a host, a collaborator, and an artist, and I cannot recommend him highly enough.
Whether he’s crafting an intimate dinner or catering for a large crowd, Jesse consistently delivers food that is thoughtful, elevated, and unforgettable. His commitment, artistry, and love for his craft are unmatched.
Jesse doesn’t just cook—he creates magic. Every dish is a masterclass in flavor, intention, and heart.
