stories in every meal Mis en place Knife work with beets, daikon and golden berriesGolden berry prep Hands on the board Intimate Dinner Party Platting Amuse-boucheAmuse-bouche Beet, golden berries and daikon 100 year old molcajete Prepping Prime rib Roasted Prime Rib of beefBassono Del Grappa Penthouse Farmer’s Market HaulFresh Porcinis with Cipolinis and Pistou Endive salad with roasted and pickled chanterelle mushrooms Venneto chanterells 2 waysItalian Black mission figs Roasted fennel, heirloom tomatoes and pistou crostini Italy culinary experiances Truffles and saffronAmuse-bouche Yukon golds and rainbow chard Beets and Farmers cheese Tortilla EspañolaTortilla Española with roasted chanterelle salsa verdeCretian Leg of LambBassano Del Grappa Seasonal gems Day Boat scallops with leeks and potatoesBraised greens and crispy chicken Black Bass roasted endive, chiogga beets and favasPotato gratan and pearl onionsChicories with persimmons goat cheese and candied walnutsSeasonal Pavlova pistachios and berriesAmuse bouche;Cara Caras with jicama fennel and pink peppercornsAlaskan Halibut sunburst squash and leeksWild Caught Alaskan Salmon with pistachios and spring veg Braised Shortrib with purple potatoes, crispy kale, cipiolinis and salsa verdeOld school Asian tuna tartarPlated service. Pistachio encrusted goat cheese salad with county line greensPurple cauliflower, beets and herbs Let’s Plan a unique experience BOOK TODAY
