Menus
I believe in creating sustainable relationships with local farms and cooking with the seasons when produce is at its peak. I love turning California produce into something delicious and approachable for my clients. If you prefer wine, beer, or cocktails with a meal, I work closely with sommeliers and beverage experts to curate uniquely delicious pairings with each meal.
Below are some menus I have created for clients over the past few years.
cauliflower soup // chateaubriand // amor di polenta cake
focaccia // french-style leeks // braised duck leg // apple cake
winter salad // tagliatelle // pork tenderloin // flourless chocolate cake
mandarin salad // braised duck leg // kabocha cake
tomato & bean salad // salmon // pork tenderloin // berry crisp
tostada de camaron // melon con piloncillo // kohlrabi salad // mole verde // chicharron // pork loin