Tasting menus
Plated Menu
Tailor fit to every season, location, and clientele
Entree
First course examples
White Asparagus
White asparagus, cepes, carmalized onion, summer truffles
Cashew Cheese Napoleon
Pinot Noir cracker, cashew cheese, black trumpet mushroom, apricot Riesling sauce
Cabbage Roll
Cabbage, avocado, sweet potato, passion fruit, creme fraiche, samba olek
Grilled Romaine
Lightly grilled romaine lettuce, parmesan aioli, croutons, white anchovy, radish
Bone Marrow
Roasted bone marrow, chimichurri, herb salad, homemade root vegetable chips
Plat
Main dish examples
Wild Rice Cake
Wild rice cake, kabocha squash, hen of the woods mushroom, chicory, fried leeks
Red Snapper
Red snapper, sweet potato, grilled peppers, sautéed spinach, ginger coconut nage
Pork 3 Ways
Dry rubbed, slow cooked pork belly, ribs, and chicharron with orange, fennel, watercress salad
Polenta and Poached Egg
Grilled polenta and escarole, stew tomato, parmesan crisp, poached egg
Grass-fed Grilled Ribeye
Carefully chosen and cooked steak from the best cattle range in the region
Desert
It's always best to finish a great meal with a nice treat
Raw Vegan Chocolate Tart
Almond flour tart, chocolate ganache, summer berries
Olive Oil Cake
Olive oil cake, rhubarb compote, fresh made ricotta
Creme brule
Creme brule, nutella center