Chef’s Favorite Plates

Scallop Crudo
Schnitzel with Italian beans, radish, brussels, and baby purple cabbage. Served with raspberry jalapeño preserves.
Cured Salmon with patty pan squash and fennel.
Hanger steak, winter greens, and mille-feuille style purple potatoes.
Crispy skin snapper, hakurei turnips, and herb purée.
Iberico Pork loin with carrots, broccolini, and pan sauce.
Burrata, tomato, and arugula salad.
Mushroom stuffed flat iron steak, winter greens, radishes, and turnips. Sauced with a red wine pan sauce.
Chocolate Pots de Crème

Scallop Crudo
Thin sliced sushi-grade scallops, parsley chive and basil oils, roasted corn, Fresno peppers, basil and oranges. Dressed with fresh orange juice.

Pork Schnitzel
Crispy pounded pork cutlet, Italian beans, finger radish, brussels, and purple cabbage. Spiced up with a raspberry jalepeño preserve.

Cured Salmon
Cured and seared, served with baby patty-pan squash, shaved fennel, ricotta cheese, pickled onions, and English peas. Complimented by a sorrel water.

Hanger Steak
Sous-vide hanger steak cooked medium rare, winter greens, and a “mille-feuille” gratin of purple potatoes.

Crispy Skin Snapper
Fresh snapper cooked skin side down, hakurei turnips, and herb purée. Dressed with basil oil.

Iberico Pork Loin
Seared and pan roasted to a perfect medium with garnet sweet potato purée, roast carrots, and broccolini. Complimented by a gooseberry pan sauce.

Burrata and Tomato salad
A summer classic. Creamy burrata with marinated tomatoes on a bed of arugula and purple basil.

Mushroom Stuffed Flat Iron Steak
With duxelles and bunapi/white beech mushrooms. Served with sautéed kale, hakurei turnips, daikon radish, and a red wine pan sauce.

Chocolate Pots de Crème
Decadent chocolate dessert of a creamy custard and dark chocolate. Topped with a white Godiva chocolate whipped cream.

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