I use only the finest local, seasonal, organic products to insure the absolute best flavors. I do my best to achieve flavor profiles by applying simple techniques, and not masking the essence of the earths finest ingredients. Achieving clarity of flavor is of the utmost importance. My main focus is upon the highest level of guest satisfaction, while allowing the food to be the star of the show.

These are sample menus. All Menus are designed with a personalized flair. I consult with all clients before each party to ensure that all culinary preferences and dietary restrictions are met.


Cocktail Party Menu

  • Capicola, Prosciutto, Salami
  • Cave aged Gruyere (cows), Old Amsterdam aged gouda (cows), St George, farmhouse (cows), dried strawberries, salted Marcona almonds
  • Marinated- broccolini, button mushrooms, green beans , roasted peppers, carrots, caper berries
  • Ahi tuna tar tar, with celery root, ginger, & meyer lemon on Granville cracker with raw beet chip
  • Herbed goat cheese filled endive spear with caramelized apple, micro kohlrabi, and apple cider vinegar/ wildflower honey reduction
  • Porcini mushroom arancini with aged manchego, smoked sanmarsano tomato couli, and basil oil
  • Fried green heirloom tomato BLT with truffled aioli

Passed Hors D’ourves Party

  • Drunken Skirt steak spring roll, with wildflower honey/soy ponzu
  • Roasted Fingerling potatoes with truffled meyer lemon and thyme aioli
  • Ahi, and mango poke on wonton chip with micro shiso
  • Butternut squash, fresh mozzarella and sage brown butter bruscetta
  • Goat cheese and macadamia nut stuffed dates
  • Tropical fruit skewers
  • Toasted coconut/ meyer lemon shortbread thumbprint cookies
  • Chocolate crinkle cookies
  • Kahlua fudge brownie bites

Winter Menu

  • Dungeness crab cake, mache, shaved fennel, Satsuma, and candied spiced hazelnut salad with an aged sherry and meyer lemon vinaigrette
  • Coconut curry pumpkin soup with Duck and celery root tortellini, crème fraiche, and micro cilantro
  • Soy and maple braised lamb shoulder with chive oil, roasted baby root vegetables, and aged manchego Polenta
  • Saffron Panna cotta with almond and Tahitian vanilla shortbread cookies, Sour cherry compote with Balinese pepper spiced honey gastrique 

Spring Menu

  • Trio of local artisan cheeses with seasonal fruit, and handmade smoked paprika crackers
  • Fava bean and fromage blance croquettes
  • Fried green tomato, Grilled radicchio,
  • Endive, and chardonnay poached seckle pear salad with a verjus and raspberry dressing
  • Kobe beef tenderloin with Romesco sauce,a ragu of caramelized leeks,broccolini,and Spring peas, with herbed celery root grattan,
  • Almond and panko encrusted Butterscotch pudding, green apple sorbet, lingon berry compote, apple cider reduction

Summer Menu

  • Cheese tasting: Mont chervre (blue goat), Piave Vecchio (cow’s milk), Caprino Cremoso (black truffle cow’s milk) Sliced apple, Granville Cracker sticks
  • Tempura battered squash blossoms stuffed with truffled lobster mashed potatoes, Garden gem greens with roasted nectarine Vinaigrette
  • Lamb Bolognese, with sweet potato gnocci, Topped with gratineed Heirloom tomato
  • Crispy skin Black cod, grilled garden vegetable medley, Citrus nage
  • Strawberry short biscuit, vanilla creme fraiche

Fall Menu

  • Parsnip Soup with caramelized truffled apple compote, Goat cheese toast, tarragon oil
  • Meyer lemon and Chive crepe filled with Dungeness crab, and Fennel confit Served with a petit salad of mache, frisee, persimmon, pomegranate seed, and toasted pinenuts
  • Wild salmon and local rack of lamb surf and turf with grilled fall vegetables, truffled mashed Yukon potatoes, and citrus nage
  • Meyer lemon Granita inter mezzo
  • Venezuelan chocolate cake with caramelized banana, and sea salted honey caramel