I create story-driven, seasonal dining experiences that feel sophisticated, edgy, and relaxed—always rooted in love and intention.

Farmers Market Butternut and arugula with walnuts and roasted heirloom beets - basil and dill dressing

Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu on crispy rice

Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto

Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright

Crudo with albacore or salmon , citrus, sesame, green apple and shiso

Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce

Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili

Heirloom Tomato Salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing

( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi

Wild Mushroom "pop tart" with asiago and champagne sauce and porcini and truffle

Watermelon Salad with Macedonian feta, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress – citrus forward and refreshing

Spicy Tuna & Sesame with Japanese mayo, chilli, lemon, puffed rice, micro and flowers

Beef Empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy

Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts

Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens

Dark cherry, Macedonian, feta, micro greens, rosewater dressing, pistachio

Sashimi with Ponzu, wasabi, pickled ginger, and secrets

Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm

Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago and pine nuts and line caught prawns

Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter

Dungeness Crab cannelloni with arrabiata fume topped with caviar -spicy

Tostada with lingcod. , avocado smash and lemon ricotta , tomato salsa

Spaghetti al Nero di Seppia Mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta

Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots

6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano

Fresh Pasta Carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula

Black truffle and spicy tomato Gnocchi with micro

Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter

Fresh local seasonal fish with roasted mushroom and seasonal reduction

Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine

Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio

Pork ribs with dry rub and Bbq sauce (from scratch)..saucey style, marinated with rosemary, thyme and basil served with homemade cornbread or biscuits(Family Style)

Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce

( huge tray)Seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style

Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)

Sumac persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg

Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel

Beef Tenderloin Wellington with mushroom duxelles, puff pastry, spinach crepe, Demi with celeriac puree

8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides

Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)

Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus

Dry aged Filet Mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust

Dry rubbed roasted brined Pork belly with maple miso with seasonal roasted root vegetables and lemon sauce

Chocolate cake with sea salt caramel and raspberries

Dark Belgian Chocolate Mousse With freeze-dry raspberries and gold

Creme Brûlée With freeze-dry raspberry dust and gold

Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream

Wild Mushroom "pop tart" with asiago and champagne sauce

Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright

Calamari Sauteed or deep fried squid, olive, shaved fennel, citrus, preserved lime

Crudo with albacore or salmon , citrus, sesame, green apple and shiso

Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing

Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili

Crab "pop tarts" with phyllo, gruyere and tarragon and Champagne sauce filling

Caviar , creme fraiche , fried chicken creamed corn blinis

Albacore with maple miso with pineapple yuzu on rice pillow topped with caviar

( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi

Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto

Lobster & Prawn Bisque made over 3 hours with lobster and delicious homemade stock

Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers

Beef Empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy

Macedonian Feta, Apricot, Rosemary Phyllo with truffle honey and sesame and figs

Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts

Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens

Farmers Market Butternut & Arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill

Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder

Dark cherry, Macedonian, feta, micro greens, rosewater dressing, pistachio

Sashimi with Ponzu, wasabi, pickled ginger, and secrets

Pork fennel sausage ravioli with lemon and citrus peppers, brown butter and parm

Tostada with lingcod. , avocado smash and lemon ricotta

Handmade Rock Crab Ravioli with leeks , white wine ,cream and artichokes and asiago with lemon- spicy

Spicy Dungeness Crab Handmade cannelloni with homemade ricotta with lemon and fresh lemon juice , arrabiata fume with fresh basil on top

(VEGAN )Braised Mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino

Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago

Fresh pasta Carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil

Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots

6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano

Black truffle and spicy tomato Gnocchi with micro arugula

Caviar and Smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis

Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter

Fresh local seasonal fish with roasted mushroom and seasonal reduction

Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with sun dried tomato

Pork ribs with dry rub and Bbq sauce (from scratch)..saucey style, marinated with rosemary, thyme and basil served with homemade cornbread or biscuits(Family Style)

Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg

Sumac persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg

Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel

Beef Tenderloin Wellington with mushroom duxelles, puff pastry, spinach crepe, Demi with celeriac puree

8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides

Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)

Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus

Dry aged Filet Mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust

(FAMILY STYLE)( huge tray)Seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style

Dry rubbed roasted brined Pork belly with maple miso with seasonal roasted root vegetables and lemon sauce

Dark Belgian chocolate mousse with freeze dried raspberries and gold

Chocolate cake with sea salt caramel and raspberries

Adult Smores ,high end British and artisan chocolate, delicious vanilla marshmallows and honey gram cookies

Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)

Creme Brûlée With freeze-dry raspberry dust and gold

Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream

Tiramisu with matcha and pistachio

Foie gras mousse with cognac on brioche with figs and balsamic onion reduction with toasted walnuts

Farmers Market Butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - rosewater dressing

Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil and pine nuts - creamy and bright

Caviar with blinis , smoked salmon ,( or no smoked salmon if preferred) creme fraiche and dill - salty and creamy with lemon

Farmers Market Butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - rosewater dressing/ or herb dill

Heirloom Salad with strawberries with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing

Caviar on madeleines with homemade Creme fraiche, preserved lemon

Feta , apricot, rosemary phyllo with truffle honey and sesame and figs

Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto- soo good!!

Crudo with albacore or salmon , citrus, sesame, green apple and shiso

Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing

Beef empanadas with chimichurri with puff pastry - these are sweet, spicy, soft and yummy

( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi

Lobster & Prawn Bisque made over 3 hours with lobster and delicious homemade stock

Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers

Albacore with maple miso with pineapple yuzu on rice pillow, topped with caviar

Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts

Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens

Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder

Dark cherry, Macedonian, feta, micro greens, rosewater dressing, pistachio

Sashimi with Ponzu, wasabi, pickled ginger, and secrets

Argentinian Line Caught prawns or chicken with preserved lemon and garlic with Truffled Alfredo and fresh pulled Fettuccine

Beef fennel sausage ravioli with lemon and citrus peppers, brown butter and parm

Braised Mushroom , truffle gnocchi with rich mushroom cognac sauce and pecorino

Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter

Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago

Fresh pasta Carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil

Dungeness Crab cannelloni with arrabiata fume topped with caviar

Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey

Crab “Pop Tarts” with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce

Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots

Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime

6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano

Black truffle and spicy tomato Gnocchi with micro arugula

Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter

Fresh local seasonal fish with roasted mushroom and seasonal reduction

Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio

Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce

Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)

Sumac persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg

Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel

Beef Tenderloin Wellington with mushroom duxelles, puff pastry, spinach crepe, Demi with celeriac puree

Dry Aged Filet Mignon with red wine Demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter

8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides

Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)

Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus

(FAMILY STYLE)( huge tray)Seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style

Basque Style Beef short rib with kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg

Dry aged Filet Mignon and Lobster tail with Garlic butter served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust

Seafood Tower, fresh local, in season

Dry rubbed roasted brined Pork belly with maple miso with seasonal roasted root vegetables and lemon sauce

Chocolate cake with sea salt caramel and raspberries

Dark Belgian Chocolate Mousse With freeze-dry raspberries and gold

Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)

Creme Brûlée With freeze-dry raspberry dust and gold

Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream

Tiramisu with matcha and pistachio

Jumbo Family Stylr handmade Dubai Chocolate bar with pistachio cream

Foie gras mousse with cognac on brioche with figs and balsamic onion reduction with toasted walnuts

Buffalo Burrata with fresh basil , strawberries, basil, oven dried tomatoes and seasonal greens and truffle oil - creamy and bright

French onion soup with gruyere, cognac and crostini

Feta , apricot, rosemary phyllo with truffle honey and sesame and figs

Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce

Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing

Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili

Farmers Market Butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - basil and dill dressing

Heirloom Tomato Salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing

Lobster and prawn bisque made over 3 hours with lobster and delicious homemade stock

( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi

Crudo with albacore or salmon , Passion fruit ,citrus, sesame, green apple and shiso

Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto

Watermelon Salad with Macedonian feta, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress – citrus forward and refreshing

Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers

Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts

Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens

Dark cherry, Macedonian, feta, micro greens, rosewater dressing, pistachio

Sashimi with Ponzu, wasabi, pickled ginger, and secrets

Homemade pasta cannelloni with artichoke and ricotta served with tomato fume

Black winter truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter

Dungeness Crab cannelloni with arrabiata fume topped with caviar -spicy

Argentinian Line Caught prawns with preserved lemon and garlic with alfredo and fresh pasta

Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago

Beef fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes

Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan

Fresh pasta Carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil

Fresh pulled flatbread with stone fruits, burrata, fresh basil, hot honey, pinenuts

Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey

Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots

Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime

6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano

Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter

Fresh local seasonal fish with roasted mushroom and seasonal reduction

Seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style

Pork ribs with dry rub and Bbq sauce (from scratch)..saucey style, marinated with rosemary, thyme and basil served with homemade cornbread or homemade biscuits

Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce

Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)

Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides

Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel

Beef Tenderloin Wellington with mushroom duxelles, puff pastry, spinach crepe, Demi with celeriac puree

Dry Aged Filet Mignon with red wine Demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter

8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides

Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)

Sumac Persian Chicken with dried black lime and saffron butter – torched and cooked pan seared – Persian style with seasonal vegetables

Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus

Basque Beef Short Rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes

Braised Med Chicken with greek potatoes , leeks and white wine sauce and homemade biscuits

Dry rubbed roasted brined Pork belly with maple miso with seasonal roasted root vegetables and lemon sauce

Dark Belgian chocolate mousse with freeze dried raspberries and gold

Chocolate cake with sea salt caramel and raspberries

Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)

Creme Brûlée With freeze-dry raspberry dust and gold

Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream

Foie gras mousse with cognac on brioche with figs and balsamic onion reduction and topped with caviar or walnuts- so good!

Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto

Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright

Caviar with grated frozen foie on oysters with red wine mignonette

French onion soup with gruyere, cognac and crostini

Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce

Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing

Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili

Beets and Burrata with white balsamic, grapefruit , wild honey , orange , seasonal farmers market greens, pine nuts

Caviar , creme fraiche , fried chicken creamed corn blinis

Clams and chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots

Heirloom Tomato Salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing

Lobster and prawn bisque made over 3 hours with lobster and delicious homemade stock

( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi

Crudo with Albacore or Salmon passion fruit ,citrus, sesame, green apple and maple miso

Macedonian Feta, Apricot, Rosemary Phyllo with truffle honey and sesame and figs

Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens

Farmers Market Butternut & Arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill

Wild Mushroom Soup with black truffle

Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder

Dark cherry, Macedonian, feta, micro greens, rosewater dressing, pistachio

Sashimi with Ponzu, wasabi, pickled ginger, and secrets

Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu

Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes

Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter

Deviled eggs with caviar and duck proscuittio

(VEGAN )Braised Mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino

Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago

Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey

Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime

6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano

Fresh Pasta Carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula

Black truffle and spicy tomato Gnocchi with micro arugula

Caviar and Smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis

Dungeness Crab cannelloni with arrabiata fume topped with caviar-spicy

Argentinian Line Caught prawns with preserved lemon and garlic with Truffled Alfredo and fresh pulled Fettuccine

Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter

Fresh local seasonal fish with roasted mushroom and seasonal reduction

Pork ribs with dry rub and Bbq sauce (from scratch)..saucey style, marinated with rosemary, thyme and basil served with homemade cornbread or homemade biscuits

Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce

Sumac persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg

Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides

Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel

Beef Tenderloin Wellington with mushroom duxelles, puff pastry, spinach crepe, Demi with celeriac puree

8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides

Seafood Hotpot Prosecco, seasonal shellfish, fresh fish, aromatics, stock, and butter, Bouillabaisse style,(family style)

Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)

Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus

Dry aged Filet Mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust

Basque Beef Short Rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes

Dry rubbed roasted brined Pork belly with maple miso with seasonal roasted root vegetables and lemon sauce

Chocolate cake with sea salt caramel and raspberries

Dark chocolate mousse with freeze dried raspberries

Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)

Creme Brûlée With freeze-dry raspberry dust and gold

Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream

Tiramisu with matcha