These menus from past dinners and events should give you a good idea of my style and what you can expect for ideas, creativity, and seasonality. Every menu is curated for you and your event. Please don’t hesitate to reach out with any questions you may have and let’s begin planning.
Summer
Amuse
Crostini, eggplant, pimenton, Jimmy Nardello pepper
Soup
Melon, cantelope micro, pancetta, olive oil
Appetizer
Tomato, parsley, basil, rosemary, panko, garlic chevre
Main
Lamb, pistacchio pistou, zucchini
End
Peaches, corn shortcake, lavender cream, basil
Winter Holiday
Smoked Salmon
Mascarpone, phyllo, dill, dried capers, lemon
Crostini
Yellow Indian Woman beans, saffron vinegar, tomato jam
Rösti
Mini potato cake, herb creme fraiche, pickled apples, thyme
Sliders
Moruno spice chicken, adobo, brioche
Ribs
Coriander rub, blueberry glaze
Finish
Carrot cake, cardamom snickerdoodles, pecan tassies
Truffles
(all dishes will feature black winter truffles from Les Pastras, Provence)
Pâté de Campagne
Pork and chestnut ’meatloaf’, armagnac prune, rocket
Honeynut Velouté
Roasted honeynut squash, carrot, parsnip, shallot
pea shoots, Les Pastras EVOO
Gnocchi Parisienne
Herbes de Provence gnocchi, lardons de maison, sauce mornay
Viande
Ribeye with pomme purée
Cheesecake
Goat ricotta, truffle honey
Autumn
Amuse
Crostini, chèvre, green tomato relish
Soup
Chickpea, sunflower microgreens
Dodine de Canard
Duck, herbes de Provence chicken sausage, salted plum sauce, black rice pilaf, fermented mushroom paste, greens
Gâteau Breton
Armagnac prunes, cheesecake ice cream
Event (Book Signing )
(Untold Power: The Fascinating Rise and Complex Legacy of First Lady Edith Wilson)
‘Clam Dip’
Clams, mascarpone, lemon, sour cream,
shallots, oregano, wasabi micro, phyllo cups
‘Austerity Caviar’
Beluga lentils, lemon skyr, cornmeal pancake
Endive Gratin
Belgian endive, kewpie mayo, panko,
parmigiano reggiano, balsamico
Meatballs
Lamb, spices, panko, eggs, orange-fennel pollen gastrique
Shrimp Cocktail Sliders
Shrimp, spicy remoulade, leek micros, brioche bun
Cake Bite
Carrot cake, sour cream icing
Spring
Antipasti
Prosciutto, coppa, salami, melon, marinated artichokes, garlic and herb marinated olives, herb chevre, aged goat ‘capra’-ino, tomme, alpine
Caponata
Eggplant, onion, caper berries, olives, garlic, tomato, semolina sesame toasts
Tonno & Favas
Fava beans and tuna, red onion, celery, fennel, parsley, mint, fennel pollen, orange agrumato, lemon zest
Tagliolini con Ragu di Funghi
Pasta, mushrooms, shallots, rosemary, sage, fermented mushroom paste,
veg broth
Tramezzini
Cucumber and cress with chive blossom butter
Mortadella with truffle butter
Capocollo with truffle butter
Dolce
Lemon ricotta cake with truffle honey