As your Personal Chef in San Diego, I am constantly engaged and inspired.  I love researching new techniques and developing beautiful, complex flavors. Creating a sensory experience for my guests is my passion.   

 

Check back on a regular basis to see new menu items. 

 

CANAPES

minimum 10 pieces per canape

 

 

WARM BRIE TARTINE tapenade  

TAPIOCA CRISP pickled beets and mustard seeds 

CHARRED PEAR blue cheese and hazelnuts

EGGPLANT ROLLUP bell peppers and basil

RADISH TARTINE with whipped ricotta

SALMON TARTARE MINI TOSTADA citrus and dill

VEGETABLE SPRING ROLL and smashed avocado

CHARRED HEIRLOOM TOMATOES  pesto crumb and aged balsamic

MINI BLINIS with brie and apple

SEARED YELLOWFIN TUNA braised fennel, orange, and black sesame seeds  

STARTERS

BAY SCALLOPS AND DUCK PROSCIUTTO

warm leek and pecan dust 

CURED YELLOWTAIL

lime, cilantro, favas, and wasabi 

 

SMOKED RIBEYE CIGAR 

scallion hash, pink peppercorn, and horseradish 

 

SALMON GRAVLAX

fennel, arugula, and valencia orange 

 

CHICKEN "FOIE GRAS" 

classical mousse, hazelnuts, and preserved  griottines

 

THINLY SLICED PRESERVED BEEF TENDERLOIN

fennel seeds, herbed gnocchi, and truffle foam

 

SAFFRON SCOTCH EGG

tarragon, caviar, and sauce verte 

 

CARROT TERRINE

grapefruit and carrot tops  

 

OCTOPUS CARPACCIO 

mango, bell peppers, and squid ink tuille 

 

GREEN GAZPACHO

cucumber and horseradish

                                        

LAND

 

BRAISED BEEF CHEEK

confit potatoes and burnt romanesco 

 

VEAL BLANQUETTE

pilaf rice, carrot, pearl onion, and honey lavender tuille 

 

SLOW-COOKED PORK BELLY

corail lentils, butternut squash, and orange cumin demi-glace 

 

PORK TENDERLOIN

braised cabbage and bearnaise sauce 

 

DEBONED RACK OF LAMB 

seared polenta, morel, and brandy sauce 

 

TRADITIONAL COQ AU VIN

parsnip purée and mushroom fricassée

 

DUCK BREAST

vegetable tian, kalamatas, and parmesan espuma 

 

 

PALATE CLEANSER ($10 additional per person)

TROU NORMAND

anjou pear, finger lime, and mint

SEA

SOUS VIDE LOBSTER*

split pea, squash bisque, and saffron

 

BAJA SHRIMP*

slow-cooked Yukon, scallion, and rouille

 

PRINCE EDWARD ISLAND MUSSELS 

caviar sauce, mirepoix, and portabello 

 

SCOTTISH SALMON

bouillabaisse jus, clams, turnips, and sage 

 

SEARED U10 SCALLOPS*

black garlic risotto and rice tuille

 

WHITE FISH (choice upon availability and best quality)

warm red ruby beetroot tartare and ginger dashi 

 

EARTH

HERBED GNOCCHI (V)

onion soubise and baby root vegetables 

 

MUSHROOM RAVIOLI (V)

butternut squash purée, asparagus, fava beans, and lemongrass jus

 

PAN-SEARED MUSHROOM SCALLOPS (V+)

smoked sunchoke, cauliflower, and black garlic

 

SWEETS

KIWI AND LEMON VERBENA ICE CREAM

coulis and sugar tuille 

 

COFFEE MOUSSE 

ivoir ganache and cacoa croustillant 

 

PEAR ENTREMET

saffron sorbet 

 

CHOCOLATE AND CARAMEL TART

mint sorbet

 

MEYER LEMON AND MERINGUE   

lemon dill sorbet 

 

VANILLA MONT BLANC  

granny smith apple and chestnuts  

 

PEAR TART FRANGIPANE

honey rosemary ice cream 

 

BRÛLÉE PINEAPPLE 

passion fruit cremeux and sorbet

 

WHITE CHOCOLATE CRÈME BRÛLÉE

almond and blackberries 

*May be an increase in price due to food costs 

(V) Vegetarian

(V+) Vegan 

We recently partnered with a San Diego based 5-generation French winemaker. Laurent can help pair your menu with the right French wines which will enhance your culinary experience (prices per bottle will range between $25 and $50). Call Laurent at (858) 603-2727 for more information on some of the wines he has access to through his family in France.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase your risk of food-borne illness. However, steak tartare is delicious. 

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347-277-1958