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
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.