Random thoughts about food from a chef’s notebook…
- Oat Sourdough Pancake, Seared Pork Belly, Eel Sauce and Maple Butter
- Grilled Ribeye topped with Queso Fresco, Cilantro, Jalapeno and Chimichurri Sauce
- Ginger Scallion Meatball with Hoisin Sauce
- Shrimp and Guacamole on Crostini with Meyer Lemon and Cilantro
- Smoked Queso Fresco with Toasted Walnuts, Curry Powder and Walnut Oil
- Grilled Figs with Goat Cheese, Prosciutto, Mint and Black Pepper
- Grilled Vegetables with Mozzarella, Basil and Extra Virgin Olive Oil
- Shrimp Risotto with Peas, Pork Belly and Arugula
- Mango with Maldon Salt, Chili Flake and Lime
- Watermelon with Ginger, Lime and Honey
- Asparagus with Lemon Zest, Parmesan and Extra Virgin Olive Oil
- Roasted Garlic and Herbs on Toasted Pan au Levain
- Grilled Corn and Tomato Salad with Ricotta Salata on Bruschetta
- Moroccan Spiced Leg of Lamb with Harissa, Olives and Grilled Pita
- Grilled and Steamed Napa Cabbage
- Grilled Travisio with Parmesan, Olive Oil and Balsamic Vinegar
- Grilled Soft Shell Crab with Pancetta Hollandaise
- Cumin, Garlic and Chili Rubbed Lamb Tacos with Tzatziki
- Grilled and Red Wine Braised Linguica
- Roasted Baby Artichokes with Aiol, Shaved Fennel and Italian Parsley
- Kale and Chorizo Stuffed Pork Loin
- Pan Roasted Cipollini Onions with Tomatoes, Spanish Chorizo, Whole Garlic Cloves and Pecorino Romano
- Tartine of Grilled Pan au Levain, Sunny Side Up Duck Egg, Fava Bean Hummus, Olive Oil and Pecorino Romano
- Pan Roasted Sweetbreads with Bacon, Spinach and Black Truffle Oil
- Grilled Merguez with Sour Peppers and Onions on Toasted Bread
- Roasted Chicken Breast stuffed with Celery Root, Chicken Livers and Sweetbreads
- Grilled Flatbread with Brown Sage Butter, Prosciutto, Gorgonzola Dolce and Basil
- Grilled, Pressed Guinea Hen with Smoked Paprika Butter and Crispy Serrano Ham
- Roasted Parmesan Basil Meatball
- Grilled Polenta with Tomato Fondue
- Salt and Vinegar Cucumber Salad with Cilantro