sample
menus & gallery
Meals are designed expressly for you but my hope is that these pages
will acquaint you with examples of my cooking and get your thoughts percolating.
My training is classically French but I am also inspired by distinctive flavors experienced
while traveling and from a childhood spent abroad. I source locally and from
farmers' markets for the freshest seasonal ingredients whenever possible.
will acquaint you with examples of my cooking and get your thoughts percolating.
My training is classically French but I am also inspired by distinctive flavors experienced
while traveling and from a childhood spent abroad. I source locally and from
farmers' markets for the freshest seasonal ingredients whenever possible.
dinner parties
seasonal tasting menus
Spring
Seared Scallop Fennel | Prosciutto | White Beans * Asparagus Velouté Pine Nut Pistou * Porcini-Dusted Lamb Loin English Peas | Ramps | Morel Mushroom * Baby Spring Lettuces Marinated Vegetables | Champagne Vinaigrette * Peppered Apricot Tarte Tatin Crème Anglaise |
Winter
Smoked Trout Mousse Trout Roe | Esplette Pepper Crouton * Wild Mushroom Soup Truffle Oil * Venison Medallion Kale Purée | Sour Cherry Compote * Roasted Beet Goat Cheese Espuma | Green Apple | Walnut Vinaigrette * Bitter Chocolate Espresso Cake Blood Orange Sorbet |
|
prepared meals
mains & accompaniments
Glazed Salmon
Le Puy Lentils & Grilled Radicchio * Ginger Roasted Chicken | Onion Chile Compote Mashed Potatoes | Haricot Verts * Crab Cakes | Snap Pea Remoulade Pearl Couscous, Edamame & Radish Salad |
Pork Loin | Apple Chutney
Roasted Butternut Squash | Brussels Sprouts * Mushroom Lasagna | Béchamel Roasted Zucchini & Remoulata * Navarin of Lamb Asparagus | Lemon Vinaigrette |