Serious Food...Serious Fun...

crudo of fluke, sturgeon caviar-ugli-apple roulade, sturgeon caviar

watermelon radish-heart of palm salad, peppercress, lobster vinaigrette

port cured foie gras terrine, compressed pears, hazelnuts, cacao nibs,

honey bunches of oats, honey veil, chocolate-olive oil caramel, amaranth

frozen yogurt-fennel pollen-elderflower lollipops

seared scallop salad, ruffles, lamb tongue, fingerling potato
sunchoke puree, micro celery, noble sherry-XO vinaigrette

pan roasted branzino, honshimejii mushrooms, leeks,
sea urchin-tapioca nage, crisp carrot angel hair

charred baby octopus a'la plancha, chickpeas, olives, chorizo
cara cara orange-fennel sous vide composure, poultry jus

meyer lemon confit, grains of paradise gel, douglas fir honey sorbet

"meatball"
braised beef short rib, wild mushroom, herb savory donut
truffle aioli

american bison loin sous vide, black trumpet & hedgehog mushrooms, artichokes
sweetbreads, maple gel, parsnip milk foam, apple, black currant sauce

That is the best way I can describe the dinner we put on at the chef's table last week...they came to dine, to eat, to savor, to experience, to enjoy, to remember...we came to cook, to play, to create, to experience, to learn, to grow, to provide and to please, and... to kick ass! It was a culmination of talent and savvy...of humbleness and theater...of passion and commitment. Food is our life. It is our dreams and it is our passion. For the diner, and hopefully, they come with as much excitement as we bring to the table, it is an evening filled with joy, anticipation and desire. Without serious food, I can not be totally happy. Without having serious fun, the food suffers. They both go hand in hand. How can one succeed and survive without the other? In my humble opinion, they simply can not. Simplistic cooking is great mind you, and I love to eat it and cook it all the time. The setting has to be right though... at home, for staff meal, casual eatery, camping, late night hang out, you get the visual. But, when cooking in a professional kitchen, I thrive on the seriousness of the technique, the flavor, the composition, the lay out, the juxtaposition of ingredients and tastes as they intertwine with each other to provide for an interplay of parts that make up a sum of its pieces. The dishes that were chosen to fulfill this pleasure of both dining and cookery are laid out before you, to be savored over, contemplated and enjoyed. In cooking...I say have fun, enjoy what you do and get inspired. For the diner...I hope that you will long remember this little piece of us as a testament to our mission of serious food and serious fun!