Always different

My menus are always as good as the ingredients I have available. All of my menus are written based on the farmers market that week.

You choose the style of menu, from casual to plated. I do the rest; placing the best local ingredients at the centre of your menu. 

Please see below for some examples of past menus. 



PLATED three course DINNER

Wild Mushroom Parmesan Gnocchi
Chanterelle & Hen of the Woods, Hamhock Brodo
62 Degree Egg

Risotto Al Mare
Dungeness Crab Risotto
Seared Chilean Sea Bass, Mussels
Prawns, Heirloom Tomato Sugo

Tiramisu Crepe
Mascarpone Buttercream
Amaretti Cookies, Chocolate Covered Espresso Beans


Cannellini Bean Puree
Sourdough Baguette 

Beet, Kale, Carrot & Brussels Sprouts Salad
Toasted Almonds

Roasted Cauliflower
Cauliflower Puree, Fried Cauliflower,
Pickled Cauliflower

Brown Butter Seared Salmon
Carrot Puree, Black Beluga Lentils
Cilantro Gremolata

Smashed Marble Potatoes
Roasted Garlic, Shaved Parmesan

Double Chocolate Brownies
Malden Sea Salt, Peanut Butter Caramel


Banana Bread

Seasonal Fruit Plate 

Potato & Butternut Squash Hash
Poached Egg, Grilled Bread

Pea & Asparagus Fritatta
Swiss Chard, Goat Cheese
Bacon Lardons

Fatted Calf Breakfast Sausage

Orange Juice

Heirloom Tomato Bloody Mary Mix
Local Pickled Vegetables