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I’ve always joked about cooking with “fire and ice”. I love to bring the heat! But I will not leave your pallet ablaze.

Cooking is all about balance and the best part of heating something up is cooling it down with a refreshing element that is creamy or even crisp and crunchy.

If it’s spicy and sassy or a timeless classic I would love to prepare flavor bombs from across the world at your home.

Starters

  • Peruvian Scallop Crudo – Yuzu Kosho, pickles mushrooms, wasabi micro green, sesame rice wine broth

  • Truffle Bison Carpaccio - chili cured bison tenderloin, sliced raw, shaved Parmigiano Reggiano, egg yolk vinaigrette, arugula, crispy caper, crostini

  • Shrimp “Aquachile” – serrano, English cucumbers, jicama, lime, cilantro

Mains

  • Miso Butter Poached Snapper – coconut Thai curry, lemon grass, micro cilantro, basil, forbidden rice, pickled snow peas and Fresno chilies

  • Coq Au Vin – red wine braised chicken, bacon lardon, cipollini onions, butter poached potatoes, wild mushrooms

  • Bison Enchilada - guajillo chili sauce, spinach, poblano peppers, Chihuahua cheese, red onion escabeche, avocado crema

  • Duck Ramen – lightly smoked duck breast, miso bone broth, pickled sesame mushrooms, soft egg, Brussel kimchi

  • Halibut Vichyssoise – charred Romanesco, silky leek potato velouté

  • Korean Bibimbap – mixed rice with a terrific amount of vegetables (banchan) and the perfect amount of beef

    • - bean sprouts, kimchi, cucumbers, carrots, daikon radish, pickled mushrooms, furikake ginger rice, Gochujang glaze, sunny egg

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