I create fine-dining experiences that turn great food into connection, celebration, and lasting memories.

Soupe à l'oignon gratinée Caramelized onion soup gratinated with Gruyère cheese and toasted bread

Salade niçoise Tuna salad with lettuce, tomatoes, hard-boiled eggs, anchovies, and black olives

Confit de canard Duck confit in its own fat, served with roasted potatoes and caramelized onions

Ratatouille Provençal vegetable stew with eggplant, zucchini, tomato, onion, and bell pepper

Coq au vin Chicken stew with red wine, bacon, mushrooms, and onions. served with mashed potatoes

Boeuf bourguignon Beef stew with red wine, onions, carrots, and mushrooms. served with noodles

Sole meunière Sole meunière with butter, parsley, and lemon

Steak-frites Grilled steak with french fries

Crème brûlée Custard dessert caramelized with a crispy layer of burnt sugar

Mousse au chocolat Light and creamy chocolate mousse

Heirloom Tomato & Burrata Salad With fresh basil, citrus-infused olive oil, and local microgreens Wine Pairing: Schnebly’s Avocado Wine (refreshing, slightly floral, and acidic)

Seared Florida Gulf Snapper Served with creamy yuca purée, seasonal organic vegetables, and a mango reduction Wine Pairing: Lakeridge Chardonnay (light-bodied with citrus and balanced oak notes)

Guava Tart with Cream Cheese and Pecan Crust Topped with edible flowers from a local garden Wine Pairing: San Sebastian Vintner’s White (tropical, semi-sweet finish)

Edamame / Lightly salted steamed soybeans, served warm

Tonkotsu Ramen / rich and creamy pork bone broth with wheat noodles, chashu pork, soft-boiled egg, and scallions

Pork Gyoza / pan-seared dumplings filled with seasoned ground pork, garlic, and ginger, served with a soy-vinegar dipping sauce

Butterfish // wild black cod, white miso, sake, mirin, crispy noddle's, caviar

Wagyu // ultra-marbled Japanese beef, nigiri, ponzu glaze, tobiko

Sushi // Faroe Island salmon, mini cucumber, snow crab, avocado, nori, tobiko

Katsu-don // crispy breaded pork cutlet simmered with onions and egg over a bowl of steamed Japanese rice, glazed with a sweet-savory sauce

Peking Duck // apples, scallions, garlic, star anise, cassia cinnamon, rainbow carrots, crispy onions

Yakitori // chard grilled smoked, chicken skewer, sake, mirin, chives, ginger glaze, noddles

Mongolian beef // sweet soy glaze, sesame, garlic, green onion, stir fried rice

King Salmon // Seared, with citrus-herb, crispy noddle's, hibachi veggies

Matcha Ice Cream / homemade green tea ice cream, smooth and earthy, finished with a sprinkle of roasted rice and yuzu zest

Heirloom Tomato & Burrata Salad With fresh basil, citrus-infused olive oil, and local microgreens

Amuse Bouche // cured Salmon, green apple, citrus infused, microgreens

Lobster Tail // Saffron arborio risotto, fumet, basil infused, evoo

Chateaubriand // sous vide whole tenderloin, béarnaise, minced duxelle de champignon, souffle de pommes

Crème brûlée // Grand Marnier, wild berries, caramelized crispy sugar

Heirloom Tomato & Burrata Salad With fresh basil, citrus-infused olive oil, and local microgreens

Magret de Canard // Seared duck breast, crispy skin, berry Bordeaux wine reduction

Octopus // Charred grilled, smoked paprika, evoo, black garlic salt

Coquilles St. Jacques // Scallops gratin in creamy white wine sauce

Ravioli // wild mushroom's, sage butter, Pecorino, microgreens

Mussels // Mussels in classic marinière broth

Gnocchi Sorrentino // confit tomato, basil infused, mozzarella

Ribeye // Marbled ribeye with roasted garlic butter

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Crème brûlée // Grand Marnier, wild berries, caramelized crispy sugar

Mousse au chocolat // Light and creamy chocolate mousse with nutella waffle

Tiramisu // Ricotta & Mascarpone cream, espresso, Kahlua infused