by Ryan Rondeno | Feb 3, 2017 | Menus
Appetizer Kobe beef meatballs, Pecorino Romano Grilled shrimp, marinated peppers, basil pesto, Tuscan toast Baguette, cannellini beans, eggplant caponata Dinner Heirloom tomato, burrata cheese, balsamic, white truffle Butter lettuce, cucumber, prosciutto, toasted...
by Ryan Rondeno | Feb 3, 2017 | Menus
Menu Foie sashimi, fluke, rhubarb, horseradish, verjus Foie gras, pork belly, picked nectarine, pistou, Steens molasses Foie gras ravioli, baby fennel, white asparagus, English Pea, truffle Smoked Foie, butter roasted filet, caramelized onion Waffles and foie,...
by Ryan Rondeno | Feb 3, 2017 | Menus
Menu English Pea, Sheep’s Milk Ricotta Agnolotti, Smoked Corn Add prawns White asparagus salad, poached egg, buttermilk crackers, buerre noisette Slow cook striped bass, lyonnaise potato, shellfish broth, romanesco Vegetarian Hedgehog mushroom, lyonnaise potato,...
by Ryan Rondeno | May 7, 2013 | Menus
Lobster bisque with hearts of palm, lemon oil, and herb salad Potted Pork with roasted salsify, sage, with a citrus and honeycomb relish Compressed melon with Iberico ham and burrata cheese and vincotto Roasted pear and lobster salad with yuzu marmalade Pork lomo with...
by Ryan Rondeno | May 6, 2013 | Menus
Amuse Bouche Roasted Pear and Lobster Salad with Yuzu Marmalade and Mint Oil Appetizer Fried Green Tomato with Crabmeat Ravigote and Burrata Cheese Entrée Chilean Sea Bass with Corn Macque Choux and Tomato Jam Spiced Duck breast with Anson Mills Grits, Collard...
by Ryan Rondeno | May 5, 2013 | Menus
Menu Passed Hors douevres Grilled Roti Prata with Coconut- Curry Shortribs Duck Wontons with a peanut cilantro sauce Chicken Lollipops with a Ginger-Soy Glaze Spicy Tuna Taco with tobiko and radish sprouts and wasabi aoili Buffet Asian salad with papaya, mint,...
