I look forward to working with you to create a custom menu perfect for your occasion. To get started, here are a few dishes I enjoy serving:

canapés

Toasts

seared foie gras with fruit

roasted peaches, prosciutto and basil

asparagus, burrata and preserved lemon

smashed minted peas, pancetta and pecorino

homemade ricotta with sautéed cherries and thyme

duck rillettes, white bean puree and poached kumquat 

Snacks

deviled bantam eggs

caviar on sweet potato chips

yogurt beets in lettuce leaves

tuna tartar, kale chip, preserved lemon

cheddar cheese croquettes with sweet chilli jam

pastries with swiss chard, currants, and pine nuts

smoked salmon crêpes with crème fraîche and chives

gougères – gruyere cheese puffs with molten fondue dip

roasted herb and ricotta meatballs in a buttery tomato sauce

mini yorkshire puddings with roast beef and horseradish cream

starters

pureed soup of market vegetables

dungeness crab cake, celery root remoulade

twice baked parmesan souffles, salad greens

baked oysters with spinach, parmesan and cognac

garden tomatoes, mozzarella and sunflower pesto

lobster salad, watercress, tarragon, citrus and avocado

butter lettuce salad, roasted beets, candied walnuts and blue cheese

Mains

herb roast chicken, mashed potatoes, glazed carrots, green beans

fish baked en papillote, shaved lemon and fennel, castelvetrano olives, saffron

crispy seared duck breast with cherry sauce, fat roasted potatoes, creamed kale

braised beef short ribs, potato and celery root puree, horseradish herb gremolata

roasted quail stuffed with brandy stewed prunes and apples, creamy rancho gordo white beans

rack of lamb with mustard shallot crust, spiced pomegranate and cauliflower couscous, asparagus with preserved lemon

pistachio, preserved lemon and herb crusted chicken or fish

halibut with corn griddle cakes and cherry tomato salsa

butternut squash lasagna with béchamel sauce

hand rolled pasta with five hour ragu

Desserts

whole cherry crème brûlée

fresh pineapple upside-down cake

orange cake with chocolate ganache

passion fruit, raspberry and cream gelée

pear and frangipane tart, vanilla ice cream

salted caramel gelato with cannelés bordelaise

buttermilk panna cotta with citrus and raspberry

molten chocolate cake with brown sugar crème fraîche

chocolate cupcakes with toasted marshmallow frosting