Food-for-Thought

Executive Chef - Culinary Creations and Impeccable Service

Galley/ Kitchen Design Personal Training/ Sports Nutrition

Five Star Luxury Service

The Dynamic Duo

Food for Thought

Amuse-Bouche

Grilled Black Tiger Shrimp poised on Terinne of

Sonoma Artisan Foie Gras and Rosemary Flat Bread with crispy Haystack Vidalia Onion garni, splashed with Cognac Glace de Veau

Caramelized Lamb “Lollipop” splashed with a touch

of Villa Mandori Acetco Balsalmico di Modena and La Truffiere Condimento Aromatizzato al Tartufo Bianco... Ratatouille garni

Line caught Shashimi grade Oahu Ahi 'Poke' soft cured in Idhayam Gingelly Sesame Oil, 20-year-old Kamebishi Soy Sauce, Scallion, toasted Sesame, sweet Chili, pickled young Hawaiian Ginger, Rangpur 'Kona' and Tahitian Lime, Coriander, and house Srircha

From the Artists Palate

Achiote glazed Red Snapper with Green Mole hit with a Valencia Red Onion Pico de Gallo and Avocado

Char-broiled, "dry-aged," New York Strip Steak of Matsuzaka Beef, crested with Macallan Scotch Whisky Compound Butter studded with Piedmont White Truffle and brunoise of Foie Gras... crispy Haystack Onion Ring garni

Cumin Coriander crusted Springer Mountain Chicken on roast Pablano Korn Sauce

and Jalapeño Jack Spoon Bread

The Sweet Tooth

Roasted Fig Tart with Crave Brothers artisan Mascarpone and Orange Blossom

Grand Marnier Cuvée Louis-Alexandre Soufflé crested with oven roasted wild Strawberries tossed with

Leonardi Balsamoro Diamond Serie "50 travasi”

Rustic Freitas Cherry Ranch Bing Cherry Clafoutis with toasted Keenan Farms Pistachios

All menus are custom designed on a daily basis determined by Owner and Guest preferences, seasonality, and location... the chef has worked hard to develop relationships with local vendors, fish mongers, and farmers... capturing produce at its peak of ripeness... seeking out the days freshest catch, and discovering the finest of what local artisan craftsmen have to offer... bringing farm and sea to the table.

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