Port Townsend | San Francisco | New Orleans | Los Angeles
Restaurant & F&B consulting in the Conejo Valley & Los Angeles
MENU AUDITS, FOOD COSTING, KITCHEN OPS
Food stuffed with things.
Naughty Nola oysters with pimento cheese and bacon.
Veggies over forbidden rice with fava bean puree.
Mushroom ravioli with spring peas.
Aperol Spritz and Sunset Margarita.
Blue crab remoulade.
Breakfast. We know how to cook eggs.
American cheese grilled cheese sandwich with foie gras, sunny up egg and bacon jus.
Coconut margarita with rosemary and pomegranate (not pictured: glitter)
Mascarpone semifreddo with prosecco poached peaches.
Mussels and chili's in a Tom Kha sauce, garnished with herbs and chili crunch.
Shrimp & crab cannelloni, sauce American, parmesean cream.
Roasted squash salad with frisee, pomegranate and wild mushrooms.
Coconut vermicelli, daikon & ramp kimchi, kalettes, basil seeds, wild mushroom.
Poached quail egg on mushroom risotto.
French omelette.
Bacon wrapped pork tenderloin with sweet potato puree, bacon jus and pickled swiss chard.
Gulf shrimp with egg yolk carpaccio, andouille vinaigrette and sweet potato hay.