Sample menus
Seasonal menus.
Three, five or seven-course plated dinners, family-style feasts passed around the table, or a buffet for bigger crowds. Every menu is written for your event, your guests and the season. Here’s a taste of what I cook through the year.
Plated
3, 5 or 7 courses
Family Style
Shared platters for the table
Buffet
Generous spreads for larger groups
Small Plates
Wild Mushroom Arancini
celery root purée, parmesan & black garlic molasses.
Duck Prosciutto
blood orange, smoked coffee crème fraîche & rye crisp.
Deviled Eggs
crispy shallot, pickled beet & pancetta crunch.
Red Snapper Crudo
ruby grapefruit, chili oil, fennel pollen & smoked salt.
Vegetables
Wood-Roasted Delicata Squash
gochujang honey, toasted pepitas & lime crème fraîche.
Charred Brussels Sprouts
fish sauce caramel, mint & puffed rice.
Roasted Maitake
miso butter, crispy shallot & chive.
Winter Root Vegetables
green pea velouté, shaved brassicas & pink peppercorn oil.
Plates
Roasted Sea Bass
mascarpone polenta, charred rutabaga & preserved lemon gremolata.
Oak-Smoked Strip Loin
pomme purée, adobo cremini & mustard green salsa verde.
Pork Belly Ssam
butter lettuce, ginger scallion sauce, kimchi & steamed rice.
Gochujang-Braised Short Rib
crispy rice, pickled daikon & sesame.
Desserts
Sticky Date Pudding
spiced cider caramel, walnut toffee & sweet cream.
Olive Oil Citrus Cake
whipped ricotta, candied kumquat & rosemary honey.
Chocolate Crémeux
toasted pecan brittle, burnt orange chantilly & cocoa nib.
Baked Alaska
pineapple sorbet, toasted meringue & macadamia.
Small Plates
Grilled Okra
whipped feta, charred scallion oil, sunflower seeds & sesame cracker.
Blistered Shishitos
sweet corn crema, pickled shallot & smoked paprika.
Smoked Trout Rillette
herb cracker, pickled green tomato & lemon balm.
Ahi Poke
sweet onion, ogo, macadamia & taro chips.
Salads
Baby Lettuces
sungold tomato, pickled peach, basil, goat feta & sunflower dressing.
Marinated Zucchini
grilled onion, Texas pecan romesco & thyme oil.
Heirloom Melon
cucumber, mint, sorghum-glazed quinoa & lime.
Charred Snap Peas
yuzu kosho, ricotta salata & mint.
Vegetables
Grilled Sweet Potato
miso brown butter, sesame & scallion.
Squash & Sweet Corn Succotash
cherry tomato, basil & shallot oil.
Grilled Corn
chili crisp, cotija & lime.
Wood-Fired Carrots
carrot top chimichurri, whipped tahini & dukkah.
Plates
Smoked Honey Chile Chicken
pickled watermelon rind & jalapeño cheddar cornbread.
Coffee-Chile Wagyu Tri-Tip
sweet onion jam.
Grilled Gulf Shrimp
lemongrass, coconut, Thai basil & lime.
Whole Roasted Redfish
Thai chili, green herbs & charred citrus.
Desserts
Texas Peach & Cornmeal Cake
crème fraîche & bourbon glaze.
Lime Curd Pavlova
lemon verbena cream & seasonal berries.
Coconut Panna Cotta
passion fruit, toasted coconut & mint.
Sweet Corn Ice Cream
blackberry & brown butter crumble.