PRIVATE CHEF MENU
Choose One Item From Each Course


Bites

cubano beignets with lechon asado, country ham, coriander pickles, gruyere, mustard aioli

summer melons with duck prosciutto, pink peppercorn, shiso

west coast oysters, prickly pear granita, caviar lime

smoked beets with dukkah spice, cacao, lime, rosewater, mint, seeded lavash

(vegan)


Salads and Cold Appetizers

watermelon salad with cucumber, feta, fresh herbs, radish, green goddess

butter lettuces, cherry tomato, melon, spiced pepitas, whipped horchata, lime vinaigrette

cured yellowtail, aguachile negro, grilled avocado, fresh herbs

upgraded avocado toast, sesame-charcoal sourdough, market vegetables, tiny herbs, xo sauce, trout roe


Hot Appetizers

roasted carrots with handlebar coffee, mandarin, hazelnut, goat cheese

smoked baby potatoes with black garlic and toum

santa barbara spot prawns, vanilla butter, quinoa crispies, green onion

artichoke bravas, white truffle aioli, spiced tomato confit


Mains

tandori scallops, vadouvan soubise, mango-fennel kachumber, almond podi

braised short rib agnolotti with tomato coulis, olives, peppers, sazon spices

raviolo with local mushrooms, black truffle puree, egg yolk, ricotta

slow-cooked chicken, saffron bomba rice, pea puree, castelvetrano olives

barbecue lamb shank, charred creamed corn, smoked dates, vanilla-braised onions, crispy quinoa

hanger steak with shishito peppers, zhoug, citrus yogurt


Desserts

wild mint marshmallows, chocolate soil, speculoos ice cream, graham 'twigs'

miso blondies, cardamom ice cream, white chocolate
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rosemary olive oil cake, lemon curd, blackberry

pine nut cheesecake, candied lemon, lavender, sour grape

(vegan)