— Sample Menus —

Three tastings, three settings.

A few menus from my work over the last decade — a Pride tasting at ALX, a winter ten-course at Alexander's, and an intimate private dinner. Every engagement is built bespoke around the room, the guests, and the produce available the week of service.

Menu I

Pride Tasting

A six-course tasting menu I designed for Pride. Conceptual, joyful, and built around the colors of the flag — from rainbow linguini to a brisket plated like one.

Courses6

Service≈ 2.5h

VenueALX

SeasonSummer

Stone Fruit Salad

stone fruit medley, champagne vinaigrette, apricot granola, Bavarian kefir

Rainbow Trout

cured trout, pea tendrils, sugar snap pea, cultured butter

iii

Rainbow Linguini with Clams

Manila clams, herbs, wine

Uni-Corn

torched corn & crispy guanciale salad, fine herbs, crunchy tamale crumble, Hokkaido uni

Hansen Brisket × Pride Flag

slow-cooked dry-rubbed wagyu brisket, multi-colored sauces, BBQ

Taste the Rainbow

rainbow bread, raspberry ripple ice cream, pop rocks, white chocolate bark

Menu II

A Winter Tasting

Nine courses that blend Japanese and Western technique. Coffee-cured sturgeon, truffle chawanmushi, dry-aged Creekstone ribeye, and a gingerbread finished with stollen ice cream and fire.

Courses9

Service≈ 3h

VenueAlexander's

SeasonWinter

Canapes

Jidori egg, coffee-cured sturgeon, KFC (signature crispy chicken)

Feast of Fishes

caviar, fish, citrus

iii

Barron Point Oyster Stew

celery, maple trout roe

Truffle Chawanmushi

black and white truffle

Foie Gras Ambrosia

apple, walnut, cranberry

Lobster

tamale, baby corn, soba

vii

Dry-Aged Creekstone Ribeye

celery root, demi-glace, red cabbage

viii

Gingerbread

stollen ice cream, fire

After Dinner

hot cocoa and peppermints

Menu III

A Private Dinner

A four-course private dinner with wine pairings, built around the host's favorite ingredients. Beet and pomegranate, wagyu tartare, scallop and sturgeon caviar, duck and foie — each course paired with care.

Courses4

Service≈ 2h

Guests8 — 20

Format+ Pairings

Beet Salad

baby kale, pomegranate buttermilk espuma, goat cheese walnut meringues, pomegranate seeds
Pairing · Régis Minet Pouilly Fumé Sauvignon Blanc

Wagyu Tartare

Shiga Ohmi tenderloin, smoked bone-marrow egg emulsion, burgundy truffles, pickled pioppini mushrooms, grilled sourdough
Pairing · Billecart-Salmon Brut Rosé Champagne

iii

Seared Scallop

grilled caulilini, charred broccoli purée, brown butter, white sturgeon caviar, almonds, raisins, capers
Pairing · Far Niente Chardonnay

Duck Breast

seared foie gras, crispy collard greens, farro polenta, caramelized baby turnips, maple-huckleberry duck jus
Pairing · Belle Glos Las Alturas Pinot Noir

— Bespoke menus —

Every engagement is built from scratch.

The menus above are a starting vocabulary. Tell me about your room, your guests, and the season, and I'll write something to fit.

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