<< turkey breast roulade >>

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turkey breast roulade of ricotta, hazelnut, and sage. topped with relish of roasted butternut squash and cranberries. served atop puree of sunchokes, parsnips, and marscapone. garnished with gastrique of pomegranates and black peppercorns. crisped sage too.. =)

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arugula salad with vinaigrette of roasted pear and ginger -- with point reyes blue cheese

<< day with fey - deuce >>

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amazing, beautiful healdsburg home where we did the gig

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brown butter spot prawns over acorn squash and mascarpone risotto with ginger, lime and green onion gremolata
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mixed greens with spicy poached pears, roasted walnuts, crispy pancetta and gorgonzola
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herb and green olive crusted rack of lamb with parsnip, goat cheese and porcini gratin and caramelized shallot-syrah reduction and carrot foam

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profiteroles with salted caramel ice cream, bittersweet chocolate sauce and peanut and cacao nib brittle

<< jj's tacos>>

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grilled fish tacos
with cilantro lime cream and chipotle crem
served with shredded red cabbage and lime wedge

<< pork and apples >>

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roasted pork loin (marinated in wet rub of sage and apple skin)
served with a vanilla apple compote and mint oil
roasted japanese eggplant risotto with mint

<< pork loin and pumpkin curry >>

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grilled pork loin (marinated with wet rub of mint, ginger, and lemongrass)
served with pumpkin curry
panko crusted lotus root with lemongrass basil oil
steamed rice

<< cocoa&pinenut crusted lamb chop - pomegranate chutney - vanilla&basil infused risotto - red beet & toasted goat cheese salad >>

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cocoa & pine nut crusted lamb chop, roasted - pomegranate chutney - served with broccolini-pasilla-lemongrass puree - mint oil

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risotto infused with vanilla and basil -- served with creme fraiche, toasted pine nuts, and slivered basil

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red beet salad with toasted goat cheese - microgreens - quince and basil vinaigrette and pine nuts

<< grilled lamb - squash & persimmon bisque - arugula with blueberry vinaigrette >>

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lamb chops rubbed with mint and ginger :: grilled with pomegranate gastrique
on top of black rice with pistachios

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arugula & goat cheese salad with blueberry vinaigrette

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blue potato and manchego gratin with rosemary and olive oil

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butternut squash and persimmon bisque with juniper berries and creme fraiche