Old Menus Still Sound Fresh

Mulberry and brie crostini with honey, chile and savory
Blue cheese and hazelnut stuffed Khadrawy date, panko fried and lemon dressed
Grilled zucchini cups with brunoise Parmesan, bacon roasted walnuts, chive, finger lime
Chiogga beet/candy drop grapes/mache/chervil/macadamia/honey dressing
Moroccan tomato sauced chicken leg “lollipop”
Halibut ceviche/cilantro flowers/white pomegranate, over yellow fin “poke” and diced golden potato
Golden nugget squash and toasted barley risotto
Broiled sunfish/corn “cream”/green dragon apple/caramelized onion Brussels sprouts
Loquat cake/passion fruit cream/balsamic cinnamon gastrique
Ran across this 5 year oldish menu recently. I thought it relevant because it’s still a great representation of my food and what you would get from a party with me. Apps are playful with sweet and spicy. I always serve two proteins Seasonal produce driven menus Original cuisine and ingredient pairings New and/or unknown items The “problem” with this menu is it will never be repeated. There were several ingredients that day that drove this menu in it’s direction. I’m not sure what their dietary preferences were, but it looks like they requested chicken and fish
Chef Joshua
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