How It Works
Happy to do a call to discuss your event or meet for a cup of coffee, whichever you prefer
Discussion points
Type of event
Seated Plated, Family Style, or Passed one bites for example
Allergies & Aversions
I take allergies very seriously and like to discuss them in advance and incorporate them into the tasting menu that way nobody feels left out of the discussion at the table!
Purpose and location of event
Business or pleasure? Would you prefer more or less done table-side?
These are the subtle details that are very easy to discuss but make all the difference in experience
Every menu is completely tailored from scratch to the likes of the diner and based on availability of the seasons. Below are some of my dishes that just happened to be photographed.
One Bites
Vegan Dumplings
Mushroom, Cabage, Smoked Taroroot
Tuna Roll
Cabbage, Carrot, O-Toro, Pepper lemon Emulsion
Smoked Salmon
Avocado, Heart of Palm, Caviar, Lemon Zest
“Falafel”
Chickpea and Edamame - Tofu puree, dill, house-made pickles. One vegan, one with Wild Salmon Roe
Tuna Tartar
Sesame Crisp, Wasabi, Shoyo Gel
First Courses
Tomato Salad
Union Sq Farmers Market Heirloom Tomates, Grilled Tofu, Smoked Celery Root Puree.
Roasted Squash
Lime Infused Romaine, Roased nuts, Celery Root
Beggar’s Purse
Vegan dumpling wrapper, Mushroom, Edamame, Shoyo Miso Broth
Fall Salad
Grilled Romain, Squash Ribbon, Pumpkin Puree
A5 Tartar
18 grams of A5 waygu, topped with chives and a horseraddish eggwhite yuzu creme
Mains
Hudson Valley Duck
Hachet of Mushroom, Beet Puree, Fennel, Radish, Dill Flowers
Black Cod
Farmers Market Veg, Tofu “Humus”, Herb ChimiChuri
A5 Ribeye
Roasted Farmers Market Veg, Shiso, Dill