Many people ask me for my personal favorites. While that’s like asking me to choose my favorite child, here are a few:


  • Prosciutto & Fig Salad: thin-sliced prosciutto, Turkish figs, goat cheese, shaved fennel, baby arugula, Honey-Citrus Vinaigrette
  • Dates in Blankets: Medjool dates stuffed w/almonds & cheddar in cheddar-curry pastry Roast Heirloom Carrots with Tomato Kasundi Chutney
  • Moroccan B’Stilla of Grain-Fed Chicken with Almond-Cinnamon Topping
  • Homemade Ricotta, Sun-Dried Fruit & Dark Chocolate Cannoli


  • green_gazpachoGreen Gazpacho with Grapes, Almonds & Cucumber
  • Sea Scallop Ceviche with Pineapple, Mango, Avocado and Passion Fruit with Popcorn
  • Hazelnut-Crusted Zucchini Blossoms: burrata & basil
  • Moroccan Ras el Hanout-Spiced Slow-Roasted Lamb Shoulder with Preserved Lemon
  • Local Strawberry Shortcakes with Buttermilk Biscuits & Greek Yogurt-Vanilla Cream (June)


  • chive_scones_salmonAfrican Yam & Peanut Soup Shooters: toasted peanuts, diced tomato & cilantro garnish
  • Chive Scones with Scottish Smoked Salmon & Dill Crème Fraiche
  • Turmeric Roasted Cauliflower: Tahini Sauce & Pomegranate Molasses
  • Roast Jail Island Salmon, Braised French Green Lentils, Lemon-Saffron Aioli & Crispy Leeks
  • Warm English Sticky Toffee Pudding with Bourbon Caramel Sauce


  • empanadasRoasted Brussels Sprouts with North Country Bacon, Shallots & Balsamic Syrup
  • Moroccan Lamb Cigari in Fillo Pastry with Ras al Hanout Spice
  • Wild Mushroom Turnovers: fillo pastry, porcini & cremini mushroom filling
  • Yam, Black Bean & Sweet Corn Empanadas with Queso Bianco & Chipotle Chiles
  • Ginevra Cake: devil’s food, hazelnut praline buttercream, mocha glaze