Meet your chef
I trained at The French Laundry and cooked for clients across San Francisco, Los Angeles, and Napa Valley before making Saratoga Springs home.
My clients include families in the restored Victorian homes around North Broadway through guests who fly in for weekends at the track and live off the beaten path.
Your group is welcome to choosing from a multi-course menu, or a perfectly executed backyard barbecue.
Bringing you and your guests fine-dining precision with a laid back style of execution is what we do while ensuring your requests are exceeded.
Spring 2025 Sample Menu
CHEF MENU
3 Courses - $110pp
4 Courses - $130pp
Starters - $18pp (Optional)
STARTERS
Ahi tuna crudo, pickled fresno chili, puffed black rice, avocado mousse, cirtus oil, white soy sauce
Mushroom bruschetta, spring peas, ricotta, virgin olive oil, sherry vinegar
FIRST COURSES
Golden beets, red grapefruit, whipped goat cheese, toasted hazelnuts,
leeks, brussels sprout leaves, blood orange oil
Chopped salad, romaine lettuce, provolone, castelvetrano olives, salami,
pepperoncini, garbanzo beans, croutons, red wine vinaigrette
SECOND COURSES
Cavatelli, charred broccolini, calabrian chili, meyer lemon, parmesan broth
Tagliatelle, pancetta, wild mushrooms, garlic confit, lemon, brown butter, pecorino romano
MAIN COURSES
Maine lobster tail, yukon gold potato puree, crispy leeks, espelette pepper, lemon
Rib eye steak, slow cooked fingerling potatoes, charred broccolini, rosemary-veal demi glace
DESSERTS
Dark chocolate budino cake, meringue, pistachio crumble
Lemon panna cotta, huckleberry coulis, puffed black rice
Serving Saratoga Springs, the Capital District and the Hudson Valley
© mise en place