Chicken Roulade saffron glaze on dauphinios potatoes with bouguetiere vegetables beurre blanc and its satellite the pistachio nut torte
Half Duck blueberry port wine and toasted hazel nut torte, bouguetiere vegetables beurre blanc and a duxelle and cheese en croute
Lamb chops, roasted vegetables with a sun-dried tomato roasted roma tomato and a rosemary lamb jus
Dauphinios potatoes, seared shrimp and scallop, champagne béchamel
Baked Mahi-mahi on polenta, chambord wine sauce, green grape risotto and goat cheese crape and brandy mango sauce
Grilled papaya, Mahi-Mahi with a terragon gastrique, Chopped sauteed eggplant with north African spices and chicken roulade covered with cream leeks
Halibut and seared scallop, cherry tomato and herb and fresh fruit balsamic reduction
Dark cherry cheese cake, sabayon and pear jus
Salmon roulade with pico de gallo mousse
Bouguetiere vegetables beurre blanc
Dauphinios potatoes beurre blanc and bouguetiere vegetables
Flour-less chocolate torte
Seared scallops with burned creme de cacao and puff pastry tears
Butternut squash Quinoa poached pears and kale
Shrimp scampi, chicken and mushroom, tilapia and cranberry rice
Lamb shank with marchand de vin and sauteed eggplant, Persian spices quinoa
Grilled Quail sour cream and green onion mash potato
Grilled Quail and risotto
Artists work bench
Chicken rolade on polenta with sauteed peppers and onions with pink guava puree and red bell pepper puree
Scallop and cucumber cilantro
Chef Kurt has over 35 years of professional cooking experience.
His family owned restaurants, and he literally spent his childhood in a large restaurant kitchen. He has worked in every area of professional kitchens and has been the Head Chef in five restaurants. Kurt’s knowledge of High Cuisine stems from working in the finest, 4 star, fine dinning restaurants in Boston, New Orleans, Las Vegas and Miami.
“I like being a teacher, giving the instruction that allows someone to be creative. First I teach how to make a blank canvas that the artist paints on, what paints they use is the rabbit hole of creativity”.