Arugula is tossed with fall harvest
butternut squash roasted with aged balsamic, pumpkin seeds and dressing made with cranberries, shallots, red wine vinegar, extra virgin olive oil.
Eggplant is cured then smoked. It’s then cooked with San Marzano, herbs and spices.
From the Sea
Pan Seared Branzino w/ Hand rolled cous cous, harissa stewed heirloom tomato, charred asparagus
Delicate Branzino is seasoned with fresh thyme and lemon zest, served with fluffy cous cous, slightly spicy heirloom tomato and perfectly cooked asparagus
Other Infomation
Hi, my name is Chef Kamal Rose. I am new to this platform but I’ve been cooking in private homes and restaurants for more than half of my life.
I’m looking forward to sharing this experience with you and your guests. Feel free to message me with any questions or concerns.
