First course- (choose 2)
Thai “ceviche”
(Lemongrass, ginger, Thai chili, white soy, kafir lime, herb oil, coconut milk)

Or

Beet salad
(Citrus and coffee roasted beats, honey whipped goat cheese, beet foam, beet chips, pistachio and Dukah crumble)

Or

Yellowtail aguachile
(Avocado mousse, pomegranate, pickled shallot, leche de tigre foam)

Or

Lobster “roll”
(Herb Butter poached lobster, Garlic aioli, shallot, chive, brioche crustini)

Or

Beef tartare
(black garlic aioli, shallot, quail egg, romesco, sourdough)

Or

Winter truffle mushroom risotto
(Mushrooms, summer squash, cured egg yolk, crispy prosciutto, chive foam)

Or

Polenta Al La meatball
(Creamy, cheesy polenta, herbed Ricotta stuffed meatball, gremolata)

Third course-

Roasted herbed chicken
(Crispy skin on chicken breast, sweet potato purée, roasted carrots and Brussel sprouts, truffle chicken jus)

Or

Pan seared scallop
(Seared diver scallops, butternut squash purée, panchetta, asparagus, pomegranate arils, buerre blanc

Or

Steak and parsnip
(Pan seared filet, textures of parsnip, asparagus, romesco sauce, sauce bordelaise)

Or

Beef short rib
(Root beer braised short rib, celery root purée, roasted maple glazed carrots, black garlic demi glace)

Or

Miso caramel glazed black cod
(Miso caramel, seared black cod, textures of beat and mushrooms)

Or

Herb crusted lamb chop
(Herb and pistachio crust, squash purée, roasted broccolini, chimichurri, romesco, and lamb jus)

th course-

Lemon tart
(Shortbread tart shell, lemon mascarpone
mousse, raspberry jam, pistachio dust, mint)

Or

Chocolate mousse cake
( Brownie cake, chocolate mousse, chocolate ganache, textures of raspberry, shaved almond, fresh whipped cream)

Or

Lemon Bundt cake
(Cream cheese frosting, caramelized white chocolate, strawberry, pistachio lemon zest)

Or

Banana cream cake
(Shortbread crust, banana mousse, chocolate ganache, creme anglaise, hazelnut, chocolate puffed rice crisp)


(Vegetarian options will be substituted with whatever options are chosen)
Other Infomation

Hi how’s it going my names Luke Steele, I’ve been cooking for 10 years and privately in LA for the last 3 years bringing my fine dining, Michelin star background into peoples homes providing a one of kind experience like no other!
My vision for this menu was to have different flavors and texture components to make each dish a rollercoaster of enjoyment for one’s pallet while looking aesthetically pleasing.
Please any changes or suggestions are more than welcomed!

Meal for 10 on 06 April 2024

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