Duck scnitzel, duck confit spring roll, celeriac and apple salad, brown butter sauce
Poached asparagus and asparagus flan, quail egg, Parmesan tuile
Pan roasted chicken breast, corn and bacon risotto, chicken consomme
Pan roasted halibut with poached asparagus and mushroom duxelles vinaigrette
Pan roasted chicken breast with braised thigh roulade, butternut squash and natural jus
King crab and avocado canneloni with pink grapefruit and miso emulsion
Cardomon panna cotta with marischino cherrie and lemon tuile
I am Chef James Bellicchi. I love to cook and am in my element when in the kitchen preparing great food! I have 20+ years of professional experience mainly in NYC, London, Miami, Boston and Northern California. I have worked under some very talented chefs in my career and their influence can be seen in my food. Tom Collichio (Craft/Top Chef) The Roux Brothers (Le Gavroche London UK) Hiro Sone (Terra Napa Valley) Todd English (Olives Boston) Are some of the chefs that I have studied under. I am comfortable preparing most cuisines, and look forward to working with you in making your food just the way you want it.