08/26/2026
Hello everyone, just wanted to share two menus that I did for a client this weekend. However:
 Amuse-Bouche
Crispy Rice Tartlet
Ahi tuna, yuzu kosho aioli, avocado mousse, pickled cucumber, shiso,
black sesame seed
Course I
Steamed Shrimp and Chive Dumplings
Dashi consommé, ginger oil, garlic chives, arugula
Course II
Chawanmushi
Crab, shiitake dashi, ikura, yuzu kosho
Course III
Seared Diver Scallop
Sweet corn velouté, lemongrass beurre blanc, chili crisp
Course IV
Five-Spice Crispy Pork Belly
Tea-smoked jasmine rice, baby Shanghai bok choy, roasted baby carrots, black garlic hoisin reduction, pickled mustard greens, crispy shallots
Dessert
Coconut-Pandan Panna Cotta
Mango, passion fruit, Thai basil sorbet
Summer Coastal Menu
First Course
Heirloom Tomato Tartlet
Whipped goat cheese, basil oil, pickled shallots, crispy prosciutto, Mico greens, aged balsamic
Second Course
Butter-Poached Lobster Tail
Crisp layered potato galette, slow-braised leeks, sweet fresh corn coulis, charred corn kernels, beurre monte, chive oil, Micro greens
Third Course
Peach and Honey Panna Cotta
Silky vanilla bean panna cotta infused with local honey, topped with roasted peaches, blueberry compote, oat streusel crumble candied Marcona almonds, mint garnish
Poolside Grazing
Fresh fruit skewers
Seasonal melon, pineapple, berries and citrus slices
Seafood Charcuterie Board
Cold and creamy shrimp dip, chilled peeled and roasted shrimp, house made cocktail sauce, slice baguette, rosemary flatbread crackers, cheese straws, multi-colored cherry tomatoes, sliced Persian cucumbers, pickled red onions, fresh lemon wedges, fresh dill
I also did a birthday dinner for five on Sunday!!!!so definitely a busy weekend but had two happy clients