The Chef and I

Shareable Creations

• The Appetizing Board$24.00

  a tasty palette of chef's seasonal creations, could be anything

• Baked Feta Cheese$19.00

  baked sheep's milk feta, cured olives, capers, cherry pepper chowchow, roasted garlic, heirloom tomatoes and Genoa salami, served with breads and crisps

• Brussels and Shishitos$17.00

  crispy brussels sprouts, blistered shishito peppers, smoked cashew creme, bay leaf pork belly glaze, pickled chilies, Manchego cheese

• Caramelized Cauliflower with Local Whipped Goat Cheese$16.00

  whipped goat cheese on garlic focaccia bread, topped with pistachio pesto, candied pecans, roasted cauliflower and local honey glaze

• Lamb Meatballs$18.00

  BBQ spiced ground lamb over smoked tomato gravy and frisee, then finished with a sour cream vinaigrette and parmesan crisp

• Shrimp and Lobster Bisque$12.00

  a rich lobster stock, coconut milk, cream, basil and spices, simmered then finished with a poached shrimp, cheese crostini and paprika oil

• The Rocket$14.00

  arugula greens tossed with dried cherries, brie cheese, green apple, candied pecans and a champagne vinaigrette

• Beets and Burrata$16.00

  roasted and fresh beets, burrata cheese with a wild garlic adobo chermoula, everything bagel spice

Seasonal Entrée Creations

Full size plates large enough for one or perfect for sharing with a chef's tasting experience.

• Shrimp and Mussel$38.00

  poached shrimp and mussels simmered in a buttered popcorn jus with a roasted street corn relish, crumbled green chorizo and grilled bread

• Braised Pork Shank$45.00

  slow braised pork shank with red wine and herbs, served over a red pepper romesco, garlic spinach and a wild legume bacon ragout finished with an herb salad

• Crispy Duck Breast$39.00

  crispy rendered skin and cooked medium, sliced and served over a brown butter carrot puree with roasted carrots, five spice granola, Harissa honey and a pomegranate jus

• Peppercorn Sirloin$44.00

  hand-cut beef shoulder tenderloin, pan seared and cooked medium-rare then served with summer squash, garlic confit fingerling potatoes, green peppercorn steak sauce and a malt vinegar butter

• Vegetarian Pasta Creation

  Today's fresh pasta is inspired by seasonal local ingredients. If you are feeling carnivorous, a chef selected protein can be added.

• Wild Caught Fresh Fish

  The Chef and I sources only the highest quality seafood. We are committed to smart, sustainable seafood at the height of its season. Ask about today's inspired creation.

• Chef Chris Rains' "Deep Tracks"

  Ask your server about this evening's "The Chef and I" Classic Remix

The Chef's Tasting Experiences

for those craving a culinary experience! Vegetarian and Gluten-free options available.

• Five Course Tasting Menu Experience$95.00

• 7 Course Tasting Experience$125.00

• 1. "Scallop" "Vaudouvan" spiced gooseberry puree, shaved fennel, burnt orange vinaigrette

• 2: "Wild Boar" "Ras El Hanout" roasted wild boar pastry, preserved pepper slaw, coriander coulis

• 3. "Jerk Cauliflower" "Jerk spice" heirloom cauliflower, jalapeno "ranch", citrus marinated frisee, baby spinach puree

• 4. "Salmon" "Garam Masala" sweet potato broth, house smoked salmon, whipped cardamom crème

• 5. "Chicken Thigh" "Tandoori" yogurt cured chicken thigh, crispy rice, tomato butter, chicken skin crumble

• 6. "Sustainable White Fish" "Peri Peri" heirloom tomato chuka luka, savory yuzu curd

• 7: "Lamb" "Za'tar" lamb merguez sausage, smoked eggplant puree, cherry cabernet jam