Amuse Bouche

Amuse Bouche

Roughly translated as “something playful or entertaining for your mouth”; nothing is more delightful than starting a meal with just a little taste, a nibble that is visually compelling and complex in its flavors, but disappears with a quick bite or two. What follows below are amuse bouche I designed for recent dinner parties. These are very menu specific, as I like the flavors to preview some of those in the meal.

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Jicama and Persimmon Puzzle 

persimmon (seasonal) or watermelon, crushed basil, ancho chile salt, Napa EVO, pomegranate seeds


Bacon-wrapped Shrimp 

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Hearts of Palm, Organic Fava Bean Purée 

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Brazilnut-crusted Sonoma Goat Cheese Pelotita 

 filled with a dried Black Mission Fig and served with Fig & Ginger Chutney



4505 premium ground grassfed beef, wild rice, smokey tomato-chipotle broth

also served in the style of Beef Bourguignon, with diced carrots, onions and celery, red wine/beef broth

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Miniature Volvone

puff pastry, baby shrimp, classic Tarragon Beurre Blanc

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Carpaccio of Iberico Ham, Cantaloupe


Shot of Ceviche 

chef’s choice of local, sustainably-fished white fish, mango,red onion, coconut chips,

marinated in lime, coconut milk, a hint of jalapeño

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Shot of Chilled Avocado Soup 

 (made without cream) with just a hint of mint