Amuse Bouche



“Clam Chowder Espuma, Pickled Celery, Shrimp Hache’,


Yukon Confit, and Crisped Shallot”


Black Cardamom Cured Salmon Belly, Whipped Chickpea, Basil Bud and Flower


A Homeage to Early Citrus

“Hot Grapefruit and Yuzu Gels, “Unpickled” Cardamom Blood Oranges,

Meyer Lemon Vinaigrette, and Local Basil


“Mussel with Fennel and Coconut Consomme’,

Pineapple Jerk “Noodle”, and Toasted Key Lime Bread.”


“Seared Ahi Tuna, Chilled Carrot and Lime Soup,

      Grilled Ramp Salad, Micro Mint, Tarragon,  Hot Leek “Marmalade”


Blueberry Pancake “Corndog”

Strawberry “Ketchup”

Pinneapple “Mustard”


“Tuna Salad”Ahi Tuna “Mousse”,  English Pea “Mayo”,

“Pickles”, Carrot Crostini.”


Starchless Souffle

“Foie Gras, Cocao, And Chinese Five Spice”


“Wild Sockeye Salmon Tartare, Organic Yolk Chilled “Hollandaise”,

Parsley Lime Gelee’, Sprouted Arugula, and Caramalized Pistachio Crisp”


”Seared Raw Kumamoto Oyster, Tomato Glace’,

“Sauce Romesco”

Smoked Tomato Coulis, Castello Vetrano Olive Puree,

Almond Powder, Hardwood Smoked Fleur de Sel”


“Castello Vetrano Green Olive Consomme, Chervil Steamed Mussel,

and Whippped Tallegio”


Chicharrones with Heirloom and Golden Raspberry Mole’


“Chilled Carrot and Coconut Soup, and Garden Grown Spearmint”


“Coconut and Kaffir Lime Bisque,

with Yuzu Pickled Radish”


Reconstructed “Colcannon”

“Fried Buttermilk Mash Potatoes, Brussel Leaves, Sage Creme Fraiche”


“Chevre and Telicherry Panna Cotta,

Fig Puree “Agridulce”, and Chervil”


13 responses to “Amuse Bouche

  • Danny Pantano

    My name is Dan and I am a Canadian chef working in Italy. Not having much experiences with blogs, and american cuisine (been away from North America for 5 years), I found your site very interesting.

    Your style is excellent…beautiful plates, and ideas. Definitely on par with your European counterparts. My compliments to your chef as well, as he/she is doing a great job guiding you.

    Good luck, and thanks for the interesting blog

  • thepowerofpassion

    thank you very much Danny. Where are you working in Italy. I spent a couple of months working in Toscana and Lombardia. i really want to move to piemonte at some time and open up a really chill gastronomical cuisine restaurant with my wife. I fell in love with the areas around barbaresco and alba.
    there is really no chef that guided me to think the way i do with food. i think that is what drives me to think outside of the box and create new things keep in touch or email me at

  • Danny Pantano

    Don’t open up anything in Italy…it is a mess here. The only thing you will learn here if you open up something is how to suffer and loss money. Italy is not an even playing field. Just because your good, and you have a good idea doesn’t mean a thing. Trust me on this. I have been here for 4 years, and I would never invest a dime here.

    Spain is good as well as france… this is where I will hope to work next. Right now I am in a little town of Rovereto, which is north of Verona and south of Trento. I work alone in a Osteria and have a constantly changing limited menu. I have brought the quality of the place up in the last 2 years, however, there is only so much you can do for 45-55 covers alone.

    I am hoping to get into a 2 or 3 star place…but I need some luck i think.

    Anyway, good job again, I will certainly keep checking your blog…and maybe one day create one myself.

    Take care

  • Joey

    thats realllll nice

  • stefan

    Very nice blog, keep it up. 😉

  • joakim

    Hi, looks very nice, iam a chef from sweden and iam new with foam suaces etc, thanks for insperation

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