I create bold, thoughtfully plated private dining and original desserts that turn every meal into an unforgettable experience.

Wild Mushroom Toast: Toasted artisan bread with roasted local mushrooms, whipped ricotta, thyme, and truffle oil

Roasted Sweet Corn Bisque: Velvety roasted sweet corn soup finished with herb oil, fresh chives, and crispy shallots

Whipped Ricotta Toast Whipped ricotta topped with local honey, toasted pistachios, fresh herbs, and grilled artisan bread

Roasted Beet Salad: Roasted beets with whipped goat cheese, candied walnuts, herbs, and apple cider vinaigrette

Minnesota Walleye Cakes: Pan-seared walleye cakes with lemon-dill aioli, microgreens, and pickled shallots

Wild Mushroom Toast: Toasted artisan bread with roasted local mushrooms, whipped ricotta, thyme, and truffle oil. Roasted Beet Salad: Roasted beets with whipped goat cheese, candied walnuts, herbs, and apple cider vinaigrette

Pan-Seared Minnesota Walleye: Served with brown butter, lemon, wild rice pilaf, and seasonal vegetables

Herb-Roasted Chicken: Served with apple-fennel slaw and maple-Dijon pan sauce

Grilled Beef Sirloin: Served with garlic mashed potatoes, seasonal vegetables, and red wine jus

Seasonal Berry Shortcake: Fresh seasonal berries and whipped cream

Warm Apple Crisp: Served with vanilla bean ice cream

Honey Lavender Cheesecake: Finished with a seasonal berry compote

Midnight Ember: Smoked gluten-free chocolate torte with blood orange, bourbon, hazelnut praline crunch, and a dramatic smoked presentation

Fig & Prosciutto Plate: Thinly sliced Prosciutto di Parma served with fresh figs, honey drizzle, and local sheep’s milk cheese (Pecorino)

Panzanella Salad: A classic Tuscan salad with artisan bread, vine-ripened tomatoes, cucumbers, red onion, and fresh basil in a red wine vinaigrette

Crostini Toscani: Toasted country bread topped with a traditional savory chicken liver pâté, capers, and anchovies

Ribollita: A hearty, slow-cooked vegetable and bread soup made with cavolo nero (Tuscan kale), cannellini beans, and extra virgin olive oil

Pappardelle ai Funghi: Wide, handmade pasta ribbons tossed with a rich porcini and cremini mushroom sauce, finished with fresh parsley and aged Pecorino Romano

Pici all'Aglione: Thick, hand-rolled spaghetti served with a robust tomato and garlic sauce (a traditional specialty of the Valdichiana region)

Branzino al Forno: Whole-roasted sea bass fillet seasoned with lemon, capers, and fresh herbs, served with seasonal vegetables

Tagliata di Manzo: Sliced grilled sirloin steak served over a bed of arugula, topped with shaved Parmesan and a drizzle of rosemary-infused olive oil

Pollo alla Cacciatora: "Hunter-style" chicken braised with tomatoes, rosemary, garlic, and Kalamata olives

Panna Cotta: A silky vanilla bean custard served with a drizzle of honey and seasonal fruit compote

Cantucci e Vin Santo: Traditional almond biscotti served with a small glass of sweet Vin Santo for dipping

Tuscan Olive Oil Cake: A moist, aromatic cake infused with lemon zest and rosemary, served with fresh whipped mascarpone

Specialty Dessert-Ask the chef

Shrimp Shooters: Chilled with a zesty citrus-horseradish sauce

Prosciutto-Wrapped Melon: Cantaloupe wedges with fresh mint and balsamic

Whipped Ricotta: Served with toasted sourdough and local honey

Chilled Heirloom Gazpacho: With fresh cucumber, red onion, and basil oil

Summer Berry Salad: Arugula, goat cheese, candied pecans, poppyseed dressing

Cucumber & Herb Ribbon Salad: Thin ribbons with a light lemon-thyme vinaigrette

Grilled Pork Tenderloin: Marinated in herbs, topped with stone-fruit salsa

Slow-Roasted Beef Brisket: Carved with a light, flavorful BBQ glaze

Cedar Plank Salmon: Prepared with a lemon-dill butter glaze

Raspberry & Rhubarb Crumbles: Served warm with a scoop of vanilla bean ice cream

Lemon Berry Tartlets: Individual pastries filled with lemon curd and berries

Flourless Chocolate Torte: Rich, decadent, served with whipped cream and summer fruit

Octopus Carpaccio: Thinly sliced, tender octopus with preserved lemon, capers, micro-greens, and a bright chive-infused olive oil

Seared Halloumi & Fig: Pan-seared halloumi cheese served over a bed of baby arugula, drizzled with a balsamic reduction and topped with honey-glazed mission figs

Artisan Mezze Sampler: Roasted red pepper hummus, house-marinated Castelvetrano olives, and crispy spanakopita bites served with warm, za'atar-dusted pita

Roasted Red Pepper & Tomato Bisque: A velvety, roasted vegetable soup finished with a dollop of basil-infused labneh and sourdough croutons

Fennel & Citrus Salad: Shaved fennel and orange segments with shaved radishes, toasted pine nuts, and a pomegranate-sumac dressing

Heirloom Greek Salad: Vine-ripened heirloom tomatoes, English cucumber, Kalamata olives, and barrel-aged feta, finished with an oregano-citrus vinaigrette

Saffron-Braised Chicken Thighs: Chicken braised in a white wine and saffron reduction, served over pearl couscous with roasted carrots and chickpeas

Pan-Seared Branzino: Filet of Mediterranean sea bass with crispy skin, served with saffron-infused risotto and grilled asparagus

Herb-Crusted Rack of Lamb: Slow-roasted rack of lamb with a garlic-herb crust, served alongside lemon-roasted fingerling potatoes and charred broccolini with chili flakes

Honeyed Greek Yogurt Panna Cotta: Smooth, chilled panna cotta topped with a macerated berry medley and a drizzle of local wildflower honey

Lemon-Thyme Olive Oil Cake: Moist olive oil sponge with fresh thyme infusion, topped with fig compote, Chantilly cream, and a pistachio dust

Baklava Tart: A modern deconstruction featuring layers of honey-soaked phyllo, walnut crumble, and a cardamom-spiced cream

Pork Belly Arepas: Crispy corn cakes topped with slow-braised pork belly, pickled red onion, and a touch of aji amarillo sauce

Scallop Ceviche: Fresh sea scallops cured in leche de tigre, served with shaved radish, cucumber, micro-cilantro, and crispy plantain chips

Beef Empanadas: Hand-folded pastry filled with spiced ground beef, olives, and hard-boiled egg; accompanied by an avocado-lime crema

Roasted Corn & Poblano Chowder: A velvety, roasted corn bisque with charred poblano peppers, cotija cheese, and smoked paprika oil

Hearts of Palm Salad: Fresh hearts of palm, mixed greens, orange segments, and toasted pepitas, finished with a cilantro-lime vinaigrette

Sopa de Lima: A traditional Yucatan-style lime soup with shredded chicken, avocado, and crispy tortilla strips

Duck Mole Poblano: Pan-seared duck breast glazed with a complex, dark mole sauce (featuring chocolate, chilies, and nuts), served with garlic-roasted plantains

Brazilian Moqueca: A fragrant coconut milk-based fish stew with white fish, shrimp, bell peppers, tomatoes, and dendê oil, served over saffron rice

Coconut Tres Leches: A light, airy sponge cake soaked in a three-milk coconut blend, topped with toasted coconut flakes and lime zest

Classic Flan: A silky vanilla custard with a deep, dark caramel sauce and fresh berries

Spiced Churros: Warm, cinnamon-sugar dusted churros served with a rich Mexican chocolate dipping sauce