Sample Menu

2017

Passed appetizers:

Prather Ranch pork shoulder with fennel and radish slaw on crostini

Dungeness crab salad with Thai aromatics and coconut milk on cucumber rounds

Full Service dinner:

Chilled English pea soup with carrots, pea flowers and sugar snaps

Three beet salad with pistachios, goat cheese mousse and orange shallot vinaigrette

Duck two ways with sautéed spinach, fennel puree and cherry mostarda

Roasted peaches with Riesling, blueberries, Amaretti cookie and whipped crème fraiche

“Jordan is absolutely the best! He totally hooked us up. Even with our oven broken, Jordan came through like a knight in shining armor and showed us how to make one of the best meals I have ever had. I still drool over the pork belly he cooked for us! And he has totally ruined me if I ever want to order risotto again. If you are looking for an incredible dining experience, Jordan’s the man.”