That good ole Italian favorite: Chicken Picatta
A dish that may sound familiar but a twist or two to elevate it from common place to extraordinary!
The Mighty Beef Wellington
So, what a journey it is when you start as a home cook and graduate as a private chef. One of the dishes that took me a few (expensive) tries to perfect was the Beef Wellington. The challenge is to cook the meat enough during the sear to ensure that it’s finished to…
Chicken Roulade
Chicken Roulade stuffed with hot Italian sausage golden figs and apricots. Wrapped in Applewood smoked bacon. Served in a mustard butter sauce.
Potage Parmentier with roasted beet walnut goat cheese salad
So this was so satisfying to cook. Very little effort all around to get this simple but delicious fall comfort food from pot to table.
Tuna sashimi
Fresh Yellowtail tuna smoked salmon, scallions, orange tobiko, and the Taurian signature honey-siracha-sesame-yuzo foam.
Honey-Truffle Salmon
Honey-truffle salmon with fresh pan-seared spinach and cherry tomatoes served with parsley rice and sauteed oyster, shitake, and chestnut mushroom medley, dressed with beurre Blanc sauce.
Halibut and Shrimp
Pan-roasted halibut on a bed of seared leaks served with sautéed shrimp and cherry tomatoes and topped with red chili pepper caper sauce.
Pan Roasted Rib Eye
Roasted rib-eye, dressed with sautéed onions served with poached carrots, fresh herb roasted potatoes, and red wine demiglaze.