I create multicultural, chef-driven dining experiences—rooted in French technique and inspired by Italian and Japanese flavors.

Capellini e Capesante - Anchor seared sea scallops atop a nest of capellini tossed in brown butter, finished with a velvety Lyonnaise beurre blanc

Risotto al Pomodoro Bruciato - Creamy risotto infused with blistered tomatoes, earthy oyster mushrooms, and pecorino romano

Caprese del Bastione - A refined take on the classic caprese salad, featuring goat cheese, sun-ripened heirloom tomatoes, and a fragrant basil vinaigrette

Siciliana Lobster bisque - Lobster bisque infused with Sicilian flavors, enhanced by truffle oil and served with crispy grilled sourdough

Vongole al Vino Bianco - Sweet clams in a delicate white wine and garlic sauce, paired with tender orzo and vibrant heirloom greens

Filet di Manzo con Purè di Yukon - Prime New York strip atop velvety Yukon and goat cheese purée, drizzled with rich bordelaise sauce, and smoky charred kale

Chicken cacciatore, root vegetable purée, red pepper gravy, romano

Tiramisu Panna Cotta - A decadent twist on tiramisu, featuring velvety panna cotta, smooth vanilla mascarpone, and a rich salted dark chocolate ganache

Cannoli Siciliani - Crisp Sicilian cannoli filled with blood orange-infused mascarpone, served with rich chocolate sauce and crushed pistachios

Torta Caprese con Nocciole Candite - A decadent chocolate cake, paired with a rich dark chocolate ganache, amaretto cherry coulis and finished with crispy candied hazelnuts

Ebi no Tempura Soba, Miso Emulsion - Crispy tiger prawns served atop a delicate bed of soba noodles, accompanied by a silky miso emulsion

Yakitori Tori & Teriyaki-Kasu Peanut Sauce - ucculent grilled chicken skewers, brushed with a delicate teriyaki-kasu peanut glaze, garnished with toasted sesame seeds (goma) and finely sliced green onions (negi)

Shiitake Gyoza & Pickled Karashi Mizuna - Crisp, golden-brown shiitake mushroom gyoza served with a tangy ponzu dipping sauce, complemented by the delicate bite of pickled mustard greens (karashi mizuna)

Kabocha Miso Shiru - silky kabocha squash miso soup, enriched with the umami of roasted nori and a hint of toasted sesame oil

Kappa Avocado Salad & Toasted Goma - A refreshing cucumber and avocado salad, garnished with toasted sesame seeds (goma) and dressed in a delicate mirin vinaigrette

Nimono Daikon, Gochujang & Micro Wasabi - Delicately braised daikon in a shiitake dashi broth, subtly spiced with gochujang and finished with a touch of micro wasabi

Sāmon, Kabocha Oroshi & Miso-Sesame Jōsu - Perfectly seared Faroe Island salmon, accompanied by a velvety kabocha purée (oroshi) and finished with a glossy miso-sesame glaze (jōsu)

Tonkatsu, Karei & Tsukemono Daikon - Crispy breaded pork cutlet (tonkatsu), served with a rich, velvety Japanese curry, accompanied by tangy pickled daikon (tsukemono) and vibrant heirloom mizuna greens

Tantanmen Ramen, Buta-Kara Sirloin & Naruto - Rich, spicy tantanmen ramen served with perfectly seared sirloin steak, tender spinach, and classic naruto swirl

Matcha Crème Brûlée, Shiro Choco Ganache & Goma Crumble - A velvety matcha-infused crème brûlée with a perfectly caramelized top, accompanied by a rich white chocolate ganache and a crisp sesame crumble

Mitsu Keki, Citrus Coulis & Arare Almond - A delicate honey-infused cake, paired with a vibrant citrus coulis and finished with crisp, candied almonds

Pétoncles au miel - Seared scallops delicately glazed with honey, served atop a silky parsnip purée, and finished with a dusting of aged Parmesan

Cannelloni Croquant au Homard - Golden, crispy cannelloni filled with succulent lobster, delicately crowned with a silky shallot béchamel

Ratatouille Provençale - A refined rendition of classic ratatouille, featuring tender seasonal vegetables in a rich tomato base, paired with a silky cauliflower purée and infused with the fragrant essence of Herbes de Provence

Bisque de Moelle Osseuse - A luxurious bone marrow bisque, enriched with the depth of roasted marrow, topped with homemade sourdough, drizzled with aromatic tomato oil, and finished with a hint of truffle salt

Tapenade Noire - A rich black olive tapenade, paired with fragrant black garlic sourdough croutons and tangy cornichons

Salade Verte - A fresh, crisp green salad with tangy pickled red onions, toasted hazelnuts, and a fragrant herb vinaigrette

Boeuf à la Bourgignonne - Perfectly seared New York strip topped with bordelaise sauce , accompanied by a velvety Yukon gold and goat cheese purée, and complemented by tender heirloom greens & caramelized carrots

Poulet en Papillote à la Béarnaise - Tender chicken en papillote, delicately steamed to perfection, served with a classic béarnaise sauce, sweet caramelized carrots, and a light, airy potato cloud

Poisson Blanc Grillé Citronné - Delicate broiled white fish glazed with a vibrant citrus reduction, served alongside tender haricots verts and nutty pearl barley

Gâteau au Chocolat - Decadent chocolate cake, paired with a vibrant cherry coulis, a delicate pistachio crumble, and a cloud of vanilla Chantilly cream

Crème Brûlée à l'Érable - Velvety maple-infused crème brûlée, topped with a rich dark chocolate ganache and crisp hazelnut tuiles

Clafoutis aux Cerises - A rustic cherry clafoutis, served warm with a velvety vanilla mascarpone and a buttery shortbread crumble

Taco de Camarones con Frijoles Gigantes - A tender shrimp taco filled with creamy gigante beans, briny olives, and a sprinkle of rich Manchego cheese

Bomba de Chorizo y Alioli de Chipotle - Crispy, golden croquettes of creamy mashed potato and chorizo, paired with a smoky chipotle aioli and a delicate salad of heirloom greens

Pinchos Morunos de Lomo de Cerdo - Juicy pork tenderloin skewers marinated in a fragrant blend of Ras el Hanout, grilled to perfection, and served with a tangy lemon yogurt sauce

Vieiras al Ajolli - Perfectly seared sea scallops, drizzled with rich beurre noisette and accompanied by a smoky, vibrant romesco sauce

Pozole Rojo con Aceite de Chipotle - A hearty and aromatic red pozole, slow-cooked to perfection, topped with tangy sourdough and drizzled with smoky chipotle oil

Patatas Bravas con Alioli de Menta - Crispy, golden potatoes served with a vibrant mint-infused aioli and a delicate garnish of peppery arugula microgreens

Ensalada de Maíz Asado y Arúgula - Charred corn and peppery arugula tossed in a smoky jalapeño vinaigrette, finished with tangy pickled shallots

Bife de Hígado y Chimichurri - Juicy hanger steak, perfectly grilled and served with a vibrant chimichurri sauce, tender braised radishes, and a silky Yukon gold purée

Camarones al Ajo y Limón con Capellini - Succulent lemon-garlic shrimp served over delicate capellini, drizzled with a rich pepper and wine reduction, and topped with a fresh sprinkle of micro radish

Risotto Español con Pollo - A creamy Spanish-inspired risotto, featuring tender chicken, infused with the deep umami of black garlic oil, and garnished with vibrant cherry tomatoes

Crème Brûlée de Dulce de Leche - Silky dulce de leche crème brûlée with a perfectly caramelized top, adorned with a crisp churro crumble and vibrant raspberry coulis

Tarta de Vainilla - A tender vanilla bean cake paired with a fragrant pear compote, drizzled with rich dark chocolate ganache

Flan de Naranja - A velvety orange-flavored flan, topped with a luscious caramel sauce and finished with a delicate almond crumble

Capellini e Capesante - Anchor seared sea scallops atop a nest of capellini tossed in brown butter, finished with a velvety Lyonnaise beurre blanc

Risotto al Pomodoro Bruciato - Creamy risotto infused with blistered tomatoes, earthy oyster mushrooms, and pecorino romano

Mussels Arrabbiata - Mussels simmered in a spicy arrabbiata sauce, complemented by chorizo, fennel, and charred sourdough

Caprese del Bastione - A refined take on the classic caprese salad, featuring goat cheese, sun-ripened heirloom tomatoes, and a fragrant basil vinaigrette

Siciliana Lobster bisque - Lobster bisque infused with Sicilian flavors, enhanced by truffle oil and served with crispy grilled sourdough

Insalata di Farro Estiva - Nutty farro salad with heirloom tomatoes, caramelized shallots, capers, and a light citrus dressing, finished with fresh basil

Pollo alla Cacciatora - Slow-braised chicken in a rich cacciatore sauce, served with a silky root vegetable purée, red pepper gravy, and flakes of aged Romano

Vongole al Vino Bianco - Sweet clams in a delicate white wine and garlic sauce, paired with tender orzo and vibrant heirloom greens

Filet di Manzo con Purè di Yukon - Prime New York strip atop velvety Yukon and goat cheese purée, drizzled with rich bordelaise sauce, and smoky charred kale

Tiramisu Panna Cotta - A decadent twist on tiramisu, featuring velvety panna cotta, smooth vanilla mascarpone, and a rich salted dark chocolate ganache

Cannoli Siciliani - Crisp Sicilian cannoli filled with blood orange-infused mascarpone, served with rich chocolate sauce and crushed pistachios

Torta Caprese con Nocciole Candite - A decadent chocolate cake, paired with a rich dark chocolate ganache, amaretto cherry coulis and finished with crispy candied hazelnuts