I serve four locally inspired courses. I'm passionate about high quality ingredients and inspired by big flavors. My table is set with crusty Easy Tiger bread, grass fed butter, french radishes and a variety of salts. You might start your meal with items like "faux gras" bahn mi crostini, seasonal salad, or kim chi brussels sprouts with bacon. I source my vegetables from the SFC Farmers Markets or Central Market. I procure meat and seafood from Dai Due and Quality seafood. Your main course might be crispy roasted chicken thighs with ginger scallion potatoes or New York strip with olive caper chimichurri and saffron roasted cauliflower. For dessert, I make a decadent duck egg creme brûlée. Or you might be treated to glazed almond cake or salted butterscotch custard. I have 2 communal tables seat 4 people each and a chef's table for 2 on the island.