What It’s All About:)

Dear Chef Karoly,
 
   I wanted to thank you for a truly unforgettable experience last night. The food & presentation was amazing. Each course so unique that they all were my favorites!
 
You are incredible talented & I appreciate all your hard work in creating such a wonderful experience. You & Brian did not miss one note. Every detail was executed flawlessly.
 
We look forward to our next culinary experience with you.
 
Thank you,
 
Mark & Dave

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“Cooking With The Seasons”

“FALL INGREDIENTS”

apples, beans, blood oranges, broccoli, broccoli rabe, brussel sprouts, cabbage, capon, cauliflower, celery root, cèpes, chanterelles, chestnuts, coconuts, cranberries, daikon, dates, duck, eels, fennel, figs, foie gras, game, garlic, grapes, herring, leeks, lobster, maple syrup, meyer lemons, mushrooms, mussels, onions, papayas, partridges, pears, peppers, persimmons, pheasants, pomegranates, pork, pumpkins, quail, quinces, rabbits, radicchio, radishes, shellfish, squab, squashes, swordfish, tangerines, turkey, truffles, venison, walnuts

Six Courses

Summer Meets Fall: Asparagus Puree with Micro Basil, Carrot Ginger Puree, Alaskan Crab

Tagliatelle, Wild Mushrooms, Truffle Oil, Micro Basil

Hand Cut Pasta!

Quail Egg Toast, Chanterelle, 6 hr Braised Short Rib, Duck Mousse, Serrano, Summer Sausage

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Roasted Farm Lamb, Coffee Mashed Potatoes, Summer Squash