ROASTED CARROT SALAD

roasted carrot salad, avocado, fromage blanc, wild arugula, chives, toasted sesame

TRIANGOLI

ricotta triangoli, porcini, english peas, braised chicken, chicken jus

DIVER SCALLOPS

pan seared diver scallops, carrot purée, bloomsdale spinach, english peas, lemon thyme

BEEF TENDERLOIN

slow roasted prime tenderloin of beef, jimmy nardello peppers, romano beans, niçoise olives, arugula pesto

SUMMER FRUIT CROSTATA

yellow nectarine and blueberry crostata, vanilla gelato

Collaborating with Chef Eric was an absolute delight. His food is elegant, flavorful and dazzling in its honesty.

- Kaitlin Balek, Director of Hospitality, OVID Napa Valley

My menus are based on what's best at the market each day - seasonal, fresh, ripe, perfect...

I've honed my techniques at great restaurants. Now I create delicious menus just for you...

Clients are always raving about the meals and service I provide. See what they have to say...