Personal Chef Lucas
Newport Beach, CA, United States
A gradual swing around the Mediterranean, of bright and bold flavors from region of France and Italy, to North Africa all while utilizing the very best of our local produce.
Amuse Bouche 
Thinly sliced purple-hinge rock scallops swimming in a pool of blood orange and grapefruit juice, olive oil and brown butter. Topped with burnt chillis, fried ginger and ikura.
Appetizer 
a filet of Ora King salmon, dry-seared and served mid-rare with a basil cream and fish demi
Main Course 
24 hour wet-brined Petaluma Duck breast, smoked and seared to medium rare, sliced atop a salsify soubise. Topped with braised porcini and oyster muhrooms, and a duck fat unagi sauce.
7 hour braised garlic, orange, and balsamic lamb shoulder. Atop a bone marrow and saffron risotto. With a Medeira jus and gremolata
Dessert 
Pears poached in cinnamon sugar and red wine, served with mascarpone.