SAMPLE MENUS & PRICING

Reception Items

Truffled Artichoke Heart
Black Truffle Hummus | Merlot Sea Salt

Braised baby artichoke pared down to the heart, topped with a hummus made with black truffles and truffle oil. Specked with merlot infused sea salt.

Daisy Canape
Smoked Hamachi Mousse | Egg Toast

Created in honor of the character Daisy for my Great Gatsby Cookbook, this is an old school canape served in the form of a daisy flower.

Celery Soup with Tarama Cream

This dish celebrates an often underappreciated vegetable. The celery gives this soup a vibrant green color and refreshing taste, and the tarama cream, made from pink cod roe, adds a briny and enriching flavor.

Bolivian Tapioca Cheese Puffs
Lemon Pesto

Gluten free puffs made from farmer’s cheese and tapioca flour. They’re called pandebono in Colombia. I discovered this version in Bolivia, where they are called cunapes. Served with schug, a Lebanese spicy pesto with lemon juice.

Salmon Lomi Lomi
Jicama | Heirloom Tomato | Papaya Seed Dressing | Malanga Chips

I prepare this using the pure center cut, completely cleaned cubes of Faroe Islands or Wild King salmon, vibrant tomatoes, scallions, jicama, pineapple and a really fun dressing made from the seeds of Mexican papaya. The taste is fresh, clean, and complex.

Tomato Harissa Tahini Dip
Lavash | FM Vegetables

I developed this dish while consulting for a new Mediterranean restaurant in L.A. and it was my favorite dish from that menu. Sometimes served buffet style and sometimes as a tray passed item, it always has guests coming back for more.

Beet-scargots
Red and Yellow Beets | Organic Mushroom | Pickled Garlic | Basil | Cultured Butter

A vegetarian version of escargots using beets in place of the snails and with the addition of exotic mushrooms. For receptions, I like to present this as an “action station”. Guests love the action and the aromas that take place in front of them. (And of course we can also do traditional escargots!)

Appetizers

Amberjack Crudo
Peruvian Yellow Chile | Dashi Gelee | Creme Fraiche

Amberjack is a group of fish that include hamachi and kanpachi. I adore kanpachi — super clean and luscious oils, but with a nice bite. The creme fraiche is molded into a beehive shape for an extra wow factor.

Wild Mushroom Torte
Smoked Blue Cheese | Truffle | Shaved Artichoke

This is a long-time signature. The rich flavor and texture make a nice segue from a light dish such as the amberjack. It’s like a fusion of bread pudding and cheesecake but packed with exotic mushrooms inside and out so you taste them in the torte and also individually.

Saffron Mussel Bisque
Cactus | Purple Potato | Absinthe Spritz

I prepare a classic mussel bisque with an assertive and addictive mineral sea flavor but silky, light mouthfeel, and then get playful with the garnishes. We spritz the absinthe at the table, which is always a crowd pleaser.

Intermediate Courses

Handmade Shrimp Nduja Ravioli
Shrimp Consomme

Flour imported from Italy creates an authentic texture in the pasta. For presentation I typically do a striped pasta using all natural colorings like beetroot powder. Nduja adds a bite of spice and some umami to the dish.

Coffee Cocoa Rubbed Pork Belly
Rosemary Eggplant Chantilly

This is a complex dish with just a few components. The rich pork belly, earthy rub, and super light chantilly together make for a very engaging and elevated experience for guests.

Brandy Foie Cremeux
Elderberry | Zheresk | Frisee Lettuce

This delicacy features a smooth brandy-infused foie gras mousse, enveloping a blend of caramelized onions and zheresk berries, a prized Persian fruit. The mousse is finished with a delicate elderberry gelée and served with crisp crostini for spreading. A truly memorable experience for the palate and often the highlight of the evening!

Main Courses

Prime New York Strip / Australian Wagyu Striploin / Japanese A5 Wagyu (choose an option)
Whipped Parsnip | Puebla Style Mole Sauce

Prime New York - the best cut that isn’t wagyu

Australian Wagyu - less rich than Japanese, incredibly tender but still feels like a steak.

Japanese A5 - melts in your mouth, incomparable, smaller portion due to it’s high opulence

The non-traditional accompaniments inspired by France and Mexico work perfectly with all 3.

Miso Kalbi Lacquered Black Cod
Corn Souffle | Pink Grapefruit Reduction

Similar to the famous Miso Black Cod from Nobu, but with a Korean twist and unique accompaniments. Pink grapefruit juice is reduced to a syrup then emulsified with shallots, coriander, and avocado oil, which beautifully temper the bitterness of the grapefruit and complement its flavor.

Basque Lamb Txilindron
Pimenton de la Vera | Tapioca Crisps | Candied Root Veg

This dish adds variety to the different styles of presentations throughout the course of a dinner. Charming and rustic in preparation, it comes in a contemporary presentation using various flavors and colors of tapioca crisps to add excitement.

Desserts

Rum Sabayon over Berries

This is a great way to end your culinary experience. The sabayon is almost over the top with rum and leaves you wondering how something could feel so light but taste so luscious.

Tropical Fruit Panna Cotta
Passion Fruit | Blood Orange | Exotic Flowers

This dessert tends to make a big splash, especially with people who think they don’t love panna cotta. It’s creamy, sweet, and sour like a creamsicle, but also tropically exotic.

Molded Chocolate Dessert
Cassis Gelato

The showstopper — this is a Chef Ron signature. It may be in the form of an egg, or a rose, or even a pumpkin! It is a pure chocolate ganache filled with gelato.

Iced Nesselrode Pudding
Chestnut | Candied Ginger | Brandied Currants

An innovative dessert, we make a traditional Nesselrode pudding then pump it through a siphon to give it an airy texture. We then freeze it and top it with ginger and brandied currants. Definitely a delicious foodie experience!

Mignardises

Duck Fat Caramels

The duck fat adds just a slightly roasty flavor that really enhances the texture, making it the most silky-smooth caramel you’ve ever tried.

Pate De Fruit

Using fruits in season, a nice, sweet touch to end an evening.

Chocolate Bonbons

Macondo dark chocolate filled with fruit purees and various other fillings.