Nevada

United States

Reno

<p>Thirty six years of experience as a well as a professional career in snowboarding. Using locally sourced organic and non gmo ingredients. Culinary graduate of the New England Culinary Institute. Was executive Chef at several country clubs, a casino hotel and stand alone properties. Well traveled with over 20 countries visited plus I lived in Japan for over 3 years. </p>

Fresh vegetables wrapped in rice paper, served with a rich peanut sauce.

Vietnamese Spring Roll

A tangy, aromatic soup with shrimp, coconut milk, and lemongrass.

Tom Yum Soup

Wild black cod with coconut rice and bok choy in a red pepper miso sauce.

Miso Glazed Black Cod

Pear poached with spices, green tea ice cream, and plum wine reduction.

Spiced Poached Pear

A vibrant menu highlighting fresh herbs, seafood, and bold spices from South East Asia.

South East Asian Flavors Journey

Warm potato salad with bacon, chives, and a tangy mustard vinaigrette.

German Potato Salad

Earthy mushroom soup topped with crispy prosciutto and chive oil.

Wild Mushroom Soup

Tender beef rouladen with mashed potatoes, braised red cabbage, and mushroom gravy.

Beef Rouladen Main Course

Classic apple strudel with candied pecans, puff pastry, and caramel.

Apple Strudel Dessert

A journey through German comfort food, highlighting rich flavors and seasonal ingredients.

German Classics with a Modern Twist

Fresh vegetables and herbs wrapped in rice paper, served with a savory peanut sauce.

Vietnamese Spring Rolls

Diced ahi tuna with cucumber, avocado, and a spicy-sesame dressing.

Ahi Tartare

Filet mignon and poached lobster with wasabi mashed potatoes and shiitake demi glace.

Surf & Turf

Creamy cheesecake with passion fruit, macadamia crust, and dragon fruit coulis.

Passion Fruit Cheesecake

A vibrant menu inspired by Asia Pacific flavors, featuring fresh seafood, spring rolls, and cheesecake.

Asian Pacific Culinary Journey

Creamy roasted butternut squash soup with apple and a hint of chive oil.

Butternut Apple Soup

Fresh butter leaf and arugula salad with pickled onion and berry vinaigrette.

Butter Leaf Salad

Tender angus short rib braised in cider, served with potato mousse and baby carrots.

Cider Braised Short Rib

Moist olive oil cake with rosemary and lemon, finished with a berry compote.

Rosemary Olive Oil Cake

A journey through classic American flavors with fresh, seasonal ingredients and creative twists.

Seasonal American Flavors Menu

Thin sliced meats, artisan cheese, fruit, and crackers for a savory start.

Charcuterie and Cheese Platter

Eggplant, bell pepper, capers, and herbs on toasted baguette.

Caponata Bruschetta

Braised chicken with tomato, olives, orange, and spices over polenta.

Moroccan Chicken Main Course

Phyllo pastry layered with pistachio, honey, orange zest, and pomegranate.

Baklava Dessert

A vibrant Mediterranean menu featuring charcuterie, caponata, Moroccan chicken, and baklava.

Mediterranean Flavors Journey

Fresh shrimp marinated in lime with avocado and tomato, served on corn tortilla.

Shrimp Ceviche Starter

Hearty black bean soup with onion, cilantro, and a touch of crema.

Black Bean Soup

Wild salmon with papas bravas, squash, pickled jicama, and poblano cream.

Latin Salmon Main Course

Cinnamon vanilla custard with caramelized sugar and fresh berries.

Horchata Crème Brûlée

A vibrant journey through Latin America with fresh seafood, bold spices, and sweet finales.

Latin American Flavors Menu

A selection of thin sliced meats, artisan cheese, artichoke, pickled vegetables, and crackers.

Antipasto Platter

Fennel, arugula, orange, and pickled red onion tossed in champagne vinaigrette.

Shaved Fennel Salad

Tender short rib braised in cabernet, served with polenta, arugula, and rich jus.

Cabernet Braised Short Rib

Lady fingers soaked in espresso and marsala, layered with cream and dusted with cocoa.

Classic Tiramisu

Savor classic Italian ingredients in a four-course menu highlighting freshness and tradition.

Italian Feast: A Journey Through Classic Flavors

A selection of thin sliced meats, artisan cheese, fruit, and crackers.

Charcuterie Board

Endive, arugula, apple, date, candied pecan, blue cheese, and champagne vinaigrette.

Endive Salad

Angus beef tenderloin with truffle mashed potato, asparagus, and demi glace.

Filet Mignon Main Course

Vanilla custard with caramelized sugar and fresh berries.

Crème Brulee Dessert

Experience a refined French menu featuring premium meats, fresh greens, and classic desserts.

French Elegance: A Gourmet Journey

A crunchy slaw with cabbage, jicama, pineapple, and a honey coriander dressing.

Southwest Slaw

Moist cornbread with cheddar and a hint of jalapeño spice.

Jalapeño Cheddar Cornbread

A refreshing salad of black beans, corn, tomato, and lime.

Black Bean & Corn Salad

Braised beef birria tacos with salsa and cotija cheese in corn tortillas.

Birria Tacos

Lemon cake with fresh strawberries and citrus whipped cream.

Strawberry Shortcake

A vibrant Tex Mex menu featuring bold flavors, fresh produce, and classic southwest favorites.

Tex Mex Flavors: A Southwest Culinary Journey

thin sliced meats, artisan cheese, fruit, crackers

Charcuterie

More than a Chef I am your guide to the area

Menu's van Chef Christopher Cowell