These are merely examples of dishes we write for guests. Each week Chef Leonard Hollander  refines and creates dishes with an obsession on sharing ingredients and concepts that are at their core ridiculously delicious. It is of the moment and from a place of passion where creativity can thrive. This is a core element in some of our most memorable dining experiences.

Yes, it is near crazy, but it's high reward...for the guest and us. 

 

GAZPACHO

tomato water, popcorn cornbread, smoked peanuts,

lemon cucumber, zucchini, shallot

 

CORN

corn gazpacho, popcorn cornbread, pickled corn,

toasted peanuts, corn shoots

 

GARDEN

watermelon, oil cured feta, heirloom olives,

black garlic, arugula, cantaloupe vinaigrette

 

DUCK

duck confit, shallot, toasted sorghum, fennel,

cherry px syrup

 

JIBARITO

coffee braised beef cheeks, somerset cheddar,

coriander berry aioli, plantain annatto cream

 

GOAT TAMAL

sweet corn cabrito tamal, poblano rajas,

pickled tomato, huitlacoche crema

 

PACU RIBS

coconut, toasted basmati, tamarind bbq,

curried almond gravel

 

HAMACHI

wild caught hamachi, black lentils, kale,

black currant-rhubarb chow chow

 

CHOCOLATE BANANA PARTY

85% colombian chocolate mousse, banana 3x,

dehydrated brownie, tonka bean gelato, spice caramel

 

 

RICE SO NICE YOU NAME IT TWICE

strawberry, carnaroli kheer, saffron, 

pistachio, ground cherry, black horchata