• spencerhochman

Summer's Bounty at the Grove



Prosciutto, Plum and Rosemary Mostarda

Scallop crudo

Blueberries, buttermilk, lemon verbena, poppy seeds

Grilled Watermelon Salad

Micro Kale, Pickled Rind, Salted Cucumber, Goat Cheese Espuma, Aleppo Roasted Almonds, Mint-Shallot Vinagrette

Pan Roasted Salmon

Corn “Chowder,” Dehydrated tomatoes, Tempura Fried Maitake Mushrooms, Grilled Peaches, Chives

Strawberry w Whipped Balsamic Sabayon,Amaretti Cookies, Basil

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Sonoma * Napa * Marin * San Francisco * East Bay
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Spencer Hochman // Private Chef