The Hollow

Tuna, snapper, pickled green beans, potato crisps, heirloom tomatoes, roasted olives, cured egg mimosa, tarragon dijon vinaigrette

Crushed peas, fresh mint, preserved lemon, wild mushrooms, green garlic, crispy manchego pastry

Cured wild salmon, heirloom tomato, caramelized spring onion, basils, housemade pu pastry, roast garlic & basil pesto

Shrimp poached in olive oil and herbs de provence, housemade ricotta and sunchoke ravioli, sauce sorrel

Carnoroli rice, wild mushroom, crispy rillettes of duck, parmesan cheese, spring onion pistou, salad frisee

Roasted beets, whipped goat's cheese, walnuts, apple crisps, endive, orange supremes, sherry & orange blossom reduction, texas olive oil

Asparagus, wild mushrooms, roasted garlic sauce maltaise

Heirloom tomatoes, fresh basils, housemade cheese croquettes, new mexican olive oil, texas olive oil

Braised legs of rabbit, white wine, dijon mustard, marinated beets, housemade black pepper coriander pappardelle, salad frisee, carrots vichy

Braised short ribs, wild mushrooms, sherry, baby root vegetable gratin, saute of chard & green garlic

Seared ribeye crusted in peppercorn, sauce au poivre, pomme frites, grilled asparagus, fresh chive, eld greens

Scallops seared with vanilla bean, curried capers, grilled baby artichokes, celeriac puree

Potato crusted grouper larded with cured salmon, cucumber, tomatoes, fresh dill, horseradish veloute, pickled mustard seeds, tomato mascarpone risotto

Roasted rack of lamb, lamb pancetta cured with ras al hanout, ratatouille, pomme fondant, preserved lemon-carraway seed vinaigrette

Brined & roasted game hen, sea salt and pepper, spring onion polenta, roasted baby root vegetables, sherry vinaigrette

Brined & roasted pork tenderloin, smoked and braised porkbelly, crispy fried Serrano style ham, fresh gs, cabrales, parsley ginger emulsion, marcona almonds, rosti potatoes

Bread crusted snapper, roasted peppers, fava beans, fresh basils, charmoula vinaigrette

My mentors dish of pernod and lemongrass scented stew of scallop, grouper, shrimp and mussels, pomme parisienne, leeks, wild mushrooms

Lemon and raspberry bavarios,vanilla genoise served with pistachio ice cream & sour raspberry gelee

Tart let of rose water crème patisierre macerated summer fruits and berries with port gel

Salted caramel feuillette, chocolate & elderower mousse with hazelnut tuile

Terrine of rainbow sorbets, frozen bourbon vanilla crème brulee with meyer lemon gratine