Tasting menu, built for one. Five courses with solo sizes.

Riding Solo

A tasting menu, built for two. Five courses shared between two people.

Just The Two Of Us

Halve cherry tomatoes and mix with fresh basil, balsamic glaze, olive oil, and salt. Serve chilled.

Caprese Salad

Sauté chopped onion and carrots in a pot. Add vegetable broth and thyme. Simmer until carrots are tender. Blend until smooth and season with pepper.

Carrot Soup

Season chicken breast with garlic, lemon juice, rosemary, salt, and pepper. Grill or pan-sear until cooked through.

Lemon Rosemary Chicken

Toss asparagus in olive oil, lemon zest, and salt. Roast at 400°F (200°C) for 10-12 minutes. Sprinkle with Parmesan cheese before serving.

Garlic Lemon Asparagus

Melt dark chocolate and dip strawberries. Chill until chocolate hardens. Garnish with fresh mint leaves.

Chocolate Covered Strawberries

Cherry Tomatoes

Fresh Basil

Balsamic Glaze

Olive Oil

Salt

Carrots

Onion

Vegetable Broth

Thyme

Pepper

Chicken Breast

Garlic

Lemon Juice

Rosemary

Black Pepper

Asparagus

Lemon Zest

Parmesan Cheese

Dark Chocolate

Strawberries

Mint Leaves

Skewer cherry tomatoes, mozzarella balls, and basil leaves. Drizzle with balsamic glaze and serve.

Caprese Skewers

Sauté onion and garlic until soft. Add diced butternut squash and vegetable broth. Simmer until squash is tender. Blend until smooth and stir in coconut milk. Season with salt and pepper.

Butternut Squash Soup

Marinate chicken in olive oil, rosemary, lemon juice, salt, and pepper for 30 minutes. Grill or pan-sear until cooked through. Sauté asparagus in olive oil until tender. Serve together.

Rosemary Lemon Chicken

Heat heavy cream until warm. Pour over chopped dark chocolate and let sit. Stir until smooth. Chill in the refrigerator for 1 hour. Serve topped with raspberries and mint.