cooking for professors and students@Harvard



beet tartar

orange, ginger, radish, raspberry, goat cheese


maine sea scallops

sunchoke puree, roasted maitake mushrooms, upland cress



gulf shrimp, lime leaf, avocado, anaheim chili



white beans, saffron, rosemary


roasted vegetables

charred broccoli/ glazed carrots with miso tahini dressing

anise-braised fennel


eggplant roulade

burrata, basil, “leopard” tomato


bruschetta 1

cauliflower hummus, pecorino, pear


bruschetta 2

brie, habanero-tomato jam, chive


bruschetta 3

tenderized tuna, shishito peppers, parsley


apple tart

turnip, lemon, Obama’s crust


selection of macarons

grapefruit, vanilla, lemon curd



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