Henry Portner is a private chef and caterer focusing seasonal, organic dishes using only the best products available. He was trained under some of the best chefs in the industry that came out of notable restaurants such as The Duck club, Michael Mina, Delmonicos, and Viogner. He apprenticed under executive chef Phillipe Raynaud and has spent time in Bordeaux, France studying winemaking while living with the winemaker. Henry emphasizes producing foods from local purveyors and uses organic ingredients. His style of cooking is California Cuisine with fusion influences from all over the globe.
-Thai summer rolls with a trio of dipping sauces.
-Wok sautéed grass fed filet mignon tips with organic local asparagus and a hoison green garlic sauce; Accompanied by a vegetable fried rice.
-Fresh homemade lychee sorbet served with tuile dough wafers.
-Organic white corn soup garnished with a chive oil.
-Grilled wild king salmon served with a sweet artichoke heart lemon puree; Accompanied by heirloom tomato enhanced quinoa and sautéed spinach cooked in brown butter.
-Chocolate brownie cake served with strawberry amaretto ice cream and an assortment of sauces.
-Organic spring mix salad with fresh bartlett pear and a maple vinaigrette.
-Fresh asparagus soup garnished with a pesto crème fraiche.
-Cornmeal encrusted wild black cod served with a sweet potato hash and collard greens. A sweet honey habanero pepper sauce accompanies the fish.
-Pan seared ahi tuna cakes served with a yellow corn wasabi puree.
-Grilled wagyu beef new york steak topped with caramelized shallots and served with a red wine demiglace; Accompanied by garlic mashed potatoes and grilled asparagus.
-Fresh organic local strawberries dipped in dark chocolate accompanied by white chocolate chip cookies.
-Organic red beet salad served with a lemon vinaigrette.
-Heirloom tomato caprese salad served with Big Paw fig balsamic vinegar.
-Grilled local pacific halibut topped with tomato confite a