“Use everything, try everything and take the food products that are normally discarded and learn to be creative, transforming those  unused foods and make them delicious”  …..Chef Ari

“Use everything, try everything and take the food products that are
normally discarded and learn to be creative, transforming those
unused foods and make them delicious”

…..Chef Ari

Chef Ari

After graduating from the Culinary University, Chef Ari would travel to the United States to continue her training. She would join renowned San Francisco Restaurant, Bar Tartine, located in the Mission district of San Francisco. Trained by incredible chefs, Nick Balla and Courtney Burns, Chef Ari not only learned the concept and execution of farm to table cuisine, but also introduction to many new ingredients, understanding of quality food, fermentation and organic produce. During her tenure, Chef Ari would most importantly learn nutritional requirements and how to manage individual food requirements such as restrictions, preferences and allergies.

Time spent at Bar Tartine opened Chef Ari’s eyes to the importance of food conservation. “Use everything, try everything and take the food products that are normally discarded and learn to be creative, transforming those unused foods and make them delicious”

Chef Ari brings many styles of cuisine together from traditional Mexican flavors, farm to table and global cuisine. Chef Ari promises to utilize the freshest, local, and organic ingredients, respecting these delicious food products in seasoning, marinating and cooking preparation and delivering exceptional service.

The ultimate aim of Chef Ari is to help the local producers by procuring their seasonal ingredients and utilizing them in her menus. Additionally, to show these farmers appreciation for their hard work and commitment in producing flavorful local produce.

Breakfast Menu: $34 per person

All breakfasts come with: OJ, Coffee, Seasonal Fruit Plate, Chef Ari homemade granola, greek yogurt and Organic honey. Also fresh breads, Poppy seed tea cake, banana bread, cinnamon rolls, lemon tea cake.

Red Chilaquiles: homemade black beans, local farmers cheese, sour cream, sunny side up egg or shredded chicken
Fun Bagels: cream cheese, smoke salmon, red onions, organic lettuce salad
French Style Quiche: seasonal veggies and organic tomatoes salad
Huevos Rancheros: fresh black beans and homemade salsa
Oaxaca Style Enchiladas: black bean sauce, fresh farmers cheese, scramble eggs, homemade chorizo


LUNCH MENU: $42 PER PERSON

Chard Pineapple ceviche, Grilled shrimp in Chile Morita sauce ( not spicy), handmade tortillas flour & corn, guacamole, salsa, Mango Sorbet.
Baja style Shrimp: (Agua Chile), Grilled Sea Bass, organic green salad with honey/mustard dressing, yogurt craft ice cream
Veracruz Style Shrimp Cocktail: ( red onions, avocado, tomatoes, Chef Ari cocktail sauce), Smoke Marlin Tostadas, guacamole and salsa, Lavender panacotta
Asian Style spring rolls: shrimp avocado salad, chard Octopus with avocado sauce, Coconut craft ice cream
Passion Fruit Ceviche: slow cook short ribs in pasilla sauce tacos, guacamole, Molcajete salsa, Oaxaca chocolate Mousse


DINNER MENU: $52 PER PERSON

Grilled New York steak: with homemade Tahini sauce, Chef Ari Harissa Veggies, wedge butter milk salad, homemade Butterscotch ice cream
Slow Cooked Chicken Breast: with Pipian sauce, seasonal green salad with honey/mustard dressing, Banana craft ice cream
Grilled Flank Steak: , caramelized onions, roasted potatoes, aged homemade chimichurri, chop salad ( beets, tomatoes, salami, fermented tomatoe dressing, Baileys craft ice cream
Red Coconut Curry: ( protein option), jasmine rice, seasonal green salad, Coconut mango craft ice cream.
Slow Cooked Pork Chop: in Oaxaca mole sauce, chard lettuce salad, vanilla Mexican brownie craft ice cream

***Chef Ari’s ice creams are all hand crafted and amazing!