For Valentine’s Day, Reserve partnered with Atucun Chocolate, a chocolateria based out of Honduras. They are focused on sustainable farming practices, ensuring a living wage for the growers, and are committed to using the entire plant, in the same way the Mayans did millennia ago. This puts value on parts of the cocoa plant that are normally discarded. We utilized as much of these components as possible throughout our menu design. Seasoning and adding acidity with cocoa vinegar, using cocoa butter as our cooking oil, cocoa blossom honey for sweetness, cocoa powder for color & smokiness, using cocoa nib and bark as textural elements, and lastly using finished chocolate to add richness and depth.
The featured menu.
RED SNAPPER CEVICHE
cacao vinegar marinade. cilantro. chile. radish. kohlrabi. passionfruit. lentil crisps.
COCOA CHILE SOUP
roasted red peppers. sherry vinegar. Criollo chocolate. roasted plantain. cocoa husk & nib. pumpkin seed. sunflower seed. flax seed. apple. fresh herb salad.
DOPPIO RAVIOLI
wagyu short rib whipped fromage. roasted sweet potato. concentrated cacao fruit fortified demi glace. tender herbs and greens salad.
LAVENDER CURED MOULARD DUCK BREAST
cocoa brioche foie gras sauce. roasted parsnip. braised greens. crispy duck skin. cocoa husk. dehydrated mango. hazelnut.
CHOCOLATE CREMEUX
cocoa blossom honey cake. cocoa nib lace cookie. milk chocolate Stracciatella mousse. blackberry mora powder.
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View Reserve’s seasonal menu here and make a reservation.
P.S. Meet our new addition to the team!
Ana brings over a decade of hospitality experience with the positions she has held in both the front and back of house. She enjoys finding ways to cultivate meaningful guest experiences and promote sustainable sourcing. These, coupled with continuing her wine education, are a few of the key reasons she is excited about joining the team at Reserve. Outside of work, she enjoys being outside in her garden and diner breakfasts. Please say hi next time you’re in!