SHEPHARDS PIE

Organic Beef reduced in Cabernet Sauvignon, rosemary, thyme, carrot, corn and tomatoes.

CAJUN TOFU

SHEPHARDS PIE

Cajun Tofu seasoned in home-made Cajun spices and brown sugar then carmelized.

LOBSTER CLUB

SHEPHARDS PIE

Organic Peanut Butter & Jelly

Fresh lobster, poached in butter. Toast points, bacon, mayo, lettuce, tomato.

Organic Peanut Butter & Jelly

Gluten free toast points, organic peanut butter, blueberry jam, Maine Sapphire seedless grapes.

ITALIAN PASTA

Organic Peanut Butter & Jelly

CHICKEN TEMPURA

San Marzano tomatoes, basil infused X-Virgin olive oil, fresh basil, aged parmessan.

CHICKEN TEMPURA

Organic Peanut Butter & Jelly

CHICKEN TEMPURA

Chicken pieces sautéed in a tempura batter, served with a Japanese Yum-Yum Sauce.

BRAISED SHORT RIB POT ROAST

Beef Short Ribs, potatoe + carrot, pan seared, then reduced in a smoked cajun cranberry Cabernet Sauvignon gravy for 6-8 hours.

CAJUN SHRIMP TAPAS

BRAISED SHORT RIB POT ROAST

Cajun shrimp placed on top of a grilled zukkini with avocado, jalapeño and squeezed lime.

SMOKED SALMON

BRAISED SHORT RIB POT ROAST

SMOKED SALMON

Smoked salmon, avocado, cream cheese, capers served on sourdough bread with lemon infused XV Olive Oil.

SALMON BURGER

Bourbon Whiskey Beef Tacos

SMOKED SALMON

Hand-made chuck of Salmon, herbs and spices grilled and served on toast points with honey mustard and tarragon aoili.

Bourbon Whiskey Beef Tacos

Bourbon Whiskey marinated filets of beef, gorgonzola, fresh herbs, drizzled honey and a Japanese Yum-Yum Sauce in a mini taco.

Penne and Vegan Meatballs

Bourbon Whiskey Beef Tacos

A 4-Cheese sautéed of Penne, mixed greens, fresh herbs and Beyond the Beef Meatless Meatballs.

Veggie Salad

Lemon Breaded Cod

Pork Scallopini

Baby cauliflower, pea pods, spinach, pea sprouts, garlic, carrot, green peppers, Basil-Infused XV Olive Oil.

Pork Scallopini

Lemon Breaded Cod

Pork Scallopini

Fingerline potatoe slice topped with Summer squash, breaded pork loin, saffron rice, fresh herbs.

Lemon Breaded Cod

Lemon Infused Halibut

Cod breaded in a limo panic crumb mix, simmered in a white wine butter sauce, with lemon and fresh herbs.

Lemon Infused Halibut

Pan seared halibut on top of summer squash and a fingeline potato slice topped with a crisp onion, fresh herbs and lemon infused XV Olive Oil.

Hawaiin Bruschette

Lemon Infused Halibut

Hawaiin Bruschette

Toast points, Basil-Infused XV Olive Oil, fresh carved ham, bacon, fresh mozzarella, basil leaves, pineapple.

Eggplant Parm

Lemon Infused Halibut

Hawaiin Bruschette

San Marazano marinara, tomato, eggplant, spinach, fresh basil, mozzarella, cave aged parmigiano.

Pasta Bolognese

Lemon Chicken Salad

Pasta Bolognese

Spaghetti tossed with a beef marinara that was slowly reduced in over 20 fresh ingredients. Think Northern Italy.

Pizza Tapas

Lemon Chicken Salad

Pasta Bolognese

Thin crust small pizza served tapas style. Basil Infused Garlic XV Oil, hand cut pepperoni, age caved part + fresh mozzarella.

Lemon Chicken Salad

Potatoes and Carrots stewed for 5 hours under whole chickens. Seasoned then mixed with light mayo. Served under Lemon crusted chicken breast.

Eggplant Taco

Thanksgiving Sandwich

Lemon Chicken Salad

Mini flour tortilla, sour cream, breaded eggplant, cold japeleno and saffron rice.

Thanksgiving Sandwich

Toast points. Turkey off the bone. Lettuce, mayo, cranberry sauce, homemade stuffing topped with a Jack Daniels Honey Whiskey Turkey Gravy.

Cheese n Crackers

Thanksgiving Sandwich

Fresh bread grilled, topped with goat cheese, Jalea de Siete Chiles, fresh fig slices, drizzled honey, havarti cheese and roasted red pepper..

Cafe 3800 Diamond Hill

Back in 1990, I first learned to cook. Through the years I became very experienced in Northern Italian Sauté under some amazing chefs. The above photo was taken from my personal kitchen located at 3800 Diamond Hill Road. This is where I created my very own FOOD MENU and I bought myself a chef coat with the logo 3800 Diamond Hill on it. It was a part time hobby that I loved. Everything on that menu, I would cook for my friends and family. I think the hardest thing about becoming a missionary was no longer being able to spend time behind that kitchen counter. I remember days going to the market and spending 45 minutes in the cheese and bread section. Going to 3 or 4 markets just to find my specific ingredients for 1 meal. Spending 25 minutes deciding which wine to pair with the Lobster Bruschetta, something fun from France or oak and buttery from Sanoma Valley.

If you have read my menu, there is something unique about it and I am very proud of it. About 90% of each dish on that 16-page menu, I have learned to perfect so that " no chef" in America can make it better than me. And I mean that. Of course, that is my opinion, but I have been to the BEST restaurants across this Country including the Chicago Chop House and Capitol Grille and hundreds more. I have searched and ate at restaurants all voted #1 and BEST OF THE BEST. I stand behind the fact that God gave me a little blessing. He gave me wisdom to cook food and he has given me the discretion to perfect hundreds of recipes that are literally mouthwatering. Wherever I go to eat, my wife will attest, that my recipe of that same dish is "better".

I don't live in America no more. My Whole Foods is now a red pick-up truck that drives down my street on Mondays around 11 am. lol. It doesn't matter though because my eyes have seen and my lips have attested to one fact. My God is good and someday I will thank him face to face for letting me eat the BEST food known to man... on his planet.

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