Hi, I’m Siler.
Siler Chef

The Bakery Comté & Black Pepper Fougasse - Hand-stretched olive oil dough with aged Comté pockets

Intermezzo Sorbet Cassis - Cassis-champagne palate bridge before the rich main

Appetizer Escargots de Bourgogne - Garlic-herb butter, parsley crumb, and toasted brioche soldiers

Main Entree Beef Tenderloin au Poivre Vert - Cognac cream, pommes purée Robuchon-style, and glazed spring vegetables

Grand Finale Tarte Tatin Moderne - Caramelized apple rosette, Isigny crème fraîche, and Calvados caramel

The Bakery Brioche Feuilletée - Laminated butter brioche with fleur de sel and whipped honey butter

Intermezzo Lemon Verbena Sorbet - Clean herbal lift before the flagship course

Appetizer Velouté of Sunchoke - White truffle oil, crispy sage, and parmesan tuile

Main Entree Sole Meunière Elevated - Brown butter capers, lemon supremes, haricots verts, and pommes vapeur

Grand Finale Saint-Honoré Reimagined - Choux ring, light caramel, Chantilly, and Tahitian vanilla chantilly

Whipped Feta with Local Honey & Toasted Pistachios Creamy, hand-whipped feta cheese topped with organic Nevada honey and crushed pistachios. Served with house-made artisanal bread

Charred Eggplant "Caviar" with Pomegranate & Mint Smoky fire-roasted eggplant purée finished with premium olive oil, fresh mint, and jewel-like pomegranate seeds for a vibrant, refreshing start

Hand-Rolled Spinach & Leek Phyllo Triangles Golden, crispy artisanal pastry filled with a delicate blend of sautéed spinach, leeks, and a touch of Mediterranean feta

Roasted Beetroot Carpaccio with Citrus Vinaigrette Thinly sliced garden-fresh beets served with wild arugula, toasted walnuts, and a zesty orange-citrus reduction. (A visually stunning, vibrant dish)

Zesty White Bean Puree with Caramelized Onion Jam A sophisticated take on traditional fava; smooth white bean purée topped with sweet caramelized onions and fresh dill

Fig & Goat Cheese Bruschetta on House-Made Sourdough Slices of our signature 48-hour sourdough topped with creamy goat cheese, balsamic-glazed figs, and a sprinkle of micro-greens

Blistered Shishito Peppers with Smoked Sea Salt Flash-seared peppers finished with a squeeze of fresh lemon and premium smoked sea salt. Simple, trendy, and full of flavor

Herbed Labneh Stuffed Mushrooms Earthy mushroom caps filled with a garlic and herb-infused labneh, topped with a golden panko-parmesan crust and oven-roasted

Ottoman-Style Glazed Meatballs (Pomegranate & Sumac) Bite-sized spiced meatballs glazed in a rich pomegranate molasses and sumac reduction. Served as elegant "lollipop" skewers

Warm Marinated Olives with Orange Zest & Wild Thyme A curated blend of Mediterranean olives warmed in extra virgin olive oil with aromatics of orange peel, garlic, and fresh wild thyme

Velvety Ottoman Red Lentil Bisque (Mercimek Çorbası - High End) A silky, strained red lentil soup infused with burnt Aleppo pepper butter and a squeeze of fresh lemon. Served with artisanal sourdough croutons

Handmade Potato Gnocchi with Sage & Burnt Butter Pillow-soft handmade gnocchi (from scratch) tossed in a nutty burnt butter sauce with fresh garden sage and a hint of parmesan

Charred Heirloom Carrots over Herbed Labneh Honey-roasted local carrots served over a bed of chilled, herb-infused labneh, topped with toasted sunflower seeds and carrot-top pesto

Truffled Mushroom Orzo "Risotto" Orzo pasta cooked slowly to a creamy risotto-like consistency with forest mushrooms, finished with a drizzle of truffle oil and shaved parmesan

Warm Beluga Lentil & Roasted Root Vegetable Salad Black "Beluga" lentils (which look like caviar) tossed with roasted beets, carrots, and a balsamic-honey vinaigrette

Creamy Roasted Tomato & Basil Bisque with Grilled Cheese Croutons Slow-roasted vine tomatoes blended with fresh basil and a touch of cream. Served with mini grilled artisanal cheese bites

Spinach & Ricotta Hand-Rolled Ravioli Single large ravioli or small batch pasta filled with a blend of spinach and ricotta, served in a light lemon-zest cream sauce

Zucchini & Feta "Mucver" Fritters with Lime Yogurt Crispy, golden zucchini cakes seasoned with fresh dill and feta cheese, served with a zesty lime-infused yogurt dip

Roasted Pear & Gorgonzola Salad with Glazed Walnuts Seasonal pears lightly roasted with honey, served over a bed of wild greens with creamy gorgonzola and house-made caramelized walnuts

Mediterranean "Kus-Kus" with Braised Chickpeas & Harissa Hand-rolled style couscous served warm with slow-cooked chickpeas, raisins for sweetness, and a mild harissa-spiced oil

Slow-Roasted Pork Loin with Apple & Thyme Reduction Succulent, herb-rubbed pork loin slow-roasted to perfection, served with a delicate reduction of local apple cider and fresh thyme. (Incredible value, high-end presentation)

Fresh salmon fillets topped with a golden crust of citrus-infused breadcrumbs and herbs, oven-baked to maintain a moist and flaky texture

Lemon & Wild Rosemary Roasted Chicken Thighs Crispy-skin, bone-in chicken thighs marinated in a zesty lemon-garlic brine and roasted with bundles of fresh Reno-grown rosemary. (Very low cost, extremely juicy)

Braised Beef "Kleftiko" Style (Slow-Cooked Shoulder) Economical beef cuts (like chuck or shoulder) slow-cooked for 6 hours until fork-tender, infused with red wine, cinnamon, and Mediterranean aromatics

Traditional Lamb Meatballs (Kofte) with Smoked Tomato Sauce Hand-rolled spiced lamb and beef meatballs, lightly seared and simmered in a rich, smoky tomato and cumin sauce. (High perceived value, easy to portion)

. Pan-Seared White Fish with Lemon-Caper Brown Butter Flaky white fish (like Cod or Rockfish) seared in a cast iron, finished with a sophisticated "Beurre Noisette" (brown butter), capers, and fresh parsley

Stuffed Bell Peppers with Spiced Rice & Ground Beef Vibrant bell peppers stuffed with a fragrant mixture of seasoned beef, pine nuts, and currants, baked in a light tomato broth. (A classic Mediterranean centerpiece)

Pan-Seared Pork Medallions with Marsala Mushroom Cream Tender medallions of pork loin pan-seared and topped with a luxurious, velvety Marsala wine and forest mushroom sauce

Roasted Cauliflower "Steaks" with Tahini & Pomegranate (Vegetarian Main) Thick-cut cauliflower steaks roasted with smoked paprika, served over a bed of creamy tahini sauce and topped with fresh pomegranate seeds. (Ultra-low cost, very trendy)

Aegean Style Seafood Stew (Bouillabaisse Style) A hearty, aromatic tomato-based broth with mussels, white fish, and shrimp, infused with saffron and orange zest. (Uses smaller portions of various seafood to keep costs down)

House-Spun Artisanal Gelato or Sorbet Our signature dessert: Freshly churned in small batches using professional techniques. Flavors range from Vanilla Bean and Roasted Pistachio to refreshing Lemon-Basil Sorbet

Honey & Lavender Panna Cotta A silky, velvet-smooth Italian cream infused with a hint of local Nevada lavender and topped with a drizzle of organic honey and fresh berries

Hibiscus-Poached Pears with Mascarpone Cream Whole pears slow-poached in a vibrant hibiscus and star anise syrup, served chilled with a dollop of whipped mascarpone and toasted almonds

Dark Chocolate Ganache Tart with Sea Salt A rich, decadent dark chocolate ganache set in a buttery hand-made crust, finished with a sprinkle of premium Maldon sea salt to balance the sweetness

Warm Seasonal Fruit Crumble Baked seasonal fruits (apples, peaches, or berries) topped with a crispy, buttery oat and cinnamon crust. Served warm, ideally paired with a scoop of our house-spun gelato

Orange Blossom Semolina Cake (Elevated Revani) A moist, light Mediterranean semolina cake infused with aromatic orange blossom water and topped with a light citrus glaze and crushed pistachios

Flourless Olive Oil Chocolate Cake A sophisticated, gluten-free chocolate cake made with premium extra virgin olive oil, resulting in a rich, moist texture. Served with a dollop of fresh cream

Crispy Phyllo Rolls with Walnut & Cinnamon Light and airy hand-rolled phyllo pastry filled with spiced walnuts and drizzled with a light honey syrup. (A refined, less sugary version of traditional baklava)

Greek Yogurt Mousse with Roasted Honey Figs Light-as-air whipped Greek yogurt mousse topped with oven-roasted figs, honey, and a hint of fresh thyme. (Incredibly low food cost, very healthy/trendy)

Traditional Rice Pudding with a Saffron Twist A creamy, slow-cooked rice pudding infused with vanilla bean and a touch of saffron, finished with a caramelized sugar crust (Brûlée style)

Whipped Avocado & House-Made Plantain Chips: Silky avocado mousse topped with radish and cilantro, served with crispy, hand-sliced green plantain chips

Mini Beef Empanadas with Chimichurri: Hand-rolled pastry filled with seasoned beef and olives, served with a fresh, vibrant garlic-herb sauce

Street-Corn "Esquites" Tartlets: Charred sweet corn, cotija cheese, and lime-infused crema served in a delicate, crispy artisanal shell

Citrus-Cured White Fish Ceviche: Fresh seasonal white fish marinated in "Leche de Tigre" with red onions, cilantro, and a touch of habanero

Crispy Yuca Fries with Cilantro Aioli: Golden-fried yuca batons served with a zesty, creamy cilantro and roasted garlic dipping sauce

Watermelon & Feta Ceviche (Vegetarian): Compressed watermelon cubes with lime, fresh mint, and crumbled feta. A refreshing, high-impact starter

Arepitas with Slow-Braised Pork: Miniature hand-pressed corn cakes topped with tender shredded pork and pickled red onions

Spicy Shrimp Tostadas: Crispy corn tortillas topped with blackened shrimp, chipotle crema, and a cabbage-lime slaw

Black Bean & Mango Salsa Dip: A tropical blend of chilled black beans, sweet mango, and bell peppers, served with hand-cut corn chips

Chorizo Lollipops with Agave-Lime Glaze: Grilled Spanish chorizo skewers glazed with a sweet and tangy agave-citrus reduction

Classic Tortilla Soup: A rich, aromatic tomato-chili broth with shredded chicken, avocado, and house-made crispy tortilla strips

Quinoa & Black Bean "Power" Salad: Protein-rich quinoa tossed with black beans, corn, and a bright cumin-lime vinaigrette

Grilled Hearts of Palm Salad: Charred hearts of palm served over wild greens with avocado slices and a citrus-oregano dressing

Hand-Pressed Quesadillas with Oaxaca Cheese: Freshly made corn masa tortillas filled with melting Mexican cheese and epazote herbs

Peruvian Style Potato Causa: Elegant layers of lime-infused mashed potatoes, avocado, and a light tuna or chicken salad centerpiece

Fried Green Plantains (Tostones) with Mojo Sauce: Double-fried plantain rounds served with a traditional garlic and sour orange dipping sauce

Jicama & Pineapple Slaw: A crunchy, refreshing medley of jicama, fresh pineapple, and cilantro in a honey-lime dressing

Creamy Poblano Pepper Soup: A velvety, mild green chili soup finished with a swirl of Mexican crema and toasted pumpkin seeds

Masa Gnocchi with Sage Brown Butter: A Latin-Fusion dish: Hand-made corn flour gnocchi tossed in a nutty sage and burnt butter sauce

Roasted Pumpkin & Chili Bisque: Oven-roasted local pumpkins blended with a hint of smoky guajillo chili and crème fraîche

Slow-Braised Pork Carnitas: Pork shoulder slow-cooked in its own juices until tender, served with lime, cilantro, and warm tortillas

Chicken Thighs "Al Pastor" Style: Succulent chicken thighs marinated in achiote and pineapple, roasted to a perfect char

Ropa Vieja (Traditional Shredded Beef): Classic Latin-style flank steak slow-simmered with bell peppers, onions, and a rich tomato reduction

Cilantro-Lime Atlantic Salmon: Fresh salmon fillets roasted with a vibrant crust of fresh cilantro, lime zest, and olive oil

Argentinian Chimichurri Skirt Steak: Grilled, marinated skirt steak served with a generous pour of house-made parsley and garlic chimichurri

Cochinita Pibil (Yucatan Style Pork): Aromatic pork slow-roasted in banana leaves with citrus and annatto seed marinade

Seafood Paella "Latina": Saffron-infused rice cooked with a colorful variety of seasonal fish, mussels, and shrimp

Stuffed Poblano Peppers (Chiles Rellenos): Mild roasted poblano peppers filled with a blend of cheeses and baked in a light tomato broth

Churrasco Style Roasted Chicken: Spatchcock chicken rubbed with Latin spices and roasted until the skin is perfectly crisp

Pan-Seared Tilapia with Mango-Papaya Salsa: Light white fish seared in brown butter and topped with a fresh, colorful tropical fruit salsa

House-Spun Coconut & Lime Gelato: Crafted fresh using professional techniques for a creamy, tropical, and velvet-smooth finish

Classic Tres Leches Cake: A light, airy sponge cake soaked in a traditional three-milk blend and topped with whipped cream

Dulce de Leche Panna Cotta: An Italian-Latin fusion: Silky cooked cream infused with rich, caramelized goat's milk candy

Hand-Crafted Churros with Spicy Chocolate: Fried-to-order artisanal dough tossed in cinnamon sugar, served with a chili-infused chocolate dip

Mexican Hot Chocolate Mousse: Decadent dark chocolate mousse with a hint of cinnamon and a touch of cayenne pepper

Guava & Cheese Pastry Bites: Flaky, golden puff pastry filled with sweet guava nectar and creamy white cheese

Hibiscus (Jamaica) Sorbet: A stunningly vibrant, deep red sorbet made from hibiscus flowers—a refreshing and elegant palate cleanser

Arroz con Leche with Toasted Coconut: Traditional creamy rice pudding with a hint of vanilla and topped with crunchy roasted coconut

Caramelized Pineapple with Vanilla Bean Gelato: Warm, grilled pineapple wedges served with a scoop of our freshly churned vanilla bean gelato

Traditional Creamy Flan with Orange Zest: A pürpüüz caramel custard infused with citrus oils and topped with a golden sugar glaze