Chef Jarrott Moonitz

Hailing from Durkin's Liquor Bar, Chef Jarrott Moonitz has relocated back to Spokane, where he spent the majority of his childhood. After many years in various kitchens throughout the PNW- including Chef de Cuisine at the lauded Deschutes Nat'l Forest Lodge, and Partner/Chef in his wood-fired fine dining establishment in Portland- Jarrott is pleased to be leading the kitchen for Durkin's & providing Chef services to the community.

Fluent in various cuisines but focused on French & New American, Jarrott's menus will bring the tastes of classic bistro & brasserie to your home. With over 20 years of eclectic dining experience, you can assure your event will be carefree & exquisite.

Course 1
Juniper-cured whitefish crudo, herbed in fennel, citrus, serrano, cracker

Course 2
Italian gnocchi, swimming in a forest mushroom-rosemary cream, sprinkled with pecorino

Course 3
Steak Au Poivre, paired with whipped potato, onion petal, and in-the-moment local vegetables

Course 4
Hand-formed chocolate tarte, dressed with whipped cream & seasonal berries

Cost: $150 per person

Course 1
Roasted & chilled jumbo shrimp, accompanied by a savory louis sauce, citrus & horseradish

Course 2
Authentic Spätzle, dressed with forest mushrooms, carmelized onion, and alpine cheese

Course 3
Roast chicken & tarragon-dijon cream, paired with whipped potatoes & local seasonal vegetables

Course 4
Hand-formed chocolate tarte, dressed with whipped cream & seasonal berries

Cost: $150 per person

Course 1
Juniper-cured whitefish crudo, herbed with fennel, citrus, serrano, cracker

Course 2
Radicchio Caesar, tossed with radish, fennel, breadcrumb, horseradish, and shaved pecorino

Course 3
Italian gnocchi, swimming in a forest mushroom & rosemary cream, sprinkled with pecorino

Course 4
Steak Au Poivre, paired with whipped potato, onion petal, and in-the-moment local vegetables

Course 5
Chocolate Pot de Créme, topped with whipped cream & slivered hazelnut

Cost: $190 per person

Course 1
Roasted & chilled jumbo shrimp, accompanied by savory louis sauce, citrus & horseradish

Course 2
Bistro salad, thrown with frisee, seasonal vegetables, soft egg & lardons, in a dijon-shallot vinaigrette

Course 3
Authentic Spatzle, dressed with forest mushrooms, carmelized onion, and alpine cheese

Course 4
Roast chicken & tarragon-dijon cream, paired with whipped potatoes & seasonal vegetable

Course 5
Warm gingerbread, topped with whipped cream & hazelnut slivers

 

 

Cost: $190 per person