Dove & Kitsune

Dove & Kitsune Michelin Style Fine Dining in your own home

A simple favorite canapé. Lamb chop tartare / lamb fat oil / smoked goat yogurt / picked shallot / dill / chive / nastur...
12/17/2023

A simple favorite canapé.

Lamb chop tartare / lamb fat oil / smoked goat yogurt / picked shallot / dill / chive / nasturtium / savory tart shell



I had the opportunity to use De Margerie Grand Cru Champagne, it’s a wonderful way to start a meal. A delicate and simpl...
12/08/2023

I had the opportunity to use De Margerie Grand Cru Champagne, it’s a wonderful way to start a meal. A delicate and simple pairing was this scallop dish where I was able to use some grand cru in the buerre blanc.

Lightly smoked raw scallop / Yuzu grand cru buerre blanc / kohlrabi / daikon / wasabi cream / tobbiko





Gnocchi & Fall are bffs. Gnocchi made with fresh sage ricotta takes it to the next level, mix some Sarvecchio Parmesan i...
11/23/2023

Gnocchi & Fall are bffs. Gnocchi made with fresh sage ricotta takes it to the next level, mix some Sarvecchio Parmesan into it for gnocchi pasta that can’t be beat. A Fennel tomato jam to give that brightness and acidity to what would otherwise be a heavy dish.

Sage ricotta gnocchi / sarvecchio parmesan / brown butter demi / fennel tomato jam



Perfect little pieces of candied sage, tedious to make but satisfying to plate desserts with.
11/06/2023

Perfect little pieces of candied sage, tedious to make but satisfying to plate desserts with.

Beef back ribs have this wonderful quality & texture. They are tender relatively quickly, have great fat distrobution, a...
11/01/2023

Beef back ribs have this wonderful quality & texture. They are tender relatively quickly, have great fat distrobution, and have a great beefy-ness to them. When smoked they become a tender beef bacon. A perfect pairing the bright and bitter flavors of this exploration of asparagus.

Smoked beef back rib / poached asparagus / shaved asparagus / pickled asparagus / pistachio parsley pesto / asparagus cream / dehydrated pistachio persillade



Getting as much tomato goodness, out of the season, as possible. A light tomato consummé that retains that fresh flavor...
10/24/2023

Getting as much tomato goodness, out of the season, as possible. A light tomato consummé that retains that fresh flavor. A nice way to start the meal.

Tomato Tea / white peaches / lavender honey / whipped sheep goat cheese / pistachio lavash / rosemary oil

A simple millie fois that lets me show off a farms best. Gently poached sweet potato & beets, crisp cosmic apples & kohl...
10/18/2023

A simple millie fois that lets me show off a farms best. Gently poached sweet potato & beets, crisp cosmic apples & kohlrabi. A bit of shaved asparagus. Paired with a caramelized Parmesan cream for a perfect vegetal course

I love bao and am always looking for a way to sneak in fun interpretations of classics. It makes the perfect little cana...
10/01/2023

I love bao and am always looking for a way to sneak in fun interpretations of classics. It makes the perfect little canapé pillow. This open-faced dimpled bao gives the perfect little nest for a 49-day-aged prime rib.

Bao / powdered gamtae / aged prime rib / black garlic demi / lacto plumcot / lacto plumcot jam / chive curl





In playing with brewed soy sauce, I started thinking of the depth it can add to desserts. This is my soy sauce meets Mex...
09/17/2023

In playing with brewed soy sauce, I started thinking of the depth it can add to desserts. This is my soy sauce meets Mexican pre dessert.

A soy flan with house made soy milk. Soy sauce is used both in the caramel and the base flan itself to get the that richer pairing right. Using low sodium soy sauce allows you to push for depth and control salinity. My favorite pre-dessert so far. Beautiful silken texture, gently sweet, insanely creamy yet light. A perfect bridge from savory to sweet

Double soy flan, soy caramel, cactus fruit and cilantro granita, fresh papaya.

Charred foods add depth to meals and impart all the roasted flavors and feeling of warmth even to cool dishes.A5 wagyu t...
09/10/2023

Charred foods add depth to meals and impart all the roasted flavors and feeling of warmth even to cool dishes.

A5 wagyu tartare with charred shallot & roasted jalapeño. Fresh greens in chive bundle with charred shallot and cempazuchitl serviced with roasted poblano vinaigrette. And a favorite roasted tomatillo salsa

Squid dessert? My ideal desserts always have a bit of savory brought into them. This time around I was able to bring a f...
08/21/2023

Squid dessert? My ideal desserts always have a bit of savory brought into them. This time around I was able to bring a favorite ingredient squid ink into the mix. These are the things the perfectly straddle the line and carrying you from the savory portion of your meal to the sweet.

Orange cardamom sponge, lemon sumac curd, fennel meringues, black sesame tuile, and the star of the show a ginger squid ink and beurre noisette ice cream. Because brown butter always help to give a boost.

Summer lobster play on stuff we get to have as kids sometimes. Butter poached lobster tail, corn custard, Meyer lemon fl...
08/13/2023

Summer lobster play on stuff we get to have as kids sometimes. Butter poached lobster tail, corn custard, Meyer lemon fluid gel, thyme and Panko toasted in brown butter, and a truffle popcorn powder

Address

Naples, FL
34119

Opening Hours

Tuesday 5pm - 12am
Wednesday 5pm - 12am
Thursday 5pm - 12am
Friday 5pm - 12am
Saturday 5pm - 12am
Sunday 5pm - 12am

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+12392498820

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