~ Available for 15-30 guests ~

Choose 5 — 8 courses

(additional sous chefs, service staff and rentals may be a requirement)

Small Plate Service

1st Course

ahi tuna ceviche, chili oil, soy and ginger, bell pepper, avocado, Asian pear, crispy lotus root

2nd Course

asparagus veloute with tarragon, leek, crème fraiche, lemon oil

3rd Course

anejo scallops, hazelnut crust, white corn grits, orange tequila sauce

4th Course

lobster ravioli, saffron beurre blanc, tarragon, chive and garlic oil, fennel fronds

~ or ~

(alternative) Gnudi, lobster, saffron beurre blanc, tarragon, chive and garlic oil (no egg)

5th Course

trifecta beet salad, warm ash goat, beet micro-greens, arugula seedlings, pistachios, pistachio oil, champagne vinaigrette

6th Course

24 hour cassava braised beef short ribs, spiced sweet potato puree, roasted baby cipollini, garlic broccolini, candied carrots

~ or ~

miso glazed halibut, carrot ginger puree, chili garlic broccolini, soy glazed shiitake chips

7th Course

artisanal cheese board — local cheeses (3), truffle honey, grilled figs, grapes, peppered pears, crostini and crisps

~ Finale ~

chocolate pave, popcorn ice cream, caramel popcorn, caramel sugar

Back to Private Chef Services