CHEF’S TABLE MENU
Elevate your special occasion with our exclusive Chef's Table Experience. For a minimum total cost of $500, our talented chef will come to your home, bringing all the necessary ingredients and equipment to prepare a sumptuous feast for you and your guests.
Personalized and Intimate
This unique offering allows you to enjoy culinary excellence without leaving your home. It's an intimate and personalized way to celebrate anniversaries, birthdays, and other special milestones.
Menu Flexibility
A minimum of 2 guests are required, and all must enjoy the same menu. However, if you have 10 or more guests, you have the option to select two different menus to cater to varied tastes and preferences.
Perfect for Special Occasions
Whether it's a milestone birthday, an anniversary, or simply a night where you want to treat yourself and your loved ones, the Chef's Table Experience is designed to make your special occasion even more memorable.
Signature Selections
$175 per person
Salad or Soup
Main
Dessert
Classic Elegance
$225 per person
Salad or Soup
Appetizer
Main
Dessert
Gourmet Indulgence
$285 per person
Amuse Bouche
Salad or Soup
Appetizer
Main
Dessert
Amuse-Bouche
Truffle Arancini
A single bite of risotto ball infused with truffle oil, coated in panko, and deep-fried to golden perfection.
Vegan Avocado Tartare
A small spoonful of avocado tartare seasoned with citrus and herbs, served on an endive leaf.(V/GF)
Beet-Cured Salmon on Rye Crisp
A small piece of beet-cured salmon served on a rye crisp with dill crème fraîche.
Scallop Ceviche Spoon
A spoonful of scallop ceviche marinated in yuzu and topped with micro cilantro.
Vegan Gazpacho Shooter
A shot glass filled with chilled gazpacho, garnished with a cucumber slice. (V/GF)
Shrimp and Grits Spoon
A spoonful of creamy grits topped with a single grilled shrimp and a drizzle of Cajun sauce.
Lamb Kofta Skewer
A small skewer featuring a piece of spiced lamb kofta, served with a dollop of tzatziki.
Ahi Tuna Tartare Cone
A mini cone filled with finely diced Ahi tuna, avocado, and a wasabi aioli, topped with black sesame seeds.
APPETIZERS
Prawn Cocktail Trio
Succulent jumbo shrimp served with a trio of house-made sauces—chipotle cocktail sauce for a smoky kick, lemon-dill crema for a tangy twist, and Cajun remoulade for a touch of Southern flair.
Maryland-Style Crab Cake
A succulent blend of lump crab meat, served with a dollop of saffron aioli and a microgreen salad.
Brown Butter Spinach and Ricotta Ravioli
Delicate pasta pockets filled with a blend of fresh spinach and creamy ricotta, served in a sage brown butter sauce.
Roasted Beet Carpaccio
Thinly sliced roasted beets, garnished with microgreens, a drizzle of balsamic reduction, and vegan parmesan. (V/GF)
Wild Mushroom Tartare
Finely chopped wild mushrooms marinated in herbs and olive oil, served on a bed of arugula with a drizzle of truffle vinaigrette. (V/GF)
Ahi Tuna Poke
Freshly diced Ahi tuna marinated in a yuzu-soy reduction, served over a bed of jasmine rice and garnished with avocado, scallions, and sesame seeds.
Burrata Caprese
Creamy burrata cheese served over a bed of arugula, accompanied by thinly sliced prosciutto and heirloom tomatoes, drizzled with aged balsamic glaze.
Gourmet Charcuterie Board
An assortment of artisanal cheeses, cured meats, and accompaniments such as fig jam, marinated olives, and freshly baked baguette slices.
Roasted Red Pepper Gazpacho
A chilled, vibrant red pepper gazpacho topped with avocado and microgreens. (V/GF)
Butternut Squash Velouté
A smooth butternut squash soup, garnished with toasted pumpkin seeds and a swirl of coconut cream. (V/GF)
Burrata and Heirloom Tomato
Creamy burrata cheese served with heirloom tomatoes, fresh basil, and a balsamic glaze.
SOUP AND SALAD
Beet and Goat Cheese Napoleon
Layered roasted beets and goat cheese, served with microgreens and a walnut vinaigrette.
Lobster Cobb Salad
A luxurious take on the Cobb salad, featuring lobster meat, avocado, and a champagne vinaigrette.
Caesar Salad with White Anchovies
Crisp romaine lettuce, white anchovies, and a house-made Caesar dressing, topped with a Parmesan crisp.
Lobster Bisque
A rich and creamy lobster bisque, garnished with lobster meat and a touch of Cognac.
Truffle Cauliflower Soup
A velvety cauliflower soup infused with black truffle oil, topped with crispy shallots.
Wild Mushroom Consommé
A clear, aromatic broth featuring a medley of wild mushrooms, served with a mushroom dumpling.
MAIN COURSE
Herb-Roasted Cornish Hen
Truffle Garlic Mashed Potatoes and Haricots Verts Almondine.
Cedar-Planked Salmon
Lemon-Dill Beurre Blanc, Grilled Asparagus, and Saffron Risotto.
Passion Fruit Onion Jam Sirloin
Roasted Heirloom Carrots, and Truffle-Parmesan Fries.
Berkshire Pork Chop
Calvados Apple Chutney, Sweet Potato Gratin, and Roasted Brussels Sprouts with Pancetta.
Coconut Jackfruit Curry
Jasmine Rice served with Vegan Summer Rolls and Peanut Dipping Sauce. (V/GF)
Wild Mushroom Risotto
Black Truffle Oil accompanied by a Roasted Beet and Arugula Salad.(V/GF)
Signature Selection
$175 per person
Classic
Elegance
$225 per person
Chicken Marsala
Wild Mushroom Blend, served with Wild Rice Pilaf and Roasted Asparagus.
Chilean Sea Bass
Saffron Risotto, accompanied by a Lemon Beurre Blanc and Grilled Baby Zucchini.
Herb-Crusted Rack of Lamb
Mint Jelly, Israeli Couscous, and Roasted Heirloom Carrots.
Butter-Basted Ribeye
Roasted Garlic Mashed Potatoes and Creamed Spinach.
Blood Orange Duck Confit
Wild Mushroom Risotto and Sautéed Swiss Chard.
Crispy Okra Fritters
Served alongside a medley of sautéed collard greens, kissed with garlic and finished with a touch of vegan cornbread. (V/GF)
Truffle-Infused Fettuccine
Complemented by a side of asparagus spears, grilled to perfection and adorned with a twist of lemon. (Veg)
Gourmet Indulgence
$285 per person
Tomahawk Steak Experience
a duo of house-made sauces: a rich Bordelaise and a tangy Chimichurri. Accompanied by Truffle-Parmesan Hasselback Potatoes and a bouquet of Charred Baby Leeks.
Lobster and Caviar Tagliatelle
Tossed in a Champagne-tarragon cream sauce and topped with succulent lobster tail meat. Garnished with a generous spoonful of premium caviar and accompanied by a side of Sautéed Garlic Spinach.
Seafood Tower
A lavish assortment of fresh oysters, jumbo shrimp, and king crab legs, served on a bed of crushed ice with a trio of dipping sauces: Mignonette, Cocktail, and Garlic Aioli.
Wagyu Filet Mignon and
Lobster Tail
Truffle-infused mashed potatoes and sautéed haricots verts. Drizzled with a rich béarnaise sauce and garnished with microgreens.
Chilean Sea Bass and Dry-Aged Ribeye
A perfectly grilled dry-aged ribeye steak accompanied by a pan-seared Chilean sea bass, served atop a bed of saffron risotto. Complemented by roasted heirloom carrots and a duo of sauces: chimichurri for the steak
Bourbon Pecan Bread Pudding
A Southern classic with a twist, featuring chunks of bread soaked in a bourbon-infused custard, studded with toasted pecans and baked until golden.
Passion Fruit Panna Cotta
A silky-smooth Italian dessert infused with the tropical flavors of passion fruit, served in a glass and garnished with a sprig of mint.
Red Velvet Cake Jar
Layers of moist red velvet cake and luscious cream cheese frosting, artfully arranged in a glass jar and topped with colorful sprinkles for that extra touch of whimsy.
DESSERT
Apple Galette
A rustic French tart filled with spiced apple slices, baked to perfection and served with a dollop of vanilla bean ice cream.
Mini Fruit Tarts
Bite-sized pastry shells filled with a dollop of vanilla custard and topped with an assortment of fresh, seasonal fruits.
Coconut Rice Pudding (V/GF)
A comforting bowl of creamy rice pudding, flavored with coconut milk and a hint of vanilla, topped with toasted coconut flakes.
Lemon Sorbet
A refreshing scoop of lemon sorbet, served in a half lemon and garnished with a spring of thyme offering a palate-cleansing finish to your meal.
Vegan Chocolate Avocado Mousse
A rich and creamy mousse made from ripe avocados and high-quality cocoa, topped with a sprinkle of sea salt and a mint leaf for garnish.(V/GF)
Tiramisu
Layers of coffee-soaked ladyfingers and a creamy mascarpone mixture, dusted with a generous helping of cocoa powder.
