Private Chef Experience

Black Mission Figs | Pomegranate | Pickled Red Onion | Toasted Pistachio Chèvre | Soft Fried Croutons | Crispy Prosciutto 

Roast Beet | Honey Chive Ricotta | Cherry Tomatoes | Quick Pickle Radish | Butter Poached Peach | Cucumber | Blackberry | Cauliflower Ginger Gel

Prepared Tomatoes | Basil Oil | Balsamic Reduction | Fior di Latte | Toasted Pepper

Soft Boiled Tea Egg | Brassica Nest | Roasted 

Pecans | Hollandaise 

Braised Belly | Pork Rinds | Charred Scallion | Maple Miso Glaze | Parsnip & Lemon Grass Puree | Chili Oil

Soy Glaze | Dukkah | Warm Cucumber Hearts | Scorched Leek | Brussels | Beat Cloud

2: Lobster 1: Salmon 1: Tiger Shrimp | Charcoal Ravioli | Mint | Tarragon | Lobster Cream Sauce | Edamame | Rendered Double Smoked Bacon | Lemon Confit 

Octopus | Chorizo | Blanched, Smoked, & Roasted Potatoes | Gremolata

Pan Seared Scallop | Poached Tentacle | Lemon Caper Beurre Blanc | Julienne Scallion | Asparagus 

Brined Salmon | Salmon Crackling | Dashi Cream | Charred Onion Powder | Pickled Onion | Bok Choy

Beef Tenderloin | Fresh Peas | Roast Broccolini | Parsley & Chive Potato Galette | Bordelaise 

Herb Crusted Elk Loin | Buttery Chard | Roast Beet Risotto | Brussels Sprout Leaves

Prosciutto Wrapped Chicken | Spinach | Toasted Almond | Orange Zest | Parmigiano Reggiano Filling | Served with a Sautéed Caponata

Pea & Mint Puree | Braised Pearl Onion | Demi Glace | Sautéed Oyster Mushrooms | Trumpet Mushrooms 

Cardamom Collapsed Celery | Baby Kale | Carrot & Toasted Cashew | Confit Potato | Beet Chip

Triple Sec Creme Angliase | Blood Orange Segments | Pomegranate Seed | Mixed Sea Salt Toasted Nuts

Whipped Cinnamon Scented Egg | Tonka Bean Chantilly Cream | Spring Harvest Maple Syrup w- Bourbon Sultanas | Mixed Berry Compote

Strawberry Meringue | Lemon Curd | Shortbread Shell | Blueberries | Compressed Strawberries | Fresh Basil & Mint