Browse chef menus

Appetizers

• Seasonal Salad (Discuss with Chef)
• Sourdough Bread, Whipped Butter, Honey
• Tuna Crudo, Sesame Chimmichurri
• Chinese Steamed Custard, Mushroom Broth

Entrees

• Beef Tartare, Beef Fat Mayo, Seasonal Garnishes
• Seasonal Vegetable Course (Discuss with Chef)
• Seared Gulf White Fish, Soubise, Breadcrumb
• Filet Mignon, Beef Glace, Horseradish Cream

Desserts

• Chocolate Mousse Cake, Salted Cream

Passed appetizer

• Pork Dumplings Thai chili dipping sauce

Nigiri/Sashimi

• Hamachi
• Tuna
• Salmon
• Shrimp

Sushi Rolls

• Spicy tuna
• California roll
• Hamachi avocado roasted poblano roll with spicy mayo
• BBQ pork roll with black garlic sauce, and fried asparagus
• Lobster sushi roll with lobster cream and fried asparagus

Stir Fry

• Thai style stir fried rice with chicken and basil

Dessert

• Chocolate Nutella banana wontons with a caramel cream sauce and ice cream

Appetizers🥂 Amuse-Bouche Selection Savory Miniatures

• Mini Beef Bourguignon Sliders
• Slow-braised beef with caramelized onions on brioche buns
• Chicken Croissant Sandwiches
• Herb-roasted chicken, Dijon aioli & baby greens
• Smoked Salmon Blinis
• Crème fraîche, dill & capers
• Mini Croque Monsieur Bites
• Gruyère cheese, turkey ham & béchamel
• Goat Cheese & Fig Crostini
• Honey drizzle & toasted walnuts
• Mini Quiches Lorraine
• Classic French quiche with cheese & turkey bacon
• Truffle Mushroom Vol-au-Vent
• Creamy wild mushrooms in flaky puff pastry
• Provençal Ratatouille Tartlets
• Seasonal vegetables & fresh herbs
• Brie baguette Sandwiches
• French brie, grapes & toasted almonds
• Salad Niçoise
• Tuna salad, olives & soft French rolls

EntreesHerb-Roasted Chicken Provençal

• Oven-roasted chicken with garlic, thyme, rosemary, and lemon
• Served with roasted potatoes and seasonal vegetables

Mini Tart Collection

• Mini Lemon Meringue Tarts
• Fresh Berry Vanilla Custard Tarts
• Chocolate Ganache Tarts
• Pear Almond Frangipane Tarts

Appetizers

• A modern, elevated holiday feast celebrating rich seasonal comfort, classic technique, and luxurious winter flavors.
• Appetizers (Parties of 6+ select 2 or more)
• Roasted Winter Vegetables with Soft-Poached Egg & Aioli: Seasonal root vegetables, soft-poached egg, garlic aioli, fresh herbs.
• Everything-Bagel Pigs in a Blanket: All-beef sausage, butterfly puff pastry, everything bagel seasoning.
• Reblochon, Potato & Bacon Tarts: Flaky pastry, Reblochon cheese (or goat cheese), fingerling potatoes, crispy bacon.

Entrees

• Pepper-Crusted Prime Rib: Cracked black pepper crust, slow-roasted beef ribeye, pan au jus.
• Traditional Roasted Turkey: Herb-marinated turkey, savory pan gravy.
• Classic Baked Chicken: Oven-roasted chicken, citrus-herb pan-dripping sauce.
• Honey-Glazed Baked Ham: Slow-baked ham with a sweet honey-clove glaze

Desserts

• Desserts (Parties of 6+ select 2 or more)
• Classic Vanilla Bean Crème Brûlée: Rich vanilla custard, caramelized sugar crust.
• Spiced Eggnog Cupcakes: Spiced cake base, eggnog buttercream, cinnamon dusting.
• Dark Chocolate Bark: Dark chocolate, roasted almonds, toasted seeds, sea salt.
• Chocolate-Peppermint Bailey’s Brownies: Fudgy dark chocolate brownie, Irish cream liqueur, crushed peppermint.

Sides

• Garlic Whipped Mashed Potatoes: Yukon gold potatoes, roasted garlic, heavy cream, butter.
• Sautéed Green Beans: Fresh green beans, extra-virgin olive oil, sea salt, cracked black pepper.
• Chef Kayisha’s Heirloom Potato Salad: Creamy potato salad, carrots, green peas, onions, signature seasoning blend, fresh herbs.

Amuse-Bouche

• Citrus-Poached Lobster

First Course

• Seared Scallops

Second Course

• Wild Mushroom Risotto

Main Course

• Seared Duck Breast

Dessert

• Mille-Feuille

Appetizers

• Ricotta with Fried Garlic - Whipped ricotta · crispy garlic · grilled crostini
• Roasted Broccoli with Caper Butter - Brown butter · capers · lemon zest

Entrees

• Broccoli Cavatelli House-made cavatelli · garlic · parmesan · chili flakes
• Pink Lemon Pasta Creamy lemon sauce · parmigiano · basil
• Bucatini & Meatballs Slow-simmered Sunday sauce · beef & pork meatballs · pecorino
• The Jersey Margherita San Marzano tomato sauce · fresh mozzarella · basil · extra virgin olive oil
• Hot Honey Soppressata Fior di latte · spicy soppressata · Calabrian chili · hot honey · arugula

Desserts

• Olive Oil Cake with Peaches & Cream - Fresh whipped cream · macerated peaches

Salad

• Italian Chopped Salad with Buffalo Mozzarella - Salami · pepperoncini · fresh herbs · red wine vinaigrette

Appetizers

• Pancit Palabok Deviled Eggs

Main Dish

• Tuna Sashimi
• New York Strip

Dessert

• Ube Molten Lava Cake

Tea bites and sweets

Appetizers

• • Guacamole & Chips
• Ceviche
• Quesadillas
• Mini Tostadas

Main Dishes

• Chicken Mole
• Enchiladas Verdes
• Asado de Puerco
• Birria de Res

Sides

• Mexican Rice
• Refried Beans
• Street Corn
• Nopal Salad

Desserts

• Churros
• Flan
• Tres Leches Cake

Beverages

• Horchata
• Tamarindo
• Agua de Jamaica

Appetizers

• "Langoustine a la plancha"/ sauteed tender key west prawn, saffron aioli
• Maryland style crab cake / grainy mustard sauce/ chive oil/ micro cilantro
• "Coquille St Jacques"/ diver scallop in shell/ saffron cream leeks/ shaved truffles
• Oysters Rockefeller/ broiled oysters/ herb bread crumb/ pernod butter/ fresh lemon
• Colossal Shrimp Cocktail / classic cocktail sauce / lemon wedge

First Course

• Endive Salad/ grapefruit/ pomegranate/ toasted pistachios/ wh balsamic vinaigrette
• Wedge Salad/ iceberg, blue cheese, campari tomatoes, bacon, chives, blue dressing
• Caesar Salad/ crisp romaine hearts/ ciabatta croutons/ parmesan tuile

Entree

• Lobster Thermidor/ roasted asparagus/ truffle potato puree
• Seafood Risotto/ shrimp/ scallops/ mussels/ saffron tomato / fresh basil
• Branzino Meuniere/ cauliflower florets/ potato pearls/ lemon herb butter
• Seared Sea Scallops/ sweet potato puree/ asparagus tips/ capers/ brown butter
• Cedar Plank Salmon/ ponzu glaze/ baby bok choy/ jasmine rice

Dessert

• Creme brulee
• Chocolate Mousse Cake
• Berry Zabaglione
• Apple Tarte Tatin

Appetizer

• Roasted Beet Salad with Goat Cheese & Walnut Crumble
• Smoked Bone Marrow with Parsley Salad & Grilled Sourdough
• Wild Mushroom Crostini with Ricotta & Balsamic Reduction

Starter

• Caramelized Onion & Thyme Tartlet

Main

• Grilled Ribeye with Truffle Mashed Potatoes & Charred Broccolini
• Filet Mignon with Port Wine Jus & Celery Root Purée
• Short Rib Bourguignon with Red Wine Reduction

Dessert

• Dark Chocolate Mousse with Sea Salt & Olive Oil
• Espresso Crème Brûlée with Cacao Nibs

Appetizer

• Queso Fondue Cups
• Fusion Chicken Wings
• Deviled Eggs with Goat Cheese & Bacon
• Caprese Skewers
• Mini Beef Sliders
• Spinach & Feta Phyllo Triangles
• Sesame-Crusted Ahi Tuna Bites
• Stuffed Mushrooms with Italian Sausage & Parmesan
• Buffalo Chicken Bites
• Mini Lobster Rolls
• Mini BBQ Pulled Pork Sliders
• Tex-Mex Quesadillas
• Jalapeño Poppers
• Loaded Nacho Cups
• Smoked Brisket Flatbites

Appetizers

• Spanish Charcuterie Board with prosciutto, Manchego cheese, Spanish olives, honey, fresh fruit, dried fruit and crackers

Main

• Paella Valenciana with chicken, butter beans, green beans, peas, fresh herbs and saffron

Dessert

• Spanish Almond Cake with lemon, cinnamon and turbinado sugar

Appetizer

• Burrata with Roasted Tomatoes & Basil Oil
• Tuna Tartare with Avocado Mousse
• Lobster Bisque
• Truffle Mushroom Crostini
• Crab Cakes with Lemon Aioli

Salad

• Arugula Pear Salad with Candied Walnuts
• Caesar Salad with Parmesan Crisp
• Beet & Goat Cheese Salad
• Citrus Fennel Salad
• Caprese Salad with Balsamic Reduction

Entree

• Filet Mignon with Garlic Mashed Potatoes
• Chilean Sea Bass with Saffron Risotto
• Truffle Mushroom Ravioli
• Herb Crusted Lamb Chops
• Tuscan Cream Chicken

Dessert

• Chocolate Lava Cake
• Creme Brulee
• Tiramisu
• Strawberry Cheesecake
• Berry Panna Cotta

Snacks

• Maryland Style Crab Cakes with Cocktail Sauce
• Mozzarella-Stuffed Arancini with Basil Marinara
• Heirloom Tomato Bruschetta with Balsamic Drizzle
• Italian Farinata with Garden Pesto
• Spiced Sumac Cornbread with Whipped Honey Butter
• Irish Cheddar Biscuits with Chive Butter
• Fried Pickled Mushrooms with Homestyle Ranch

Amuse Bouche

• Beef Tartare with Cured Yolk on Pão
• Tomatillo Gazpacho
• Prosciutto & Melon
• Pan Fried Chicken Hearts

Salad/Soup

• Beet & Fennel Gazpacho with Dill & Fried Haloumi
• Chilled English Pea Soup with Carrot Slaw & Herbed Ricotta
• Spinach & Arugula Salad with Berries, Smoked Balsamic & Candied Nuts
• Mixed Tender Greens with Crab, Popcorn & Chili-Lime Vinaigrette
• Fire-Roast Corn & Watermelon with Feta & Sumac Citronette

Pasta/Fish

• Oolong Dusted Scallops with Braised Morels & Oolong Broth
• Spaghetti with Sweet Peas in a creamy Tomato & Preserved Lemon Sauce
• Spring Lasagna with Roast Squash, Leafy Greens, & Ricotta
• Gnocchi with Slow Roast Cherry Tomatoes & Wild Mushrooms
• Rabbit Cacciatore over Handmade Tagliatelle
• Pacific Rockfish with Herbed Squash Salad & Garden Pesto

Entree

• Beef Tenderloin "Au Poivre" with Mini Potato Gratin, Roast Broccolini & Au Poivre Sauce
• Minted Lamb With Spiced & Slow-Roast Carrots & Tzatziki-Whipped Feta
• Garden Herb Pork Belly Roulade over Creamy Parsnips & Garlic Kale
• Old Bay Roast Chicken with Green Bean & Roast Baby Potato Salad with Homestyle Ranch
• Roast Delicata Squash Stuffed with Black Rice & Gruyere with Purple Cauliflower Fondue
• Smoked Tea Duck with Lapsang Souchong, Mole Masala & Roast Carrots

Dessert

• Pu'erh Tiramisu with Mascarpone, Dark Chocolate & Ladyfingers
• Pear & Cardamom Bread Pudding with Earl Grey Ice Cream
• Devil's Food Cake with Salted Caramel, Spiced & Candied Nuts
• Basque Cheesecake with Togarashi Strawberries
• English Pea Cake with Lemon Curd and Berry Varieties

Appetizers

• Baguette with Extra virgin olive oil with Balsamic vinegar
• Pinzimonio
• Stuffed mushrooms
• House salad
• bruschetta

Entrees

• Classic Alfredo
• Mushroom Risotto
• Chicken Parm
• Prosciutto and sun-dried tomato stuffed chicken breast
• Sweet potato cavatelli

Desserts

• Crème Brulee
• Panna cotta
• Olive Oil cake with Whipped Mascarpone icing

Appetizer - Antipasti

Entrée - the soul of Italian table

Main course - from land and sea

Dessert - Sweet endings

Appetizers

• Beef tartare tartlets with caviar, crème fraîche, and chives
• Scallops saint Jacques with hollandaise foam, potato, and chive

Salad

• Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze

Main

• Orzo cacio e pepe with black truffle
• Filet mignon or Sole meunière, served with crispy frites, broccoli rabe, and morel mushrooms

Dessert

• Creme brûlée brioche french toast served with candied berries and garnished with mint

Appetizer

• Stuffed Mushrooms
• Wedge Salad Bites
• Deviled Eggs with Goat Cheese, Bacon & Raspberry Vinaigrette

Entree

• Filet Mignon with Red Wine Reduction
• Ribeye Steak with Herb Butter
• New York Strip au Poivre

Dessert

• New York Cheesecake
• Creme Brulee
• Chocolate Espresso Brownie Sundae
• Tiramisu Classico
• Panna Cotta al Limoncello

Appetizers

• Little Gem Caesar Salad- Crisp little gem lettuce, artisanal croutons, and shaved parmesan tossed in a rich garlic-anchovy dressing
• Jumbo Lump Crab Cake- Jumbo lump crab cake accompanied by a zesty lemon-herb mayo and celery root slaw
• American Salmon Tartare- Fresh Atlantic salmon mixed with chives, lemon zest, and sour cream, served with crisp toast points
• Heirloom Tomato & Sweet Corn Salad- Vibrant heirloom tomatoes, sweet yellow corn, cider vinaigrette, fresh chives, and delicate micro greens

Entrees

• Grilled Filet Mignon- Tender center-cut beef filet topped with a bright chimichurri sauce, served with asparagus and roasted fingerling potatoes
• Pan-Seared Halibut or Bass- Delicate white fish fillet with a luxurious lemon-dill butter, served alongside wild rice pilaf and a colorful summer succotash
• Pan-Seared Salmon- Salmon fillet finished with lemon-dill butter and paired with wild
• rice pilaf
• Grilled Cauliflower Steak- Charred cauliflower steak drizzled with a vibrant herb chimichurri sauce

Desserts

• Vanilla Bean Crème Brûlée- Rich vanilla custard finished with a perfectly torched sugar crust and fresh raspberries
• Warm Chocolate Cake- Decadent warm chocolate cake served with a scoop of premium vanilla bean ice cream
• Summer Berry Cobbler- A warm bake of sweet blackberries and blueberries topped with a golden biscuit crust and vanilla ice cream
• Strawberry Shortcake- baked biscuits layered with macerated fresh strawberries and whipped cream

Appetizers

• Caprese Skewers with Balsamic
• Tomato Basil Bruschetta
• Antipasto Board

Entrees

• Baked Ziti with Italian Sausage
• Chicken Parmesan
• Eggplant Parmesan
• Braised Beef Ragù with Pappardelle

Accompaniments

• Caesar Salad
• Garlic Bread
• Roasted Italian Vegetables

Desserts

• Tiramisu
• Lemon Ricotta Cake
• Cannoli Dip with Cookies

Appetizers

• Hamachi crudo - hibiscus citrus vinaigrette, Cara Cara, crispy rice
• Steak Tartare - peppercorn aioli, capers, potato crips
• Seasonal Focaccia

Entrees

• Roasted Halibut - truffled mushroom risotto, crispy onions
• Filet Mignon - red wine jus, pommes aligot
• Curry rainbow carrots - whipped labneh, pistachio
• Roasted broccolini - romesco sauce, almonds

Desserts

• Creme Brûlée
• Cheesecake

Appetizer

• Lobster Mac & Cheese Bites
• Truffle Arancini
• Shrimp Cocktail
• Caprese Skewers
• Korean BBQ Meatballs

Salad

• Burrata Tomato Salad
• Strawberry Spinach Salad
• Caesar Wedge Salad
• Roasted Beet Salad
• Mediterranean Salad

Entree

• Ribeye Steak Dinner
• Lobster Tail & Risotto
• Chicken Piccata
• Blackened Sea Bass
• Wild Mushroom Ravioli

Dessert

• Chocolate Lava Cake
• Ice Cream Sundae Bar

Starter

• Seared scallops, Thai basil pea puree, yuzu koshō beurre blanc, charred mushrooms

Entree

• New York strip, red curry sauce, Thai microgreen salad, kaffir lime glazed carrots

Dessert

• Mango sticky rice ice cream, crispy coconut, fresh mango, lime