Inspired by seasonal ingredients, crafted for real clients.
Below are two examples of personalized menus created for private dining events. Each is designed to reflect the client’s preferences, the occasion, and the ingredients available at the time.
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No two menus are ever the same — each one is custom-built for your experience, from first course to final bite.
Vegetarian, allergen-aware, or modified-diet variations are always available upon reque
Group Dinner Menu
Pan Seared Scallops
Scallops with bacon, onion, and lemonServed with a plain bag of arugula, and citrus salad.
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Chilled chicken and herb salad
Shredded roasted chicken, grapes, tarragon, chives, lemon juice, minced celery. Served with torn kale, and sliced soup fixings.
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Kung Pao chicken
A stir fry of wok seared bell peppers, crunchy peanuts, crispy celery, tsin tsin chilies, garlic, ginger, and small diced chicken thighs brought together in an amazing homemade kung pao sauce. Served with roasted vegetables.
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Chicken Adobo
Boneless chicken marinated in dark soy sauce, palm sugar, rice vinegar and bay leaf. Charred to a golden brown and finished in a delicious adobo sauce. Served with stir fried vegetables.
Fridge to Fork
North African Lamb
Rich, fruity, and delicious lamb stew with notes of harissa and roasted onions. Served with spiced couscous and roasted peppers.
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1. Reheat lamb in a saucepan under low heat until warmed through. Couscous can be
reheated in a separate saucepan under low heat estimated 6 minutes covered.
2. Reheat roasted peppers in a sauté pan under high heat until warmed through,
estimated 5 minutes.
Caribbean Style Lamb Curry
Tender cuts of lamb cooked slowly with spices, ginger, scotch bonnet peppers, potato, carrot and lime, served with basmati rice and choice of salad.
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1. Reheat curry in a covered saucepan under medium heat until cooked through,
estimated 8 minutes.
2. Reheat rice in a separate saucepan under low heat covered, estimated 6 minutes.
Butter Chicken
An Indian favorite of juicy boneless chicken thigh in a rich, velvety, buttery sauce. Served with garlic naan, curried green beans, and basmati rice.
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1. Reheat butter chicken in a covered saucepan until warmed through under medium high heat. Estimated 8 minutes.
2. Reheat rice in a separate covered pan under low heat, estimated 6 minutes. Naan can be reheated in a sauté pan until warmed through, estimated 3 minutes.
3. Reheat curried green beans in a sauté pan until heated through on high heat
estimated 5 minutes.