Plated Dinner Options

Per person price is based on the menu you choose

Pricing includes shopping, set-up, cooking, service and clean up. Florida sales tax applied to all invoices.

50% Deposit and $500 Minimum required on all dinners

A server assistant plus additional fees may be required for all groups of 10 or more. Additional staff required at the Chef's discretion.

We would be happy to customize any menus to accommodate any food allergies, dietary needs or food preferences.

Pricing subject to change for some requests.

LET CHEF DAVID HELP YOU DESIGN YOUR MENU!

APPETIZERS

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Pork Belly & Crispy Oyster - bourbon sugarcane glaze, green tomato jam, grain mustard gastrique

NOLA Barbequed Shrimp - toasted garlic, rosemary, Worcestershire, Creole spices, French bread

Hand Rolled Gnocchi - brown butter, smoked shiitake, spinach, shaved parmesan

Crawfish Risotto - buttery shellfish broth, roasted mushrooms, manchego

Skillet Grilled Foie Gras - pear and onion tartlet, moscato gastrique

Jumbo Lump Crab Cake - arugula, smoked tomato, mango ribbons, key lime brown butter

Togarashi Tuna Tatake - pomegranate ponzu, ginger pickled cucumber, smoked chili oil

Almond Agave Glazed Brussel Sprouts - fennel chili lardon, sesame almond crumble

Fire-Roasted Gulf Oysters - smoked bacon, chimichurri, manchego

Blue Crab Ravigote - pan fried green tomatoes, avocado, blistered corn

Oysters on The Half Shell - satsuma black pepper mignonette

Proscuitto Wrapped U-8 Diver Scallop - grapefruit prosecco gastrique

Cast Iron Skillet Grilled Octopus - romesco, chili oil, persillade

Lobster Frites - potatoes Lyonnaise, chardonnay butter poached lobster, garlic saffron aioli

SALADS

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Mixed Baby Greens - shaved fennel, cucumber, tiny tomatoes, smoked feta, candied pecans, pomegranate smoked honey vinaigrette

Strawberries & Spinach - Florida berries, sweet onion, crumbled goat cheese, hot bacon molasses skillet dressing

Blackened Romaine - crisp Speck ham, Asher blue cheese, confit onion, black pepper dressing

Truffle Roasted Mushroom - arugula, skillet roasted mushrooms, Manchego, aged sherry truffle vinaigrette

Cornbread Panzanella - hothouse tomatoes, fontina cornbread, cucumber baby lettuce, lemon basil vinaigrette

Honey Caramelized Pear & Burrata - prosciutto, arugula, crostini, white balsamic

SOUPS

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Smoked Duck and Oyster Gumbo - Andouille, dark roux base, jasmine rice

Coastal Seafood Gumbo - Gulf shrimp, blue crab, dark roux base, jasmine rice

Florida Oyster Stew - local oysters, scalded cream, salty bacon, "blackened" crackers

Corn and Crawfish Chowder - fire-roasted corn, Louisiana crawfish, potato broth, Tabasco butter crostini

Smoked Vidalia Onion - rich beef broth, French bread crouton, Gruyere

Soft Shell Crab and Saffron Bisque - creme fraiche, pressed basil

Butternut Squash Local Honey Bisque - cayenne toasted pepitas, charred radicchio 

ENTREES

The items listed below are also available as smaller portions on Chef's tasting menus. **Some items or ingredients may not be available at all times of the year

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Shrimp N' Grits - Creole spices, garlic chardonnay broth, smoked tomatoes, andouille, pepper jack cheese cracked corn grits

Hand Rolled Gnocchi - brown butter, smoked shiitake, spinach, Boursin cream

Blue Crab Risotto - shellfish broth, aged parmesan

Butter Poached Lobster Risotto - shellfish broth, aged parmesan

Gulf Shrimp Linguini - Creole tomato fennel broth, ripped herbs, aged parmesan

Crispy Brussel Sprout Risotto - fines herbs, heirloom carrots, buttery chardonnay broth

Jumbo Lump Crab Cakes - field pea risotto, charred radicchio, buerre blanc

Blackened Yellow Fin Tuna - pan fried potatoes, caramelized onion, pork belly lardons, chipotle blue cheese butter, aged balsamic reduction

Filet Mignon - beef fat smashed potatoes, charred onion mushroom ragout, garlic bordelaise, maitr d' butter
**Surf and Turf options available

Wood Grilled Gulf Fish - fingerling potatoes, haricot vert, Florida citrus brown butter, Creole spiced pecans

Cast Iron Seared Diver Scallops - confetti couscous, smoked tomato buerre blanc, blistered corn relish

Chicken Franchese - pan fried, lemon parsley pan jus, angel hair pasta, haricot vert

Crawfish & Eggplant Stuffed Flounder - charred fennel, roasted carrots, melted leeks, lemon chardonnay broth

Gochujang Lentil Stir Fry - seasonal vegetables, smoked mushroom bulgogi, ginger pickled cucumber

DESSERTS

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Strawberry Shortcake - buttermilk shortcake, macerated berries, vanilla bean chantilly

Caramel Key Lime Flan - tart custard, spice rum caramel, candied lime

Creole White Chocolate Bread Pudding - white chocolate bourbon ganache

Sweet Potato Gooey Cake - brown butter glaze, burnt orange butterscotch, buttermilk whipped cream

Lemon Thyme Creme Brulee - torched sugar, 10X dusted raspberries

Double Chocolate Tart - velvet chocolate ganache, raspberry compote, coconut whipped cream

Bourbon Caramel Cheesecake - brown butter crust, chocolate lattice, bourbon caramel sauce, smoked sea salt