"The Private Party" 



Handmade Burrata, Sunset Heirloom tomatoes, fleur de sel, fresh basil, Organic Extra virgin olive oil, baby Arugula, Sherry Vinaigrette. 

Sea to Table Tuna Carpaccio, Grapefruit and Summer Frisee Salad,  

Lemon Ginger Vinaigrette. 

Smoked Gouda salad, Strawberries and Orange supreme, Baby Lettuce mix,  

Chive Strawberry dressing . 

Farm to table garden Salad, baby turnip, breakfast radish, baby kale, 

Baby carrots, baby cucumber, citrus mix, pickled mustard seed. 

Asian salmon tartare, bed of chilled parsnip puree,  

ocean cilandro aioli. 

Main Course

Carribean Lobster tail, Parpadelles Nest, Grapes Tomatoes,  

Mustard seed, Tarragon Sauce. 

Grass Fed New York Strip Steak, Avocado Chimichurri,  

Baby Zucchini, Fingerling Potatoes 

Floridian Black Grouper, Citric sweet sour Reduction, 

Tricolor Baby Carrots,  Sauteed Zucchini Strips \

Seared center cut Ribeye with Shallot reduction, 

Green asparagus, Garlic potatoes Quenelles. 

Tarragon  Chicken “en Demi Deuil”, hazelnut brown Butter,

 baby Zucchini, Potatoes Cube. 


Chilled Mango Souffle, Fresh Berries ,  

Crispy Tuiles. 

Deconstructed Lemon Red Fruits Tiramisu,  

Micro Greens 

Belgian Chocolate Moelleux, Raspberry coulis, 

 Micro mint 

Creamy key lime “flan”, caramelized mango coulis, 

 citrus zeste, Edible flowers. 

All textures Stawberries , organic mascarpone, crispy Merengue.  




Cocktail Hour

 3 Courses Dinner Experience

Chef, Butler, Food Box

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