Personal Chef Menu — Proteins, Starches & Vegetables

Slow-braised in red wine and aromatics until fall-off-the-bone tender. A signature centerpiece for any occasion.

Crispy skin, buttery flesh — finished with a lemon-caper beurre blanc and fresh dill.

Free-range chicken marinated in garlic, rosemary, and thyme, roasted to golden perfection.

French-trimmed and crusted with Dijon, herbs, and breadcrumbs. Served with a rosemary jus.

Gulf shrimp sautéed in brown butter, garlic, white wine, and a touch of chili flake.

Center-cut tenderloin seared to your preference, finished with compound herb butter.

Arborio rice slowly coaxed with white wine, stock, and finished with black truffle and aged Parmigiano.

Egg pasta rolled to order — available as tagliatelle, pappardelle, or stuffed ravioli with seasonal fillings.

Silky smooth with cultured butter, crème fraîche, and a hint of roasted garlic.

Slow-cooked with Parmesan and herbs — creamy as a base or set and pan-crisped for texture.

Fragrant long-grain rice bloomed with saffron, cardamom, and toasted almonds.

Thinly sliced potatoes layered with cream, Gruyère, and nutmeg, baked until golden and bubbling.

Thick-cut spears roasted with olive oil, lemon zest, and shaved Pecorino Romano.

Halved and roasted until caramelized, tossed with bacon lardons, balsamic glaze, and toasted walnuts.

Tri-color beets with whipped goat cheese, candied pecans, and a sherry vinaigrette.

Rotating selection of kale, Swiss chard, or spinach wilted with garlic, chili, and a squeeze of lemon.

Roasted until tender and lacquered with local honey, thyme, and a touch of harissa.

Marinated in chermoula and roasted whole — a stunning plant-forward centerpiece.

Long-fermented sourdough with a crackly crust and open crumb — served with cultured butter and sea salt.

Pillowy, buttery rolls baked golden — perfect alongside any protein or as a slider base.

Southern-style cornbread baked in cast iron with honey butter and a hint of jalapeño.

Olive oil-drenched focaccia topped with rosemary, flaky salt, and roasted garlic.

Flaky, layered biscuits made with real buttermilk — served warm with honey or compound butter.

Charred flatbread finished on the grill — ideal for dipping, spreading, or serving alongside appetizers.

Silky vanilla custard torched tableside with a perfectly crackled caramel crust.

Dark chocolate cake with a molten center, served with vanilla bean ice cream and raspberry coulis.

Dense, creamy cheesecake on a graham cracker crust — served with seasonal fruit compote.

Bright, tangy lemon curd in a buttery pâte sucrée shell, finished with Italian meringue.

Silky Italian cream dessert infused with vanilla bean, served with a berry coulis and fresh mint.

Brioche bread pudding soaked in custard, baked golden, and finished with bourbon caramel sauce.

Curated selection of cured meats, artisan cheeses, seasonal accompaniments, and house-made preserves.

Grilled sourdough topped with marinated heirloom tomatoes, fresh basil, and aged balsamic.

Chilled Gulf shrimp served with house-made cocktail sauce and lemon-horseradish cream.

Pan-seared jumbo lump crab cakes with a Dijon remoulade and microgreen salad.

Rotating chef's bisque — lobster, butternut squash, or roasted tomato — finished with crème fraîche.

Iceberg wedge with house-made blue cheese dressing, crispy bacon, cherry tomatoes, and chives.