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Seafood Crudo



Mushroom Gnocchi



Scallops & Pancetta



Beet Carpaccio



Apricot Mascarpone Toast Points



Tropical Crab Salad



Spring Lamb Rack



Weekly Meal Prep Sample Menu



Fruit & cheese Crackers



Caribbean Crab & Shrimp Cocktail



Chef Mason Plating a Dinner



Steak & Scallops



Chef Mason Ready to Cook



Dinner Party Sample Menu



Steak & Shrimp



Dinner Party Sample Menu



Dinner Party Sample Menu



Weekly Meal Prep Sample Menu



Dinner Party Sample Menu



Dinner Party Sample Menu



Cantaloupe Caprese with Boursin Cheese, White Peaches, & Mint



Roasted Lamb with Pea Puree, Heirloom Tomatoes, Leeks, & Couscous



Saffron Custard Tart with Fresh Fruit & Violets



Roasted Beet Salad with Fried Goat Cheese, Walnuts, & Pomegranate Vinaigrette



Cheese & Charcuterie Platter



Pan-Seared Rockfish with Asparagus, Mushroom Cream, & Caper Shallot Brown Butter



Elk Meatballs with Feta, & Sundried Tomato Pesto



Braised Oxtail with White Asparagus, Currants, & Butternut Squash Puree



Caramelized Dates with Honey Comb, Macadamia Nuts, & Blue Cheese



Grilled Octopus with Kalamata Olives, Cherry Tomatoes, & Sorrel



White Chocolate Egg Custard with Sweet Hollandaise, Caramel, Tuile, & Walnut Crumbles



Pickled Mackerel, Cured Salmon, Marinated Shrimp Seascape



Crispy Skin Salmon with Carrot Ginger Puree, Roasted Brussels Sprouts, Pesto Aioli



Grilled Rack of Lamb with Chickpea Frites, Juniper Demi Glace, Braised Collards, & Pine Nut Gremolata



Assorted Desserts



Pan-Seared Scallops & Shrimp with Mango, Avocado, Cucumber, & Seaweed



Almond Crusted Flounder with Broccolini, Creamy Mushroom Orzo, & Harissa



The Symbiotic Chef



Personal Chef Celebrating Local Ingredients & Global Cuisine