Private Chef Experience

Elevate your romantic getaway with a captivating private dining experience, I will meticulously curate and thoughtfully prepare, right in the comfort of your space. I will create a bespoke menu tailored to your preferences, showcasing the finest local ingredients and artful presentation. Immerse yourselves in a bespoke four-course culinary journey expertly crafted and beautifully plated, while savoring the harmonious flavors that will leave you enchanted. Allow me to create an ambiance that transcends the ordinary, leaving you with cherished memories of a truly remarkable dining experience.

Please Note: Each guest must dine from the same menu selection.

Texas Quail Breast Medallions

First Course: Ahi Tuna Tartare with Avocado Pico and Wonton chips

Second Course: Butternut Squash and Apple Soup with Toasted Pumpkin Seeds or Chef’s Choice Seasonal Salad

Entree: Texas Quail Breast Medallions with Cherry Port Sauce, Wild Rice Pilaf, and Sautéed Brussels Sprouts

Dessert: Salted Caramel Chocolate Mousse with Hazelnut Praline

Wild-Caught SEA BASS

First Course: Goat Cheese and Fig Crostini with Honey Drizzle and Toasted Almonds

Second Course: Roasted Tomato and Basil Soup with Parmesan Croutons or Chef’s Choice Seasonal Salad

Entree: Pan-Seared Sea Bass with Lemon Caper Sauce, Quinoa Pilaf, and Sautéed Spinach

Dessert: Matcha Green Tea Mousse with Mango Coulis

Rack of Lamb

First Course: Seared Sea Scallops with Citrus Beurre Blanc

Second Course: Truffle Cauliflower Soup with Parmesan Crisps or Chef’s Choice Seasonal Salad

Entree: Herb-Crusted Rack of Lamb with Rosemary Roasted Potatoes and Grilled Asparagus

Dessert: White Chocolate-lemon grass Crème Brûlée

Gorgonzola Filet Mignon

First Course: Beef Carpaccio with Arugula, Parmesan, and Truffle Oil

Second Course: Creamy Wild Mushroom Soup with Thyme and Garlic Crostini or Chef’s Choice Seasonal Salad

Entree: Grilled Filet Mignon with Blue Cheese Butter, Sweet Potato Puree, and Grilled Broccolini

Dessert: Dark Chocolate Flan with Raspberry Chantilly and Pistachio Dust

Local Axis Venison

First Course: Duck Prosciutto with Fig Compote and Brioche Toast

Second Course: Asparagus Velouté with Crispy Pancetta and Truffle Foam or Chef’s Choice Seasonal Salad

Entree: Herb-Crusted Axis Venison with Port Wine Reduction, Parsnip Puree, and Roasted Root Vegetables

Dessert: Passionfruit Mousse with fresh Mango Coulis