A COUPLE OF EXAMPLES (breakfast only available for private cheffing)
TRUFFLE SCRAMBLED EGGS & GARDEN HERBS
Creamy soft-scrambled eggs folded with black truffle, chives, and crème fraîche. Served with toasted sourdough, heirloom tomato confit, and microgreens.
LEMON-RICOTTA PANCAKES WITH MACERATED BERRIES
Fluffy lemon-zest ricotta pancakes layered with vanilla whipped mascarpone, warm maple syrup, and a mix of macerated strawberries and blueberries.
TROPICAL COCONUT CHIA PARFAIT
Coconut-milk chia pudding layered with passionfruit curd, mango-lime compote, toasted coconut, and pistachios. Served with a side of almond granola.
A COUPLE OF EXAMPLES (LUNCH ONLY AVAILABLE FOR PRIVATE CHEFFING)
SHORT RIB GRILLED CHEESE WITH CARAMELIZED ONION JAM
Slow-braised short rib folded into a three-cheese blend on butter-toasted brioche with caramelized onion jam and truffle aioli. Served with a side of roasted tomato bisque for dipping.
LOBSTER & SWEET CORN RAVIOLI
House-made ravioli filled with lobster and mascarpone in a saffron-tomato beurre blanc. Garnished with micro pea shoots, chive oil, and lemon zest.
HARISSA-ROASTED CAULIFLOWER STEAK
Thick-cut cauliflower roasted with harissa, served over whipped tahini and chickpea ragù. Topped with pomegranate, pistachios, and fresh mint.
Every meal may be adjusted to dietary needs or restrictions.
A COUPLE OF EXAMPLES (DINNER ONLY AVAILABLE FOR PRIVATE CHEFFING)
CAST-IRON FILET MIGNON & BONE MARROW BUTTER
8 oz fillet seared in cast-iron, basted with thyme and garlic, finished with roasted bone marrow butter. Served with truffle-whipped Yukon potatoes, glazed heirloom carrots, and a red-wine demi-glace.
MISO BLACK COD WITH SAKE-STEAMED CLAMS
Nobu-style miso-marinated black cod broiled until caramelized, plated over dashi-steamed littleneck clams and baby bok choy. Side of ginger-scallion jasmine rice and yuzu kosho.
HERB-CRUSTED RACK OF LAMB WITH PISTACHIO MINT PESTO
Dijon and herb-crusted rack of lamb roasted to medium-rare, sliced into elegant chops. Plated with pistachio-mint pesto, charred eggplant purée, and confit fingerling potatoes.
MEAL PREPPING EXAMPLES
KOREAN-BEEF BULGOGI BOWLS
Thin-sliced marinated ribeye with soy-garlic-sesame glaze, over jasmine rice or cauliflower rice. Sides of quick-pickled cucumber, gochujang roasted carrots, and sesame spinach. MEAL PREP WIN: Flavors deepen by day 2. Components stay crisp if packed separately. Reheats in 2 minutes.
TUSCAN CHICKEN & WHITE BEAN RAGÙ
Seared chicken thighs braised in tomato, garlic, rosemary, and cannellini beans. Served with lemon-parmesan quinoa and garlicky broccolini. MEAL PREP WIN: Stews and braises taste better over time. Freezes great. Balanced protein, fiber, and greens in one container.
CILANTRO-LIME SHRIMP & CILANTRO RICE
Chili-lime-marinated shrimp with cilantro-lime rice, black beans, charred corn salsa, and avocado crema, served in a separate cup. MEAL PREP WIN: Shrimp cooks in 3 minutes and stays tender if slightly undercooked before chilling. Bright, fresh flavors that don't get dull by day 4.
