Appetizer (Pick 1)

• Shrimp on avocado and Aleppo with Mexican street corn and crispy tortillas
• Yellowtail crudo with citrus purls, fresno and frisee
• Ahi Tuna with soy, crunchy garlic and crispy rice
• Salmon sashimi with avocado, green onion and citrus crema
• Scallop Rockefeller with spinach, cream sauce, brown sugar and pancetta.
• Mussels in a white wine butter sauce, nduja, chives and toasted focaccia
• Fig and goat cheese crostini with pomegranate and rocket (V)
• Hummus trio (red beet and ricotta, walnut and spiced yogurt, roasted tomato and black garlic) (V)
• Caramelized onion flatbread topped with portobello, pancetta and fontina cheese
• Breaded chicken on Belgian waffle with rosemary maple syrup
• Mini steak bites with asparagus tips, panko, duck fat and hollandaise
• Togarashi shishito peppers with yuzu crema and bonito flake (V)
• Burrata and serrano bruschetta with opal basil and tomato jam
• Bone Marrow with crispy pancetta and sherry wine shooter
• Tempura squash blossom stuffed with ricotta over sweet tomato sauce
• Watermelon and ghost pepper gazpacho shooter
• Chef choice of cured meats and cheeses (lonzino, truffle salumi, coppa, brie, pistachio crusted goat cheese and etc.), marcona almonds, pickled vegetables, fresh fruit and fig jam.

Salad (Pick 1)

• Smoky blue cheese bib with oven-dried tomatoes, jalapeño bacon, soft boiled egg
• Black kale Caesar with sweet drop peppers, pepperoncini, toasted curry pepitas, avocado and black garlic croutons with Dijon Caesar dressing
• Italian chopped salad with cucumbers, red onions, pepperoncini, radicchio, tomato, kalamata olives, garbanzo beans and red wine vinaigrette
• Green Goddess salad with shaved radish, rehydrated cranberries and pepitas
• Watermelon & cucumber salad with heirloom tomatoes, frisee and microgreens, tossed in champagne vinaigrette.
• Kale salad with apple, cranberries, crispy parmesan roasted Brussel sprouts in creamy honey mustard dressing
• Mixed greens, cherry tomatoes, red onions, cucumbers, rice crisps, champagne vinaigrette, mandarin segments
• Arugula with sungold tomatoes, mozzarella, peaches, citrus honey vinaigrette with red walnuts
• Roasted beet and goat cheese salad with candied hibiscus, orange segments, pickled red onions and lemon basil dressing
• Kale salad with apple, cranberries, crispy parmesan roasted Brussel sprouts in creamy honey mustard dressing

Entrees (Pick 1)
• Basil and red walnut crusted halibut over sweet pea puree and Israeli couscous, buttered chanterelles, and crispy pancetta
• Blackened Salmon topped with shaved fennel, watercress, blood orange segments over forbidden rice
• Miso Braised Seabass in tamarind broth with sauteed edamame succotash, shishito pepper and cucumber relish
• Butter basted scallops over black truffle risotto and asparagus
• Fillet with rosemary and bone marrow mashed potatoes, blistered tomatoes and black garlic reduction
• Braised Short Rib with pepper jack grits and red wine pomegranate reduction
• Honey and harissa glazed chicken breast with roasted vegetables and winter squash puree.
• Roasted garlic, spinach and sundried tomato stuffed chicken roulade
• Pork cheeks with pepper jack grits, asparagus, crispy corn, chili oil and avocado mousse.
• Bone in pork chop with twice cooked potatoes, sauteed collard greens, thick cut candied bacon with pan sauce
• Pork tenderloin with butternut squash puree and honey apricot brussels
• Squid ink pasta with saffron cream, oven dried tomatoes, local clams, mussels, and shrimp

Vegetarian Entree (Pick 1)
• Fried Polenta with sauteed spinach, blistered sungold tomatoes, ricotta, truffle carpaccio cream sauce (V)
• Veggie fried rice with purple cabbage, sweet potato, snap pea, green onion
• Cauliflower mushroom stroganoff
• Eggplant parmesan (veggie take on chicken parmesan)
• Trumpet mushroom scallops with truffle risotto, oven roasted tomatoes, brown butter and chili threads
• Mushroom tofu curry

Desserts (Pick 1)

• Banana Foster Crème Brule

• Cheesecake shooters

• Apple whiskey mousse

• Bourbon vanilla Panna Cotta

• Deconstructed strawberry short cake

Other Infomation

Hello Benjamin!

I am Chef Adam Webb. I would love to put together a very special experience for your big birthday gathering!

Throughout my personal chef career, I have put together a number of very special and memorable events. My clients always appreciate the flavors as well as my special attention to the presentation of the dishes. Please don't hesitate to reach out with any questions you might have. I am very open to modifying my menu to your liking, as well as creating new items based on your special requests.

Looking forward to hearing from you soon,

Chef Adam Webb

Meal for 7 on 16 October 2021