Appetizer: (Choose 3)

Mussels in a white wine butter sauce, nduja, chives and toasted focaccia
Burrata and serrano bruschetta with opal basil and tomato jam
Blackened octopus over citrus avocado puree, roasted purple cauliflower, freeze, and yuzu crema
Fig and goat cheese crostini with pomegranate and rocket
Caramelized onion flatbread topped with portobello and pancetta
Firecracker shrimp on mini tostadas with avocado mousse
Hamachi crudo with citrus purls, fresno and frisee
Bone marrow with crispy pancetta and sherry wine shooter
Dungeness crab and couscous wrapped in cucumber and sumac
Mini steak bites with asparagus tips, panko, duck fat and hollandaise
Tempura squash blossoms stuffed with goat cheese in sweet tomato sauce
Assorted oyster bar with mignonette variety
Ahi tuna with soy, crunchy garlic and crispy rice

Salad: (Choose 1)

Black kale caesar with sweet drop peppers, pepperoncini, toasted curry pepitas, avocado, black garlic croutons with dijon caesar dressing
Watermelon and cucumber salad with heirloom tomatoes, frisée and micro greens, tossed in champagne vinaigrette
Roasted beet and goat cheese salad with candied hibiscus, orange segments, pickled red onions and lemon basil dressing
Smoky blue cheese bib with oven dried tomatoes, jalapeño bacon, soft boiled egg


Main Dish: (Choice of 2)

Braised short rib with pepper jack grits and red wine pomegranate reduction
Traditional beef wellington
Blackened salmon topped with shaved fennel, watercress and blood orange segments
Lamb chops with parsnip puree and red wine cherry demi
Fillet with rosemary and bone marrow mashed potatoes, blistered tomatoes and black garlic reduction.
Basil and red walnut crusted halibut over sweet pea puree and israeli couscous, buttered chanterelles, and crispy pancetta
Honey and harissa glazed chicken breast with roasted vegetables and winter squash puree
Papperdelle pasta with herb ricotta, sundried tomatoes, cauliflower mushroom, lemon sage chicken
Squid ink pasta with saffron cream, oven dried tomatoes, clams, mussles, and shrimp
Butter basted scallops over black truffle risotto and asparagus tips
Miso braised seabass in tamarind broth with sauteed edamame succotash, shishito pepper and cucumber relish
Scotch & peppercorn sauce dry aged rib-eye with cedar wrapped seasonal vegetables
Lobster ravioli stacked fillet with sautéed spinach, shoestring potatoes, smothered mushroom cream sauce
Petite filet topped with shrimp scampi, creamy spinach and artichoke


Dessert: (Choose 1)

Pink guava creme brûlée
Apple whiskey mousse
Deconstructed strawberry shortcake
Chocolate baked alaska
Cheesecake shooters

Other Infomation

Hello Colin!

My name is chef Adam Webb! I will be more than happy to put together an unforgettable dinner experience for you and your brother! I have over 10 years of experience working in fine-dining. I have cooked for NFL players, NY times journalists and even the former First Lady - Michelle Obama.

This is a sample menu with some of my current best sellers; However, I have many more unique recipes that I can share with you in case you'd like to add or modify something. Not sure how many courses you'd like to have, but we can definitely go with 5-7! Let me know if you have any questions!

Looking forward to hearing from you soon,

Chef Adam Webb

Meal for 7 on 06 November 2021