The Menus

Every menu starts here.

Browse by experience and find the right starting point for your occasion. Chef James builds the rest around you.

Private Dining

Private Dining Menu

These dishes earn their place by showing up time and time again. From Charred Octopus and Beef Wellington to Lobster Mac and Cheese, a collection of client favorites that reflect the depth and range of Chef James's craft.

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Winter Seasonal Menu

Winter has a flavor all to its own. Chef James leans into ingredients that thrive in the cold to create dishes that are bold, hearty, and distinctly winter. From Duck Confit to Venison, a menu built around what winter does best.

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Fall Seasonal Menu

Fall is when the harvest hits its peak. Chef James builds the menu around deep, earthy dishes rooted in where the season is rich. From Stuffed Piquillos to Seared Black Bass, a menu built around what fall does best.

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Spring & Summer Menu

When the weather warms, so does the freshness and vibrancy that define both seasons. From Salmon Mosaic to Chicken Roulade, light, bright flavors that taste like longer days, open air, and a season fully awakened.

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Catering

Catering Menu

A great event feeds its guests well. From Oxtails and Honey Jerk Lamb Chops to Braised Chicken and Short Ribs, a satisfying spread of bold, crowd-worthy dishes built for buffet and family style service.

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Brunch Menu

Where morning meets the moment. From Shrimp & Grits with Creamy Creole Sauce and Chicken & Waffles with Maple Rum Syrup to Steak & Eggs and Mini Frittatas — a full spread that makes brunch worth showing up for.

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Cuisine

Afro Caribbean Cuisine

Vibrant, bold, and unapologetically flavorful. From Honey Jerk Lamb Chops and Snapper Escovitch to Oxtails with Apple & Jalapeño Chutney — this one speaks for itself.

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Mediterranean Cuisine

Fresh, herbed, and bright. From Pork Tenderloin with Herb and Pistachio Salsa and Lemony Chicken & Artichokes to Kafta and Armenian Losh Kabob — a spread that travels well at any table.

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African Cuisine

Rich, aromatic, and rooted in tradition. From Maafe and Somalian Beef Stew to Denninguleis and Kadaka Akondro — bold flavors from across the continent on one menu.

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BBQ Cuisine

Low, slow, and built for a crowd. From Smoked Brisket and Baby Back Ribs to Pulled Pork Sandwiches and Butcher's Steak with Chimichurri — smoke-kissed proteins, bold sauces, and sides that hold their own.

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Small Bites

Hors D'oeuvres Menu

A displayed spread of savory and sweet small bites designed to welcome your guests and carry the energy of the occasion. From Duck Confit Bruschetta to Pork Belly Bao Buns, a big range of small dishes.

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Drop-Offs

Drop-off Menu

Bold, satisfying, and ready the moment it arrives. From Smoked Brisket and Herb Roasted Pork Tenderloin to Oxtails and Braised Short Ribs — a fully prepared spread delivered ready to serve.

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