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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Spring/Summer Season Menu: Private Dining

Seasonal Pre-Fix Menu

1st Course

Burrata Salad

Roasted Peaches, Arugula, Prosciutto, Preserved Lemon & Almond Vinaigrette

Grilled Peach Salad

Local Greens, Kiwi Guava Vinaigrette, Whipped Ricotta & Candied Pecans

Charred Escarole

Plum, Pickled Shallots, Pistachio, Turmeric & Goat Cheese

Cucumber Salad

Watermelon, Fennel, Mint, Feta & Balsamic Vinaigrette

Peach Salad

Whipped Cream Ricotta, Preserved Lemon & Kiwi Guava Vinaigrette

2nd Course

Pork Belly

Summer Succotash & Caramelized Apple Jam

Grilled Octopus

Cannellini Beans, Spanish Sofrito, Smoked Tomato, Chorizo & Gremolata

Salmon Mosiac

Lentil Salad, Lardons, White Miso & Dill Oil

Spinach Tortellini

Mushrooms, Roasted Corn & Corn Velouté

Beet Tartare

Mandarin, Chive, Smoked Cured Yolk, Cucumber, Avocado Yogurt & Cassava Chips

3rd Course

Shrimp & Lobster Stuffed Spinach Tortellini

Mushrooms, Lardons Caramelized Fennel Cream Sauce

Duck Breast

Confit Stuffed Cabbage, Carrot Puree & Duck Jus

Chicken Roulade

Peach Chutney, Potato Mash, Brandy Reduction & Roasted Root Veg

Sweet Corn Ravioli

Lemon Basil Cream

Roasted Eggplant Caponata

Pappardelle or Orecchiette

Bolognese & Herbs

4th Course

Vanilla Orange Creme Brûlée

"Pina Colada"

Sponge Cake, Pineapple, Coconut Rum Pastry Cream, Shortbread Crumble & Cherry Sorbet

Blueberry Cheesecake

Mixed Berry Panna Cotta

Chocolate Bar, Espresso Cremeux & Brown Butter Graham Crumble

Get Started

Ready to experience what everyone's been talking about?

What kind of event?

Chef James typically responds within 24 hours.

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