Menu & Pricing
Explore our menu and see how easy it is to get the perfect meal from our private chef!
Pricing and Packages
3 Course Dinner
Choose a soup OR salad, an entree, and dessert. Perfect for the group looking to go a little lighter or that last night of vacation.
Service includes cost of groceries, server, table set up, and clean up.
Chef Service Fee: $100 per person
Added to Chef Service Fee:
- 7% sales tax
- 20% gratuity
4 Course Dinner
Our most popular package! Choose 1 appetizer, 1 soup OR salad, 1 entree, and 1 dessert.
Service includes cost of groceries, server, table set up, and clean up.
Chef Service Fee: $125 per person
Added to Chef Service Fee:
- 7% sales tax
- 20% gratuity
5 Course Dinner
Can’t decide between soup or salad on the 4-course? Do both!
Service includes cost of groceries, server, table set up, and clean up.
Chef Service Fee: $140 per person
Added to Chef Service Fee:
- 7% sales tax
- 20% gratuity
Made for Seafood Lovers
Southern-Style Seafood Boil
Chef hand selects the freshest seafood the day of your event and prepares it on site. For a Southern-style boil, enjoy Gulf-caught shrimp, snow crab, lobster tail, Andouille sausage, sweet corn, and potatoes. Let us know if you’d like to add a dessert to our menu to round off your meal!
Service includes cost of groceries, server, table set up, and clean up.
Southern Style Seafood Boil $120 per person
Southern Style Shrimp Boil $85 per person
Added to Chef Service Fee:
- 7% sales tax
- 20% gratuity
Hook and Cook
6 adult minimum on all packages.
We can accommodate parties up to 25 on our plated coursed dinners. For the seafood boil, parties larger than 25 are possible with adequate outside space.
APPETIZERS
“A small dish of food or drink is taken before a meal to stimulate one’s appetite.”
Tuna Tartare
Sashimi Grade Ahi Yellowfin Tuna, Shallots, Cucumber, Sesame Soy Glaze, Sriracha-Lime Aioli.
Beef Wellington Bites
Filet of Beef, Shallots, Mushroom Duxelles, Phyllo Pastry, Pinot Noir Demi.
Shrimp Cocktail
Gulf Royal Red Jumbo Shrimp, Smokey Chive Cocktail, Tarragon Tzatziki Sauce.
Louisiana-Style Crab Cakes
Fresh Jumbo Lump Crab, Creole Tartar Sauce.
Snapper Crudo
Fresh Gulf Red Snapper, Black Lava Salt, Pickled Radish, Jalapeno, Fresh Citrus, Avocado Oil.
SOUP
Bourbon French Onion
Caramelized Sweet Onions, Notes Of Bourbon And Sherry, French Crouton, Broiled Smoked Provolone.
She Crab
Lump Blue Crab, Sherry, Cream, Smoked Paprika, Crème Fraîche
SALAD
“A cold dish of various mixtures of raw or cooked vegetables usually seasoned with oil or vinegar.”
Watermelon Mint Salad
Field Greens, Watermelon, Feta, Pickled Red Onion, Sunflower Seeds, Sherry Mint Vinaigrette.
Classic Wedge
Iceberg Wedge, Pickled Onion, Bacon, Grape Tomatoes, Bleu Cheese Dressing, Balsamic
Summer Citrus Salad
Spring Field Greens, Pickled Onion, Coconut Cashews, Citrus Supremes, Mango, Goat Cheese, Honey Citrus Vinaigrette.
ENTREE
“The main course of a meal”
Grouper Oscar
Pan Seared Grouper, Herb Roasted Potatoes, Prosciutto Wrapped Asparagus, Smoked Tomato Choron Sauce, Jumbo Lump Blue Crab Garnish.
Snapper Picatta
Gulf Red Snapper, White Wine, Lemon, Capers, Shallots, Sundried Tomatoes, Wilted Spinach, Whipped Potatoes.
Lemon Basil Chicken
Roasted Bone In Free Range Chicken Breast, Lemon Basil Marinade, Pesto Risotto, Asparagus Tips, Tomatoes.
Roasted Filet Of Beef
Whole Beef Tenderloin, Truffle Chive Whipped Potatoes, Seasonal Vegetable, Smoked Tomato Choron Sauce.
DESSERT
“The sweet course eaten at the end of a meal”
Peaches Brulee
Tree Ripened Peaches, Caramelized Sugar, Basil Balsamic Reduction, Local Raw Honey, Organic Vanilla Bean Ice Cream.
Key Lime Pie
Hand Crushed Graham Crackers, Lime Curd, Sweet & Salty Strawberries
Bananas Foster Rum Cake
Rum Spice Cake, Real Vanilla Bean Ice Cream, Bananas, Rum, Cinnamon
Tiramisu
Lady Fingers, Italian Espresso, Kahlua Sabayon, Dark Chocolate.
Summer Berry Pastry Cup
Puff Pastry Shell, Hazelnut Mascarpone Custard, Seasonal Berries, Dark Chocolate Drizzle.