Menu & Pricing

Explore our menu and see how easy it is to get the perfect meal from our personal 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.

Chef Service Fee: $85 per person

(Shopping, transportation cost, preparation, server and table set up, clean up)

Added to Chef Service Fee: 

  • 7% sales tax
  • 20% gratuity
  • Cost of groceries

4 Course Dinner

Our most popular package! Choose 1 appetizer, one soup OR salad, 1 entree, and 1 dessert. 

Chef Service Fee: $85 per person

(Shopping, transportation cost, preparation, server and table set up, clean up)

Added to Chef Service Fee: 

  • 7% sales tax
  • 20% gratuity
  • Cost of groceries

5 Course Dinner

Can’t decide between soup or salad on the 4-course? Do both!

Chef Service Fee: $90 per person

(Shopping, transportation cost, preparation, server and table set up, clean up)

Added to Chef Service Fee: 

  • 7% sales tax
  • 20% gratuity
  • Cost of groceries

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!

Chef Service Fee: $75 per person

(Shopping, transportation cost, preparation, server and table set up, clean up)

Added to Chef Service Fee:

  • 7% sales tax
  • 20% gratuity
  • Cost of groceries

Hook and Cook

Have a fishing trip planned while on vacation? We will be happy to cook what you catch! Contact us to discuss details.

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.”

Pistachio-Crusted Seared Tuna
Sashimi Grade Ahi Tuna, Wasabi Aioli, Ginger Soy.

Beef Wellington Bites
Filet of Beef, Shallots, Mushroom Duxelles, Phyllo Pastry, Pinot Noir Demi.

Ga-Macon Gulf Shrimp
Jerk Seasoned Jumbo Gulf Shrimp, Georgia Peanuts, Peach Sweet Chili Sauce, Cilantro.

Louisiana-Style Crab Cakes
Fresh Jumbo Lump Crab, Creole Tartar Sauce.

SOUP

“A liquid dish, typically made by boiling meat, fish, or vegetables in stock or water.”

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.”

Kalamata Caesar
Classic Caesar Dressing, Romaine Hearts, Pecorino Romano, Kalamata Olives, Roasted Red Bell Peppers.

Classic Wedge
Iceberg Wedge, Pickled Onion, Bacon, Grape Tomatoes, Bleu Cheese Dressing, Balsamic

ENTREE

“The main course of a meal”

Island Grouper
Fried To Perfection Fresh Gulf Grouper, Pineapple Chili Sauce, Cilantro, Coconut Jasmine Rice, Seasonal Stir Fry Vegetables.

Pomegranate Snapper
Pan Seared Gulf Snapper, Pomegranate Beurre Blanc, Almond Feta Couscous, Roasted Broccolini.

Rosemary Apricot Glazed Chicken
Bone in Free Range Chicken, Wild Mushroom Risotto, Charred Brussels.

Whole Roasted Filet Of Beef Tenderloin
Hand Cut By Chef On Site, Sweet Parsnip Puree, Prosciutto Wrapped Asparagus, Pinot Noir Demi Glace.

DESSERT

“The sweet course eaten at the end of a meal”

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

Bread Pudding With Bourbon Butter Sauce
Light and Fluffy, Vanilla, Cinnamon, Bourbon Butter Caramel

Espresso Fudge Brownie
Kahlua Sea Salt Caramel Sauce, Real Vanilla Bean Ice Cream
We’re always happy to prepare past menu selections and make custom modifications upon request if ingredients are available.

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