Sample Menus
Every booking gets a custom menu. These are starting points — written with the season in mind and tuned to the way you want the meal to feel.
Vegan · Vegetarian · Gluten-Free · Dairy-Free · Keto · Diabetic-Friendly · Allergies Welcome
Four ways to dine
Plated, multi-course
Bar appetizers plus four to six plated courses, customized per event. From $650 per event, or $140 per guest all-inclusive for parties of eight or more. Up to 12 guests.
Japanese-French Fusion
Four courses · bar appetizers included
Black Caviar, Blini, Lemon Zest
Pan Fried Scallop
Cauliflower purée, black caviar, almond, samphire
Foie Gras Crème Brûlée
Caramelised crust, brioche mouillette, fig compote
Chicken Pâté
Brioche, roasted apricot with saffron and cardamom
Yellowtail Tataki
Rösti potato, Matsuhisa sauce, micro herbs, lemon zest
Wild Mushroom Velouté
Truffle oil, crispy shallots, fresh thyme, Parmesan foam
Miso-Glazed Black Cod
Saikyo miso, roasted bok choy, yuzu beurre blanc, dashi foam
Gâteau au Chocolat
Rich dark chocolate cake, cocoa dusting, vanilla crème fraîche
Surf & Turf Experience
Five courses · bar appetizers included
Wagyu Nigiri
Torched A5 wagyu, black caviar, fleur de sel
Black Tiger Prawns
Chilli, spring onion, sesame, soy glaze
Nori Tacos
Lobster, wagyu tartare, guacamole, crispy nori shell
Assorted Oysters
Freshly shucked, mignonette, lemon
Bluefin Tuna Ceviche
Leche de tigre, red onion, aji amarillo, black caviar, sea salt
Lobster Bisque en Croûte
Classic rich bisque, delicate vegetable julienne, crisp puff pastry lid
Filet Mignon
Truffle potato mousseline, asparagus, bone marrow jus, black caviar
Crispy Lobster Tail
Extra crispy potato, spicy umami sauce, yuzu beurre blanc
Mango and Passion Fruit Pavlova
Chantilly cream, meringue, fresh mango, toasted coconut
La Russe
Six courses · signature tasting · ritual service · a modern interpretation of Russian flavors — smoke, fermentation, brine, richness
Barge Hauler’s Table
Osetra caviar on ice · salmon & egg pâté · barrel pickles · sprats on Borodinsky · salted gruzdi mushrooms · served with ice-cold Beluga Vodka & Champagne
Lightly Cured Wild Salmon
Raspberry gel, ryazhenka foam, horseradish snow, dry miso, black caviar
Posikunchiki
Ural minced beef dumplings, sour cream, warm chicken broth
Arctic Uha
Halibut, red caviar, smoked broth — burning birch wood dipped tableside
Braised Venison Saddle
Juniper reduction, parsnip mousseline, smoked fermented lingonberries
Pryanik
Coffee-soaked gingerbread, condensed milk mousse, mulberries
French Classic
Five courses · bar appetizers included
Blinis with Osetra Caviar & Crème Fraîche
Smoked Salmon Canapé
Cream cheese, lemon zest, dill, crispy capers
Beef Tartare
Hand-cut prime beef, Dijon, cornichons, capers, crispy fries
Gougères au Comté
Warm choux pastry, aged Comté, fresh chives
Soupe à l’Oignon Gratinée
Classic French onion soup, Gruyère crouton, natural veal reduction
Pan Fried Turbot
Celeriac, sage, hazelnut, caviar, Champagne beurre blanc
Boeuf Bourguignon Short Ribs
Slow-braised in Burgundy, creamy polenta, tempura onion, fresh chives
Crêpes Suzette
Flambéed tableside with Grand Marnier and orange butter
Asian Tasting
Five courses · bar appetizers included
Spicy Tuna on Crispy Rice
Fresh tuna, spicy sauce, tobiko, micro shiso
Salmon Karashi Su Miso
Lightly cured salmon, spicy karashi mustard miso glaze
Hamachi with Truffle Ponzu
Thinly sliced yellowtail, dry miso, jalapeño, citrus
Chicken Yakitori
Tare glaze, scallions, yuzu kosho
Cannelloni with Tuna, Avocado & Osetra Caviar
Rice paper cannelloni, umami dressing, finger lime
Beef Consommé Chinese Style
Crystal clear broth, oxtail dim sum, fresh herbs, white pepper
Kurobuta Pork Chop on the Bone
Celery root mousseline, caramelised apple and ginger sauce, crispy lotus
Mango & Yuzu Entremet
Coconut dacquoise, mango cremeux, yuzu gel, lychee sorbet
Mediterranean
Four courses · bar appetizers included
Zucchini Blossom with Lemon Ricotta
Lightly fried, fresh ricotta, lemon zest, basil oil
Tamarind Aubergine
Baby fennel, spinach, white bean, olive oil
Crab Cake
Green apple julienne, celery, lemon aioli, micro herbs
Cataifi Cannoli with Pistachio Cream & Black Caviar
Crispy kataifi pastry, whipped pistachio cream
Burrata with Roasted Stone Fruit
Seasonal peaches, basil oil, toasted hazelnuts, aged balsamic
Herb-Crusted Rack of Lamb
Celeriac mousseline, roasted garlic jus, seasonal greens, juniper oil
Dark Chocolate & Vanilla Cannoli
House-made crispy shells, dark chocolate cream, vanilla ricotta, candied pistachios
Shared, family-style
Generous shared platters — boards, mains, sides, and a closing dessert. From $650 per event, or $100 per guest all-inclusive from twelve guests. Best for 8–20 guests.
Summer Californian
Shared plates · bar appetizers included
Black Caviar · Potato Waffle · Crème Fraîche
Peach & Burrata Crostini · Basil Oil · Aged Balsamic
Crab Cake Bites
Green apple, celery, lemon aioli
Pan Fried Scallop Bites
Celeriac, sage, pinenut, Champagne
Heirloom Tomato Panzanella
Stracciatella, torn sourdough, basil, Calabrian chilli oil
Tuna Tartare
Avocado, yuzu, black sesame, crispy lotus root chips
Braised Beef Short Rib
Red wine reduction, bone marrow, crispy shallots
Whole Roasted Branzino
Charred lemon, olive oil, capers, fresh herbs
Potato Dauphinois
Cream, garlic, Gruyère
Haricots Verts
Brown butter, toasted almonds, lemon
Creamy Corn Soufflé
Parmesan, crème fraîche
Dark Chocolate Tart
Caramel, roasted banana ice cream, fleur de sel
French Countryside
Shared plates · convivial & elegant
Gougères au Comté
Warm choux, aged Comté, fresh chives
Smoked Salmon on Blinis · Crème Fraîche · Dill
Beef Tartare · Dijon · Cornichons · Crispy Capers
Foie Gras Torchon · Brioche · Seasonal Jam
Charcuterie & Pâté Board
Duck rillettes, country terrine, cornichons, mustard, sourdough
Soupe à l’Oignon Gratinée
Classic French onion soup, Gruyère crouton, natural veal reduction
Coq au Vin
Slow-braised chicken, pearl onions, mushrooms, Burgundy reduction
Salmon Wellington
Salmon fillet in puff pastry, light beurre blanc, spinach
Pommes Sarladaises
Duck fat, garlic, parsley
Ratatouille
Slow-roasted Provençal vegetables
Herbed Rice Pilaf
Shallots, fresh herbs, white wine
Tarte Tatin with Caramelised Apple
Salted caramel, crème fraîche, fleur de sel
Japanese Sharing Table
Shared plates · Nobu-inspired · high energy
Nigiri Selection
Torched salmon & red caviar · eel · bluefin tuna belly & black caviar
Gunkan Selection
Baked beef & dry miso · shrimp, avocado & cucumber
Cucumber Cup · Torched Scallop · Tobiko
Grilled Edamame · light XO sauce · baked pepper
Ahi Tuna Poke Bowl
Sushi rice, avocado, cucumber, ponzu, sesame oil, scallions
Fermented Vegetable Assortment
Kimchi · pickled daikon · chuka seaweed with nut sauce
Korean Flank Steak
Pear, garlic, soy, gochujang marinade
Miso-Glazed Whole Roasted Fish
Soy, ginger, scallions, bonito flakes
Chicken Yakitori Skewers
Tare glaze, scallions, yuzu kosho
Japanese Rice
Furikake, nori, light unagi sauce
Asian Brussels Sprouts
Miso, crispy shallots
Wok Garlic Green Beans
Oyster sauce, ginger
Chocolate Cremeux
Raspberry coulis, cocoa tuile, fresh raspberries
Baked Pear with Greek Yogurt
Nut crunch, honey, toasted buckwheat
Weekly meal prep
Restaurant-quality meals cooked fresh in your kitchen and stored ready to reheat. From $650 per week plus organic ingredients. Two sample weekly plans below.
Balanced & Anti-Aging
Omnivore · anti-inflammatory · high protein · seasonal organic
Monday — Eggs Benedict with King Crab
Poached organic eggs, hollandaise, brioche, micro herbs
Tuesday — Japanese Tamago with Dashi
Soft rolled egg, white miso broth, pickled daikon, nori
Wednesday — Shakshuka with Feta & Za’atar
Slow-roasted tomatoes, peppers, organic eggs, sourdough
Thursday — Açaí Bowl
Organic açaí, mango, coconut cream, granola, bee pollen
Friday — Sourdough, Whipped Ricotta, Smoked Salmon
Capers, lemon zest, micro greens, crème fraîche
Monday — Pan Fried Halibut
Caviar, sage, celeriac, Champagne beurre blanc
Tuesday — King Crab & Avocado Bowl
Wild rice, king crab, avocado, lemon aioli, cucumber ribbons
Wednesday — Vitello Tonnato
Thinly sliced veal, tuna-caper sauce, capers, lemon oil
Thursday — Smoked Duck Salad
Mixed leaves, fig compote, goat cheese, toasted hazelnuts
Friday — Soba Noodle Salad
Cold soba, edamame, cucumber, ponzu dressing, soft-boiled egg
Monday — Miso-Glazed Black Cod
Saikyo miso, roasted bok choy, dashi broth, yuzu oil
Tuesday — Braised Short Rib
Red wine reduction, celery root purée, glazed rainbow carrots
Wednesday — Saffron Tagliatelle with Sea Urchin
Fresh saffron pasta, sea urchin roe, lemon butter, chives
Thursday — Chicken Suprême with Tarragon Jus
Pan-roasted supreme, tarragon cream, haricots verts, pommes purée
Friday — Cedar Plank Wild Salmon
Chimichurri, wok vegetables, Japanese rice, furikake
House-made hummus · roasted peppers · sourdough chips
Fermented vegetables · kimchi · pickled daikon · barrel cucumbers
Dark chocolate & hazelnut energy bites
Organic seasonal fruit · coconut yogurt
Plant-Forward
Vegan · gluten-free adaptable · anti-inflammatory
Monday — Green Smoothie Bowl
Spinach, mango, coconut milk, granola, fresh seasonal fruit
Tuesday — Avocado & Heirloom Tomato Toast
GF sourdough, avocado, micro herbs, lemon oil, fleur de sel
Wednesday — Overnight Oats
Oat milk, chia, mixed berries, maple syrup, toasted seeds
Thursday — Mango Chia Pudding
Coconut milk, fresh mango, passion fruit, bee pollen
Friday — Warm Buckwheat Porridge
Poached pear, toasted walnuts, cinnamon, agave
Monday — Black Truffle Risotto
Aged cheese mousse, truffle shavings, crispy sage
Tuesday — Tamarind Aubergine
Baby fennel, white bean, spinach, olive oil, flatbread
Wednesday — Mushroom Pithivier
Butternut squash, thyme, port, broccoli, puff pastry
Thursday — Pad Thai with Tofu
Rice noodles, bok choy, tamarind, lime, crushed peanuts
Friday — Roasted Eggplant with Whipped Ricotta
Shiitake, truffle oil, pomegranate seeds, micro herbs
Monday — Jerusalem Artichoke Soup
Goat cheese crouton, crispy shallots, truffle oil, thyme
Tuesday — Potato Risotto
Wild garlic pesto, pickled flowers, garlic emulsion
Wednesday — Thai Eggplant with Tofu
Coconut green curry, jasmine rice, thai basil, lime leaf
Thursday — Spinach Rotollo
Romesco, broad bean, hen of the wood mushroom, fresh herbs
Friday — Corn Soufflé
Parmesan, crème fraîche, seasonal roasted vegetables, herb oil
Raw vegetable sticks · cashew dip · fermented pickles
Seasonal fruit platter · coconut yogurt · honey
Cacao & date energy balls · toasted coconut
A full day, handled
A private chef for the whole trip — breakfast, lunch, and dinner. From $800 per day. San Diego, Orange County, Riverside, Los Angeles, and beyond.
Coastal Luxury
Full day · California coast inspired · seafood-forward · light & refined
Eggs Benedict with King Crab
Poached organic eggs, hollandaise, brioche, fresh chives
Açaí & Coconut Bowl
Organic açaí, mango, coconut cream, granola, seasonal berries
Smoked Salmon Platter
Wild smoked salmon, crème fraîche, capers, lemon, rye crispbread
Pan Fried Scallop
Cauliflower purée, black caviar, almond, samphire
Heirloom Tomato Salad
Stracciatella, basil oil, aged balsamic, micro herbs
Herb-Roasted Branzino
Charred lemon, olive oil herb sauce, light summer salad
Osetra Caviar · Potato Waffle · Crème Fraîche
Foie Gras Crème Brûlée · Brioche Mouillette
Black Tiger Prawns · Chilli · Soy Glaze
Lobster Bisque en Croûte
Classic rich bisque, vegetable julienne, crisp puff pastry lid
Filet Mignon with Lobster
Truffle potato mousseline, asparagus, black caviar, yuzu beurre blanc
Lemon Parfait
Honey, sheep’s milk yoghurt, bergamot gel, bee pollen
Provençal Escape
Full day · South of France inspired · herbs · vegetables · elegant simplicity
Shakshuka Provençale
Slow-roasted tomatoes, peppers, organic eggs, herbed crème fraîche
Cheese & Charcuterie Board
Comté, brie, country pâté, cornichons, fresh baguette
Fresh Seasonal Fruit with Lavender Honey
Organic berries, stone fruit, coconut yogurt, bee pollen
Burrata with Roasted Peaches
Basil oil, toasted pine nuts, aged balsamic
Salade Niçoise
Seared tuna, haricots verts, olives, soft egg, anchovy dressing
Poached Cod
Cockles, clams, samphire, lovage emulsion, caviar
Gougères au Comté · Warm choux, aged Comté
Smoked Duck · Fig Compote · Artisanal Cheese
Beef Tartare · Dijon · Cornichons · Crispy Capers
Scallop Carpaccio
Yuzu gel, finger lime, mango, citrus dressing
Roasted Venison Loin
Celeriac mousseline, juniper demi-glace, roasted root vegetables
White Chocolate & Passionfruit Cheesecake
Poached pineapple, crystallised white chocolate
Menus rotate seasonally with what is fresh in San Diego markets. The version above is a snapshot — your booking gets a menu written for your date, your guests, and the moment.
Every booking gets a custom menu. These are starting points — written with the season in mind and tuned to the way you want the meal to feel.
Get a Custom Menu
Tell me the date, the occasion, who is coming, and what you love to eat. I will come back with a tailored menu and quote — no obligation.