Your Chef's Table

Experience Culinary Excellence, Crafted with Passion, In Your Dining Room

I bring over 20 years of culinary mastery straight to your table. With a dedication to quality and an unwavering passion for feeding people, I’m set to redefine private dining in your home.

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The Menu

Meals to Serve Four People for $400

Meals to Serve Four People

for $400

Roasted Chicken with

Rosemary Balsamic Glaze

Whole roasted chicken, drizzled with a balsamic glaze, punched up with fresh rosemary and thyme. Served with garlic-parmesan mashed potatoes, sautéed haricots verts topped with sliced almonds, and rustic bread.

Mojo Pork Tenderloin

with Chimichurri

Boldly seasoned mojo pork tenderloin, sliced and served over a bed of Spanish rice and black beans. Topped with zesty chimichurri and paired with crispy Cuban bread for a dish that’s full of swagger.

Pan-Roasted King Salmon

or Snapper

Perfectly pan-roasted King salmon or snapper perched on a creamy gulf shrimp and tasso ham risotto. Paired with a bright cucumber-tomato salad tossed in rice wine vinegar and spices, served with crusty bread.

Sliced New York Strip

with Whiskey-Soy Glaze

Sear and slice—this New York Strip brings the heat, drizzled with a whiskey-soy glaze that packs a punch. Served with seasonal vegetable yaki soba for a hint of Japanese flair, and soft, pillowy shokupan.

Five Course Meals for 1 to 6 People at $150 per Person

Course One is the Appetizer. You will be able to make one selection from these options.

Crab Cake with

Pan-Wilted Greens

Crisp, golden crab cake atop a bed of wilted greens, finished with the Chef’s own remoulade—a zesty kick that leaves you wanting more.

Butter-Poached

Lobster Roll

Buttery, poached lobster piled high with crisp greens and Roma tomatoes. Finished with roasted garlic-citrus aioli on a soft roll.

Japanese Ahi Tuna

Tartare

Raw Ahi tuna, chopped and blended with soy, togarashi, and spices. Crowned with a raw quail egg and served with toasted shokupan.

Steak Tartare with

White Cheddar Tuile

Filet mignon, raw, mixed with white balsamic and herbs and spices. Topped with a crisp white cheddar cheese tuile and served with toasted artisan bread.

Course Two is the Salad. You will be able to make one selection from these options.

The Rebel's Garden Salad

Crisp, fresh greens with diced Roma tomatoes, shredded carrots, sliced cucumber, and red onion, all tossed together with crunchy artisan croutons. Finished with a punchy ginger-soy dressing.

Caesar the Bold

Chopped romaine, bold and crunchy, dressed with the Chef’s own Caesar—creamy, garlicky, and full of flavor. Topped with artisan croutons and parmesan crumbles, this Caesar doesn’t hold back.

Asian Cucumber & Tomato Salad

Fresh cucumber swirls and julienned tomatoes tossed in a tangy mix of rice wine vinegar, soy, and spices. This salad brings bold, refreshing flavors that cut through with just the right amount of bite.

Course Three is the Amuse Bouche.

A bold, single bite crafted by the Chef to jolt your taste buds into action and set the stage for what’s next. Designed specifically to complement your main course, this one’s at the Chef’s discretion—an exclusive preview of the bold flavors that are about to hit your plate.

Course Four is the Entree. You will be able to make one selection from these options.

Sushi and

Sashimi Dinner

An assortment of fresh, raw fish expertly prepared and served with a California roll, assorted maki, and nigiri. Accompanied by vegetable ramen to complete this raw, refined experience.

Scallop

Scampi

Pan-seared Arctic scallops atop fettuccine, tossed in a vibrant pesto with sundried tomatoes. Finished with a blend of Italian cheeses and served with a side of fresh, crusty baguette.

Filet

Mignon

Pan-seared filet, tender to perfection, served with garlic-parmesan mashed potatoes and topped with shiitake mushroom bordelaise. Accompanied by warm ciabatta to round out the plate.

New York

Strip

A seared New York Strip, served with applewood bacon and blue cheese mac, all brought together with a rich béarnaise sauce. Served with a hearty slice of toasted sourdough.

Ribeye with

Black Pepper Crust

Pan-seared ribeye with a peppery crust, paired with herb-roasted potatoes and sautéed asparagus. Finished with a whiskey-soy glaze and served with soft, pillowy shokupan.

Roasted

Chicken Breast

Oven-roasted boneless chicken breast, served on a bed of jasmine rice and topped with mild yellow curry, packed with seasonal vegetables. Served alongside the Chef’s famous naan, freshly baked and impossible to resist.

Miso-Glazed Pork Tenderloin

Pan-seared pork tenderloin glazed with a savory miso-soy reduction, served over ginger-scented jasmine rice. Paired with roasted Brussels sprouts tossed in sesame oil and finished with a side of charred shokupan.

Blackened King Salmon

or Snapper

Blackened King salmon or snapper, resting on dirty rice and crowned with a rich crab and crawfish cream sauce. Sautéed squash, zucchini, and sweet onions complete the dish, served alongside a fresh slice of baguette.

Course Five is the Dessert. You will be able to make one selection from these options.

Grove Pie

A twist on the classic key lime pie, this bright citrus creation is crafted with the Chef’s choice of fresh, seasonal citrus. Each slice is designed to perfectly complement your main course, delivering a sweet and tangy finale that lingers on the palate.

Green Tea &

Ginger Tiramisu

Layers of ginger-infused, Chef-made ladyfingers soaked in a creamy green tea custard. Topped with a delicate citrus-zest whipped cream, this dessert brings together the warmth of ginger and the smoothness of matcha.

Pound Cake

with Fruit Glaze

A rich, buttery pound cake made from scratch and topped with the Chef’s handpicked fruit glaze, specially chosen to harmonize with the flavors of your meal. A simple yet indulgent dessert that finishes things on a high note.

Seasonal

Bread Pudding

Warm, melt-in-your-mouth bread pudding, baked fresh and infused with the Chef’s choice of seasonal fruits. Finished with a silky caramel sauce, tailored to complement the bold flavors of your main course. A comforting, decadent ending to any meal.

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