A living menu, written for your table.

What follows is a sample. Every booking begins with a conversation about season, dietary needs, and the night you have in mind. Pricing reflects à la carte service for private chef bookings.

— Course 01

Starters

Mango Shrimp Ceviche

$18

Cold, bright, restless — gulf shrimp, lime, cilantro, fresno chili.

Seared Scallops

$24

Day-boat scallops, brown butter, fresh herbs, lemon.

— Course 02

Mains

Garlic Shrimp Linguine

$32

Fresh pasta, blistered tomato, white wine, parmesan.

Braised Short Rib

$44

Slow-cooked 8 hours, red wine demi, rich and glossy.

Nashville Hot Chicken Sandwich

$16

Brioche, slaw, pickle, fire — a food truck signature.

— Course 03

Sweets

Chocolate Pavé

$14

Dark chocolate, raspberry, gold leaf, powdered sugar.

— A note from the chef

"I cook to the room. Tell me about the night, and I'll write the menu around it — not the other way around."

— Chef Paul

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