Menu Examples

MODERN MEXICAN & GLOBAL FUSION

MODERN MEXICAN &
GLOBAL FUSION

Private Dinner Party for 6 Guests | 4-Course Experience

Private Dinner Party for 6 Guests

4-Course Experience

Perfect for intimate celebrations, dinner parties, and special occasions.

Cooking Time: 3.5 hours in your kitchen | Price: $95/person ($570 total)

Perfect for intimate celebrations, dinner parties, and

special occasions.

Cooking Time: 3.5 hours in your kitchen

Price: $95/person ($570 total)

FIRST COURSE

Tuna Tostada Trio

Seared ahi tuna with three global preparations on crispy blue corn tostadas:

- Classic: Avocado purée, jalapeño, citrus soy

- French: Crème fraîche, salmon roe, chive oil

- Mole: Cocoa-chili rub, pickled red onion, pepita dust

Wine pairing: Albariño or Sancerre

Seared ahi tuna with three global preparations on
crispy blue corn tostadas:

- Classic: Avocado purée, jalapeño, citrus soy

- French: Crème fraîche, salmon roe, chive oil

- Mole: Cocoa-chili rub, pickled red onion, pepita dust

Wine pairing: Albariño or Sancerre

SECOND COURSE

Roasted Butternut Squash Soup

With chipotle cream, toasted pumpkin seeds, crispy sage, and chile de árbol oil

Accompaniment: Warm herbed cornbread with honey-butter

Wine pairing: Viognier or off-dry Riesling

With chipotle cream, toasted pumpkin seeds, crispy sage,
and chile de árbol oil

Accompaniment: Warm herbed cornbread
with honey-butter

Wine pairing: Viognier or off-dry Riesling

MAIN COURSE (Choice of Two Proteins)

Option A: Coffee-Rubbed Beef Tenderloin

Pan-roasted with Mexican coffee spices, served over poblano-potato purée, with charred broccolini, pickled pearl onions, and ancho-red wine reductionr

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

Option B: Pan-Seared Sea Bass

With cilantro-lime beurre blanc, black bean-corn succotash, roasted sweet peppers, and crispy leeks
Wine pairing: Tempranillo or Pinot Noir

With cilantro-lime beurre blanc,
black bean-corn succotash,
roasted sweet peppers, and crispy leeks
Wine pairing: Tempranillo or Pinot Noir

DESSERT

Deconstructed Tres Leches

Vanilla sponge cake soaked in three milks (coconut, condensed, evaporated), served with:

Caramelized pineapple

Cinnamon whipped cream

Dulce de leche drizzle

Candied lime zest

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

Vanilla sponge cake soaked in three milks
(coconut, condensed, evaporated), served with:

Caramelized pineapple

Cinnamon whipped cream

Dulce de leche drizzle

Candied lime zest

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

WHAT'S INCLUDED:

✓ Pre-event menu consultation
✓ All fresh ingredients and specialty items
✓ Professional in-home preparation
✓ Restaurant-quality plating
✓ Complete kitchen cleanup
✓ Accommodates all dietary restrictions

WHAT'S INCLUDED:

✓ Pre-event menu consultation
✓ All fresh ingredients and specialty items
✓ Professional in-home preparation
✓ Restaurant-quality plating
✓ Complete kitchen cleanup
✓ Accommodates all dietary restrictions

FRENCH CLASSICAL

MODERN MEXICAN &
GLOBAL FUSION

Elegant Dinner Party for 10 Guests | 5-Course Experience

Private Dinner Party for 6 Guests

4-Course Experience

Perfect for: Formal celebrations, anniversary dinners, sophisticated entertaining
Cooking Time: 4.5 hours in your kitchen
Price: $85/person ($850 total for 10 guests)

Perfect for intimate celebrations, dinner parties, and

special occasions.

Cooking Time: 3.5 hours in your kitchen

Price: $95/person ($570 total)

AMUSE-BOUCHE (Complimentary)

AMUSE-BOUCHE
(Complimentary)

Gougères

Classic French cheese puffs with Gruyère and black pepper, served warm

Seared ahi tuna with three global preparations on
crispy blue corn tostadas:

- Classic: Avocado purée, jalapeño, citrus soy

- French: Crème fraîche, salmon roe, chive oil

- Mole: Cocoa-chili rub, pickled red onion, pepita dust

Wine pairing: Albariño or Sancerre

FIRST COURSE

French Onion Soup Gratinée

Slow-caramelized onions in rich beef consommé, topped with toasted baguette and broiled Gruyère cheese crust

Wine pairing: Champagne or Crémant

With chipotle cream, toasted pumpkin seeds, crispy sage,
and chile de árbol oil

Accompaniment: Warm herbed cornbread
with honey-butter

Wine pairing: Viognier or off-dry Riesling

Slow-caramelized onions in rich beef consommé, topped with toasted baguette
and broiled Gruyère cheese crust

Wine pairing: Champagne or Crémant

SECOND COURSE

Salade Lyonnaise

Frisée lettuce with crispy lardons, warm Dijon vinaigrette, perfectly poached egg, and house-made croutons

Wine pairing: Chablis or Pouilly-Fuissé

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

INTERMEZZO

Lemon-Thyme Sorbet

Palate cleanser with fresh herbs and citrus

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

MAIN COURSE (Choice of Two Proteins)

MAIN COURSE
(Choice of Two Proteins)

Option A: Coq au Vin Moderne

Braised chicken in Burgundy wine with pearl onions, cremini mushrooms, smoked bacon, fresh thyme, and pommes purée

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

Option B: Herb-Crusted Rack of Lamb

With Dijon-rosemary crust, ratatouille Provençale, haricots verts, and red wine reduction

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

Vegetarian Option: Vegetable Tian

Layered zucchini, tomato, and eggplant with herbes de Provence, goat cheese, and tomato coulis

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

CHEESE COURSE

French Cheese Selection

Three artisanal cheeses (soft, semi-hard, blue) with fresh baguette, honeycomb, fig jam, and walnuts

Wine pairing: Port or Sauternes

Vanilla sponge cake soaked in three milks
(coconut, condensed, evaporated), served with:

Caramelized pineapple

Cinnamon whipped cream

Dulce de leche drizzle

Candied lime zest

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

DESSERT

Chocolate Soufflé

Individual dark chocolate soufflés with Grand Marnier crème anglaise and fresh raspberries

Edible flowers
Pairing: Café et digestif

Vanilla sponge cake soaked in three milks
(coconut, condensed, evaporated), served with:

Caramelized pineapple

Cinnamon whipped cream

Dulce de leche drizzle

Candied lime zest

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

WHAT'S INCLUDED:

✓ Complimentary menu consultation
✓ Premium ingredients sourced fresh
✓ Classical French techniques and plating
✓ Professional service and presentation
✓ Complete kitchen cleanup
✓ Wine pairing recommendations

WHAT'S INCLUDED:

✓ Complimentary menu consultation
✓ Premium ingredients sourced fresh
✓ Classical French techniques and plating
✓ Professional service and presentation
✓ Complete kitchen cleanup
✓ Wine pairing recommendations

WEEKLY MEAL PREP STRUCTURE

WEEKLY MEAL PREP
STRUCTURE

What You Get:

20 complete meals (4 people × 5 days)

Breakfast proteins prepared

5 complete dinners

Healthy snacks and sides

All meals properly stored and labeled

Reheating instructions included

20 complete meals (4 people × 5 days)

Breakfast proteins prepared

5 complete dinners

Healthy snacks and sides

All meals properly stored and labeled

Reheating instructions included

Pricing:

Hourly Rate: $75/hour (4-5 hours weekly)

Typical Cost: $300 labor + $200-250 groceries = $500-550/week

Alternative: All-inclusive package $525/week (no receipt tracking)

Pricing:

Hourly Rate: $75/hour (4-5 hours weekly)

Typical Cost: $300 labor + $200-250

groceries = $500-550/week

Alternative: All-inclusive package

$525/week (no receipt tracking)

SAMPLE WEEK MENU

MONDAY

Dinner: Miso-Glazed Salmon
With ginger-garlic bok choy, sesame brown rice, and cucumber-wakame salad

Meal Prep:

4 portions salmon (properly seared, stored for reheating)

Steamed bok choy (ready to warm)

Cooked brown rice (portioned)

Fresh salad (assembled, dressing separate)

Nutrition: High-protein, omega-3s, low-carb friendly

Dinner: Miso-Glazed Salmon
With ginger-garlic bok choy, sesame brown rice,
and cucumber-wakame salad

Meal Prep:

4 portions salmon (properly seared, stored
for reheating)

Steamed bok choy (ready to warm)

Cooked brown rice (portioned)

Fresh salad (assembled, dressing separate)

Nutrition: High-protein, omega-3s, low-carb friendly

TUESDAY

Dinner: Mediterranean Chicken Souvlaki Bowl
Grilled chicken with lemon-oregano marinade, quinoa tabbouleh, tzatziki,
roasted vegetables (zucchini, bell peppers, red onion), and hummus

Meal Prep:

Marinated chicken breast (ready to reheat)

Quinoa tabbouleh (fresh herbs, tomatoes, cucumber)

House-made tzatziki

Roasted vegetables portioned

Hummus from scratch

Nutrition: Lean protein, complex carbs, Mediterranean diet

Dinner: Mediterranean Chicken Souvlaki Bowl
Grilled chicken with lemon-oregano marinade,
quinoa tabbouleh, tzatziki,
roasted vegetables (zucchini, bell peppers, red onion),
and hummus

Meal Prep:

Marinated chicken breast (ready to reheat)

Quinoa tabbouleh (fresh herbs, tomatoes, cucumber)

House-made tzatziki

Roasted vegetables portioned

Hummus from scratch

Nutrition: Lean protein, complex carbs,
Mediterranean diet

WEDNESDAY

Dinner: Thai Basil Turkey Lettuce Wraps
Ground turkey stir-fried with Thai basil, ginger, garlic, and chilies,
served with butter lettuce cups, cucumber ribbons, carrots, fresh herbs, and peanut sauce

Meal Prep:

Cooked turkey mixture (portioned, easy reheat)

Washed lettuce cups (ready to assemble)

Julienned vegetables

House-made peanut sauce

Fresh herb packets

Nutrition: Low-carb, high-protein, gluten-free

Dinner: Thai Basil Turkey Lettuce Wraps
Ground turkey stir-fried with Thai basil,
ginger, garlic, and chilies,
served with butter lettuce cups, cucumber ribbons,
carrots, fresh herbs, and peanut sauce

Meal Prep:

Cooked turkey mixture (portioned, easy reheat)

Washed lettuce cups (ready to assemble)

Julienned vegetables

House-made peanut sauce

Fresh herb packets

Nutrition: Low-carb, high-protein, gluten-free

THURSDAY

Dinner: Greek Lentil & Vegetable Stew
Red lentils with spinach, tomatoes, and Mediterranean spices,
served over cauliflower rice with crumbled feta and fresh dill

Meal Prep:

Hearty lentil stew (bulk batch)

Cauliflower rice prepared

Feta and herbs portioned

Whole grain bread on side (if desired)

Nutrition: Plant-based protein, fiber-rich, vegetarian

Dinner: Greek Lentil & Vegetable Stew
Red lentils with spinach, tomatoes,
and Mediterranean spices,
served over cauliflower rice with
crumbled feta and fresh dill

Meal Prep:

Hearty lentil stew (bulk batch)

Cauliflower rice prepared

Feta and herbs portioned

Whole grain bread on side (if desired)

Nutrition: Plant-based protein, fiber-rich, vegetarian

FRIDAY

Dinner: Asian-Spiced Shrimp & Vegetable Stir-Fry
Garlic-ginger shrimp with snap peas, broccoli, carrots, and bell peppers
in light teriyaki sauce, served over soba noodles or zucchini noodles

Meal Prep:

Marinated shrimp (ready to quick-sauté)

Pre-cut stir-fry vegetables

Cooked soba noodles

Sauce prepared separately

Spiralized zucchini option

Nutrition: Quick-cooking protein, veggie-heavy, flexible carbs

Dinner: Asian-Spiced Shrimp & Vegetable Stir-Fry
Garlic-ginger shrimp with snap peas, broccoli,
carrots, and bell peppers
in light teriyaki sauce, served over
soba noodles or zucchini noodles

Menu Examples

MODERN MEXICAN & GLOBAL FUSION

MODERN MEXICAN & GLOBAL FUSION

FIRST COURSE

FIRST COURSE

Tuna Tostada Trio

Tuna Tostada Trio

Seared ahi tuna with three global preparations on crispy blue corn tostadas:

- Classic: Avocado purée, jalapeño, citrus soy

- French: Crème fraîche, salmon roe, chive oil

- Mole: Cocoa-chili rub, pickled red onion, pepita dust

Wine pairing: Albariño or Sancerre

Seared ahi tuna with three global preparations on crispy blue corn tostadas:

- Classic: Avocado purée, jalapeño, citrus soy

- French: Crème fraîche, salmon roe, chive oil

- Mole: Cocoa-chili rub, pickled red onion, pepita dust

Wine pairing: Albariño or Sancerre

SECOND COURSE

SECOND COURSE

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

With chipotle cream, toasted pumpkin seeds, crispy sage, and chile de árbol oil

Accompaniment: Warm herbed cornbread with honey-butter

Wine pairing: Viognier or off-dry Riesling

With chipotle cream, toasted pumpkin seeds, crispy sage, and chile de árbol oil

Accompaniment: Warm herbed cornbread with honey-butter

Wine pairing: Viognier or off-dry Riesling

MAIN COURSE (Choice of Two Proteins)

MAIN COURSE (Choice of Two Proteins)

Option A: Coffee-Rubbed Beef Tenderloin

Option A: Coffee-Rubbed Beef Tenderloin

Pan-roasted with Mexican coffee spices, served over poblano-potato purée, with charred broccolini, pickled pearl onions, and ancho-red wine reductionr

Pan-roasted with Mexican coffee spices, served over poblano-potato purée, with charred broccolini, pickled pearl onions, and ancho-red wine reduction

Option B: Pan-Seared Sea Bass

Option B: Pan-Seared Sea Bass

With cilantro-lime beurre blanc, black bean-corn succotash, roasted sweet peppers, and crispy leeksWine pairing: Tempranillo or Pinot Noir

With cilantro-lime beurre blanc, black bean-corn succotash, roasted sweet peppers, and crispy leeksWine pairing: Tempranillo or Pinot Noir

DESSERT

DESSERT

Deconstructed Tres Leches

Deconstructed Tres Leches

Vanilla sponge cake soaked in three milks (coconut, condensed, evaporated), served with:

Caramelized pineapple

Cinnamon whipped cream

Dulce de leche drizzle

Candied lime zest

Edible flowersPairing: Espresso service or Mexican hot chocolate

Vanilla sponge cake soaked in three milks (coconut, condensed, evaporated), served with:

Caramelized pineapple

Cinnamon whipped cream

Dulce de leche drizzle

Candied lime zest

Edible flowersPairing: Espresso service or Mexican hot chocolate

WHAT'S INCLUDED:

✓ Pre-event menu consultation✓ All fresh ingredients and specialty items✓ Professional in-home preparation✓ Restaurant-quality plating✓ Complete kitchen cleanup✓ Accommodates all dietary restrictions

WHAT'S INCLUDED:

✓ Pre-event menu consultation✓ All fresh ingredients and specialty items✓ Professional in-home preparation✓ Restaurant-quality plating✓ Complete kitchen cleanup✓ Accommodates all dietary restrictions

FRENCH CLASSICAL

MODERN MEXICAN & GLOBAL FUSION

AMUSE-BOUCHE (Complimentary)

AMUSE-BOUCHE(Complimentary)

Gougères

Gougères

Classic French cheese puffs with Gruyère and black pepper, served warm

Seared ahi tuna with three global preparations on crispy blue corn tostadas:

- Classic: Avocado purée, jalapeño, citrus soy

- French: Crème fraîche, salmon roe, chive oil

- Mole: Cocoa-chili rub, pickled red onion, pepita dust

Wine pairing: Albariño or Sancerre

FIRST COURSE

French Onion Soup Gratinée

Slow-caramelized onions in rich beef consommé, topped with toasted baguette and broiled Gruyère cheese crust

Wine pairing: Champagne or Crémant

With chipotle cream, toasted pumpkin seeds, crispy sage, and chile de árbol oil

Accompaniment: Warm herbed cornbread with honey-butter

Wine pairing: Viognier or off-dry Riesling

Slow-caramelized onions in rich beef consommé, topped with toasted baguetteand broiled Gruyère cheese crust

Wine pairing: Champagne or Crémant

SECOND COURSE

Salade Lyonnaise

MODERN MEXICAN &
GLOBAL FUSION

Seared ahi tuna with three global preparations on
crispy blue corn tostadas:

With chipotle cream, toasted pumpkin seeds, crispy sage,
and chile de árbol oil

Accompaniment: Warm herbed cornbread
with honey-butter

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

With cilantro-lime beurre blanc, black bean-corn succotash, roasted sweet peppers, and crispy leeks
Wine pairing: Tempranillo or Pinot Noir

With cilantro-lime beurre blanc,
black bean-corn succotash,
roasted sweet peppers, and crispy leeks
Wine pairing: Tempranillo or Pinot Noir

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

Vanilla sponge cake soaked in three milks
(coconut, condensed, evaporated), served with:

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

✓ Pre-event menu consultation
✓ All fresh ingredients and specialty items
✓ Professional in-home preparation
✓ Restaurant-quality plating
✓ Complete kitchen cleanup
✓ Accommodates all dietary restrictions

✓ Pre-event menu consultation
✓ All fresh ingredients and specialty items
✓ Professional in-home preparation
✓ Restaurant-quality plating
✓ Complete kitchen cleanup
✓ Accommodates all dietary restrictions

MODERN MEXICAN &
GLOBAL FUSION

AMUSE-BOUCHE
(Complimentary)

Seared ahi tuna with three global preparations on
crispy blue corn tostadas:

With chipotle cream, toasted pumpkin seeds, crispy sage,
and chile de árbol oil

Accompaniment: Warm herbed cornbread
with honey-butter

Slow-caramelized onions in rich beef consommé, topped with toasted baguette
and broiled Gruyère cheese crust

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

MAIN COURSE
(Choice of Two Proteins)

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

Vanilla sponge cake soaked in three milks
(coconut, condensed, evaporated), served with:

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

Edible flowers
Pairing: Café et digestif

Vanilla sponge cake soaked in three milks
(coconut, condensed, evaporated), served with:

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

✓ Complimentary menu consultation
✓ Premium ingredients sourced fresh
✓ Classical French techniques and plating
✓ Professional service and presentation
✓ Complete kitchen cleanup
✓ Wine pairing recommendations

✓ Complimentary menu consultation
✓ Premium ingredients sourced fresh
✓ Classical French techniques and plating
✓ Professional service and presentation
✓ Complete kitchen cleanup
✓ Wine pairing recommendations

WEEKLY MEAL PREP
STRUCTURE

Dinner: Miso-Glazed Salmon
With ginger-garlic bok choy, sesame brown rice, and cucumber-wakame salad

Dinner: Miso-Glazed Salmon
With ginger-garlic bok choy, sesame brown rice,
and cucumber-wakame salad

4 portions salmon (properly seared, stored
for reheating)

Dinner: Mediterranean Chicken Souvlaki Bowl
Grilled chicken with lemon-oregano marinade, quinoa tabbouleh, tzatziki,
roasted vegetables (zucchini, bell peppers, red onion), and hummus