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Check out our sample recipes! 
All recipes and meals are made from scratch & are completely customizable for any lifestyle.
We pride ourselves on working with each individual client to create recipes and a menu suitable for all guests. We can work with any diet restrictions and allergy restrictions while still offering the highest quality culinary experience!

Sample Recipes

  • Tea-Brined Buckwheat Fried Chicken with Cilantro-Lime Coleslaw, Avocado & Key Lime Hot Honey

  • Poke "Local Catch of The Day" Bowl -Whole Grain Blend (Quinoa, Barley, Wild Rice) ,Sesame, Cabbage Slaw, Edamame, Shiitake Mushrooms, Sprouts & Pickled Veg.

  • Korean Kimchi Fried Whole Grain Wild Rice with Pan- Seared Shrimp or Korean BBQ Pork.

Sample Recipes

  • Mojo Flank Steak with Chimichurri Sauce, Zucchini & Heirloom Carrot Ribbons, & Farro.

  • Almond Ricotta & Olive Stuffed Chicken with Cauliflower Risotto 

  • Chicken Tikka Masala with Wild Rice Pilaf & Whole Grain Naan Bread.

  • Tacos Al Pastor - Pork & Pineapple Tacos with Pico De Gallo, Pickled Red Onions, Cilantro. Served with Rice & Beans

  • Local Catch of The Day Ceviche -(Availability Varies) Red Onion, Cilantro, Fresno & Poblano Peppers, Lime Juice Served with Plantain Cups & Avocado.

Sample Recipes

  • Local Smoked King Mackerel Fritters-  Local Smoked King Mackerel & Mashed Haitian Malanga Root Fritters, Served with Sweet Chili Slaw                                                

  • Braised Pork Belly & Grilled Peach Bao Buns - Steam Buns filled with Braised Pork Belly, Marinated/Grilled Peaches, Fresh Mint & Balsamic Glaze                                                                                      

  • Crispy Duck Bao Buns - Steam Buns filled with Crispy Duck Breast, Fresh Figs, Pearl Onions, Pickled grapes & Balsamic Glaze                                                            

  • Mahi Mahi Ceviche - Red Onion, Poblano + Fresno Pepper, Tomatoes, Key Lime Juice, Cilantro, Avocado, Served in Fried Plantain Cups.                                                                                                  

  • Za’atar Veal Tartare - Minced Za'atar Spiced Veal, Scallion, Stone Ground Mustard, Fig, Hazelnut & Egg Yolk, Served with Sourdough Crostini                                                                  

  • Cajun Style Peel & Eat Whole Gulf Pink Shrimp, Served with Everglades Style Cocktail Sauce & Lemons

 Sample Entree Recipes

  • Pan-Seared Local Snapper - Served with Jicama Quinoa Salad & Sweet Corn Puree                                                            

  • Whole Gulf Pink Shrimp & Grits - Cajun Style Head-On Gulf Pink Shrimp, Cheesy Jalapeño Grits, Served with Watercress/Roasted Jalapeño/Green Onion Salad                                                                                                    

  • Fire Roasted Local Triple-tail, Quinoa Salad, Roasted Cauliflower Puree, Pomegranate Seeds & Watercress.                                                                      

  • Prosciutto Wrapped Alligator Tenderloin, Locally grown Mushrooms, Farro Risotto, Roasted Green Onion Oil, Aged Balsamic Vinegar                                                                                     

  • 5-Spice Braised Short Ribs, Served with Creamy Polenta & Roasted Veg Medley

Plant- Based Sample Recipes

  • Plant-Based "Crunch Wrap Supreme" - Mexican Spiced Impossible Meat, Guacamole, Black Beans, Plant Based Sour Cream, Red Cabbage, Black Beans, Shredded Lettuce.

  • Seared Beets With Quinoa Tabbouleh Salad & Sumac-Pickled Onion

  • "Pastrami" Spiced Collard Green Melt on Vegan Rye Bread with Key Lime Coleslaw

  • Vegan Poke Bowl with Whole Grain Blend (Quinoa, Barley, Wild Rice), Tofu, Sesame, Cabbage Slaw, Edamame, Shiitake Mushrooms, Sprouts & Pickled Veg.

Plant-Based Sample Recipes

  • Raw Chard Tacos -  Riced Cauliflower, Blistered Cherry Tomatoes, Cucumber, Sautéed Mushrooms & Spinach Salsa VerdeServed with Wild Rice Mix & Beans.

  • Plant-Based Ginger-Soy Kofta & Tomato Salad with Cherry Tomatoes, Cucumbers, Scallion, Aleppo Pepper. Served with Whole Wheat Naan.​

  • Vegan Bibimbap - Soy Marinated Tofu, Julienne Carrot & Cucumber, Pickled   Daikon Radish, Spinach with Nori Sesame Rice.                                             

  • Crispy Spring Onion Bhaji, Served with Cilantro Mint Chutney

Plant-Based Sample Recipes


  • Mini Vegan Crunchwrap Supremes - Made with Impossible Meat, Black Beans, Guacamole, Shredded Veggies, Served with Cashew Queso                                                                  

  • Mini Vegan Poke Bowls - Watermelon, Pickled Veggies, Edamame, Shiitake Mushrooms, Seaweed Salad.                                                                            

  • Gandules Ceviche - Pigeon Peas, Red Onion, Poblano + Fresno Pepper, Tomatoes, Key Lime Juice, Cilantro, Avocado, Served in Fried Plantain Cups                                                             

  • Vegetarian Beet Wellington Braised Beets, Mushroom Duxelles, Tarragon Crepe wrapped in Puff PastryServed with Mushroom Demi Glacé.                                                                             

  • Miso & White Wine Braised Napa Cabbage Steak, Seared King Oyster Mushrooms, Edamame, Seared Fingerling Potatoes, Served with Miso Vegan Butter, & Watercress Salad

 Sample Entree Recipes

  • Miso Crusted Local Grouper & Braised Pork BellyServed in Seaweed Dashi with Clams and Crispy Fingerling Potatoes.                                                                    

  • Whole Filet TenderloinCooked in Red Wine ReductionServed with Mashed Potatoes or Farro Risotto, Roasted Veg Medley, & House-made Béarnaise Sauce.                                                           

  • Florida Wild Boar Pappardelle Ragu - Braised Florida Wild Boar, Wild Boar Demi Glacé, Roasted Mushroom Medley, Pappardelle PastaServed with Ricotta Salata & Fresh Herbs.                                                                              

  • Garlic & Herb Crusted Rack of LambServed with Red Wine Farro and a Asparagus, Crispy Anchovy & Burrata Salad

For more information & pricing on Corporate Meal Plans, our After-school "Dinner Club" program, Event Catering and Personal In-Home Chef Services, please email us

We look forward to bringing your culinary dreams to reality!

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