Chef Brian Frank

Chef At Home In Fernandina Beach

Native of Rochester, NY, Chef Brian Frank found his passion for food early on. Starting his culinary career in local restaurants at the age of fifteen Brian instantly fell in love with the diverse culture and personalities of the kitchen. "The chaos and fast paced environment always offered something to be learned.”

Chef Brian attended a local culinary trade school during his High School years and continued his education at Johnson & Wales University attaining his Associates Degree in Culinary Arts and Bachelors in Food Service Management. Chef Brian trained closely under the watchful eye of Chef John Richardson at restaurant Pot Au Feu. This experience honed his culinary techniques, the foundation for what would become his personal artistic cooking style. Upon graduating, Chef Brian worked in various restaurants on both the East and West Coast with talented Chefs such as David Bouley, Brian Bistrong, Greg Vassos, Peter Coenen, Jessica Koslow, Edward Lee, Jeremy Collins, and John Frezee. By combining their teachings with his own unique preferences and detail oriented service, Chef Brian brings modern dining concepts into the comfort and privacy of your unique venue.

For me, cooking is...

My passion. Thoughtfully sourced, fresh ingredients. Creative and artistic presentation. Delectable satisfying dishes created for any palate.

I learned to cook at...

Chef Brian attended a local culinary trade school during his High School years and continued his culinary education at Johnson & Wales University.

A cooking secret...

Using the freshest, seasonally sourced ingredients and combining them to your tastes and preferences, and doing this with a lot of love.

My menus

Winter Tasting

STARTER

All inclusive

Winter Burrata: local butternut squash carpaccio, pumpkin seed pesto, balsamic pearls, honeysuckle vinaigrette, burrata cheese, vanilla and petite herbs

FIRST COURSE

All inclusive

Sous Vide Backyard Farm Egg: smoked polenta with white cheddar, prosciutto, and Grandma's corn bread

MAIN COURSE

All inclusive

Beef Tenderloin (Ode to Escoffier): Reverse Seared and slow roasted to your liking, velvet potatoes, grilled asparagus, local maitake mushroom

DESSERT

All inclusive

Chocolate Torte: Chantilly cream, local berries & fruit gelee'

Lemon Crepe: homemade ice cream and lemon curd, local berries,

Hoʻolauleʻa

STARTER

All inclusive

Hawaiian Tuna: light and airy rice tostada, sesame, scallion, finger lime and chili

Kona Abalone: Luau leaves, coconut, garlic and ginger broth

FIRST COURSE

All inclusive

Grilled Opakapaka: charred lemon, sea salt , and fresh backyard herbs

Molokai Potatoes: purple Peruvian and sweet potato hash

MAIN COURSE

All inclusive

Whole Roasted Kalua Pig: hot coals, banana leaf, sea salt, pineapple, caramel smoke

Loni Loni: tender sashimi grade salmon, tomato, onion, avocado, chilis and charred pineapple lime vinaigretteP

Pickled Daikon Radish and Root Vegetable Slaw

DESSERT

All inclusive

Portuguese Inspired Malasadas: Lilikoi pasty cream and lightly dusted with coconut sugar

Happy Birthday!

STARTER

All inclusive

Hawaiian Tuna: light and airy rice tostada, sesame, scallion, finger lime and chili

Autumn Burrata: butternut squash carpaccio, pumpkin seed pesto, balsamic pearls, honeysuckle vinaigrette, burrata cheese, vanilla and petite herbs

FIRST COURSE

All inclusive

Homemade Pasta: Sachetti pasta filled with ricotta and pear, accompanied by tart green apple, brown butter espuma, parmesan and sage tuile

Farm Egg: smoked polenta with white cheddar, prosciutto, and Grandma's corn bread

MAIN COURSE

All inclusive

Beef Tenderloin: Reverse Seared and slow roasted to your liking, velvet potatoes, grilled asparagus, maitake mushroom, and red wine demi

DESSERT

All inclusive

Chocolate Torte: Chantilly cream, local berries & fruit gelee'

Lemon Crepe: homemade lemon curd, seasonal fruit

From the Ocean

STARTER

All inclusive

Spanish Octopus: Peruvian potatoes, jalapeño, and citrus pistou

FIRST COURSE

All inclusive

A Walk Through the Garden: Burrata cheese, balsamic pearls, local squash carpaccio, vanilla, lemon vinaigrette, sunflower shoots and sweet tomatoes

Scallop: large U10 scallop, salsify puree, crispy potato and garlic hash, meyer lemon, and tender greens

Homemade Pasta: sachetti pasta filled with ricotta and pear, accompanied by tart green apple, brown butter espuma, parmesan and sage tuile

MAIN COURSE

All inclusive

Beef Tenderloin (Ode to Escoffier): Reverse Seared and slow roasted to your liking, velvet potatoes, grilled asparagus, maitake mushroom, and red wine demi

DESSERT

All inclusive

Chocolate Torte: Chantilly cream, local berries & fruit gelee'

Lemon Crepe: homemade ice cream and lemon curd, local berries,

Kosher Experience

STARTER

All inclusive

Tu b’Shevut Salad: home grown butter lettuce, roasted pear, tarte green apple, sun dried cherries, pomegranate and walnut vinaigrette

FIRST COURSE

All inclusive

Za'atar puffs: whipped feta and lemon mint

Farm Egg: smoked polenta with “white cheddar”, duck prosciutto, and Grandma's corn bread

MAIN COURSE

All inclusive

Beef Tenderloin (Ode to Escoffier): Reverse Seared and slow roasted to your liking, velvet potatoes dairy free, grilled asparagus, maitake mushroom, and red wine demi

DESSERT

All inclusive

Chocolate Torte: dairy free Chantilly cream, local berries & fruit gelee'

7 course Happy Birthday!

STARTER

All inclusive

Hawaiian Tuna: light and airy rice tostada, sesame, scallion, ginger and finger lime

Watermelon Gazpacho: stone fruit, vanilla, tarragon, and nasturtiam

FIRST COURSE

All inclusive

Scallop: from the Hokkaido region of Japan, citrus emulsion, mandarin, grapefruit, and tender greens

A Walk Through the Garden: burrata cheese, carpaccio of local squash, sunflower shoots, lemon vinaigrette, balsamic pearls, vanilla granola & sea salt

MAIN COURSE

All inclusive

Beef Tenderloin (Ode to Escoffier): Reverse Seared and slow roasted to your liking, velvet potatoes, grilled asparagus, maitake mushroom, and red wine demi

DESSERT

All inclusive

Chocolate Torte: Chantilly cream, local berries & fruit gelee'

Confections: an assortment of homemade macarons, salted caramels, and seasonal chefs creations

Ladies Night 7 Course Tasting

STARTER

All inclusive

Hawaiian Tuna: light and airy rice tostada, sesame, scallion, ginger and finger lime

FIRST COURSE

All inclusive

Farm Egg: smoked polenta with white cheddar, Serrano ham, and Grandma's corn bread

Scallop: from the Hokkaido region of Japan, citrus emulsion, mandarin, grapefruit, and tender greens

A Walk Through the Garden: burrata cheese, carpaccio of local squash, sunflower shoots, lemon vinaigrette, balsamic pearls, vanilla granola & sea salt

MAIN COURSE

All inclusive

Beef Tenderloin (Ode to Escoffier): Reverse Seared and slow roasted to your liking

DESSERT

All inclusive

Chocolate Torte: Chantilly cream, local berries & fruit gelee'

Confections: an assortment of homemade macarons, salted caramels, and seasonal chefs creations

Mediterranean 6 Courses

STARTER

All inclusive

Watermelon Gazpacho: Kefir and grilled peaches

Za'atar puffs: whipped feta and lemon mint