Private chef in Atlanta

Jumbo shrimp cocktail – chilled jumbo shrimp served with a zesty house-made cocktail sauce and lemon wedges

Truffle parmesan crab cakes – lump crab meat blended with herbs and spices, pan-seared to perfection, and topped with truffle aioli

Filet mignon & butter-poached lobster tail topped with a garlic herb compound butter, sides: truffle mashed potatoes and roasted asparagus

Ribeye steak & grilled lobster with garlic butter, sides: garlic parmesan risotto and grilled broccolini

Salted caramel cheesecake – creamy cheesecake drizzled with salted caramel sauce and topped with a graham cracker crust

Dark chocolate mousse with raspberry coulis – rich, velvety chocolate mousse topped with fresh raspberries and a drizzle of raspberry sauce

Tiramisu with espresso sauce classic italian dessert made with layers of mascarpone cheese, espresso-soaked ladyfingers, and cocoa powder

Crème brûlée apricot&strawberry cheesecake

Breads & sweets cinnamon rolls- mini muffin assortment- danish

Homemade waffles or buttermilk pancakes indulge in our homemade waffles or buttermilk pancakes, served with a variety of toppings

Chef made omelette bar

Eggs benedict** poached eggs perched atop toasted english muffins, layered with canadian bacon and drizzled with velvety hollandaise sauce

Smoked salmon scramble** fluffy scrambled eggs infused with delicate smoked salmon, fresh chives, and a hint of cream cheese. served with toasted bagels, this dish offers a savory start to your brunch

Spinach and feta omelette** a fluffy three-egg omelette filled with sautéed spinach and crumbled feta cheese, served with a side of roasted cherry tomatoes. this dish is wholesome, filling, and bursting with mediterranean flavors

Herb-crusted chicken salad** grilled herb-marinated chicken served over a bed of mixed greens, cherry tomatoes, cucumbers, and feta cheese, drizzled with a light vinaigrette. a refreshing option that balances the indulgence of brunch

Mimosa bar

Soft shell crab with red pepper coconut curry crispy soft shell crab served with a creamy red pepper coconut curry sauce and a garnish of fresh cilantro

Tuna tartare with avocado and wasabi finely diced tuna mixed with avocado, a hint of wasabi, and served with crispy wonton chips

Lobster and avocado ceviche fresh lobster mixed with avocado, citrus juices, and red onion, served in martini glasses with plantain chips

Prosciutto-wrapped melon with balsamic reduction sweet melon wrapped in prosciutto, drizzled with balsamic reduction and garnished with fresh basil

Garlic prawns-sauteed prawns and a black garlic sauce over bed of microgreens

Crab and ricotta stuffed mushrooms mushrooms filled with a blend of crab meat and ricotta cheese, topped with breadcrumbs and baked until golden

Grilled octopus with romesco sauce tender grilled octopus served with a smoky romesco sauce made from roasted red peppers, almonds, and garlic

Lobster ravioli with saffron cream sauce handmade ravioli filled with lobster, served in a luxurious saffron cream sauce

Wild mushroom and truffle oil risotto creamy risotto cooked with wild mushrooms and finished with truffle oil and shaved parmesan

Roasted beet and goat cheese salad with candied walnuts roasted beets paired with creamy goat cheese, candied walnuts, and a honey-balsamic vinaigrette

Seafood fregola with tomato basil broth small, round fregola pasta cooked with a medley of seafood in a rich tomato basil broth

Butternut squash and sage tortellini fresh tortellini filled with roasted butternut squash and sage, served with a brown butter sauce

Smoked salmon tartare finely diced smoked salmon mixed with capers, shallots, and dill, served with toasted brioche

Red snapper with lemon and herbs pan-seared red snapper fillets served with a light lemon and herb sauce. sides: aged white cheddar mac and cheese, garlic butter green beans

Soft shell crab with red pepper coconut curry crispy soft shell crab served with a red pepper coconut curry sauce. sides: coconut jasmine rice, sautéed spinach with garlic

Oxtails braised in red wine tender oxtails slow-braised in red wine with aromatic vegetables. sides: creamy polenta, roasted root vegetables

Jerk chicken with pineapple salsa spicy jerk chicken served with a refreshing pineapple salsa. sides: aged white cheddar mac and cheese, grilled corn on the cob

Lamb chops with mint pesto herb-crusted lamb chops grilled to perfection and served with a mint pesto. sides: rosemary roasted potatoes, grilled asparagus

Pan-seared branzino with lemon-caper sauce branzino fillets pan-seared and served with a lemon-caper sauce. sides: herbed wild rice pilaf, roasted brussels sprouts

Braised short ribs with barolo reduction slow-braised short ribs served with a rich barolo wine reduction sauce. sides: truffle mac and cheese, grilled zucchini

Strawberry shortcake light and fluffy shortcake layered with fresh strawberries and whipped cream

Chocolate lava cake with raspberry coulis warm chocolate cake with a molten center, served with raspberry coulis and vanilla ice cream

Salted caramel panna cotta creamy panna cotta with a layer of salted caramel and a sprinkle of sea salt

Lemon sorbet with fresh berries refreshing lemon sorbet served in a lemon shell with a medley of fresh berries

Crème brûlée with vanilla bean rich vanilla bean custard topped with a caramelized sugar crust and fresh berries

Tiramisu with espresso sauce classic italian dessert made with layers of mascarpone cheese, espresso-soaked ladyfingers, and cocoa powder

Peach cobbler with vanilla ice cream warm peach cobbler served with a scoop of creamy vanilla ice cream

Oysters rockefeller baked oysters topped with a rich mixture of spinach, breadcrumbs, and parmesan, finished with a touch of pernod

Lobster and avocado ceviche fresh lobster mixed with ripe avocado, citrus juices, red onion, and cilantro, served in martini glasses with plantain chips

Crab cakes with lemon aioli pan-seared crab cakes made with jumbo lump crab meat, served with a tangy lemon aioli and microgreens

Seared ahi tuna with sesame and wasabi thin slices of ahi tuna seared to perfection, coated in sesame seeds, and served with a wasabi drizzle and pickled ginger

Shrimp cocktail with spicy horseradish sauce jumbo shrimp poached and served chilled with a zesty horseradish cocktail sauce and lemon wedges

Grilled octopus with romesco sauce tender grilled octopus served with a smoky romesco sauce made from roasted red peppers, almonds, and garlic

Obster bisque a luxurious, creamy soup made from fresh lobster, infused with a touch of brandy, and garnished with lobster chunks and chives

Scallop carpaccio with citrus and fennel thinly sliced scallops drizzled with a citrus vinaigrette, topped with shaved fennel, pink peppercorns, and microgreens

Grilled shrimp and watermelon salad juicy grilled shrimp served over a refreshing watermelon and feta salad, with a balsamic reduction drizzle and fresh mint

Smoked salmon tartare finely diced smoked salmon mixed with capers, shallots, and dill, served with toasted brioche and a dollop of crème fraîche

Coconut-curry mussels fresh mussels steamed in a fragrant coconut-curry broth, served with crusty bread for dipping

Crab and corn chowder a hearty chowder made with sweet corn, tender crab meat, and a touch of cream, finished with crispy pancetta

Grilled swordfish with lemon-caper butter sides: truffle mashed potatoes and roasted brussels sprouts with balsamic glaze swordfish steaks grilled and topped with a rich lemon-caper butter sauce

Pan-seared chilean sea bass with saffron sauce sides: herbed wild rice pilaf and grilled asparagus with hollandaise delicate sea bass pan-seared and served with a luxurious saffron cream sauce

Lobster tail with garlic-herb butter sides: parmesan risotto and sautéed spinach with garlic butter-poached lobster tail finished with a garlic-herb butter sauce

Blackened red snapper with mango salsa sides: coconut jasmine rice and grilled zucchini with lemon red snapper fillet coated with cajun spices, blackened, and topped with fresh mango salsa

Herb-crusted halibut with tomato-basil relish sides: roasted fingerling potatoes and mediterranean vegetable medley halibut fillet crusted with fresh herbs, baked to perfection, and served with a tomato-basil relish

Butter-poached scallops with truffle cream sauce sides: lobster mac and cheese and braised leeks with white wine large scallops poached in butter and served with a decadent truffle cream sauce

Key lime tart with coconut crust a tangy key lime filling in a crisp coconut crust, topped with whipped cream and lime zest

Chocolate lava cake with raspberry coulis warm chocolate cake with a molten center, served with a side of tart raspberry coulis and vanilla ice cream

Lemon sorbet with fresh berries a refreshing lemon sorbet served in a lemon shell, garnished with a medley of fresh berries

Salted caramel panna cotta creamy panna cotta with a layer of salted caramel, topped with a sprinkle of sea salt and caramelized sugar

Tiramisu with espresso sauce classic italian dessert made with layers of mascarpone cheese, espresso-soaked ladyfingers, and cocoa powder, served with an espresso sauce

Crème brûlée with vanilla bean rich vanilla bean custard topped with a caramelized sugar crust, served with fresh berries

Stuffed grape leaves (dolmas)

Mini spanakopita tarts with truffle oil

Seared scallops with saffron aioli

Smoked salmon crostini with caviar

Grilled octopus with lemon and olive oil

Feta-stuffed figs wrapped in prosciutto

Grilled halloumi salad with pomegranate and honey

Caramelized onion and goat cheese tart with fig compote

Lobster bisque with mediterranean spices

Herb-crusted rack of lamb with mint gremolata side: roasted garlic and rosemary potatoes & spinach

Sea bass with lemon and fennel side: saffron-infused couscous & broccolini

Charcoal-grilled lamb chops with pomegranate molasses glaze side: grilled asparagus with lemon zest

Braised short ribs with red wine and dates side: truffle mashed potatoes & welted kale

Pan-seared scallops with orange-basil butter side: mediterranean quinoa salad

Roasted eggplant and tomato tagine with preserved lemons side: moroccan spiced rice pilaf

Baklava-layers of phyllo dough filled with chopped nuts and honey, baked until crisp and golden

Kataifi-shredded phyllo dough wrapped around a nut filling, baked, and drizzled with honey syrup

Galaktoboureko-a rich custard made from semolina and milk, wrapped in phyllo pastry and soaked in a lemon-honey syrup

Halva-a dense, sweet confection made from sesame seeds and honey, often flavored with pistachios or almonds

Orange and almond cake a moist cake made with ground almonds and fresh oranges, topped with an orange glaze

Fried lasagna rolls

Mozzarella stuffed meatballs

Caprese salad skewers with pesto skewers featuring cherry tomatoes, fresh mozzarella, and basil, drizzled with a basil pesto and balsamic glaze

Crab and ricotta stuffed mushrooms tender mushrooms filled with a blend of crab meat and ricotta cheese, topped with breadcrumbs and baked until golden

Tuna tartare with avocado and citrus vinaigrette finely diced ahi tuna mixed with avocado and citrus vinaigrette, served with crispy wonton chips

Stuffed zucchini blossoms with lemon ricotta lightly battered and fried zucchini blossoms stuffed with a lemon-infused ricotta filling, served with marinara dipping sauce

Lobster ravioli with saffron cream sauce handmade ravioli filled with lobster, served in a luxurious saffron cream sauce and garnished with fresh chives

Wild mushroom and truffle oil risotto creamy risotto cooked with wild mushrooms and finished with a drizzle of truffle oil and shaved parmesan

Pappardelle with braised short rib ragu wide pappardelle noodles coated in a rich, slow-braised short rib ragu, topped with fresh herbs and grated pecorino romano

Butternut squash and sage tortellini fresh tortellini filled with roasted butternut squash and sage, served with a brown butter sauce and crispy sage leaves

Seafood fregola with tomato basil broth small, round fregola pasta cooked with a medley of seafood in a rich tomato basil broth, finished with a sprinkle of fresh parsley

Roasted beet and goat cheese salad with candied walnuts roasted beets paired with creamy goat cheese, candied walnuts, and a honey-balsamic vinaigrette

Balsamic glazed lamb chops & pan sear'd salmon w/asparagus & mash potatoes-potatoes

Shrimp & steak carbonara w/ 4cheese bread

Lemon chicken piccata w/angel hair pasta, roasted veggies & herb bread

Beef tederloin w/red wine reduction, butternut squash ravioli w/parm alfredo sauce & broccolini

Pan sear'd veal w/mushroom rago, creamed garlic potatoes and sauteed kale

Filet mignon with barolo reduction sides: truffle mac and cheese and grilled asparagus tender filet mignon served with a decadent barolo wine reduction sauce

Stuffed chicken breast with prosciutto and sage sides: rosemary roasted potatoes and ratatouille chicken breast stuffed with prosciutto, sage, and fontina cheese, served with a light white wine sauce

Eggplant parmesan with marinara sauce sides: garlic bread and caesar salad layers of breaded and fried eggplant with marinara sauce and melted mozzarella, baked until bubbly

Tiramisu

Italian lemon creme cake

Sticky toffee pudding

Blueberry or apricot galette(choose 1)

Blueberry lemon baked alaskan

Summer shrimp salad- crisp mixed greens topped with cucumbers, red onions, cherry tomatoes, avocado, lemon thyme vinaigrette and juicy seared blackened shrimps

Lobster dip with baguettes- savory succulent lobster meat mixed with a rich blend of cream cheese, mayonnaise, and a hint of lemon, garlic and fresh herbs. served warm, this indulgent dip pairs perfectly with crisp, toasted baguette slic

Shrimp lettuce wraps- a light and flavorful dish, featuring succulent shrimp sautéed with garlic, ginger, and a medley of aromatic herbs and spices

Crab cakes with roasted garlic aioli- sweet and tender crab meat, lightly seasoned with a blend of herbs, spices and a hint of lemon

Golden fried calamari- tender squid rings coated in a light, seasoned batter, then fried to perfection

Corn chowder- a velvety creamy soup filled with roasted sweet corn kernels, diced potatoes, shallots, garlic, bell peppers, and fresh herbs. this delicious soup offers a satisfying blend of creamy, sweet and savory flavors in every spoonful

Minestrone soup- a hearty vegetable filled soup composed of seasonal vegetables like carrots, tomatoes, celery, zucchini, cannellini beans, ditalini pasta and fresh herbs like oregano,thyme and basil

Clam chowder- tender, briny clams simmered in a rich, velvety base of cream, milk, and butter. diced potatoes, onions, and celery add heartiness and texture, while a hint of smoky bacon brings depth and savory warmth to each spoonful

Lobster bisque- succulent lobster meat in a rich, creamy broth. the bisque is infused with aromatic flavors of shallots, garlic,a touch of spice and a splash of white wine, creating a smooth, flavorful base

Balsamic glazed salmon with rice pilaf and broccolini- perfectly seared fillet, drizzled with a sweet and tangy balsamic reduction that creates a rich, caramelized crust. accompanying the fish is a fragrant rice pilaf and garlic roasted broccolini

Grilled shrimp over browned butter garlic pasta and sautéed asparagus

Grilled lobster tail over browned butter garlic pasta and sautéed asparagus

Scallop scampi with angel hair pasta and roasted vegetables

Surf and turf chef ashley style

Cajun chicken and shrimp pasta

Bananas foster al la modé

Blueberry lemon cake with fresh whipped cream

Strawberry short cake alá mode

Lemon poppyseed cake with fresh whipped cream

Crème brûlée

Mini caramel cheesecake

Charcuterie board

Crabcakes - lump crab, corn & tomato succotash, bacon, black pepper aioli

Ensalada mixta mixed greens, tomato, cucumber, balsamic dressing

Chopped farmhouse salad sweet gem, baby kale, heirloom tomato, cucumber, red onion, parmesan, crouton, honey citrus vinaigrette

Filet mignon with a red wine reduction sauce, roasted potatoes, and baby broccoli

Nola grilled shrimp seasoned jumbo gulf shrimp with mango salsa, southern rice and seasonal vegetable

Seabass roasted in coconut milk with tomatoes, spinach

Crème brûlée with fresh berries

Three layered chocolate fudge cake with fresh berries