Dress To Impress

Appetizer

Wild Mushroom Stuffed Quail Rosemary polenta, crispy Brussels sprouts, jus  

Salad

Mixed field greens, dried cranberries, crumbled feta cheese, caramelized pecans, balsamic vinaigrette   OR  

Second Salad

Baby arugula, crumbled goat cheese, blueberries, sunflower seeds, white truffle vinaigrette  

Entrée

Surf and Turf Pan seared filet mignon, butter poached lobster tail, Au Gratin potatoes, asparagus, béarnaise sauce  

Dessert

Chocolate soufflé, grand Marnier crème anglaise

 

Price

$100 Per Person (All Inclusive)  

Number Of Guests 

Minimum: 4 Guests Maximum: 12 Guests

Appetizer

Mushrooms, quail, salt, pepper, Cajun seasoning, rosemary, thyme, parsley, shallots, garlic, balsamic vinegar, cornmeal, butter, heavy cream, parmesan cheese, Brussels sprouts, olive oil, vegetable oil, celery, tomato paste, carrots, onions, red wine, corn starch  

Salad

Mixed greens lettuce, dried cranberries, feta cheese, pecans, sugar, cinnamon, honey, Dijon mustard, balsamic vinegar, shallots, garlic, vegetable oil, salt, pepper   OR  

Second Salad

Baby arugula, goat cheese, blueberries, sunflower seeds, chili powder, egg whites, Dijon mustard, rice wine vinegar, shallots, garlic, lemon juice, honey, white truffle oil, salt and pepper  

Entrée

Beef tenderloin, lobster tail, olive oil, vegetable oil, rosemary, thyme, garlic, butter, lemon juice, Cajun seasoning, Idaho potatoes, heavy cream, parmesan cheese, nutmeg, parsley, asparagus, white wine, tabasco sauce, Worcestershire sauce, egg yolks, shallots, tarragon  

Dessert

Sugar, bittersweet chocolate, egg yolks, egg whites, butter, vanilla, cornstarch, grand marnier

Dates Available

March 2018

9, 10, 11, 12, 13, 14, 15, 18, 19, 25, 26, 27

April 2018

3, 12, 15, 16, 17, 20, 22, 24, 25

May 2018

1, 2, 3, 6, 8, 9, 15, 16, 17, 20, 22, 24, 26, 29, 31

Notes

At checkout, please write the date and time you want to book in "Order Notes"

If you do not see the date or time you want, click here to contact us and we will check with the chef.

Meet Chef Pedro Sanchez

Born and raised in Venezuela, I started my education in the field of Electrical Engineering, before deciding to pursue my true passion of culinary arts. My family moved to Florida after leaving Venezuela, which is where I studied culinary arts, graduating with honors from Le Cordon Bleu College of Culinary Arts. I began cooking professionally at the age of 15. Shortly after graduating, I relocated to Houston to pursue my culinary dream and am currently the Executive Chef at the prestigious BraeBurn Country Club.

To learn more about Chef Pedro Sanchez, Click Here.

Book In Advance

Book your experience at least 48 hours in advance.

Cancellations And Refunds

You will receive a full refund if you cancel your booked experience upto 48 hours before the scheduled time.

You will not receive any refund if you cancel your booked experience less than 48 hours of the scheduled time.


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