Wild Mushroom Stuffed Quail Rosemary polenta, crispy Brussels sprouts, jus
Mixed field greens, dried cranberries, crumbled feta cheese, caramelized pecans, balsamic vinaigrette
Baby arugula, crumbled goat cheese, blueberries, sunflower seeds, white truffle vinaigrette
Surf and Turf
Pan seared filet mignon, butter poached lobster tail, Au Gratin potatoes, asparagus, béarnaise sauce
Chocolate soufflé, grand Marnier crème anglaise
$100 Per Person (All Inclusive)
Number Of Guests
Minimum: 4 Guests
Maximum: 12 Guests
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
Mixed greens lettuce, dried cranberries, feta cheese, pecans, sugar, cinnamon, honey, Dijon mustard, balsamic vinegar, shallots, garlic, vegetable oil, salt, pepper
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
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
Sugar, bittersweet chocolate, egg yolks, egg whites, butter, vanilla, cornstarch, grand marnier
9, 10, 11, 12, 13, 14, 15, 18, 19, 25, 26, 27
3, 12, 15, 16, 17, 20, 22, 24, 25
1, 2, 3, 6, 8, 9, 15, 16, 17, 20, 22, 24, 26, 29, 31
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.