Pan Seared Scallops
Roasted corn puree, bacon bits, micro greens, orange beurre blanc
Mixed field greens, dried cranberries, crumbled feta cheese, caramelized pecans, balsamic vinaigrette
Bacon Wrapped Filet Mignon
Topped with brie cheese and Portobello mushroom, Hasselback potatoes, roasted asparagus, cabernet reduction
Crab Stuffed Salmon
Dill crushed potatoes, sautéed spinach, and caper lemon butter
White chocolate and macadamia nuts bread pudding
$90 Per Person (All Inclusive)
Number Of Guests
Minimum: 6 Guests
Maximum: 12 Guests
Scallops, salt, pepper, corn, heavy cream, butter, shallots, garlic, bacon, micro greens, orange, lemon, rosemary, thyme, white wine, vegetable oil, olive oil
Mixed greens lettuce, dried cranberries, feta cheese, pecans, sugar, cinnamon, honey, Dijon mustard, balsamic vinegar, shallots, garlic, vegetable oil, salt, pepper
Bacon, beef tenderloin, salt, pepper, butter, shallots, rosemary, thyme, garlic, brie cheese, Portobello mushrooms, Idaho potatoes, parsley, olive oil, butter, asparagus, celery, carrots, onions, red wine, corn starch, tomato paste, beef stock
Salmon, crab meat, salt, pepper, Cajun seasoning, mayonnaise, eggs, breadcrumbs, dill, lemon juice, shallots, fingerling potatoes, olive oil, butter, parsley, baby spinach, garlic, rosemary, thyme, white wine, capers , heavy cream
White chocolate, croissants, heavy cream, macadamia nuts, eggs, cinnamon, vanilla, cornstarch, salt, vegetable oil, sugar
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.