The Connoisseur
$90.00 Per Person
Appetizer
Pan Seared Scallops Roasted corn puree, bacon bits, micro greens, orange beurre blancSalad
Mixed field greens, dried cranberries, crumbled feta cheese, caramelized pecans, balsamic vinaigretteEntrée
Bacon Wrapped Filet Mignon Topped with brie cheese and Portobello mushroom, Hasselback potatoes, roasted asparagus, cabernet reduction ORSecond Entree
Crab Stuffed Salmon Dill crushed potatoes, sautéed spinach, and caper lemon butterDessert
White chocolate and macadamia nuts bread pudding
Price
$90 Per Person (All Inclusive)Number Of Guests
Minimum: 6 Guests Maximum: 12 GuestsAppetizer
Scallops, salt, pepper, corn, heavy cream, butter, shallots, garlic, bacon, micro greens, orange, lemon, rosemary, thyme, white wine, vegetable oil, olive oilSalad
Mixed greens lettuce, dried cranberries, feta cheese, pecans, sugar, cinnamon, honey, Dijon mustard, balsamic vinegar, shallots, garlic, vegetable oil, salt, pepperEntrée
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 ORSecond Entrée
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 creamDessert
White chocolate, croissants, heavy cream, macadamia nuts, eggs, cinnamon, vanilla, cornstarch, salt, vegetable oil, sugarMeet 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.
Schedule a time with the Chef
If you like this menu and want to hire the chef, click here to contact us.
We will get in touch with you soon to coordinate dates, location, number of guests and any other details about your selected experience.
Book in advance
After details of your selected experience are confimed, please 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.
