Wine And Dine

Salad

Butter Poached Shrimp Salad Baby spinach, pickled red beets, orange segments, sunflower seeds, white truffle vinaigrette  

Entrée  

Bacon Wrapped Filet Mignon  Topped with brie cheese and Portobello mushroom, Hasselback potatoes, roasted asparagus, cabernet reduction     OR  

Second Entree

Crab Stuffed Salmon  Dill crushed potatoes, sautéed spinach, and caper lemon butter   

Dessert

Flourless Chocolate cake, vanilla ice cream, chipotle crème anglaise

 

Price

$80 Per Person (All Inclusive)  

Number Of Guests

Minimum: 6 Guests Maximum: 12 Guests

Salad

Butter, shrimp, rosemary, thyme, Cajun seasoning, salt, pepper, butter, lemon, lime, baby spinach, red beets, olive oil, salad oil, mirin wine, oranges, sunflower seeds, chili powder, white truffle oil, honey, rice wine vinegar , Dijon mustard, shallots, parsley  

Entrée

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   OR  

Second 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 cream  

Dessert

Bittersweet chocolate, butter, sugar, egg, cocoa powder, vanilla ice cream, eggs, butter, cornstarch, vanilla, chipotle paste

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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