Spring 2026 Dinner Menu

Chef Julia customizes each dining experience to the tastes, needs and occasion of her client and their guests. She was classically trained in French cuisine and have since developed her own upscale American style. She is also skilled in other styles and can accommodate specialty dietary needs. All of dishes are made from scratch using regional ingredients. She does not use seed oils and prefers to use organic ingredients to ensure a delicious and healthy meal.

Spring Examples

Available for a minimum of four guests

Spring Menu 1 - $159 per Person

First Course Spring Pea & Basil Soup finished with lemon zest, crème fraîche & extra-virgin olive oil Second Course Burrata & Baby Arugula Salad, heirloom tomatoes, shaved fennel, toasted pine nuts, aged balsamic Main Course Seared Branzino, roasted asparagus, fingerling potatoes, caper-lemon butter Dessert Vanilla Bean Creme Brulee *optional add-on appetizer for cocktail hour

$159

Spring Menu 2 - $169 per Person

Cocktail Hour – Passed Appetizers Classic Tomato Bruschetta: A toasted baguette layered with garlic, vine-ripened tomatoes, fresh basil, and shaved Parmigiano. Mini Lump Crab Cakes: Delicate crab cakes served with spicy aioli and fresh microgreens. First Course Roasted Tomato Basil Soup: Slow-roasted tomatoes blended with fresh basil, finished with crème fraîche and basil oil. Main Course Center-Cut Filet Mignon: Tender filet topped with red wine reduction. Served with truffle whipped potatoes and roasted asparagus. Dessert Strawberry Shortcake: buttermilk biscuit layered with macerated strawberries and freshly whipped cream. *Surf & Turf Upgrade: Add $35 per person for lobster tail or sea bass.

$169