I create calm, tailored private dining rooted in Southern Creole tradition—elevated with Mediterranean and Spanish influence, live-fire technique, and peak-season ingredients.

Lobster & Saffron Arancini — crispy saffron risotto spheres, lobster tail, lemon aioli (vegetarian option available).

Tuna Crudo Cone with Avocado & Harissa — ahi tuna, harissa oil, micro shiso, avocado mousse (vegetarian option available).

Charred Octopus with Romesco & Preserved Lemon — tender grilled octopus, smoked paprika, olive dust.

Caramelized Onion & Eggplant Montadito — slow-cooked onions, roasted eggplant purée, crisp crostini, Manchego shaving.

Lamb Saddle with Herb Pistachio Crust — confit shoulder, roasted fennel, pomegranate jus.

Branzino al Limone — whole roasted branzino, artichoke hearts, preserved lemon, caper butter (vegetarian option available).

Chocolate & Hazelnut Gianduja Sphere — dark chocolate shell, hazelnut praline, salted caramel core.

StrappleBerry Fruit Crisp

Butternut Squash Ravioli w/ Brown Butter, Pancetta, & Chopped Pecans

Wild Forged Mushroom Sautee w/ Sweet Pea Puree

Smokey Peach Salad

Cantonese Spring Roll vs. American Egg Roll

Blackened Salmon w/ Baked Mashed Sweet Potato, Bacon Braised Collard Greens

Chickory Crusted Flat Iron w/ Balsamic Onion Jam, Garlic & Herb Risotto, & Seasonal Local Veg

StrappleBerry Fruit Crisp

NOLA Style Beignets

Cantonese Spring Roll vs. American Egg Roll

Smoked Salmon Roll & Dragon Roll

Som Tom (Green Papaya Salad)

Crystal Ball & Tuna Roll

Pad Thai

Branzino al Limone — whole roasted branzino, artichoke hearts, preserved lemon, caper butter.

Fried Wasabi Ice Cream — crisp tempura shell with a creamy wasabi core, black sesame–smoked salt soil, dark smoked chocolate ganache, yuzu white chocolate cream, charred nori crumble, smoked shiso oil, and candied ginger.

Chocolate & Hazelnut Gianduja Sphere — dark chocolate shell, hazelnut praline, salted caramel core.

Lobster & Saffron Arancini — crispy saffron risotto spheres, lobster tail, lemon aioli (vegetarian option available).

Tuna Crudo Cone with Avocado & Harissa — ahi tuna, harissa oil, micro shiso, avocado mousse (vegetarian option available).

Charred Octopus with Romesco & Preserved Lemon — tender grilled octopus, smoked paprika, olive dust.

Caramelized Onion & Eggplant Montadito — slow-cooked onions, roasted eggplant purée, crisp crostini, Manchego shaving.

Lamb Saddle with Herb Pistachio Crust — confit shoulder, roasted fennel, pomegranate jus.

Branzino al Limone — whole roasted branzino, artichoke hearts, preserved lemon, caper butter (vegetarian option available).

Chocolate & Hazelnut Gianduja Sphere — dark chocolate shell, hazelnut praline, salted caramel core.

NOLA Style Beignets

Wild Forged Mushroom Sautee w/ Sweet Pea Puree

Butternut Squash Ravioli w/ Brown Butter, Pancetta, & Chopped Pecans

Smokey Peach Salad

Som Tom (Green Papaya Salad)

Chickory Crusted Flat Iron w/ Balsamic Onion Jam, Garlic & Herb Risotto, & Seasonal Local Veg

Blackened Salmon w/ Baked Mashed Sweet Potato, Bacon Braised Collard Greens

StrappleBerry Fruit Crisp

Chocolate & Hazelnut Gianduja Sphere — dark chocolate shell, hazelnut praline, salted caramel core.