The ultimate dinner party in your home with a gourmet meal prepared by Chef Paul. Together we can design a menu featuring seasonal and local ingredients; recreate a memorable meal you once enjoyed; or leave it up to Chef Paul to curate a three, four or five course meal just for you.

Here are a few examples of menus for dinner parties of up to 8 people.

Menus are subject to availability, seasonality and cost.

Seafood Menu

Jerusalem Artichoke Soup with Seared Scallops

Seared Ahi Tuna with Fresh Tomato Sauce

Parsnip Puree and Shallot Confit

Individual Molten Chocolate Cakes

Vegetarian Menu

Roasted Beet, Candied Apple and Goat Cheese Salad

Pea and Parsley Soup

Sweet Potato Gnocchi with Brown Butter and Sage

Baby Beet Tarte Tatin

Individual Key lime Pies

December Menu

Warm Potato and Smoked Eel Salad

Fennel and Garlic Crusted Roast Pork with Quince and Apple Compote

Walnut Tart

January Menu

Pear Carpaccio with Microgreens, Pecorino Romano and Aged Balsamic

Pan Roasted Halibut with Steamed Spinach and Mushroom Vinaigrette

Chocolate and Olive Oil Fig Cakes

February Menu

Endive, Blood Orange and Tangerine Salad

Saffron, Fennel and White Wine Steamed Mussels

Guinea Fowl with Ginger, Juniper, Red Cabbage and Potato Puree

Coconut Panna Cotta

March Menu

Squash Ravioli with Braised Oxtail Broth

Duck Confit with Green Lentils, Roasted Beets and Blue Cheese

Coq au Vin

Chocolate Soufflé with Coffee Sauce

April Menu

Roasted Rack of Venison with Winter Root Vegetables and Squash Puree

Goat  Cheese Salad with Beets, Fennel and a Citrus Vinaigrette

Milk Chocolate Petit Pots

May Menu

Lobster and Avocado Salad

Asparagus Soup

Roasted Leg of Lamb with Haricots Verts and Boulangere Potatoes

Lemon Parfait