Seasonal Menus
These seasonal menus are examples of our fine dining experience. Our Menus change in accordance with season and availability.
All of our Menus are customized with you, and with what is seasonally available.
We only source the highest quality ingredients, from ethically sourced and sustained purveyors locally and abroad. We want to bring you Fine Dining in to your own home, by providing Private Dining experiences as your Private Chef.
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Everything Chef makes is amazing! Provides you and your group a great experience! Highly recommended
- Valerie Mont
Oklahoma Farm to Table
Our exclusive PRIVATE DINING experiences START AT 150 USD FOR 3 COURSES AND GOES UP TO 350 USD FOR 7 COURSES. We offer 3-, 4-, 5-, or 7-course tasting options.
Summer 2026 Menu
Soups
Summer Gazpacho
HEIRLOOM TOMATO | CUCUMBER | SOURDOUGH CROUTON | MARCONA ALMOND
Chilled Melon Soup
SPANISH JAMÓN | BASIL | EXTRA VIRGIN OLIVE OIL | MALDON SALT
Salads
Green Goddess Salad
BABY GEM | AVOCADO | RUBY RED GRAPEFRUIT | CARA CARA ORANGE | SPICED PUMPKIN SEEDS | BLUE CORN TORTILLA CHIPS | COTIJA | HERBED GREEN GODDESS DRESSING
Wedge Salad
BABY GEM | MAYTAG BLUE CHEESE | HEIRLOOM CHERRY TOMATO | APPLEWOOD BACON | PICKLED SHALLOT | BUTTERMILK DRESSING
Caprese
BURRATA | HEIRLOOM TOMATO | BASIL PESTO | AGED BALSAMIC | EXTRA VIRGIN OLIVE OIL | HOUSE-MADE BREADSTICKS
Compressed Watermelon
HEIRLOOM CUCUMBER | BURRATA | MINT | TOASTED PISTACHIO | TAJÍN | AGAVE LIME VINAIGRETTE
Appetizers
Prime Beef Tartare
SHALLOT | TRUFFLE | CAPER | BROWN BUTTER EGG ESPUMA | CRISPY BREAD
Yellowfin Tuna Tartare
YUZU SOY | LEMON | SESAME | SCALLION | TOGARASHI | FRIED WONTON
Gulf Shrimp Aguachile
CUCUMBER | SERRANO | AVOCADO | CHARRED LIME | CILANTRO | COLD-PRESSED OLIVE OIL | SMOKED SEA SALT
Pok Pok–Style Chicken Wings (Communal)
GARLIC-FISH SAUCE CARAMEL | CHILI | CILANTRO | LIME
Grilled Peach & Goat Cheese
BASIL | PISTACHIO | POMEGRANATE | GOCHUGARU | PEACH-CITRUS VINAIGRETTE
Wood-Roasted Mushrooms
YUZU CITRUS VINAIGRETTE | LACTO-FERMENTED SNAP PEA | PRESERVED LEMON | CRISPY ONION
Entrées
Pan-Roasted Trout
CHARRED SWEET CORN | ROASTED GREEN ANAHEIM PEPPER | CRISPY POTATO SALAD | BASIL | SMOKED TOMATO VINAIGRETTE
Pan-Fried Catfish
LOUISIANA RED BEANS & RICE | CHARRED OKRA | SAUCE DANIELLE
Togarashi-Seared Ahi Tuna
SWEET POTATO HASH | AVOCADO | BLISTERED SNOW PEAS | MISO BROWN BUTTER ESPUMA
Heritage Strip Loin
CRISPY FINGERLING POTATOES | WOOD-ROASTED BROCCOLI | SMOKED ONION | HOUSE STEAK SAUCE
Poulet Duo
POTATO PURÉE | ROASTED BUTTON MUSHROOMS | WARM BRUSSELS SPROUT SLAW | APPLE CIDER CHICKEN JUS
Duroc Pork Tenderloin
BRAISED GREEN & SAVOY CABBAGE | SOUTHERN HERB RICE PUDDING | APPLE-TAMARIND CHILI GLAZE
Wood-Roasted Cauliflower
CHARRED PEPPER & BLACK BEAN RELISH | SWEET CORN PURÉE | SALSA VERDE
Summer Vegetable Risotto
HEIRLOOM TOMATO | BASIL | BASIL FLOWER | POACHED EGG | WHITE TRUFFLE OIL | SMOKED SEA SALT
Desserts
Crème Brûlée
SAN SEBASTIÁN CRÈME | FRESH BERRIES | TURBINADO SUGAR | LADYFINGER
Drunken Derby Pie
LOCAL PECANS | EL REY CHOCOLATE | LUXARDO CHERRY | BOURBON CARAMEL | COCOA NIB BRITTLE | OLD FASHIONED ICE CREAM
Milk Tea Ice Cream
Cherry | Sago | Waffle | Sea Salt
Grilled Peach & Summer Berry Shortcake
POUND CAKE | VANILLA CRÈME FRAÎCHE ICE CREAM | BASIL-MINT SYRUP
Campfire S’more
TOASTED MARSHMALLOW ICE CREAM | DARK CHOCOLATE CRÉMEUX | CHOCOLATE GRAHAM CRUMBLE | TORCHED MARSHMALLOW MERINGUE | SMOKED SEA SALT