Chef Sean Williams

Chef At Home in Milford

I have wanted to be a chef for as long as I can remember. My earliest memories are being in the kitchen with my family learning all about food, the joy it brings, and the importance of using love as an ingredient.

Building on that foundation, I have dedicated over twenty years to professional culinary excellence. My background includes leading high volume fine dining kitchens, providing formal culinary instruction, and serving private estates. Mentored by some of the industry's finest chefs, I have led kitchens in cuisines ranging from Italian and French to Cuban, Spanish, and American, alongside extensive training in vegan and vegetarian cooking.

Each experience gave me knowledge and resilience, but what defines me most is my passion for creating food that makes people feel something. For me, food prepared with love and respect lasts a lifetime. My favorite moments are when a guest sits down carrying the weight of a long day, and then I see their face change with that first bite. The smiles, the laughter, the community food builds, that is why I do this. Cooking is not just about technique or following every single rule. It is about connection, and every dish I prepare is driven by that belief. I enjoy learning about my guests so I can customize the experience because no two events are ever the same.

At the heart of it all is my family. My wife, son, & daughter are my greatest inspiration, and everything I bring to the kitchen comes from the love and purpose they give me. This is who I am. I would love to share more of my story and my passion for cooking during your next event. Let's create memories!!

"Cooking is a philosophy; it's not a recipe." -Marco Pierre White

For me, cooking is...

Cooking is my passion and my way to turn simple ingredients into unforgettable moments that bring joy and connection to the table.

I learned to cook at...

So many to list. I learned to cook from my great-grandfather, my mother, and incredible chefs like my mentor Chris Montgomery at The Quarter Bistro.

A cooking secret...

My secret is to never forget my why which is my family. The key ingredient is always love, and if you do not have it, make it.

My menus

Modern American Smokehouse

STARTER

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Slow Smoked Pork Belly Sliders - Brioche Bun | Sweet Apple Cider Glaze | Crisp Cabbage Slaw

Charred Sweet Corn Dip - Smoked Cheeses | Green Chiles | House-Made Toasted Flatbread

Seared Beef Brisket Crostini - Crisp Baguette | Horseradish Cream | Pickled Red Onion Shards

Smoked Chicken Flatbread - White BBQ Sauce | Melted Fontina | Green Scallion Oil

Charcuterie & Fromage - Curated Meats & Cheeses | Seasonal Accompaniments | House Pickles | Scratch Bread & Crackers

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FIRST COURSE

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Smokehouse Chopped Salad - Crisp Romaine | Sweet Corn | Black Beans | White Cheddar | Creamy Herb Dressing

Classic Wedge Salad - Baby Iceberg Lettuce | Blue Cheese Crumbles | Crisp Bacon Lardons | Chive Dressing

Summer Berry & Goat Cheese Salad - Artisanal Greens | Toasted Pecans | Honey Balsamic Vinaigrette

Chilled Summer Gazpacho - Ripe Tomatoes | Crisp Cucumber | Sweet Bell Pepper | Herb Infused Oil

Slow Simmered Beef & Bean Chili - Rich Broth | Sharp Cheddar Topper | Fresh Chives

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MAIN COURSE

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Brown Sugar Glazed Pork Chop - Heritage Pork | Sweet Potato Mash | Sautéed Green Beans

Pan-Seared or Grilled Market Fish - Spiced Tomato Jam | Roasted Red Potatoes | Asparagus Spears

Glazed Half Chicken - Honey Herb Rub | Warm Potato Salad | Charred Summer Squash

Grilled or Seared Prime Beef (Strip or Filet) - Charred Sweet Onion Chimichurri | Smoked Gouda Potato Gratin | Grilled Seasonal Vegetable

Grilled Bone-In Lamb Loin - Rosemary Garlic Glaze | Roasted Root Vegetables | Mint Infused Oil

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DESSERT

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Southern Peach Cobbler - Spiced Summer Peaches | Flaky Biscuit Topping | Vanilla Bean Ice Cream

Smoked Bourbon Pecan Tart - Rich Caramel Filling | Flaky Pastry Shell | Whipped Cream

Dark Chocolate Brownie Parfait - Fudge Brownie Pieces | Salted Caramel Swirl | Toasted Marshmallow Fluff

Lemon Blueberry Icebox Cake - Layered Citrus Cream | Graham Cracker Crust | Fresh Blueberry Compote

Lemon Pound Cake - Lemon Curd | Candied Lemon | Raspberry Chantilly | Mint Dust

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Modern Japanese Izakaya

STARTER

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Market Whitefish Crudo - Yuzu-Chili Dressing | Shaved Jalapeño | Micro Herbs

Seared Beef Tataki - Garlic Ponzu Glaze | Crispy Shallots | Radish Sprouts

Steamed Shrimp & Vegetable Dumplings - Seasonal Summer Vegetables | Light Soy Dipping Sauce

Pan-Seared Pork Gyoza - Ginger | Spicy Black Vinegar | Green Scallion Drizzle

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FIRST COURSE

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Classic Dashi Miso - White Miso | Silken Tofu Cubes | Seaweed | Scallion Greens

Clear Shiitake Consommé - Clear Kelp Dashi | Shaved Shiitake Mushrooms | Wild Parsley

Sake-Steamed Clam Broth - Clear Seafood Redux | Fresh Steamed Clams | Ginger Strips | Micro Chives

Seared Tuna Salad - Sesame Crust | Mixed Greens | Ginger-Carrot Dressing | Shaved Avocado

Chilled Cucumber Salad - Thinly Shaved Cucumber | Sweet Rice Vinegar | Toasted Sesame | Shredded Seaweed

Mixed Seaweed & Avocado Salad - Marinated Seaweed | Creamy Avocado | Soy-Yuzu Glaze | Crisp Radish

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MAIN COURSE

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Miso-Glazed Market Fish - Sweet White Miso Glaze | Pickled Ginger Stick | Baby Bok Choy | Steamed Rice

Glazed Duck Breast - Sweet-Soy Reduction | Roasted Sweet Potato | Charred Green Onion

Strip Steak Teriyaki - Garlic Soy Butter Sauce | Seared Blistered Peppers | Mushrooms | Wasabi Cream

Pan-Roasted Salmon - Sea Salt Cure | Pickled Radish | Citrus Accent

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DESSERT

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Yuzu Lemon Panna Cotta - Silky Cream Base | Tart Citrus Glaze | Diced Fresh Mango | Mint

Matcha Green Tea Tiramisu - Matcha-Soaked Cake Layers | Mascarpone Cream | White Chocolate Shaved

Ginger-Poached Pear - Sweet Sake-Poached Pear | Coconut Sorbet | Roasted Almond Slices

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Chic Bachelorette Celebration

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Whipped Feta & Summer Peach Crostini - Toasted Artisan Bread | Local Honey Drizzle | Fresh Mint Leaves

Caprese Tartlet - Flaky Pastry | Blistered Cherry Tomatoes | Fresh Mozzarella Pearls | Basil Oil

Charcuterie & Fromage - Curated Meats & Cheeses | Seasonal Accompaniments | House Pickles | Scratch Bread & Crackers

Classic Beef Tartare - Capers & Cornichons | Egg Yolk Emulsion | House-Made Crisp Flatbread

Charred Sweet Corn Dip - Smoked Cheeses | Green Chiles | House-Made Toasted Flatbread

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FIRST COURSE

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Summer Berry & Goat Cheese Salad - Artisanal Greens | Fresh Berries | Crumbled Chèvre | Champagne Vinaigrette

Shaved Fennel & Citrus Salad - Crisp Fennel | Orange Supremes | Toasted Pumpkin Seeds | Light Lemon Dressing

Prosciutto & Compressed Melon Salad - Cured Ham | Sweet Melon Spheres | White Balsamic Reduction | Micro Greens

Chilled Strawberry & Tomato Gazpacho - Vibrant Sweet Puree | Cucumber Ribbon | Micro Mint

Roasted Yellow Pepper Bisque - Charred Bell Peppers | Garlic Crème Fraîche | Smoked Paprika Dust

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MAIN COURSE

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Pan-Roasted Market Whitefish - Citrus Beurre Blanc | Herb Whipped Potatoes | Haricots Verts

Grilled Beef Medallions - Red Wine Glaze | Truffle Potato Puree | Roasted Summer Carrots

Lemon Herb Chicken Paillard - Cherry Tomatoes | Arugula | Shaved Parmesan | Citrus Vinaigrette | Crispy potato

Pan-Seared Lamb Chops - Garlic Herb Crust | Creamy Polenta | Charred Asparagus | Mint Infused Oil

Beef Filet - Pommes Puree | Green Beans | Red Wine Reduction | Herb Butter

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DESSERT

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Cannoli Trio - Classico | Pistachio | Seasonal Selection

Crème Brûlée - Classic Vanilla Custard | Caramelized Sugar | Fresh Berries

Flourless Chocolate Cake - Chocolate Ganache | Raspberry | Crème Anglaise

Lemon Pound Cake - Lemon Curd | Candied Lemon | Raspberry Chantilly | Mint Dust

Olive Oil & Citrus Cake - Mascarpone Cream | Berries | Candied Lemon

Southern Peach Cobbler - Spiced Summer Peaches | Flaky Biscuit Topping | Vanilla Bean Ice Cream

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Spring 2026

STARTER

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Blistered Shishito Peppers - Ale Mustard Sauce | Sea Salt | Lemon

Deviled Egg Trio - Classic with Chive | Bacon Jam & Pickled Pepper | Mustard & Crispy Shallot

Handmade Soft Pretzels - Beer Cheese | Spicy Mustard

Hot Honey Whipped Ricotta - Grilled Bread | Local Honey | Chili Crisp | Scallions

Seared Scallops - Lavender-Vanilla Butter | Shaved Asparagus | Matcha Flake Salt

Muhammara - Roasted Red Pepper | Walnut | Pomegranate Molasses | Pita

Charcuterie & Fromage - Curated Meats & Cheeses | Seasonal Accompaniments | House Pickles | Scratch Bread & Crackers

Shrimp On A Hoe Cake - Melted Leeks | Charred Corn | Chow Chow | Coriander

Pork Belly Burnt Ends - Maple Bourbon Glaze | Pickled Onion | Crispy Jalapeño

Truffle & Ricotta Crostini - Roasted Grapes | Pickled Raisins | Herbs

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FIRST COURSE

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Heirloom Tomato & Avocado Salad - Basil | Arugula | Oregano & Sweet Pepper Vinaigrette

Compressed Melon Tartare - Prosciutto | Mint | Fennel | Chicory

Aglio e Olio - Spaghetti | Confit Garlic | EVOO | Calabrian Chili | Parsley

Cacio e Pepe - Spaghetti | Pecorino | Black Pepper

Roasted Cauliflower Velouté - Lemon Oil | Capers | Toasted Almonds

Classic Caesar - Parmesan Frico | Radish | Baby Romaine | Lemon Anchovy Dressing

De La Casa - Local Greens | Seasonal Vegetable | Crispy Onion | Creamy Red Wine Vinaigrette

Spring Risotto - English Peas | Asparagus | Citrus | Parsley | Pecorino

Shaved Brussels & Apple - Toasted Walnut | Dried Cranberry | White Cheddar | Maple Mustard

Smoky Corn & Potato Chowder - Charred Corn | Yukon Potato | Herb Oil | Cornbread Crumble

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MAIN COURSE

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Beef Filet - Pommes Puree | Green Beans | Red Wine Reduction | Herb Butter

Chicken Parmesan - Fresh Mozzarella | Basil | San Marzano | Rigatoni

Lasagna Al Forno - Beef & Pork Ragu | Ricotta & Bechamel | Mozzarella & Parmesan | Garlic Bread

Pan Seared Market Fish - Lemon Herb Emulsion | Charred Asparagus | Crispy Potato | Carrot Purée

Sweet Tea Brined Pork Tenderloin - Braised Greens | Honey-Dijon Pan Sauce | Crispy Yukon Potatoes

Steak Frites - Parmesan Truffle Fries | Roasted Tomatoes | Béarnaise

Pollo a la Brasa - Aji Verde | Hand Cut Fries | Tomato | Pickled Vegetables

Pork Chop - Rhubarb Agrodolce | Roasted Sunchokes | Charred Allions | Smoked Bone Jus

Shrimp Scampi Risotto - Creamy Risotto with Parmigiano & Herbs | Citrus-herb Emulsion | Gremolata Frico

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DESSERT

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Cannoli Trio - Classico | Pistachio | Seasonal Wildberry

Crème Brûlée - Classic Vanilla Custard | Caramelized Sugar

Crème Brûlée - Meyer Lemon | Caramelized Sugar

Flourless Chocolate Cake - Chocolate Ganache | Raspberry | Crème Anglaise

Lemon Pound Cake - Lemon Curd | Candied Lemon | Raspberry Chantilly | Mint Dust

Tiramisu Classico - Mascarpone | Cocoa | Espresso-soaked Ladyfinger

Warm Butter Cake - Macerated Berries | Vanilla Cream

Wildberry Crumble - Toasted Almond | Rolled Oats | Honey Semifreddo

Olive Oil & Citrus Cake - Mascarpone Cream | Berries | Candied Lemon

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Mediterranean Inspired Menu

STARTER

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Baked Feta - roasted tomatoes, olives, and herbs, served with warm flatbread

Whipped Feta with Warm Pita - Creamy whipped feta topped with olive oil, lemon zest, and oregano, served with warm pita and seasonal vegetables for dipping

Braised Portobello & Crispy Polenta – marinated portobello paired with crispy polenta, parmesan, roasted tomato jam, thyme cream

Burrata con Pomodorini e Basilico - creamy burrata with roasted cherry tomatoes, basil oil, and crostini

Charcuterie Starter - Italian influenced - Cured meats, marinated olives, spiced honey, artisan cheeses, whipped ricotta & pesto, and house-made focaccia crostini

Truffle Ricotta Crostini - Black truffle, Scratch-made crostini, roasted grapes. Finished with balsamic and micro greens

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FIRST COURSE

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Classic Greek Salad – Crisp romaine, marinated olives, cucumber, tomato, red onion, feta, and oregano vinaigrette

Lemon Orzo Soup - A comforting Mediterranean-style orzo soup with vegetables, bright lemon, fresh dill, and a light broth that sets the tone without feeling heavy

Classic Caesar - parmesan Frico, radish, baby romaine, lemon anchovy dressing

Panzanella Salad - Toasted focaccia croutons with tomato, cucumber, capers, marjoram, oregano, and fresh mozzarella, finished with olive oil and red wine vinegar

Chilled Tomato Gazpacho – cucumber, garlic, Fresno chili, olive oil, herbs

Citrus and Fennel Salad - arugula, beets, citronette, goat cheese, and toasted pistachio

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MAIN COURSE

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Bone-In Lamb Loin - with roasted root vegetables, pomegranate molasses, and charred broccolini

Petite Beef Tenderloin & Chef’s Market Fish – Seared petite tenderloin paired with the chef’s selection of Mediterranean white fish, served over truffle mashed potatoes and crispy Brussels almondine. Finished with a light saba reduction

Market Fish – 'Seared' market selection Mediterranean fish, served over truffle mashed potatoes and crispy Brussels almondine. Finished with a light saba reduction

Herb-Crusted Rack of Lamb - with roasted golden beets, pomegranate molasses, and charred broccolini

Beef Filet - red wine jus, whipped potatoes, roasted spring vegetables, crispy carrot

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DESSERT

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Olive Oil & Citrus Cake with Mascarpone Cream and candied lemon

Warm Wildberry Crumble – Seasonal berries baked beneath an almond-oat topping, served with Greek yogurt semifreddo and local honey drizzle. (Prepared GF)

Cannoli Trio - Classico | Pistachio | Seasonal

Lemon Curd Tart: Shortbread crust, torched Italian meringue, and a macerated berry coulis

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Vegetarian Inspired A La Carte

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Braised Portobello & Crispy Polenta – marinated portobello paired with crispy polenta, parmesan, roasted tomato jam, thyme cream

Burrata con Pomodorini e Basilico – creamy burrata with roasted cherry tomatoes, basil oil, and crostini

Charred Corn Fritter – pan-crisped sweet corn cake, smoked paprika aioli, charred peppers, queso fresco, micro herbs

Chicory Canapés - Endive or radicchio leaves filled with babaganoush, roasted carrot brunoise, pomegranate seeds, pickled onion, EVOO drizzle, and balsamic glaze

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FIRST COURSE

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Citrus and Fennel Salad - arugula, beets, citronette, and toasted pistachio

Cauliflower Velouté — slow-roasted cauliflower, sharp cheddar, black pepper crisp, chive

Chilled Tomato Gazpacho – cucumber, garlic, Fresno chili, olive oil, herbs

Classic Caesar - parmesan Frico, radish, baby romaine, lemon anchovy dressing

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MAIN COURSE

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Charred Cabbage with Black Garlic & Hazelnut Gremolata Seared cabbage wedge glazed with black garlic, plated with smoked onion purée, roasted fingerlings, and hazelnut–parsley gremolata

Charred Kohlrabi Steak with Citrus-Miso Glaze Thick-cut kohlrabi seared and glazed with yuzu–miso. Served with sesame–ginger soba (GF buckwheat), pickled daikon, and crispy kale

Squash & Mushroom Risotto Stuffed Pepper – sweet peppers filled with wild mushroom & squash risotto. Finished with roasted parsnip purée, blistered tomato, pickled pearl onion and gremolata crumb

Sweet Potato Gnocchi — hand-rolled gnocchi, cauliflower two-ways, brown butter, sage, parmesan

Roasted Cauliflower Steak - Plated over a root vegetable purée & herbed quinoa. Finished with chimichurri, pomegranate seeds, and toasted pepitas

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DESSERT

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Deconstructed Black Forest Cake - Dark chocolate sponge, cherry gelée, kirsch-soaked cherries, almond crunch, and whipped cream

Flourless Chocolate Torte - With hazelnut praline, crème anglaise, and chocolate ganache

Olive Oil & Citrus Cake with Mascarpone Cream and candied lemon

Panna Cotta - Silky custard set with cream and vanilla, finished with seasonal fruit compote

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Journey Through Latin America

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Ceviche Clásico – Market White Fish | Leche de Tigre | Sweet Potato Purée | Red Onion | Cancha (Peru)

Chicharrón de Tocino – 12-Hour Pork Belly | Aji Verde | Pickled Radish | Micro Cilantro (Colombia/Pan-Latin)

Beef Empanada – Hand-Cut Beef | Smoked Paprika | Green Olives | Chimichurri Roja (Argentina)

Esquites Tartlet – Charred Corn | Lime-Garlic Aioli | Cotija Cheese | Ancho Chili Dust | Savory Crust (Mexico)

Tiradito de Atun - Sashimi Tuna | Aji Amarillo | Limon | Crispy Shallot | Sweet Potato

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FIRST COURSE

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Tallarines Verdes – Hand-Made Pasta | Spinach & Basil Walnut Pesto | Shaved Manchego | Roasted Walnut (Peru)

Ensalada de Sandía – Compressed Watermelon | Jicama | Tajin Vinaigrette | Mint | Whipped Goat Cheese (Mexico)

Poblano Bisque – Roasted Poblano | Corn Silk Stock | Mexican Crema | Cilantro Oil | Tortilla Shard (Mexico)

Crema de Malanga – Silky Root Vegetable Soup | Garlic Chips | Chive Oil | Crispy Plantain (Cuba)

Ensalata de Aguacate y Mango - Avocado & Mango | Pickled Red Onion | Chili | Toasted Pepitas (Mexico)

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MAIN COURSE

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Ropa Vieja – Shredded Braised Beef | Rich Tomato Broth | Tostones | Peppers & Onions | Congri (Cuba)

Lomo Saltado – Prime Beef | Stir-fry Reduction | Blistered Tomato & Onion | Parsnip Purée (Peru)

Achiote Pollo – Roasted Airline Breast | Bitter Orange Marination | Arroz con Gandules | Charred Citrus Pan Sauce (Puerto Rico/Yucatan)

Snapper Vera Cruz – Pan-Seared White Fish | Tomato-Caper Emulsion | Pickled Jalapeño | Saffron Quinoa (Mexico)

Puerco al Pastor – Sous-Vide Tenderloin | Pineapple-Chili Glaze | Roasted Baby Carrots | Cilantro-Lime Emulsion | Handmade Corn Tortillas (Mexico)

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DESSERT

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Tres Leches – Sponge Cake | Three-Milk Soak | Toasted Meringue | Macerated Berries (Nicaragua/Mexico)

Chocolate Pot de Crème – Spiced Dark Chocolate | Cinnamon Whipped Cream | Sea Salt Crumble (Mexico)

Arroz con Leche Brûlée – Creamy Rice Pudding | Hard Sugar Crust | Orange Zest | Golden Raisin (Spain/Latin America)

Passionfruit Tart – Graham Cracker Crust | Passionfruit Curd | Mango Coulis | Fresh Mint (Brazil)

Alfajores – Dulce de Leche | Toasted Coconut | Shortbread Cookies (Argentina)

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Chic Birthday Celebration

STARTER

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Whipped Feta & Summer Peach Crostini - Toasted Artisan Bread | Local Honey Drizzle | Fresh Mint Leaves

Caprese Tartlet - Flaky Pastry | Blistered Cherry Tomatoes | Fresh Mozzarella Pearls | Basil Oil

Classic Beef Tartare - Capers & Cornichons | Egg Yolk Emulsion | House-Made Crisp Flatbread

Blistered Shishito Peppers - Ale Mustard Sauce | Sea Salt | Lemon

Shrimp On A Hoe Cake - Melted Leeks | Charred Corn | Chow Chow | Coriander

Pork Belly Burnt Ends - Maple Bourbon Glaze | Pickled Onion | Crispy Jalapeño

Charcuterie & Fromage - Curated Meats & Cheeses | Seasonal Accompaniments | House Pickles | Scratch Bread & Crackers

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FIRST COURSE

Choose 1 dish

Summer Berry & Goat Cheese Salad - Artisanal Greens | Fresh Berries | Crumbled Chèvre | Champagne Vinaigrette

Shaved Fennel & Citrus Salad - Crisp Fennel | Orange Supremes | Toasted Pumpkin Seeds | Light Lemon Dressing

Prosciutto & Compressed Melon Salad - Cured Ham | Sweet Melon Spheres | White Balsamic Reduction | Micro Greens

Chilled Strawberry & Tomato Gazpacho - Vibrant Sweet Puree | Cucumber Ribbon | Micro Mint

Roasted Yellow Pepper Bisque - Charred Bell Peppers | Garlic Crème Fraîche | Smoked Paprika Dust

Heirloom Tomato & Avocado Salad - Basil | Arugula | Oregano & Sweet Pepper Vinaigrette

De La Casa - Local Greens | Seasonal Vegetable | Crispy Onion | Herbaceous Red Wine Vinaigrette

Risotto Primavera - English Peas | Lemon | Parmigiano Reggiano | Fresh Herbs

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MAIN COURSE

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Pan-Seared Market Fish - Citrus Beurre Blanc | Herb Whipped Potatoes | Haricots Verts | Herb Frico

Grilled Beef Medallions - Red Wine Glaze | Truffle Potato Puree | Roasted Summer Carrots | Gremolata Crumb

Lemon Herb Chicken Paillard - Cherry Tomatoes | Arugula | Shaved Parmesan | Citrus Vinaigrette | Crispy potato

Pan-Seared Lamb Chops - Garlic Herb Crust | Creamy Polenta | Charred Asparagus | Mint Infused Oil

Beef Filet - Pommes Puree | Green Beans | Red Wine Reduction | Herb Butter

Steak Frites - Parmesan Truffle Fries | Roasted Tomatoes | Béarnaise | Seasonal Vegetable

Pollo a la Brasa - Aji Verde | Hand Cut Fries | Tomato | Pickled Vegetables

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DESSERT

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Cannoli Trio - Classico | Pistachio | Seasonal Selection

Crème Brûlée - Classic Vanilla Custard | Caramelized Sugar | Fresh Berries

Flourless Chocolate Cake - Chocolate Ganache | Raspberry | Crème Anglaise

Lemon Pound Cake - Lemon Curd | Candied Lemon | Raspberry Chantilly | Mint Dust

Olive Oil & Citrus Cake - Mascarpone Cream | Berries | Candied Lemon

Southern Peach Cobbler - Spiced Summer Peaches | Flaky Biscuit Topping | Vanilla Bean Ice Cream

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Chef Sean's reviews

4.83

•

49 services

Sean was a true professional who made my mom's 60th birthday "the best birthday she's ever had." Would highly recommend him for any event or occasion!

Incredible experience. Everyone who was in attendance raved about the quality and quantity of the food. It was so nice to welcome Sean into our house. He took care of us, provided a memorable meal and left the place better than when he found it. Highly highly recommend.

Sean was great. We worked with him on a menu then he added his own twist which created an amazing meal. Four dishes plus a surprise…all delicious, prompt, presentation was a feast for the eyes. Sean was nice, professional and rightfully proud of his special skills. Highly recommend.

Chef Sean was outstanding. The presentation of each course was exquisite and the flavors were absolutely delicious.

Chef Sean and Sarah were incredibly skilled and efficient. We hired them for a bachelorette party and they made it extremely special. There were about 6 courses and all the food was tasty and on theme. We were able to customize the menu for the weekend, while Chef Sean still added in his expert opinion to elevate the meal. It was superb.

⭐⭐⭐⭐⭐ We hired Chef Sean for a private birthday dinner for my wife and me, and it was an absolutely amazing first experience. Chef Sean was awesome—professional, personable, and incredibly talented in the kitchen. The food was outstanding, beautifully presented, and full of flavor. He made the entire evening feel special and stress-free. We will definitely be booking him again!

Our overall experience, was great! Our chef, Sean, communicated frequently with us prior to the date. He arrived on time, was very personable, and his food was amazing!

Sean was great! He communicated effectively throughout the entire process. The food was incredible. I will be recommending him to friends and family!

Excellent experience! Incredible food, presentation, clean up and overall experience. Highly recommend.

Sean was a delightful. His food was amazing and he personalized it to who we were and our anniversary! Would definitely recommend.