Breakfast Menu
Let us make your family and friends breakfast. Here’s what we can do. Unless otherwise noted, all items come in either full or half pan options. You choose.
Chef Justin’s Breakfast Enchiladas
- Corn tortillas filled with cage free eggs, Pico de Gallo, all-natural apple smoked bacon, chorizo, Mexican cheese, topped with roasted corn salsa, Mexican cheese, and house made rojo sauce.
Muffins: Quantity of 6
- Blueberry, banana nut, chocolate chip.
Meats
- Apple wood smoked all-natural bacon
- All-natural pork sausage links
- Turkey sausage links
- Cheddar jalapeño sausage large links
Omelets
All made with 3 large cage free eggs
minimum order of 4 each
Meat lovers’ omelets
- Bacon, sausage, ham, chorizo, pancetta, with cheese
Veggie omelet
- Onion, tomato, fresh garlic, zucchini, mushrooms, green peppers, cheese, topped with avocado
Wild West omelet
- Bacon, chorizo, onion, green peppers, cheese, topped with amber ale beef chili and more cheese
Bacon Cheeseburger omelet
- Seasoned grass-fed beef, bacon, red onion, fresh tomato slices, American cheese, and special sauce
Design Your Own omelet
- You tell us how you wan it!
Other Delicious stuff
Pancakes served with real maple syrup and whipped butter.
- Plain, Blue berry, chocolate chip, banana granola, berry blast, hunk a hunk a burning love (chocolate, peanut butter, banana, Nutella)
Fresh baked biscuits and Chef Justin’s famous sausage bacon gravy
- Sold by 6 biscuits and quart of gravy size
Shrimp and grits
- Yellow stone ground grits with 6 jumbo blackened shrimp, crawfish andouille red eye gravy and a poached egg. Quantity of 4 required
Breakfast BLT on all butter croissant
- Bacon, lettuce, heirloom tomatoes, ham, over medium egg, cheese, garlic basil aioli. Minimum order of 4
Sample Private Chef Menu:
Four Course In Home or Vacation rental: Minimum 6 people
We custom design our Private chef menus for your tastes and desires. Here’s a sample of one of our four course menus.
First Course
- Seasonal berries, goat cheese, candied pecans, and spring mix tossed with local wildflower honey, Meyer Lemon, avocado oil, and fresh cracked black pepper
Second Course
- Gulf shrimp over smoked gouda grits with Cajun red eye sauce and a poached quail egg
Main Course Option 1
- Gulf Grouper New Orleans blackened with andouille crawfish buerre blanc over sweet corn hash
Main Course Option 2
- Prime Gaucho Rib-eye 12oz prime grade seared and topped with caramelized sweet onion and chimichuri sauce over roasted root vegetables
The Finish:
-
Dark chocolate and dried fruits bread pudding with vanilla creme anglaice
We can accommodate any dietary restrictions and/or allergies. The food you’ll be ejoying from the Chef’s table is the highest quality. Unlike a restuarant, the actual chef prepares your meal… not an over worked and under trained line cook.
We specialize in all natural or organic products when possible, and we buy our fish from the local fishermen and produce from the local farmers. In other words, you’re getting a true farm/gulf to table experience.
Sample Private Chef Menu:
Three meals per day for multiple days.
Day 1
Breakfast:
Fresh baked biscuits with turkey sausage gravy
Chicken Apple Sausage
Veggie frittatas
Chef’s famous breakfast potatoes with onion, peppers, and scallions
Scrambled Tofu with grilled veggies
Greek yogurt with granola and assorted toppings
Lunch:
Caesar salad with grilled chicken
Orzo and grilled veggie salad
Chicken tenders with assorted dipping sauces
Tater tots
Fresh salsa, guacamole, and tortilla chips
Dinner: Caribbean Night
Jerk Chicken
Curried Lamb
Escovitch Mahi Mahi
Jamaican Rice and Peas
Fried Plantains
Island veggies
Festival
Day 2
Breakfast:
Country Fried Steaks with Turkey Sausage Gravy
Scrambled eggs with peppers and cheese
Chef’s Famous breakfast potatoes
Monte Cristo Sandwiches with Turkey Ham and maple syrup
Smoked Cheddar Stone ground grits with chicken sausage
Waldorf Salad
Lunch:
Assorted Submarine Style Sandwiches
Loaded Potato Salad
Caprese Salad
Caesar Salad
Chicken Noodle Soup
Diner FIne Dining Night:
4 Course pre fix dinner choice of 1 item from each course
1st:
Classic Caesar salad or Spring Mix with berries, goat cheese, candied pecans, local honey, heirloom cherry tomato, crispy fried onions, with house raspberry vin
2nd:
Florida Pink Shrimp Cake Over Mango Salsa with lemon buerre blanc or
Veal and wild mushrooms in demi glace over grilled French Bread with truffle oil
3rd:
Gulf Grouper New Orleans blackened grouper over sweet corn hash with crawfish buerre blanc topped with lump crab served with seasonal veggie or
8oz center cut filet with green peppercorn demi with potato gratin and creamed spinach
4th:
Flourless molten chocolate cake with vanilla bean ice cream or
Strawberry swirl cheesecake with 3 berry compote and fresh whipped cream
Day 3:
Breakfast:
Breakfast BLT Croissant sandwiches with turkey bacon
Belgian Waffles with 3 berry compote, Nutella, and strawberries and whipped cream
Chicken Apple Sausage
Lebanese Flat Bread with Egg, Paisa, Zatar, and Olive Oil
Hashbrown Casserole
Lunch:
Bistro 1/2 Chickens with lemon herb pan jus
Whipped Yukon Gold Potato
Seasonal Veggies
Snapper Vera Cruz
Italian Mixed Greens Salad
Dinner: Low Country Boil Night:
Classic Low country boil with shrimp, red potato, corn on the cob, chicken sausage, clams, mussels, crawfish all boiled together in single serving bags
Classic Caesar Salad
Farmers mix salad with various dressings
Assorted cakes and pies with ice cream
Day 4:
Breakfast:
Breakfast Enchiladas
Chicken Apple Sausage, Egg, and cheese biscuit sandwiches
Grilled Turkey Ham Slices
Stone Ground Grits with cheese
Greek Yogurt with Granola and assorted toppings
Lunch:
Chicken Quesadillas
Shrimp Alfredo Over Penne Pasta
Broccoli Salad
Haricot Vert with herb butter
Buffalo Chicken Wraps with blue cheese
Smoked Gouda Mac N Cheese
Dinner: BBQ Night
Chef attended wood fired grill featuring Marinated NY Strip Steaks, BBQ Chicken, Lemon Herb Butter Wrapped Cobia, Burgers, Pork Free Sausages, and Shrimp Skewers
BBQ Style Sides, Potato Salad, Macaroni Salad, Baked Beans, Classic Tossed Salad, Corn on the Cob, Waldorf Salad, Rolls, and Cornbread
Assorted Pies
Day 5:
Breakfast:
Brioche French Toast with Berry compote, Bananas Foster, Caramel and Pecans Sauces
Smoked Salmon Frittata with Caper Creme Fraiche
Shrimp and grits with poached eggs and red eye gravy
Turkey Bacon
Chef’s Breakfast Potatoes
Scrambled Eggs With Cheese
Lunch:
Taco Bar
Pulled Chicken, Steak, Ground Beef, Mahi Mahi with all the taco fixings
FIesta Salad
Spanish Rice
Black Beans
Grilled Cheese Sandwiches
Tomato Soup
Dinner:
Client’s choice
We create a menu just for you! We here at the Chef’s table only use is the highest quality ingredients in our dishes.
Events and Retreats
Contact us to discuss a custom designed menu for your next event or gathering.