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Let's Eat personal chef Spring sample menus


Gnomes & Spring Fairies 

Milk Thistle Spritz (Signature Cocktail)

A splash of fairy dust accompanies this cocktail concoction of Silver Rum, various Bitters, Milk Thistle extract, and hints of Apple, Honey, and Lemon.  

A Ray of Sunshine (Starter)

Yellow split peas add a ray of light to this savory soup with Coconut and Essential Oils and topped with edible flowers.  

Spring Greens (Starter)

Get your Greens on with this flavorful, spring-forward mix of in-season spring sprouts, Almond Slivers and a Cherry Blossom Vinaigrette. 

Pantone #18-3838 (Entree)

'Tis the year of Purple and it comes full circle in this spring Gnocchi dish paired with Sage Butter and Microgreens. 

The Final Dance (Dessert)
Refreshing on the palatte, the dinner wraps with a Lemon Mint Sorbet garnished in Bee Pollen. 

Spring Fling 

On My Knees (Signature Cocktail)

This delicate twist on a "Bees Knees" martini with St. George Gin, Lemon, Meek's Honey & Lavender leaves you wanting more.

Sweet & Salty (Starter)

With arugula, melon, and prosciutto this starter eases you into the taste and colors of spring.

Spiked Prawns (Starter)

Crustaceans with lemon, garlic, and chili flakes? You can't go wrong. Simple, but oh so sexy.

House Gnocchi with Foraged Finds & Spring Vegetables (Entree)

This combination of homemade potato gnocchi, seasonal foraged delicacies (think morels, fiddle fern) and spring vegetables is clean but satisfying.​

Lemon Tarts & Edible Flowers (Dessert)

Nothing epitomizes Spring better than finger food with lemons, flowers, and a flaky crust. End your fling on a high note.

An Ode to New Chapters

Baby's Breath (Signature Cocktail)

Featuring the one and only Hangar One Rose Vodka paired with a strawberry shrub,
muddled mint and topped with egg whites.   

Spring Sprouts (Starter)

Dip into Spring with a chilled Pea Bisque with notes of lavender, crushed pink peppercorn,
and piled high with edible flowers. 


Crab Tartare (Starter)

A perfect melding of spring greens and King Crab with hints of edible kelp.

Rooted Ratoutille (Entree)

The Spring Garden unveils itself in this dish of peak season vegetables, oven-roasted, and paired with a puffed Polenta cake, spring greens, and garden bitters.​

Lavender & Elderflower Panna Cotta (Dessert)
The fields continue to sing in this grand finale of Panna Cotta with hints of Lemon, Lavender and
Elderflower essential oils. 

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