These are starting points, not fixed menus. Tell us how many guests, what they like, and the experience you're after — we'll send back a custom menu with your proposal. Three formats below match the three pricing tiers.
The menus below are real examples of dinners we've cooked in vacation rentals, organized by tier. None of them is locked. We build menus around what you tell us — dietary restrictions, guest preferences, special occasions, and whatever's actually peak-season at our local sourcing partners on your dates.
Two courses, served family-style at the table. Best for arrival nights, casual family meals, or any dinner where the conversation matters more than the plating. $150+ per person.
Burrata with peach, basil, balsamic reduction
Local farmers' market produce in summer; substituted with roasted-pear and walnut in winter.
Slow-roasted herbed chicken, lemon, garlic confit
Crispy fingerling potatoes, brown butter, parsley
Charred broccolini, chili crisp, almonds
Family-style platters are passed at the table. Vegetarian-only main available; salmon or pork tenderloin substitutions on request.
Affogato bar with vanilla bean gelato + espresso
Adds $20–25 per person; can be skipped to keep the experience lighter.
Hamachi crudo, citrus, jalapeño, smoked olive oil
Sourced through our seafood partner; substituted with beef tartare or beet carpaccio for non-fish.
Pan-seared halibut, brown butter, capers, charred lemon
Saffron risotto, mascarpone, crispy shallot
Asparagus, hollandaise, soft poached egg, paprika
Lamb rack, duck breast, dry-aged ribeye are common substitutions. Mid-tier proteins; premium options available with tier upgrade.
Dark chocolate pôt de crème, sea salt, crème fraîche
Plated individually with fresh berries when in season.
A real three-course dinner with mid-tier proteins, individually plated, served by course. Best for special-occasion dinners and gatherings where the dinner is the event. $200+ per person.
Premium proteins, progressive pacing, and a 90–120-minute experience built around the meal itself. Best for anniversaries, milestone trips, and proposals — the dinner becomes the trip's headline. $300+ per person.
Oyster, mignonette, frozen cucumber granita
Seared foie gras, brioche, port-fig reduction
Hand-cut tagliatelle, shaved black truffle, brown butter
Butter-poached lobster, sweet corn purée, tarragon
A5 wagyu, charred onion, bone marrow jus, smoked salt
Saffron crema, candied citrus, olive oil cake
Wine pairing notes available on request. Vegetarian and pescatarian tasting menus follow the same six-course structure with substituted proteins.
Eggs Benedict bar (smoked salmon, prosciutto, spinach)
Buttermilk pancakes, maple bourbon syrup, berries
Avocado toast, soft egg, chili crisp, pickled onion
Crispy hash browns, herbed sour cream
Fresh fruit, coffee, fresh-squeezed juices
Brunch pricing follows tier 1 anchor; $150+ pp standard, but per-person can dip lower at higher guest counts. Mimosa setup at cost on request.
Most week-long bookings end with a departure-day brunch — it's the most loved meal we cook. Family-style spread, set up for guests to graze, easy on a hungover crowd that's also packing.
Vacation rental kitchens make some dietary accommodations harder than at home. We bring our own boards and pans for cross-contact-sensitive guests. Tell us on the inquiry form and we'll structure the menu around it.
Dedicated boards and pans; sourced from gluten-safe vendors.
Strict ingredient audit; substitute oils, no shared prep surfaces.
Mixed-table menus; vegan tasting menus follow same structure.
Kosher-style observance, low-FODMAP, paleo, Whole30 — all workable.
Send your dates, guest count, and any dietary or experience notes. We'll send back a custom menu within 24 hours.
These are starting points. Your actual menu gets built around your guests, your stay, and what's at peak season locally on your dates.