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Plating Samples
Tropical Crudo
Thinly sliced salmon, shrimp, and mackerel layered with mango, pineapple, and kiwi, topped with crispy basil
Seared Gnocchi
Potato gnocchi, maitake mushrooms, leeks, cherry tomatoes, golden squash puree, radish micros
Grilled Lamb Rack
Pea puree, corn and cherry tomato succotash, artichoke hearts, tapenade
Grilled Lamb Loin
Fava bean puree, sautéed cherry tomatoes and radishes, tamarind balsamic glaze, Israeli couscous
Seared Scallops
Brown butter scallops, crispy pancetta, salmon roe, roasted red pepper gastrique, wakame
Steak and Shrimp
Seared strip steak, steamed jumbo shrimp, grilled carrots, roasted radish
Steak and Scallops
New York strip steak, seared scallop slices, fava bean puree, sautéed radishes, baby carrots
Beef Wellington
Chef Mason presents a Beef Wellington paired with an Old Fashioned
Beef Wellington
Fillet mignon, prosciutto, and mushroom duxelles inside flaky puff pastry; broccolini, pearl onions, potato puree
Shrimp and Grits
Chef Mason plates his take on Shrimp and Grits for a private dining event
Grilled Prawns
Jumbo prawns, polenta, romanesca, pearl onions, langoustine tails
Grilled Shrimp and Octopus
Cucumber Salad with Squid and Shrimp
Sliced cucumber, grilled shrimp, poached squid, kalamata olives, cherry tomatoes, capers
Spanish Seafood Medley
Grilled octopus, poached calamari, charred shallots, cherry tomatoes, saffron aioli
Grilled Octopus
Romanesca, cherry tomatoes, Kalamata olives, saffron cream
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