Sample Menu / Price List/person/per day

Yoga Brunch (Please chose 1)

• Avocado Toast Bar
• 10 Topping Green Smoothie Bowls 
• Tofu Scramble
• Sweet Potato Hash
• Warm Breakfast Quinoa served with a Cinnamon & Homemade Almond Milk

Lunch (Please chose 1)

• Kale Salad-Avocado, Slivered Vidalia Onion, Red Bell Pepper, Mandarin Zest served with an Herb Vinaigrette
• Sesame Noodle Salad-Carrot, Edamame and Dulse 
• Poke Cups-Fresh Mango, Hearts of Palm, Cilantro, Scallions, Lime, Red Chili Mayo, Wonton

Dinner (Please chose 1)

• The Masonboro

1. Pistachio Encrusted Goat Cheese Salad-Spinach, Panfried Sweet Potato, Applewood Smoked Bacon, Citrus Vinaigrette
2. Seared Scallops-Basil Purée, Strawberry Relish
3. Petit Beef Tenderloin 
4. Herb Chermoula 
5. Scalloped Skin-on Golden Potatoes
6. Roasted Broccolini Parmesan
7. Raspberry + Grand Mariner Trifle

• The Wrightsville

1. Kale Salad-Pomegranate, Mint, Feta with a Lemon Oregano Vinaigrette
2. Lamb Kofta Garlic Toum served with a Tzatziki Creamy Saffron Risotto
3. White Wine Braised Purple Cabbage Lemon + Dill 
4. Warm Paprika Eggplant
5. Garlic Naan
6. Orange Phyllo Crinkle Cake 
7. Zested Greek Yogurt Custard with Honey

• The Oak Island

1. Wilted Bok Choy Salad-Seared Shiitakes, Chilled Sesame Lentils, Slivered Asparagus, Toasted Almonds, Scallion Vinaigrette
2. Ahi Tuna + Avocado Wonton Cups-Red Chili Aioli, Black Sesame Seeds
3. Macadamia Encrusted Salmon served with Spicy Cilantro Sauce
4. Miso Mashed Potatoes 
5. Toasted Ginger Heirloom Carrots
6. Dragonfruit Cheesecake served with Caramelized Pineapple, Matcha Whipped Cream

• The Topsail

1. Spring Salad-Raspberries, Cambozola, Walnuts, Dijon Vinaigrette 
2. Crab Stuffed Flounder served with Lobster Dill Sauce
3. Mashed Red Potatoesbserved with Bacon + Chives
4. Tarragon Roasted Cauliflower + Green Beans
5. Caramel Apple Crostata served with a Warm Caramel Sauce

• The Figure Eight

1. Prosciutto Wrapped Prawn Salad-Bib Lettuce with Blistered Tomatoes and Basil Vinaigrette dressing
2. Galette-Artichoke, Caramelized Shallots, Goat Cheese, Fried Sage
3. Seared Salmon served with a Wild Berry Glaze
4. Roasted Fennell + Golden Potatoes
5. Triple Lemon Cake topped with Limoncello Whipped Cream, Lemon Curd, and Lemon Zest

• The Ocean Isle

1. Burrata + Roasted Beet Caprese made with Arugula and topped with a Balsamic Reduction 
2. Cioppino-Fresh Fish and Shellfish made in a Tomato Garlic Broth
3. Chicken Breast Piccata- made with Lemons and Capers White Wine Sauce with Angel Hair Pasta
4. Heirloom Zucchini topped withToasted Pinenuts 
5. Italian Cream Cake served with Fresh Raspberries, Vanilla Bean, Chambord Compote + Mascarpone

• The Southport

1. Shredded Brussel Sprout Caesar served with Warm Sourdough Croutons
2. Langostino Gnocchi Florentine served with Spinach, Mushroom, Tomato and Parmesan Cream
3. Grass-fed Ribeye served with a Chimmichurri sauce
4. Roasted Root Vegetables and Wild Mushrooms
5. Brownies + Berries topped with Amaretto Cream

• The Kure

1. Butter Lettuce Salad
2. Prosciutto, Avocado, Cucumber Ribbons, Shaved Parmesan, Sundried Tomato Vinaigrette
3. Seared Duck Breast
4. Cherry Balsamic Reduction
5. Chipotle Cheddar Mashed Sweet Potatoes
6. Crispy Pressed Brussel Sprouts
7. Bananas Foster Bread Pudding
8. Crème Anglais

• The Riverwalk

1. Quinoa Solterito Salad
2. Fresh Corn, Avocado, Purple Sweet Potato, Red Onion, Tomato, Queso Fresco
3. Peruvian Chicken
4. Aji Verde Sauce
5. Mayocaba Beans
6. in Romesco Sauce
7. Pan-fried Peppers + Potatoes 
8. Leche Asada
9. Cinnamon Whipped Cream

• The Airlie

1. Italian Chopped Salad served with Romaine lettuce, Artichokes, Olives, Pepperoncini, Avocado, Tomato, Cucumber and Carrots
2. Fresh Mozzarella Panzanella served with Roasted Red Bell Pepper, PestoSpicy Sausage + Broccoli Rabe
3. Frutti di Mare Pappardelle made with Shellfish and a  Sherry Cream Sauce
4. Mocha Almond Semifreddo dessert

• The Cape

1. Butter Lettuce Salad served with Sautéed Peaches, Roquefort, Candied Walnuts, Champagne Vinaigrette
2. Bouillabaisse Seafood Shellfish served with Saffron, Fennel, in a White Wine sauce
3. Scalloped Potatoes
4. Tomatoes Provençal  served with Green Beans Almandine 
5. Assorted Sweets & Berries

• The Carolina

1. Wedge Salad served with Blue Cheese
2. Shrimp + Grits served with Spinach, Mushroom, and Old Bay Cream Sauce
3. Tomato Pie served with Scallions + Basil
4. Collared Greens
5. Baked Mac + Cheese
6. Cast Iron Corn Bread
7. Peach Cobbler served with a Hibiscus Chantilly Cream

Pricing

*3 Meals $250/person/day

*$540 Chef Fee

7% Sales Tax 

*$250 1 server for 5 hours

Private Chef Menu Suggestions from Chef Anna Masteller

*Chef may choose alternate ingredients based on freshness and availability. 

*Custom menus may be created at no additional fee. 

*Dietary restrictions honored on all items, per request.