chefs tables

get inspired with some of our favorite chef attended stations. from the classics, like our signature pasta station and carving board - to some new, creative twists on traditional street food - we have something for everyone.


carving board:

peppercorn encrusted chateaubriand: horseradish crema. port wine demi glace. 

honey baked ham: bourbon clove glaze. 

house maple brined turkey: cranberry orange relish. scratch pot gravy.  

creekstone farms prime rib of beef: horseradish crema. proper au jus. 

roasted pork loin with rosemary and preserved lemon: pan drippings. 

elysian fields leg of lamb: pinot noir jelly. rosemary yogurt. 


taco station: 

choose from our collection of favorites. 

al pastor.


al carbon.

baja fish.

paired with: traditional rice and beans.

'diy' condiments: fresh cilantro. quest fresco. house made salsas. the rockstar hot sauce bar. 


ceviche bar: 

cracked conch + jalapeño.

diver scallops + local bell peppers.

rock shrimp + ono.

poseidon’s garden.


the pasta station: 

penne. linguini. farfalle.

tossed with guests’ choice of: pesto. house marinara. alfredo.

paired with: sweet italian sausage. grilled chicken. hand torn basil. roma tomatoes. local bell peppers. onion. fresh garlic. fresh shellfish also available.


lettuce wrap station:

glass noodles. kai kai farms lettuces.

paired with choice of: korean bbq skirt steak. hoisin chicken.

'diy' condiments: water chestnuts. fresh cilantro. julienne carrots. bean sprouts.


pok pok street food 101:

tom sam salad - green papaya. thai bird chili. red onion. crushed cashews.

pad thai - a classic staple served in thai-style to-go boxes.

tori meshi - thai fried chicken. cilantro. crispy shallot rice.


tasty salted pig parts (charcuterie board):

hot capicola. choirzo. salumi. prosciutto di parma. mortadella. house duck prosciutto.


alice in wonderland (vegan charcuterie):

fairy tale eggplant. enoki. job’s tears. lotus root. golden beets. watermelon radish. seasonal vegetables. house vinaigrette. 


the rockstar burger bar:

kobe beef. applewood bacon. krispy kreme “bun”.

turkey. curried sweet potato hash. peppered mayo.

braised short rib. vermont cheddar. tobacco onion.

fresh mozzarella. local tomatoes. basil. balsamic glaze. focaccia.

lamb. spicy feta. red onion.

"thc": heirloom tomato. fried halloumi. red cabbage. lemon aioli.  


sushi + sashimi:

the freshest available fish including: tuna. hamachi. salmon. wahoo. uni.

nigiri + custom rolls to order.

paired with: wakame salad. house ponzu. wasabi. pickled ginger.


raw bar ice display:


tiger prawns.

clams on the half shell.

stone crab claws.

razor clams.

assorted oyster shooters.

paired with: wakame salad. assorted mignonette sauces. cocktail. hot sauce. lemons. 


asian “take out”:

kung pao pastrami.

mongolian beef.

shrimp + xo sauce.

braised bok choi.

szechwan pepper + lemon green beans.

house roast pork egg rolls.

general tso’s chicken.

7 treasure rice.


cuban "take out":

croquetas de jamon.

yuca frita.

chorizo empanadas.

tamal en hojas. 

media noche. 


Please note that due to our commitment to work with the freshest ingredients possible, some of the menu items listed are based upon seasonal availability.