From casual family style meals to impeccable five-star dining, we customize each menu to meet the specific needs and preferences of our clients. Using locally-grown organic produce and quality meats and seafood, we will create a coursed dinner that will be talked about long after the plates are cleared.


The menu items listed here represent a small portion of the types of cuisine we create. We specialize in client collaboration and will work with you to customize a menu that fits perfectly with your personal preferences and dietary needs.

Menu Items

toasted crushed hazelnuts, French feta, pancetta, dried cranberry, caramelized tomato, Meyer lemon dressing

PT Tower Farm Arugula and Crisp Polenta “Fries”

sweet and sour fig jam, gorgonzola cheese, micro arugula balsamic syrup and shaved parmesan

Prosciutto De Parma Flatbread

Mushroom Risotto

parmesan, garlic braised greens, porcini oil, smoked shiitake bacon

with crispy leeks and black truffle cream

Braised Short Rib Ravioli

with hoisin green bean, wasabi-ginger and gold potato purée, fried shiso 

5 spice crusted yellowtail

Grilled Roasted Garlic-Balsamic Glazed Salmon

on a warm olive, spinach, caramelized shallot and mushroom crostada with whipped goat cheese and orange-onion marmalade 

Pistachio Dusted Diver Scallops

diced potato-butternut squash “risotto” creamy sage sauce and fried onions

Slow Roasted Six Hour Pork

with fingerling potato and leek confit, demi-glace braised apples, sage and onions

truffled creamed potato and cauliflower gratin, garlic braised greens, thyme jus 

Grilled Greg Norman Ranch Kobe Sirloin

Ahi Tuna Poke​​​

In sesame cone with wasabi whip

caramelized onion, double smoked bacon, fontina cheese and smoked tomato vinaigrette

Roasted Asparagus & Porcini Mushroom Tart

whipped lemon infused crème fraiche, golden caviar, chive oil

Rostii Potato & Local Smoke Salmon

on caramelized pear & walnut compote, PT tower farm oak lettuce, aged balsamic dressing

Katafi crusted warm goat cheese crostada

caramelized onion & figs, fresh greens, brioche, gremolata remoulade

Handmade Burrata & Guanciale

toasted ground pistachio, gorgonzola, whole grain mustard-aged sherry vinegar dressing, pistachio oil

Belgium Endive & Shredded Organic Spinach Salad

Crisp Vegtable Roll

Filled with potato puree, portabella mushroom and orange-saffron emulsion (vegan)

-Rebecca Silva Stansberry

I first discovered Pete Clements as the chef of Emilio's, a fabulous restaurant in its time and my personal favorite.  Since that time he has catered several dinner parties for us, all of which were a great success thanks to Petes cooking.  His food is ALWAYS fresh and beautifully executed as it pleases the eye before one takes a bite of one of his delicacies.  He has cooked meals of fish with sauces, beef to perfection, vegetarian dishes that never left us wanting for more,  pastas as good an Italian mama would make  and  I wonder if there is anything he can't cook!

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