Personal Chef Ryan

Decorative table items such as apples cut into swans or turtles, flowers cut from Strawberry's cucumbers pretty much anything apon request

Beautiful tower composed of cucumber tomato avocado dressed w citrus Vin with Russian red snow crab leg meat and ahi tuna in a soy ginger sauce topped w dikon sprouts & sesame seeds served w wonton ch

Wontons filled with lobster garnished with king crab leg meat, nori, dikon sprouts, and sesame seeds with a mushroom demi glaze

Shrimp and fish ceviche served how u most prefer either the traditional way raw or poached medium, or fully cooked either fried grilled or pan seared with house made tortilla chips

7 oz grilled mako shark steak lemon marinade seasoned mid-atlantic style with a smoked pork belly cheddar & sunchoke mash, sweet chilli aioli organic mix greens salad champagne vin garnish scallions

One pound crab cake made with eastern blue lump meat MD style lightly breaded no filler served on top a bed of arugala dressed with Cajun remoulade

My signature bacon asaigo risotto with littleneck clams, muscles, diced octopus, and 2 Baja shrimp

4 large Baja shrimp cooked to your preference grilled, fried, blanched, smoked, or pan seared served on cheesy Cajun grits with a lemon tartar or siracha cocktail sauce

Soft shell blue crab saute'd with perfection with bacon butterleaf lettuce heirloom tomato (add avocado) with Chesapeake aioli (personal secret recipe) on brioche

Three 3 oz mango marinated yellowtail filets lightly pan seared served on jasmine rice and pickled veg drizzled with a sweet and sour hoison reduction garnished with Thai basil and sesame seeds