Private Dinner at Home with a Custom Menu By Chef Andrew Kern

My specialty is creating custom menus based on your ideas, tastes, and theme. A little about myself, I have over 16 years experience as a chef in Top 20 restaurants in DC and NYC and also 4 years as a private chef to the Saudi Ambassador. Because of Covid I have transitioned to the TableAtHome platform and private dinners just for small parties for obvious safety reasons. For a private dinner I transition your home dining room into a fine dining restaurant. In addition to the food, I handle dinner service just as a waiter would and complete cleaning creating the best atmosphere for your get together. I’m a certified level 1 somm and can happily assist you with any wine options or drink pairing you would be interested in. I’m also incredibly open to any changes, requests or ideas you may have towards our pre discussed menu up to 48 hours in advance. For additional safety precautions I never remove my mask or gloves while in your home and I’ve been taking Covid tests weekly on top of other safety practices.

2 Person Private Dinner	$325
4 Person Private Dinner	$425
6 Person Private Dinner	$525
8 Person Private Dinner	$725
10 Person Banquet Dinner	$925
12 Person Banquet Dinner	$1025
Contact Me for Large Parties

*General Rates usually apply to most dinners but rates can decrease or increase based on menu. Venmo, Paypal, or Cash as Accepted Payments

Omakase Dinner

Shaved Vegetable Salad with a Ginger Miso Vinaigrette & Porcini Crusted Aged Tofu

Hamachi Crudo with Yuzu, Soy, Pepper, and Grapefruit Segments

A5 Wagyu Steak Seared with Fresh Grated Horse Radish, Tonkatsu

Seared Toro Tuna Belly with Pickled Radish

Blue Fin Tuna with Charred Scallion Maki & Salmon Belly with Mango Maki

Charred Chilean Sea Bass in a Dashi Broth with Trumpet Mushroom, Ramen with Katsuobushi and Duck Egg

Passion Fruit Souffle with a Passion Fruit Gelato

Provencal Dinner

Housemade Sourdough Loaf with Black Truffle Escharet Butter

a Burrata Salad with Heirloom Tomato Salad paired Summer Melon, Dressed in a Dill and Verjus Vinaigrette

a Summer Chanterelle Handmade Ravioli, on a Vidalia Onion Puree, Mushroom Jus, Shaved Reggiano Parmesan and White Summer Truffles

Salt Crusted Red Snapper Served Table Side, A Lemon Caper White Wine Sauce, With a Risotto Milanese & Charred Broccolini

Classic Creme Brulee with Fresh Fruit

Spanish Dinner

Housemade Artisanal Sourdough with a selection of Serrano Jamon, Manchego Cheese, Quince Paste, Truffle infused La Mancha Honey, House Cured Olives, and Tomaquet

Gambas Al Ajillo, Giant Prawns, Slivered Garlic, Guindilla Peppers, Parsley, Spanish Olive Oil, Lemon Juice, Jerez Vinegar, Brandy

Locatano Kale Salad, Roasted Sunflower Seeds, Copper Carrots, Fresh Mango, & Lemon Yogurt Dressing

a Classic Spanish Paella, Lobster, Spanish Chorizo, Cockle Clams, Bomba Rice, Sofrito, Salsa Verde, Roasted Vegetables

Spanish Style Cheesecake with a Fresh Fruit

Steak House Dinner

(additional $10 per person)

Housemade Sourdough Loaf with Black Truffle Escharet Butter

Classic Lobster Bisque with a Brandy Flambe & Wrapped in Puff Pastry

Butter Lettuce Wedge Salad with Smoked Red Onions, Buttermilk Herb Dressing, Sunburst Tomatoes, & Crispy Pork Belly

38 oz Dry Aged Porterhouse for with a Black Pepper and Thyme Crust, Horseradish Cream, Balsamic Demi Glace Gastrique, Roasted Fingerling Potatoes, and Charred Broccolini

Chocolate Souffle with an Oat Milk Dulce de Leche, Chantilly Cream, & Fresh Berries

Peking Duck Dinner

Beet Salad with truffle, watercress, Cana de Cabra Espuma, Blood Orange 

Scallop Crudo with Yuzu, Grapefruit, Citrus and Chilli

a Jurgielewicz Gourmet Peking Duck with Handmade Sticky Buns, Salsa Verde, Bing Cherry Plum Sauce, Local Pickled Vegetables, Gem Lettuces, Smoked Japanese Eggplants in Dark Sesame Seed Oil, & Crab Fried Rice with Crispy Pork

Flan with Grand Marnier and Stone Fruits

Fruits de Mer Dinner

(additional $20 per person)

Bellinis with Sturgeon Caviar, Creme Fraiche, Chives, and Chopped Eggs

Prince Edward Island Raw Oysters served with a Mignonette, Cocktail, and Fresh Horseradish

Arugula Salad with Candied Red Onions, 26 month Parmigiano Reggiano Cracker, Pine Nuts, & Lemon Zest

Steamed Maine Lobster and Alaskan King Crab with Irish Yukon Gold Potatoes, Creamed Spinach, & a Garlic Drawn Butter

Chocolate Mousse Parfait with Fresh Fruit and Chantilly Cream