Portfolio.

Take a scroll through some of the dishes that I have provided for previous dinner services. All ingredients have been locally sourced from Richmond, Virginia, and have been curated with assistance from the host of the service for a fully customizable dining experience. Please contact me if you would like to request more information.

Cobia, shaved carrots, shaved brussels, pickled red onion, garlic, fried polenta cake, dill crema by Chef Mike McPherson
Seared duck breast with pickle fried rice, black sesame paste, nori, scallion made by Chef MikeMcPherson
Eel Lettuce Wraps by Chef Mike McPherson
Hanger steak, garbanzo beans, kale, harissa, tomatoes, scallion
Salmon Nigiri, pickled ginger, lemon segments, cucumber, wasabi, chili crunch, yuzu aioli
Scallops, vichyssoise, chive oil, lardons, chives, scallion
Charcuterie Board by Chef Mike McPherson
Strawberry salad, strawberry balsamic vinaigrette, strawberry goat cheese, candied pecans, local arugula, sliced local strawberries by Chef Mike McPherson
Crab Salad with pickled ginger, pickled red onion, peppadew pepper, fried rice noodles, avocado ranch, jumbo lump crab meat by Chef Mike McPherson
Deconstructed Cheesecake by Chef Mike McPherson
Dessert Plates by Chef Mike McPherson
Spicy tuna roll with yuzu aioli, chili crunch, lemon segments, cucumber, wasabi, pickled ginger, scallion by Chef Mike McPherson
Deconstructed Cheesecake by Chef Mike McPherson
Mussels, white wine broth, caramelized onion, garlic, kale, scallion 2
Seared Duck Breast with farro risotto, squash, shaved Brussel sprouts, confit red onion, red cabbage puree, and micro basil by Chef Mike McPherson