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CHEFS' FAVORITE DISHES

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Food Gallery

Our Latest and Greatest

Browse our most recent dishes!

Boeuf Bourgignon
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Boeuf Bourgignon

Beautiful chunks of filet mignon, lightly seared then braised for hours in red wine, champignons de Paris, yukon gold and purple potatoes, pearl onions, carrots with rosemary and thyme.

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Egg Surprise
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Egg Surprise

Very soft egg coated with breadcrumbs, lightly fried, served on a bed of shiitake mushrooms, onions and garlic finished with whipped cream mousse.

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Blanquette au Poulet
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Blanquette au Poulet

Oven roasted pieces of chicken breast served in a cover of a hearty French mustard sauce with shiitake mushrooms, mustard seeds and rosemary, served with heirloom carrot puree.

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New!VO
Mint Cherry Tart
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Mint Cherry Tart

Caramelized cherry tart served with a mint cream mousse

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New!Lgt
Vegetarian Wellington
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Vegetarian Wellington

A medley of steamed summer vegetables wrapped in puff pastry, baked and then served on a bed of light cream carrot puree.

10010
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Tomato Mozzarella Salad
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Tomato Mozzarella Salad

Peeled rainbow heirloom cherry tomatoes served with pesto, pureed fresh mozzarella cheese, fresh basil leaves and shaved parmesan cheese.

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VGNew!Lgt
Shrimp Mousse Kabayashi
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Shrimp Mousse Kabayashi

Mexican white shrimp mousse with onions, chives, garlic, spread on sourdough, baked then lightly fried, drizzled with kabayashi sauce, creme fraiche, topped with grilled shrimp.

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New!
Asparagus Blaket
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Asparagus Blaket

Roasted asparagus rolled into puff pastry, baked and served with bechamel sauce.

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Lgt
French Milles Feuilles
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French Milles Feuilles

Layers of thin puff pastry filled with chocolate caramel mousse, finished with caramel sauce.

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Ahi Tuna Poke
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Ahi Tuna Poke

Diced sushi grade ahi tuna tossed in soy sauce with ginger, green onions, cucumber, served with avocado.

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Chefs' Favorite Dishes

Mango Shrimp Cocktail
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Mango Shrimp Cocktail

Poached black shrimp tossed in a light mango citrus dressing with cherry tomatoes, string of bell peppers and parsley.

Created by Chef Naeem

20002
Charred Octopus
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Charred Octopus

Steamed in homemade broth, rubbed with guajillo chilli sauce, served with grilled tiger prawns, herb marinated heirloom potatoes and okra.

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Mini Caprese Salad
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Mini Caprese Salad

Refreshing and lightly sweet cherry tomatoes, small fresh mozzarella balls, fresh basil with balsamic glaze and a drizzle of extra virgin olive oil.

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Grilled Asparagus
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Grilled Asparagus

Served with blistered cherry tomatoes and carrot puree.

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Watermelon Feta Cheese Salad
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Watermelon Feta Cheese Salad

Chunks of fresh watermelon, pear wedges and mixed baby lettuce tossed in a pineapple citrus dressing and chives, topped with crumbled Greek feta cheese.

20002
New!GFSF
Curry Gnocchi
10010

Curry Gnocchi

Potato gnocchi steamed in vegetable broth, gently pan-tossed in yellow curry, served over creamy pea puree, garnished with dollops of carrot and beet puree, topped with bull's blood micro leaves.

Crafted by Chef Arturo

10010
New!SFVG
Cheese Tortellini
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Cheese Tortellini

Rainbow tortellini pasta pan-tossed in a nutless basil and parsley pesto sauce and sundried tomato oil, topped with shaved parmesan cheese.

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Roasted Asparagus & Cauliflower
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Roasted Asparagus & Cauliflower

Lightly marinated, roasted asparagus and cauliflower with citrus chilli aioli

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Coconut Panna Cotta
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Coconut Panna Cotta

Served with strawberry sauce and pulled soy caramelized sugar, topped with fresh strawberries.

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Tiger Prawns with Grits
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Tiger Prawns with Grits

Modern take on spicy grit cake covered in a mussel cream sauce, topped with 3 tiger prawns and fresh parsley.

Created by Chef Arturo

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Braised Short Rib
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Braised Short Rib

Braised for 6 hours in red wine with rosemary, thyme, salt and pepper to allow all the flavors to mingle perfectly. It is then served with white button mushrooms simmered in very light cream, finished with a drizzle of the braising jus and micro oregano leaves.

Crafted by Chef Arturo

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Branzino (Mediterranean sea bass)
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Branzino (Mediterranean sea bass)

Also known as Loup de Mer, this mild and delicate mediterranean goodness is stuffed with whole scallions and lemon slices, pan-seared then roasted in the oven. It's topped with fried shallots and a drizzle of mint herb oil.

Crafted by Chef Arturo

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Duck Breast
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Duck Breast

Pan seared duck breast with crispy skin, served with wild rice cooked with pearl onions, garnished with decorative flowers.

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Show All Items
CFCage-Free Eggs
DFDairy-Free
GFGluten-Free
LgtLight
New!New!
SFSoy-Free
VOVegan Option
VGVegetarian
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