Private Catering

Your dining experience begins with a selection of three handcrafted hors d’oeuvres, followed by a multi-course seated dinner featuring three to five courses. Every menu is thoughtfully customized to accommodate your preferences, dietary needs, and allergies, ensuring a truly personal experience. Each dish highlights fresh, seasonal ingredients, inspired by flavors and techniques from around the world.

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Several plates with slices of medium-rare steak, spinach rolls, and stuffed mushrooms on a table with a white tablecloth.

Six shrimp topped with diced avocado and red onion, garnished with microgreens on a white plate.

Seared fish fillet with roasted vegetables and microgreens on a white plate.

Multiple plates with salad wraps containing lettuce, radish slices, cherry tomatoes, and crispy bread, arranged on a white table.

Multiple white plates with slices of blueberry cheesecake garnished with whipped cream, blueberries, and mint leaves, arranged on a dark granite countertop.

Monthly Supper Club

Gather your friends for a unique dining experience with Chef Justin’s Monthly Supper Club. From January through June, reserve one evening each month to enjoy a new, seasonally inspired menu. Each dinner is designed to bring variety, warmth, and memorable flavors to your table all winter long.

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Bowl of creamy soup garnished with chopped green onions, bacon bits, croutons, and a drizzle of oil, on a dark countertop.

Two bowls of mixed green salad with grapes, cheese, and pine nuts, along with a container of balsamic vinaigrette dressing.

A plated dish with seafood and garnish in a restaurant with Christmas decorations and patrons dining in the background.

A plated meal with a slice of medium-rare steak, grilled broccoli, grilled cauliflower, and a drizzle of sauce, with additional plates of food in the background.

Plate of shrimp atop tomato sauce with corn, green beans, and garnished with herbs on a white plate

Catered Buffets

Chef Justin offers themed catered buffets tailored for any occasion — from breakfast and lunch to elegant dinner spreads. Designed for groups of 20 to 150 guests, each buffet combines seasonal ingredients with thoughtful presentation to create a memorable dining experience for every guest.

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Chocolate dessert topped with whipped cream, sliced strawberries, and chocolate pearls, served on a decorative plate with a drizzle of caramel sauce.

A buffet table with various dishes including roasted potatoes, salads, and sauces, set with serving utensils under a chafing dish heat lamp.

A kitchen island with various dishes including salads, mashed potatoes, chicken, and casseroles, served with utensils and drinks, in a modern kitchen setup.

A buffet table with various cheeses, meats, crackers, fruits, and pastries, set outdoors overlooking a body of water with houses and boats in the background during sunset.

Hors D Oeuvre/Cocktail Parties

Perfect for cocktail parties and social gatherings, Chef Justin offers a wide selection of hors d’oeuvres — available as passed bites or beautifully displayed stations. Choose from a curated menu or collaborate on a custom theme to match your event.

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Close-up of a pair of wooden artist's mannequin hands holding a small stuffed potato topped with cheese, bacon bits, and chopped herbs. Multiple similar items are arranged on a white surface.

A dessert and appetizer display with a layered serving tray of macarons and cookies, a selection of small savory bites topped with herbs and garnishes, and a cheese wheel with a lit birthday candle, all arranged on white plates at a catering event.

A beige speckled ceramic bowl filled with crispy potato fries topped with dollops of creamy white sauce and chopped herbs, placed on a dark cloth with a window in the background showing a garden.

Bowls of lamb meatballs topped with sour cream, crispy onions, and microgreens, arranged on a white platter with a vase of white flowers nearby.

Eight small desserts on a white plate with a cloth napkin in a kitchen setting, each topped with a round green fruit and a small leaf.

Close-up of two plates with endive lettuce topped with diced mango, chopped nuts, and herbs against a dark background.

A large cheese and charcuterie display with various cheeses, crackers, grapes, strawberries, nuts, and meats, set on a table with a plaid tablecloth, near sliding glass doors overlooking a patio and a backyard.

Assorted vegetables salad with cucumbers, tomatoes, olives, and onions, served with pita bread and crumbled feta cheese.

Drop Off Platters

For a convenient yet elegant option, Chef Justin offers drop-off platters with 48-hour advance notice. Choose from artfully arranged charcuterie boards, fresh fruit platters, or decadent desserts — perfect for boat outings, beach gatherings, or casual celebrations.

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Charcuterie boards with assorted cheeses, cured meats, fresh strawberries, grapes, strawberries, and crackers.

Assorted wraps and croissants on a wooden platter, with wrap fillings including mixed vegetables, meats, and greens.

Tray of individual strawberry dessert parfaits with whipped cream, fresh strawberries, and green garnish.

A wooden platter with grilled shrimp, sliced cucumber, lime wedges, broccoli, pickled ginger, black rice topped with crushed nuts, and a sushi soy sauce bottle.