roguefoodjunkies
Elevated Dining.
Unrestrained Imagination.
RogueFoodJunkies delivers a modern private dining experience defined by creativity, precision, and unfiltered flavor. Every dish tells a story — one that’s crafted, plated, and served with daring artistry.
5 Course
These menus are inspiration and can be adapted to your unique taste and theme.
BUTTERNUT SQUASH SOUP
Crumbled goat cheese, basil puree, roasted garlic, bacon jam
LAMB CONFIT, EGGPLANT SAUCE
Lamb demi, port wine, artichokes, herb cous cous
SEARED SCALLOPS, BUTTER CAPPELLINI
Sorrel aioli, quail egg, caviar, chive oil
DUCK BREAST, POMEGRANATE
Parsnip puree, fondant potato, brown sugar duck fat brussel sprouts
FLOURLESS CHOCOLATE TORT, DRY CHERRY JAM
Kirsch whipped cream, dark chocolate cherry bark
ROASTED GREEN & WHITE ASPARAGUS
Preserved lemon sabayon, parmesan pepper crisp, bacon oil, balsamic syrup
BEEF CHEEK, POTATO PAVE
Garlic confit mayo, harissa, parsley oil
OLIVE OIL, GALIC & CHILI SHRIMP
Romesco, chive oil, herb butter ciabatta
SEARED FILET, FOIE GRAS, TRUFFLE, PERIGOUDINE SAUCE
Parsnip puree, fondant potato, braised red cabbage, maitake mushroom
APPLE “TARTAN” NAPOLEAN, PUFF PASTRY
Mousseline, calvados caramel, raisin – walnut – apple “relish”
FRISSE - RADICCIO, SHERRY MUSHROOM VIAIGRETTE
Roasted shallots, assorted mushrooms, herbs
SEARED SCALLOP, PINK PEPPERCORN BUTTER SAUCE
Leek compote, chive oil, crispy leek
ROASTED BREAST OF POUSSON, HERB SPAGHETTI SQUASH
Tomato ratatouille vegetable compote, basil “chimichurri”, manchego baby gnocchi
LAMB CONFIT RAVIOLI, ROASTED BUTTERNUT SQUASH
Garlic confit velouté, basil-mint oil, lamb demi
DATE NUT LEMON TART
Lemon ricotta ice cream, Lemon and date gels
GRILLED EGGPLANT, GOATs CHEESE
Minced preserved lemon, garlic, Italian parsley, sundry tomato, ciabatta croutons
BEEF CHEEK, POTATO PAVE
Garlic confit mayo, harissa, parsley oil
BOURBON GLAZED SALMON, MUSHROOM RISOTTO
Peppercorn cream, roasted acorn squash, soy brown sugar syrup
DUCK BREAST, CHERRY PORT WINE
Parsnip puree, fondant potato, braised red cabbage, maitake mushroom
GANACH BRWONIE, HAZELNUT BRITTLE
Espresso ice cream, white coffee anglaise
SYMPHONY OF CARROT, PURPLE, PARSNIP, ORANGE
Caramelized, mousse, confit, carrot top “chimichurri”, curry oil, orange honey glaze
SEARED SCALLOPS
Champagne pink peppercorn beurre blanc, fried leeks, chive oil
DUCK CONFIT RAVILOICeleriac mash, broad beans, wild garlic oil, concasse tomatoes
GRILLED FILET, GARLIC-SHALLOT POLENTA
Perigourdine sauce, lemon garlic broccolini, golden beets
CARAMELIZED PUFF PASTRY NAPOLEAN
Red fruit, vanilla – honey ice cream, anglaise, basil – mint oil, basil- mint chiffonade