Our first impression of Benjamin was when he showed up for cooking try outs holding a dozen red roses for the boss! Sucking up? We were dubious, but not for long. Benjamin is an old school romantic who knows how to treat women and he’s as Italian as they come.

My name is Benjamin Romine, I am 32 years old and have been a chef since my late teens. In my early teens I was a bit of a bad boy and ended up in an after school program, with the cooking being the only available course. I took to it like a fish to water and quickly fell in love with the kitchen. The heat, the pressure, the noise, the smell, and the taste of it, I love it all! I received a full scholarship to California Culinary Academy in San Francisco and have been the Executive Chef for 4 fine dining restaurants including Barcelona and Va Bene. I worked as a Sous Chef under many great mentors and I own a catering company which focuses on weddings. I am very passionate about my art, I love to cook, teach, and entertain. Let's turn the heat up in the kitchen and get cooking! 








  • Ginger Lemon Grass Scallops


  • Spicy Tuna Rolls


  • Tom Yam Soup

Main Course(s)

  • Singapore Chili Prawns
  • Red Pork Curry
  • Stir Fried Kai Lan with Roasted Garlic and Miso


  • Almond Jelly with Sake Marinated Lychee and Dragon Fruit

One of our More Popular Menus, all of our Chefs are familiar with the history, myth and not so mythological aspects of the unique qualities of these dishes. 

Menu One

  • Asparagus Prosciutto Rolls
  • Roasted Figs Drenched in Jasmine Honey
  • Oysters 2 Ways: On the Half Shell, Rockefeller
  • Grilled Artichokes with Pesto Aioli
  • Traditional Caviar on Bleenies
  • Spicy Shrimp Tacos
  • Grilled Pineapple with Rum Sauce and Chocolate Ganache

Menu Two

  • Asparagus Dipped in Orange Hollandaise
  • Raw Figs Almond Ambrosia
  • Lobster Bisque
  • Artichoke Stuffed with Shrimp in a Creamy Chipotle Sauce
  • Mushroom Caps Stuffed with Escargot 
  • Roasted Shrimp with Herbed Goat Cheese and a Sweet Chili Sauce 
  • Chocolate Fondue With Fruits and Cheese

In this menu we will explore a variety of side dishes to accompany any meal & the art and skill of sauces.

This will include a lesson and/or demonstration on the technique to preparing amazing sauces such as beurre blanc's, reductions, chutneys, & a some nifty twists on hollandaise.

We will also delve into a few traditional dishes such as perfect mashed potatos, risottos, fruits and vegetables & some creative way to spice things up!

Finally, we will finish with preparing a chicken and salmon (or other proteins of your choice) to pair with our outstanding side dishes & sauces.

This menu will be seasonal so we will explore what the garden has to offer.


Please choose 4 of the following

  • a salad and palate cleanser will be be servied, as well
  • Stuffed chicken with artichoke hearts and three cheeses with brown butter braised asparagus and roasted pepper cream sauce.
  • Blue cheese and portabello stuffed beef tenderloin with assorted balsamic reductions
  • Pan seared filet of salmon with grain mustard cream sauce and wild arugala salad
  • Shrimp Scampi over parmesan & basil buttered risotto
  • Sea Bass piccata over roasted garlic spinach
  • Stuffed eggplant with roasted heirloom tomato sauce
  • Chicken scaloppini : choice of traditional sauce; marsala, piccata,parmesan, or pesto
  • Paella; spanish rice dish with meats, seafood, & vegetables
  • Risotto; alborrio rice with meats and seafood
  • Crab stuffed salmon with pesto cream sauce

This menu is finished with a chocolate Fondue


  • Assorted Bruschetta's & Tapas
  • Brie with apples, fig and cherry compote
  • Ricotta with arugala and sun dried tomato chutney
  • Portabello, roasted pepper, & gorgonzola with pesto
  • Olive, caper, & artichoke
  • Tomato & Basil
  • Stuffed Eggplant with ricotta, squash & zucchini in a roasted heirloom tomato sauce
  • Spinach, artichoke, & crab dip