Hummus, baba ganoush, marinated olives, warm pita

Mediterranean Mezze Platter

Southern Fried Green Tomatoes

Ground chicken, hoisin, water chestnuts, crispy noodles

Asian Chicken Lettuce Cups

Creamy stone-ground grits, Cajun shrimp, scallion garnish

Shrimp & Grits Bites

Sesame seeds, scallion garnish, gochujang dipping sauce

Korean Bulgogi Beef Skewers

Flaky phyllo stuffed with spinach and feta

Spanakopita Triangles

Starters

Tomato, cucumber, red onion, feta, oregano vinaigrette

Greek Village Salad

Soba noodles, shredded carrots, cabbage, sesame-ginger dressing

Asian Noodle Salad

Kalamata olives, cherry tomatoes, lemon-herb dressing

Mediterranean Farro Salad

Watermelon, Mint & Feta Salad

Mixed greens, grilled corn, black beans, BBQ ranch dressing

Southern BBQ Chicken Salad

Salad

Mint chimichurri, roasted fingerling potatoes

Mediterranean Grilled Lamb Chops

Olive tapenade, couscous, blistered tomatoes

Mediterranean Herb-Crusted Sea Bass

Tomatoes, garlic, cumin, served with warm flatbread (vegan)

Mediterranean Chickpea Stew

Braised in soy-ginger broth, served with coconut rice

Asian Five-Spice Short Ribs

Southern Blackened Catfish

Entrees

Culinary Delights Menu

charred cauliflower blended with white miso paste and vegetable broth, a hint of sesame oil and togarashi spice for warmth, topped with scallions, toasted sesame seeds, and crispy chickpeas

Miso-Roasted Cauliflower Soup

baby arugula, shaved fennel, orange segments, seared halloumi, toasted pistachios, pomegranate seeds, honey-sumac vinaigrette

Charred Halloumi & Citrus

thinly sliced beef marinated in shawarma spices, soy sauce, and ginger, served with tabbouleh, pickled daikon, and roasted sweet peppers, drizzled with a garlic-yogurt and gochujang sauce

Ginger-Garlic Beef Shawarma Bowl

Moist matcha-green tea cake, served with yuzu whipped cream, macerated berries, and a dusting of powdered sugar

Matcha Olive Oil Cake

A sample menu for your first week of service with Chef Kim. Feel free to request changes, substitutions or a new menu from scratch.

Meal Prep w/ Chef Kim | Week 1

Grilled salmon filet brushed with a miso-harissa glaze. Served over couscous with cherry tomatoes, olives, parsley, and lemon-tahini sauce.

Miso-Harissa Glazed Salmon

Sautéed chicken thighs with za’atar and sesame oil. Stir-fried with bok choy, bell peppers, and red onion. Served with garlic-herb jasmine rice.

Za’atar Sesame Chicken Stir-Fry

Spiced lamb kofta skewers with cumin and coriander. Served over noodles in sesame-chili sauce. Garnished with mint, scallions, and pine nuts.

Lamb Kofta Dan Dan Noodles

Jumbo shrimp in saffron coconut curry. Tossed with chickpeas, spinach, and eggplant. Served over turmeric basmati rice with pomegranate seeds.

Saffron Coconut Curry Shrimp

Thinly sliced beef marinated in shawarma spices, soy sauce, and ginger. Served with tabbouleh, pickled daikon, and roasted sweet peppers. Drizzled with garlic-yogurt and gochujang sauce.

Spiced chickpeas with pita chips. Served with black olive tapenade and whipped feta. Garnished with lemon zest and oregano.

Crispy Chickpea & Olive Tapenade Bites

Japanese-style fried chicken bites in romaine leaves. Topped with pickled onion, sesame seeds, and spicy aioli.

Karaage Chicken Lettuce Cups

Lamb dumplings with caramelized onion and parsley. Pan-seared and served with tzatziki. Finished with smoked paprika.

Mediterranean Gyoza

Snacks

Tomatoes blended with coconut milk, lemongrass, ginger, and lime. Garnished with Thai basil, chili oil, and crispy shallots.

Thai Tomato & Basil Bisque

Lentils simmered with garlic and cumin. Includes spinach, carrots, and fire-roasted tomatoes. Finished with lemon juice and crumbled feta.

Mediterranean Lentil & Spinach Soup

Charred cauliflower blended with white miso paste. Flavored with sesame oil and togarashi. Topped with scallions and crispy chickpeas.

Soups

Arugula, shaved fennel, orange segments, seared halloumi, pistachios, pomegranate, honey-sumac vinaigrette.

Greens with ahi tuna, green beans, tomatoes, shiitake, soft-boiled egg, miso-ginger vinaigrette.

Sesame-Ginger Tuna Nicoise

Kale, warm farro, grilled zucchini, eggplant, peppers, onion, feta, pine nuts, lemon-garlic vinaigrette.

Grilled Vegetable & Farro

Salads

Cardamom panna cotta topped with pistachio crumble, rose syrup, and candied orange peel.

Pistachio & Cardamom Panna Cotta

Moist matcha cake with yuzu whipped cream, macerated berries, and powdered sugar.

Chef Kim Spurlock

Sample Menus

Culinary Delights Menu

Meal Prep w/ Chef Kim | Week 1

Chef's Specials | Kim Spurlock