Looking to spice things up a bit? Take family dinner to another level? Or celebrate a special moment? No matter the occasion Chef Lonnie would love to make your special event unforgettable with an ambrosial 3-course dinner exclusively for you and your guest(s).
Learn how to book your exclusive 3 course private dining experience with Chef Lonnie.
In response to the COVID-19 pandemic, Ambrosia Private Chef & Catering has established the following policies & procedures.
New orleans Style Jumbo Shrimp atop Grit Cakes Succulent New-Orleans style Jumbo shrimp served atop grilled smoked gouda and mascarpone grit cakes finished a velvety mustard and herb creole sauce that delivers a perfect balance of richness and southern spice.
Seafood Étouffee A classic Louisiana comfort dish featuring tender seafood gently sımmered in a rich, slow-developed Creole étouffée sauce, served over fluffy white rice and accomponied by fresh-baked honey butter cornbread.
Warm Handmade Beignets Pillowy New-orleans-style beignets served warm and dusted with powdered sugar, accompanied by a Silky Citrus anglaise and fresh Seasonal berries for a bright, elegant finsh.
Ambrosia-gria
Potatoe Pavé Crispy layered potato pavé finished with black truffle aioli then topped with tomatoes and gochujang Caviar for a vibrant burst of umami and acidity.
Burrata and Heirloom Tomato Salad Creamy burrata over asian marinated heirloom tomatoes, crowned with balsamic caviar. Accompanied by brussel sprouts tossed with crunchy wasabi pea crisps and roasted sunflower seeds for texture and brightness.
Grilled Octopus Char-grilled octopus with wasabi aioli alongside ancient black rice topped with avocado salsa. Finished with house-made wajapi jam and fish roe pearls for a layered balance of smokey, sweetness, and brine.
Sorbet A refreshing citrus sorbet to cleanse the palate before the main carse.
Interactive Hot Pot Experience
Guests enjoy a table side hot pot featuring two simmering broths- one aromatic and one umami and spicy.
Choice of 3 proteins, accompanied by traditional accoutrements:
Udon noodles
Bok chay
Bear Sprats wild mushrooms
Napa Cabbage
Egg dumplings
Served with a trio of house dipping sauces:
Ponzu citrus say, sesame miso, chili crisp garlic oil
Vanilla-Bourbon Poached Pair Vanilla-bourbon poached pair filled with dulce de leche, set atop a warm almond cream pastry tart. Finished with toasted walnuts, fresh berries, and dedicate edible flower arrangements over a chocolate smear.
The Queens potion
Prosciutto Garden Cups Delicate cups of imported prosciutto cradle sweet cantelope and honeydew pearls, arugula, cherry tomato, and fresh mozzarella. Finished with aged balsamic glaze for a bright and elegant opening.
Mini Beef Wellingtons Petite beef tenderloin filets wrapped in mushroom duxcelles and presciutto, baked in golden pastry. Served with a luxurious black truffle aioli and fresh herb.
Citrus Ceviche Trio Premium mild-flavored halibut with fresh shrimp and crispy calamari decorated with choclo corn, sweet potato, and sweet pea puree and then brightened with lemon/lime segments and thinly sliced red onion. Served in a rich orange reduction and cilantro oil.
Modern Waldorf Chicory and endive tossed with crisp apples, grapes, toasted walnuts, and celery, Finished with a silky blue cheese dressing, lemon vinaigrette for brightness, and topped with crumbled Colston Baselt stilton.
Japanese Seared Ahi Tuna and Chips Seared ahi tuna coated in a vibrant spice blend and aromatics, accompanied with Japanese Sapporo beer battered mayer lemon and orange tempura. Topped with chili oil and micro cilanto.
Lime or lemon Sorbet A refreshing citrus palate cleanser designed to reset the senses before the final act.
Airline Chicken with Jollof Rice and Sukuma Wiki Spiced Airline chicken breast alongside aromatic and authentic Jollof rice served with a popular and traditional sukumi wiki for the ultimate African experience.
Grand Marnier orange Cream Soufflé A timeless expression of classic French pastry inspired by Auguste Escoffier. This delicate Grand Marnier–scented soufflé rises light and ethereal, its airy and spongelike interior is refined with the citrus warmth of Grand Marnier. Finished tableside with a velvety orange cream anglaise that gently cascades into the center.
Sparkling Henny punch
New orleans Style Jumbo Shrimp atop Grit Cakes Succulent New-Orleans style Jumbo shrimp served atop grilled smoked gouda and mascarpone grit cakes finished a velvety mustard and herb creole sauce that delivers a perfect balance of richness and southern spice.
Seafood Étouffee A classic Louisiana comfort dish featuring tender seafood gently sımmered in a rich, slow-developed Creole étouffée sauce, served over fluffy white rice and accomponied by fresh-baked honey butter cornbread.
Warm Handmade Beignets Pillowy New-orleans-style beignets served warm and dusted with powdered sugar, accompanied by a Silky Citrus anglaise and fresh Seasonal berries for a bright, elegant finsh.
Ambrosia-gria
Potatoe Pavé Crispy layered potato pavé finished with black truffle aioli then topped with tomatoes and gochujang Caviar for a vibrant burst of umami and acidity.
Burrata and Heirloom Tomato Salad Creamy burrata over asian marinated heirloom tomatoes, crowned with balsamic caviar. Accompanied by brussel sprouts tossed with crunchy wasabi pea crisps and roasted sunflower seeds for texture and brightness.
Grilled Octopus Char-grilled octopus with wasabi aioli alongside ancient black rice topped with avocado salsa. Finished with house-made wajapi jam and fish roe pearls for a layered balance of smokey, sweetness, and brine.
Sorbet A refreshing citrus sorbet to cleanse the palate before the main carse.
Interactive Hot Pot Experience
Guests enjoy a table side hot pot featuring two simmering broths- one aromatic and one umami and spicy.
Choice of 3 proteins, accompanied by traditional accoutrements:
Udon noodles
Bok chay
Bear Sprats wild mushrooms
Napa Cabbage
Egg dumplings
Served with a trio of house dipping sauces:
Ponzu citrus say, sesame miso, chili crisp garlic oil
Vanilla-Bourbon Poached Pair Vanilla-bourbon poached pair filled with dulce de leche, set atop a warm almond cream pastry tart. Finished with toasted walnuts, fresh berries, and dedicate edible flower arrangements over a chocolate smear.
The Queens potion
Prosciutto Garden Cups Delicate cups of imported prosciutto cradle sweet cantelope and honeydew pearls, arugula, cherry tomato, and fresh mozzarella. Finished with aged balsamic glaze for a bright and elegant opening.
Mini Beef Wellingtons Petite beef tenderloin filets wrapped in mushroom duxcelles and presciutto, baked in golden pastry. Served with a luxurious black truffle aioli and fresh herb.
Citrus Ceviche Trio Premium mild-flavored halibut with fresh shrimp and crispy calamari decorated with choclo corn, sweet potato, and sweet pea puree and then brightened with lemon/lime segments and thinly sliced red onion. Served in a rich orange reduction and cilantro oil.
Modern Waldorf Chicory and endive tossed with crisp apples, grapes, toasted walnuts, and celery, Finished with a silky blue cheese dressing, lemon vinaigrette for brightness, and topped with crumbled Colston Baselt stilton.
Japanese Seared Ahi Tuna and Chips Seared ahi tuna coated in a vibrant spice blend and aromatics, accompanied with Japanese Sapporo beer battered mayer lemon and orange tempura. Topped with chili oil and micro cilanto.
Lime or lemon Sorbet A refreshing citrus palate cleanser designed to reset the senses before the final act.
Airline Chicken with Jollof Rice and Sukuma Wiki Spiced Airline chicken breast alongside aromatic and authentic Jollof rice served with a popular and traditional sukumi wiki for the ultimate African experience.
Grand Marnier orange Cream Soufflé A timeless expression of classic French pastry inspired by Auguste Escoffier. This delicate Grand Marnier–scented soufflé rises light and ethereal, its airy and spongelike interior is refined with the citrus warmth of Grand Marnier. Finished tableside with a velvety orange cream anglaise that gently cascades into the center.
Sparkling Henny punch
Our pride and joy comes from those who have entrusted us with their business.
Ready for your very own private chef experience? Let’s get you started!
If you are confident and 100% ready to book your experience with Chef Lonnie then feel free to move forward with the booking process. For all other prospective clients, you are welcome to book a personalized consultation. Once your date has been selected, a secure deposit will be required. The remaining balance will reflect the details of your event or the package you choose and will be due prior to your scheduled event. After all the fees have been collected, a follow-up call will be scheduled to finalize any last minute details or changes.
If you are confident and 100% ready to book your experience with Chef Lonnie then feel free to move forward with the booking process. For all other prospective clients, you are welcome to book a personalized consultation. Once your date has been selected, a secure deposit will be required. The remaining balance will reflect the details of your event or the package you choose and will be due prior to your scheduled event. After all the fees have been collected, a follow-up call will be scheduled to finalize any last minute details or changes.
If you are confident and 100% ready to book your experience with Chef Lonnie then feel free to move forward with the booking process. For all other prospective clients, you are welcome to book a personalized consultation. Once your date has been selected, a secure deposit will be required. The remaining balance will reflect the details of your event or the package you choose and will be due prior to your scheduled event. After all the fees have been collected, a follow-up call will be scheduled to finalize any last minute details or changes.
If you are confident and 100% ready to book your experience with Chef Lonnie then feel free to move forward with the booking process. For all other prospective clients, you are welcome to book a personalized consultation. Once your date has been selected, a secure deposit will be required. The remaining balance will reflect the details of your event or the package you choose and will be due prior to your scheduled event. After all the fees have been collected, a follow-up call will be scheduled to finalize any last minute details or changes.
If you are confident and 100% ready to book your experience with Chef Lonnie then feel free to move forward with the booking process. For all other prospective clients, you are welcome to book a personalized consultation. Once your date has been selected, a secure deposit will be required. The remaining balance will reflect the details of your event or the package you choose and will be due prior to your scheduled event. After all the fees have been collected, a follow-up call will be scheduled to finalize any last minute details or changes.
If you are confident and 100% ready to book your experience with Chef Lonnie then feel free to move forward with the booking process. For all other prospective clients, you are welcome to book a personalized consultation. Once your date has been selected, a secure deposit will be required. The remaining balance will reflect the details of your event or the package you choose and will be due prior to your scheduled event. After all the fees have been collected, a follow-up call will be scheduled to finalize any last minute details or changes.
