EXECUTIVE CHEF Alex Saenz
Chef Alex grew up in South Carolina, having recently returned to Boston from Charleston. 1st generation American and Peruvian by descent, his culture is reflected in every facet of his work. He has spent the majority of his working life in New England, specifically on the Cape, Boston and Islands.
He encourages a theme of simple elegant plates bursting with flavor. His tapas style menu combines local, farm fresh produce, house made charcuterie, southern soul, and latin flair. Featuring fried chicken, bone marrow risotto, coffee roasted sunchokes, Spanish octopus and anticuchos. There are flavors for every palate.
WHOLE ANIMAL DINNERS
One of our favorite ways to cook and eat starts by taking a whole animal, roasting it, and eating it off the bone in the company of friends. With a few days notice, we want to extend this experience to all our guests. While your pig, chicken, or fish will be the star of the show, Chef Alex will prepare three extraordinary courses to fill out your meal.
These whole animal dinners can also be prepared TO-GO, so you can enjoy them with family and friends at home or at your office party.
Prices vary depending on availability and size of your party so give us a call or email Servio at email@example.com to find out more information. Our current options are:
Whole Roast Suckling Pig, Fish, Duck, Lamb, Goat or Chicken.