EXECUTIVE CHEF Alex Saenz
Chef Alex grew up in South Carolina, having recently 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, chicharrones, coffee roasted sunchokes, and n'awlins barbecue shrimp toast, 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 additional savory courses to fill out your meal.
Prices vary depending on availability and size of your party so give us a call or email Anne at firstname.lastname@example.org to find out more information. Our current options are:
Whole Roast Suckling Pig, Fish, Duck, Lamb, Goat or Chicken.