Marjoram Cuisine
ABOUT VACATION HOUSE CHEF
YearRoundBeachHousecateringservices. Formalorcasualstyleservices
BeachHouseMealprep RotisserieOptional Greatforbachelor&bacheloretteparties
*NEW COOKING CLASSES AVAILABLE
RETREAT CHEF
Multidaysurf&yogaretreatonFollyBeach. WillTraveldomesticandinternationalforRetreats.
TRAVELING CHEF AT DNR
Archaeologistmeals.Provided1-2weeklongmeals threetimesadayfor15-25peopleinBeaufort&Edisto
SCAPOD NON-PROFIT
CORPORATE CHEF
Oktoberfest:Cateredfor400people. Repeatclientsfor500inSeptember
BNI LOW COUNTRY CHAPTER
EducationCoordinator&recipientof the2023MemberoftheYearaward
PROS & CONS OF
Hiring a Chef Pros Cons
MULTIPLE HOURS OF TIME GIVEN BACK TO YOU
NO WORRYING IF YOU’LL BE ABLE TO EAT BASED ON YOUR RESTRICTIONS/ALLERGIES
OVERLY EXPENSIVE RESTAURANT BILL
POTENTIAL FOR RESTAURANT STAFF OR SERVERS TO MESS UP YOUR FOOD ORDER
LESS PEOPLE IN THE CHAIN OF PRODUCTION FROM FARM TO TABLE
LOCAL PRODUCE, SEAFOODS AND MEATS
PERSONABLE CHEF
BE THE HOST YOU’VE ALWAYS WANTED TO BE
LOUD OR UNINVITING ATMOSPHERE IN THE RESTAURANT
LONG TRAVEL AND WAIT TIMES FOR A TABLE
DID YOU EVEN MAKE A RESERVATION???
UNKNOWN FOOD SOURCES
BEACH HOUSE MEAL PREP
Skip the crowded restaurants & relax at your beach house.
PROTEINS
(Marinated & ready to cook)
Chicken breast strips (3lb)
Steak (2.5 lb)
Tropical shrimp ceviche (64 oz)
Served with tortilla chips or bib lettuce Shrimp (6 large local shrimp per person. Peeled + deveined)
Tofu (1 lb)
XL SALADS
Each menu item serves 4-6 people
1 protein + 1 salad
2 proteins + 1 salad
2 proteins + 2 salads
( $50 add on if you would like the proteins cooked ahead of time )
Prices below are a la carte prices and serve 4-6 people
CHOOSE YOUR MARINADE
Garlic/herb/olive oil, marjoram spicy rotisserie, marjoram rotisserie blend, lemon pepper, teriyaki, chermoula, cilantro verde
Make it a Kabob
Make it a Taco Bar
Includes: flour or corn tortillas, chips, salsa, guac, 4 toppings of your choice)
Local leafy greens, goat cheese, seasonal fruit, shaved almonds, honey balsamic dressing
Frogmore potato salad (Low country boil potato salad)
Picnic pasta salad (GF available) Marjoram herb
Chilled tortellini caprese salad with pesto
Watermelon & strawberry salad with lime vinaigrette, fresh basil and mint
Asian lentil salad with crisp garden veggies ($1 per person for sub rice noodles)
Chickpea, kale, brown rice, lemon marjoram vinaigrette
Mediterranean three bean salad (Chef favorite! High in protein)
$10 per person (4 per person)
(+ your cost of protein choice)
SMALL PACKAGE $150 $45 $45 $65 $40 $38 $35 $42 $30 $40
$160 $55 $90 $50 $15
PACKAGE $225 LARGE PACKAGE
MARJORAM CUISINE
MEDIUM
$300
PRESENTS
BREAKFAST
Pancakes (5 per person) (allergy friendly available $5 per person) (banana chocolate chip, blueberry, lemon ricotta, or plain)
Bacon or sausage links (25 pieces)
Overnight breakfast strata (blueberry or classic cinnamon)
*Burritos (salsa & sour cream on side) (GF available)
*Tropical Fruit plate
Yogurt parfait Bar (4 toppings) (DF yogurt $5 per person)
Mini quiche bites over a fresh bed of spinach (25 pieces)
Scrambled eggs (add cheese and veggies $3 per person)
*Dozen House made Muffins & pastries
Chia Pudding (32 oz) (mango blueberry, chocolate raspberry)
*No-bake vegan cinnamon roll bites (chef favorite!) (25 pieces)
*Shrimp ceviche (32 oz) with tortilla chips
*Perfect beach snack
HEAT & SERVE DINNERS
(Fully cooked meals ready when you are)
**ALL Entrees come with garden salad and house dressing of choice
Stuffed bell peppers (ground beef, rice, cheese, tomato sauce) (vegan available)
Chicken caprese with pesto and marinara. (Side of pasta)
Strombolis or calzones with house marinara
Shrimp alfredo with garlic bread and salad
Salmon filet, tropical mango salsa, veggie of your choice, potato or rice of your choice
Local Shrimp and Grits (Always Gluten Free Dairy free available)
Chef Mari can accommodate your requests. HAVE SOMETHING ELSE IN MIND?
Order
All orders will need a minimum of 24 hour notice in order for the chef to shop and prepare your desired menus
Delivery fee not included (Additional fee for peak season Saturday delivery)
$50 $35 $55 $28 $70 $70 $68 $35 $40 $12 $35 $60 $38 $30 $20 $25 $26 $45
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A five star restaurant experience at your home! Great for parties of 2-20 people
Mix and match items to create the perfect menu. Craving something you don’t see here? Chef Mari can make a wide variety of cuisines that will always meet your dietary needs and taste buds Just ask!
COCKTAIL HOUR APPETIZERS
CHOOSE 1-2
Caprese skewers with balsamic glaze
Crab cakes with spicy remoulade
Charcuterie board
Local shrimp cocktail
Seasonal hummus with crisp garden veggies and pita
French onion with gruyere crostinis
Stuffed mushrooms (add italian sausage or beyond burger)
Fried duck nuggets
Fried green tomatoes with pimento cheese
Pecan crusted chicken bites with honey mustard
Open face tea sandwich bites (herbed cream cheese, shaved radish, cucumber & micro greens) (Shrimp, Ham or egg salad with micro greens)
SOUPS/ OPTIONAL FIRST COURSE
CHOOSE ONE OR SKIP
Butternut squash with rosemary focaccia bread
Tomato basil with tortellini pasta with buttery garlic knots
Gazpacho: Cucumber + dill or watermelon + lobster
SALADS / FIRST OR SECOND COURSE
CHOOSE ONE
Spinach, radicchio, apple & beet slaw, roasted butternut squash, toasted almond dressing
Caprese burrata salad with pesto and balsamic dressing, pinenuts
Arugula, prosciutto, gorgonzola, pear salad with balsamic glaze HeartBeat Salad (Mixed greens, artichokes, pepitas, roasted beets, hemp hearts, lemon marjoram dressing)
Chilled Asian noodle salad
Spicy mussels with chorizo and local baguette
Local shrimp and grits
Crab cakes with spicy remoulade
Crab cakes with spicy remoulade
ENTREES CHOOSE ONE
Pecan crusted chicken breast with mustard cream sauce
Baked salmon filet with tropical mango salsa
Pork tenderloin with apple and sweet onion compote
Cast iron duck breast with cherry or orange glaze
Stuffed chicken with gorgonzola mornay
Salmon en croute with marjoram white wine cream sauce
Apple brined sliced pork tenderloin
Marinated portobello caps stuffed with succotash (vegan)
Crab stuffed white fish
Scallop and mushroom risotto with fresh herbs + olive oil
Grilled beef tenderloin with red wine reduction and gorgonzola butter
Oven roasted butternut squash over marinated lentils (vegan)
SIDES CHOOSE ONE OR TWO
Roasted veggies (carrots, celery root, red skin potatoes, brussels, with rosemary & marjoram)
Glazed carrots
Crispy herb crusted diced potatoes
Banana pudding (individual cups or trifle)
Crispy prosciutto wrapped asparagus
Butter beans tossed in brown butter and thyme
Black peppercorn steaks
Lentil meatball patties with fresh herb salsa verde (vegan)
Wilted spinach, garlic, shallot, lemon
Steamed broccolini Truffle mushroom risotto Charleston red rice
Rosemary mashed potatoes (russet or sweet)
DESSERTS
Bananas foster Pavlovas
Triple berry cobbler with streusel cake and hand whipped cinnamon whipped cream
Duchess potatoes
Dark chocolate chia pudding with shaved almonds and raspberries
Apple crisp a la mode Fruit and cheese board
Cupcakes Key lime pie Pecan pie
*Prices are based on the number of people, menu (groceries) Plus the on-site Chef’s service fees ranging from $500-$1,300. Book your free consultation on our website today!
COOKING CLASS MENU OPTIONS
ITALIAN
Fresh Pasta or Ravioli with fresh pesto, marinara and/or alfredo
Gourmet pizzas
Focaccia bread
Calzones and strombolis with marinara
Eggplant parmesan roll ups
Shrimp + grits (DF available)
Pimento cheese
Chicken Piccata
Chicken cacciatore Risotto
SOUTHERN
Charleston red rice
Pecan crusted chicken with stone ground honey mustard
Fried green tomatoes
Fried shrimp with cocktail sauce
Pickle Plate (okra, carrot, green beans, red onion, cucumbers)
Candied pecans
Scrambled eggs
Banana pudding
Pecan tarts/pie
Eggs Benedict BRUNCH
Perfect Pancake (Allergy friendly $) with blueberry compote
Tropical Fruit tray (*knife skills* pineapple, mango, kiwi)
Baked salmon filet with tropical salsa and rice
COOKING CLASS MENU OPTIONS
ITALIAN
Fresh Pasta or Ravioli with fresh pesto, marinara and/or alfredo
Gourmet pizzas
Focaccia bread
Calzones and strombolis with marinara
Eggplant parmesan roll ups
Shrimp + grits (DF available)
Pimento cheese
Chicken Piccata
Chicken cacciatore Risotto
SOUTHERN
Charleston red rice
Pecan crusted chicken with stone ground honey mustard
Fried green tomatoes
Fried shrimp with cocktail sauce
Pickle Plate (okra, carrot, green beans, red onion, cucumbers)
Candied pecans
Banana pudding
Pecan tarts/pie
Eggs Benedict BRUNCH
Scrambled eggs Perfect Pancake (Allergy friendly $) with blueberry compote
Tropical Fruit tray (*knife skills* pineapple, mango, kiwi)
Baked salmon filet with tropical salsa and rice
GRILLING
Chicken (bone in and boneless)
Steaks Shrimp BBQ ribs Marinades
FRENCH
Canapes Baked brie cups with apricot jam + fresh herbs
Gougeres Clams casino Oysters rockefeller
Beef wellington with red wine reduction
Salmon wellington with Marjoram lemon cream sauce
French onion soup
Ratatouille
Leafy green salad with vinaigrette
Pan seared fish
Julia Child’s beef bourgogne
Rack of Lamb Chocolate Mousse
BUTCHER KNIFE SKILLS
Whole chicken Peeling Shrimp Salmon Whole Fish
Shucking Clams + Oysters Cleaning Scallops
ROTISSERIE MENU
Great for parties of 10-200 people.
Mix and match items to create the perfect menu Craving something you don’t see here? Chef Mari can make a wide variety of cuisines that will always meet your dietary needs and taste buds. Just ask!
APPETIZER OPTIONS:
Stuffed mushrooms with fresh thyme, rosemary, and truffle honey (Choose beyond burger or ground sausage)
Grilled watermelon and feta stacks with balsamic glaze & fresh mint (seasonal)
Roasted red peppers, thinly sliced manchego, EVOO, fresh basil
Sliders (burgers, pulled pork, grilled or pulled chicken)
Grilled Italian vegetable skewers (artichoke, red onion, tomato, shaved parm, basil, balsamic glaze) (GF/DF)
Stuffed french bread pizzas (ground beef or ground chicken)
Grilled pickles with tangy dill crema
Grilled peaches, prosciutto basil (seasonal)
Asparagus with grilled melon salad
Grilled toast points with various dips
Oyster rockefeller or grilled oysters (seasonal)
Clams casino
Grilled shrimp skewers a variety of flavors available)
Chicken Wings
Flatbreads
Prosciutto-wrapped asparagus
SIDE OPTIONS:
Fire-roasted broccoli (regular or spicy)
Baked potatoes
Grilled asparagus
Summer squash medley
Grilled street corn
Marinated portobellos (Asian or balsamic)
Fire-roasted bell peppers stuffed with Carolina gold rice
Veggie kabobs
MAIN ATTRACTIONS:
MEDITERRANEAN NIGHT:
Whole or filet fish, steak, shrimp, chicken
Whole vegetables “grazing board” style
Hummus
Tzatziki Olive tapenade Fresh naan bread
MEXICAN NIGHT:
Crisp garden vegetables
Taco bar (2-3 proteins and multiple toppings bar)
Quesadillas
Grilled street corn (on the cob or shaved corn salad)
SOUTHERN BBQ MENU:
Served on wood chopping blocks “Grazing board” style
Ribs Sausages
Chicken options: half birds, drumsticks, thighs, wings, boneless breasts
Frogmore Stew (aka. Lowcountry boil)
Pork or beef tenderloin with chimichurri Steaks
Grilled shrimp (try the DF/GF coconut & peanut sauce)
Surf and surf kabobs (steak, shrimp, corn)
Ratatouille stuffed grilled portobellos
Burger bar (vegan options available)
Variety of sauces and toppings:
Sweet potato chips
Pimento cheese Pickled onions
Fried pickles
Fried onion
Brazilian steakhouse (shaved beef, lamb, or chicken, grilled vegetable skewers, house-made sauces, pita bread)
DESSERT:
Campfire smores
Tortillas Dessert Pizzas (grilled peaches, Dolce de Leche)
Bacon wrapped oreos
Grilled peaches & mascarpone puff pastry
Cast Iron fruit cobbler
GAME DAY MENU:
Brats/Dogs/Burgers
Tacos/Wings/Flatbreads
Whole turkeys
Tomahawk steaks
Wood-fired dips and sauces
OYSTER ROAST (SEASONAL) MENU:
Grilled and steamed oysters
Add sides, appetizers, and desserts
GRILLED PIZZA MENU:
Gluten-Free & Vegan options are available
Variety of classic & gourmet style pizzas assembled on-site and cooked in the wood-fired rotisserie.
Grilled vegetables with pesto and SDT pesto