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Premium Options

We’ve worked closely with local renowned Chef Lionel Uddipa to develop an amazing “Alaskan” menu that uses fresh, locally sourced ingredients. Please let us know at the time of booking or via email if you are interested in Chef Lionel’s services or have any questions. We can’t wait for you to SEE…and TASTE….everything Alaska has in store for you this summer!


The Menu

Choice A

Alaskan Rockfish Ceviche
Alaskan sea salt, summer citrus, sweet onions, cucumbers, cilantro, foraged sea asparagus, corn chips
For 2-4 guests $80.00
For 5-8 guests $120.00

Choice B

Smoked Salmon Bruschetta & Alaskan lingcod street taco
Toasted crostini, whipped Alaskan salmon spread, quick pickled cucumbers and onions. Cast iron seared Alaskan ling cod, tangy chipotle sauce, cucumber relish, pickled onions on flour tortillas
For 2-4 guests $99
For 5-8 guests $160

Choice C

$75.00 Per person
Caprese salad:
Marinated heirloom tomatoes | olive oil | basil | aged balsamic
Herb basted Alaskan salmon
summer vegetable succotash | shaved fennel | local juneauper gin beure blanc

Brown Butter cake

seasonal berry compote, vanilla bean chantilly, crispy tuille cookie

Meat Option
$75.00 Per person
Alaskan summer market salad:
seasonal greens | strawberries | feta cheese | pickled alaskan sea asparagus |Alaskan seaweed | roasted shallot and aged balsamic vinaigrette
Summer herb marinated beef tri-tip:
Mediterranean charmoula | roasted Brussel sprouts | potato puree | pickled green peppercorn steak sauce
Chocolate cake trifle:
seasonal berry compote | citrus sabayon| strawberries

About Chef Lionel

Born and raised in Juneau, Chef Lionel Uddipa is the third generation of chefs in his family. His first restaurant job was as a dishwasher in his family’s diner, where he made the kitchen his “playground” and decided to further his career in culinary school. was classically trained at Le Cordon Bleu in Atlanta, Georgia. After his studies, he moved back to the west coast to study with a host of top-tier restaurants. He then traveled to southeast Asia to learn the culture and cuisine of his roots.

Lionel’s culinary experience includes work at Studio at Montage in Laguna Beach, Estancia La Jolla Hotel & Luxury Spa, The Lodge at Torrey Pines, a short time at Next, and also Chicago’s Tru. He staged in several Michelin-starred restaurants, while-working full time elsewhere, to broaden his range of skills.

Chef Lionel Uddipa