Shelter Island Mediterranean.

Crafted with intention, served with Grace.

Fresh small bites with Southeast Asian soul, composed new for every charter and gathering, from California farms.

Request a menu See her kitchen

From her kitchen.

Whole fish to seeded loaves, boards to batch bakes.

Whole fried snapper with green nam jim, dried chilies, and a mound of jollof rice — Whole fried snapper, green nam jim, jollof rice

A family-style seafood spread: steamed clams, whole fried fish with citrus and peppers, grilled shrimp with lime — Clams, shrimp, and whole fish for the table

A counter covered in a morning's bake: seeded loaves, focaccia, and jalapeno cheese dips — One morning's bake

Plated steak over blistered tomatoes and herb oil with fingerling and purple potato coins — Steak, herb oil, potato coins

Dozens of cookies cooling in rows across a counter: chocolate chip, peanut butter, oatmeal cranberry, salted — Cookies by the dozen, four ways

A hand holding a salted soft pretzel — Salted soft pretzel

A sample menu.

Bright, herb-forward, eaten in two bites standing up. Southeast Asia and the Mediterranean, cooked from the same California market basket.

From the garden

Summer rolls, market herbs, tamarind-peanut sauce
Charred shishitos, preserved lemon, flaky salt
Little gem cups, larb-spiced mushrooms, crispy shallot

From the sea

Grilled shrimp, lemongrass butter, warm flatbread
Local halibut crudo, coconut, lime leaf
Smoked fish rillettes, pickled fresno, crostini

From the land

Prosciutto bites, melon, basil, aged balsamic
Lemongrass chicken skewers, nuoc cham
Five-spice meatballs, herbs, lettuce wraps

Sweet

Mango sticky-rice bites
Olive-oil cake, citrus, softly whipped cream
Sesame-honey shortbread

Sample items only. Every menu is written new, for your guests, your occasion, and what the farms have that week.

Guests lined along the rail of JADA, a white 1938 yawl, on a bright San Diego day

Destiny below deck aboard JADA, framed by the yawl's mahogany cabinetry

Catering the Queen of San Diego.

Destiny is the recommended caterer aboard JADA, The Queen of San Diego, a 1938 yawl sailing San Diego Bay. Booking a charter? Write to Destiny directly and ask about bites for your sail.

Book a sail on JADA

Meet Destiny.

Seeded loaves by the batch, boards built by hand, whole fish for a crowd. Destiny cooks Southeast Asia and the Mediterranean through a California market basket, and she writes every menu one event at a time.

California's most celebrated kitchens built their names on this state's farms. Destiny cooks from the same fields, so the menu follows what is actually in season around San Diego, not the other way around.

Destiny standing on California Street in San Francisco on a bright morning

Tell.

The occasion, the date, the headcount, and anything your group loves or avoids.

Compose.

Destiny writes a menu for that day and that group. No two events get the same card.

Enjoy.

Bites arrive ready for the deck, the table, or the dock. Nothing heavy, nothing fussy.

Request a menu.

Write with your date, your headcount, and the occasion. A menu composed for your event comes back to you.

Curating moments worth savoring.

Book Destiny destiny@dangerouscentaur.com (209) 355-6079

Settle up by Zelle.

Once your menu is set, payment goes straight to Destiny. Open your bank's app, scan the code, and you're done. No fees, no middleman.