Private Chef

Charcuterie board ( 5 types cheese, 5 types meat , fruit ) *share plate

Beets bruschetta ( red beets, red onion, balsamic vinegar, lemon, cream cheese on bread ) *share plate

Japanese style chicken bite ( ginger soy marinade fried chicken ) *share plate

( salad ) organic greens, cucumber, radish, cherry tomato, balsamic vinaigrette

Butternut squash soup ( butternut squash, onion, vegan cream, cardamon, nutmeg, cinnamon )

Prime rib ( roasted prime rib, market vegetable, roast potato, horseradish, red wine sause. )

Croquembouche

Cheesecake / fruit

Créme brulée / fruit, caramel sauce

Watermelon salad with macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing

Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili

Fresh berries and stone fruit with rosewater and goat cheese, basil and seasonal greens

Roasted bone marrow with crusty toast and confit garlic, cherries and fig jam

Foie gras mousse with cognac on mandolins or brioche with figs and balsamic onion reduction with toasted walnuts

Beets and burrata with white balsamic, grapefruit , wild honey , orange , seasonal farmers market greens, pine nuts

Farmers market butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - basil and dill dressing

Crab "pop tarts" with phyllo, gruyere and tarragon and champagne sauce filling

Mini beef sliders with oven dried tomato, arugula, caramelized onions and roasted garlic aioli

Mini crispy chicken sliders with spicy mayo on hawaiian rolls with homemade dill pickles , iceberg and spicy mayo crunch

Fillet o fancy ling cod sliders, with caper lemon tartar , apple coleslaw

Caviar with bilini , smoked salmon ,( or no smoked salmon if preferred) creme and dill - salty and creamy with lemon

Argentinian line caught prawns with preserved lemon ( large fresh prawns)

Dominican meatballs with ginger, garlic and water chestnuts, and topped with green onion

Caviar , creme fraiche , fried chicken creamed corn blinis

Nori, rock crab, pineapple yuzu, citrus pepper,served with wasbi powder

Clams and chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots

Heirloom tomato salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing

Beef empanadas with chimichurri with puff pastry - these are sweet, spicy, soft and yummy

Lobster and prawn bisque made over 3 hours with lobster and delicious homemade stock

Albacore with maple miso with pineapple yuzu on rice pillow topped with caviar

( counts as 2 options /for parties of 6 or more) antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh herb chimi

Wild mushroom "pop tart" with asiago and champagne sauce and porcini and truffle

Crudo with albacore or salmon , passion fruit ,citrus, sesame, green apple and shiso

Caviar and oysters with red wine mignonette (parties under 12ppl)

Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto

Tostada with lingcod. , avocado smash and lemon ricotta , tomato salsa

Argentinian line caught prawns with preserved lemon and garlic with alfredo and fresh pasta

Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago

Beef fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes

Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan

Fresh pasta carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil

Spinach , homemade ricotta cannelloni with brown butter , lemon and rose sauce

Beef bolognese with fennel sausage and spices with fresh homemade pasta , grana padano

Braised mushroom , porcini , gnocchi with rich mushroom cognac sauce and pecorino - rich and flavour forward

Calamari / fried squid, olive, shaved fennel, citrus, preserved lime

White truffle seasonal and porcini mushroom ravioli , with ricotta and boursin with sage butter

Dungeness crab cannelloni with arrabiata fume topped with caviar

Handmade rock crab ravioli with leeks ,cream and artichokes and asiago with lemon

Argentinian line caught prawns with with almond romesco (spain), and preserved lemon with handmade squid ink pasta

Fresh pulled flatbread with stone fruits, burrata, fresh basil, hot honey, pinenuts

Dry rubbed roasted brined pork belly with seasonal roasted root vegetables and lemon sauce

( huge tray)seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish bouillabaisse style

Pork ribs with dry rub and bbq sauce (from scratch)..saucey style, marinated with rosemary, thyme and basil served with homemade cornbread

Seasonal stuffed whole branzino (fish) or what is seasonal with argentina line caught prawns and roasted veg ( family style)

Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg

6 oz dry aged filet mignon with red wine demi served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust

Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)

Sumac persian chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - persian style with seasonal veg

Olive oil and dry rubbed fresh seasonal fish filet with almond romesco sauce and roasted potatoes and seasonal foraged mushrooms

Olive oil and dry rubbed fresh seasonal fish filet with leek sauce and roasted potatoes and seasonal foraged mushrooms

Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides

Pork tenderloin with apricots and hazelnut butter, lemon potatoes

Beef short ribs with red wine demi, wild mushrooms and herb roasted potatoes

Chicken parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel

Braised chicken with greek potatoes , leeks and white wine sauce and biscuits

Bbq greek chicken with dry rub ,butter and lemon potatoes

Antipasto della casa: a lavish platter featuring grilled vegetables, an assortment of olives, curated cheeses, artisanal salami, pasta salad, prosciutto, and fragrant focaccia

Bruschetta ( roasted vine tomatoes, fresh basil, extra virgin olive oil, finished with aged balsamic

Arancini al funghi: delicate mushroom, cheese, and spinach-stuffed arancini balls, served with a velvety tomato basil sauce

Saumon fumé sur blini de patate douce: delicate smoked salmon delicately arranged on a sweet potato blini, crowned with a velvety cream cheese

Pizza margherita artigianale: a handcrafted flatbread masterpiece topped with buffalo mozzarella, sliced heirloom tomatoes, fresh organic basil, and a drizzle of aged balsamic

Planche de charcuterie: an opulent charcuterie board featuring an assortment of fine cheeses, seasonal fruits, select meats, and artisanal breads

Mini sliders ( crisp chicken bite, pull pork)

Chicken quesadilla ( chicken, peppers, onions, cheese, jalapenos) served with sour cream, and salsa

Cocktail de crevettes avec bisque de tomate: succulent shrimp cocktail served atop a luscious tomato bisque, garnished with delicate microgreens

Grilled pineapple chicken skewer

Caprese skewers: skewers with cherry tomatoes, fresh mozzarella balls, and basil leaves, drizzled with aged balsamic glaze

Assorted mini pastries

Fresh fruit platter

Fruit platter

Cheese platter

Orange juice

( salad ) organic greens, cucumber, radish, cherry tomato, balsamic vinaigrette. *share plate

Scrambled eggs

Sausage

Pancake or french toast

Créme brulée / fruit, caramel sauce

Tiramisu

Cheesecake / fruit

Lemon sorbet ( fresh lemon, sugar, milk ) fruit

Gravlax salmon, meyer lemon cream cheese, caper berries, fried bagel bits (with poppy seeds) and pickled shallots

Baby red and yellow beet salad with grilled halloumi on fresh homemade bread with a green pea hummus and za’atar

Kale, sliced orange, feta, cucumber slices, pomegranate and toasted spicy chickpea. saffron yogurt dressing

Roasted root ribboned vegetable salad, mixed greens, maple-candied walnuts, fresh pomegranate seeds. honey aged balsamic dressing

Fattoush salad with romaine lettuce, roma tomatoes, cherry tomatoes, cucumber, mint, parlsey, radishes, red peppers topped with homemade pita chips. lime oil and sumac dressing

Beef fillet served with roasted vegetables , rosemary and red win reduction accompanied by roasted potato

Mediterranean seabass with tomato chutney

Pan seared herb crusted chicken breast with lemon creme fraiche

Chicken supreme cordon bleu capocollo friulano cheese and dijon cream sauce

Assorted exotic fruits

Tiramisu di casa with coffee caramel

Nutella mascarpone mousse with cookie crumble and resh berries

Frisée salad with roasted cherry tomato, crispy bacon, maple vinaigrette, soft boiled egg

Roasted potato salad, bacon green onion, herbs

Jalapeño cornbread, maple butter

Butter braised green beans

Texas style beef brisket, smokey tomato sauce

Sous vide pork belly, apple and maple gastrique

Sriracha maple glazed chicken

Southern style bread pouding, whiskey caramel

Welsh rarebit

Frisée salad with roasted cherry tomato, crispy bacon, maple vinaigrette, soft boiled egg

Pan seared hanger steak, crispy duck fat potatoes, roasted asparagus, sauce bearnaise

Eton mess, meringue, whipped mascarpone, berries

Smoked pork belly gua bao pickled vegetables

Saumon fumé sur blini de patate douce: delicate smoked salmon delicately arranged on a sweet potato blini, crowned with a velvety cream cheese

Cocktail de crevettes avec bisque de tomate: succulent shrimp cocktail served atop a luscious tomato bisque, garnished with delicate microgreens

Sushi bruschetta: crispy baguette slices topped with fresh diced tomatoes, basil, and balsamic glaze, served with a layer of thinly sliced sashimi-grade tuna and salmon

Caprese spring rolls: rice paper rolls filled with mozzarella, cherry tomatoes, basil, and avocado, served with a side of soy-based dipping sauce

Fish cake on served with asian salad and lemon aioli

Tuna tartare fresh tuna diced and seasoned with soy sauce, sesame oil, avocado, and served with crispy wonton chips

Coquilles saint-jacques poêlées avec purée de carottes au gingembre: seared scallops resting on a velvety carrot ginger puree, delightfully finished with a touch of cinnamon

Muscovy duck poêlé: muscovy duck breast seared to perfection and elegantly finished with a red wine berry compote

Miso caesar salad with wasabi croutons: a caesar salad with a miso-infused dressing, topped with wasabi-seasoned croutons for a unique twist

Smoked heirloom beet salad: organic beets, candid pecan, goat cheese mousse, microgreens, baby arugula finished with aged balsamic and organic basil oil

Smoked salmon and baby arugula salad: shaved fennel, shaved parmesan cheese, avocado cream, pickled onion roasted spice pinenuts finished with extra virgin olive oil

Crispy prawn tempura with homemade pumpkin gnocchi and fresh tomato fondue

Jerk chicken penne ala vodka served with garlic cheese bread

Jerk chicken supreme on a bed of lavender infused basmati rice, and roasted heirloom carrots, topped with mango salsa

Roasted lamb with risotto parmesan wild mushroom grilled asparagus finished with red wine reduction

Aaa grass fed striploin steak served with garlic confit mashed potatoes grilled rosemary thyme green beans finished with tomato bourbon peppercorn sauce, garnished with micro greens. ( naturally raised in on)

Soy-glazed balsamic reduction salmon: grilled salmon glazed with a mixture of soy sauce and balsamic reduction, served with a side of roasted vegetables and fresh pasta

Wasabi pesto pasta: linguine tossed in a pesto sauce made with fresh basil, pine nuts, parmesan, and a hint of wasabi, topped with grilled teriyaki chicken breast

Balsamic teriyaki chicken piccata: pan-seared chicken breasts in a balsamic teriyaki glaze, served piccata-style with a lemon-butter caper sauce, accompanied by jasmine rice and grilled vegetables

Seared trout with niçoise vegetable salad, asparagus, tomato, potatoes, green beans, artichoke finished with truffle basil oil

Vanilla roasted banana wrapped with sesame crepes serve with ice cream topped with chocolate ganache

Molten chocolate cake with raspberry ganache , topped with vanilla bean ice cream

Green tea crème brûlée topped with sugar bridle

Panna cotta: creamy cooked cream dessert topped with a fruit compote or caramel sauce

Green tea tiramisu: a japanese twist on the classic italian tiramisu, incorporating layers of green tea-flavored mascarpone and ladyfingers

Berry pavlova light and airy meringue nest filled with whipped cream and topped with fresh mixed berries