Private Chef in Prince George

Beets and burrata with white balsamic, honey , orange

Buffalo burrata with fresh basil , strawberries, basil, oven dried tomatoes and seasonal greens and truffle oil - creamy and bright

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

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

Farmers market butternut & arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill

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

( for parties of 6 or more) antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese and meats, caviar, smoked salmon and fresh fruit - tomato compote, citrus peppers, spicy eggplant dip, fresh he

Caviar , creme fraiche , fried chicken creamed corn blinis

Caviar & oysters with red wine mignonette

Caviar on madeleines with homemade creme fraiche, preserved lemon

Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis

Caviar with grated frozen foie on oysters with red wine mignonette

Foie gras loin with cognac on brioche with figs and balsamic onion reduction

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

Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder

Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu on crispy rice

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

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

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

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

Wild mushroom “pop tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey

Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce

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

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

Heirloom salad with basil, dill and arugula and citrus dressing and chili oil

Sashimi with ponzu, wasabi, pickled ginger, and secrets

Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers

6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano

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

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

Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and preserved peppers

Handmade rock crab ravioli with leeks , white wine ,cream and artichokes and asiago with lemon- spicy

Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter

Dungeness crab cannelloni with arrabiata fume topped with caviar-spicy

Spaghetti al nero di seppia mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta

Black truffle and spicy tomato gnocchi with micro arugula

(vegan )braised mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino

Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter

Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)

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

Olive oil and dry rubbed fresh seasonal fish with leek sauce and roasted potatoes and seasonal veg

8 hour beef short ribs with red wine demi, wild mushrooms and herb roasted potatoes

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

Dry aged filet mignon with red wine demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter

Dry aged filet mignon and lobster tail with garlic butter served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust

5 oz dry aged filet mignon with sweet potato mash and apricot butter

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

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

Sumac persian chicken with dried black lime and saffron butter – torched and cooked pan seared – persian style with seasonal vegetables

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

Ratatouille with veggies and rich red wine sauce

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

Beef tenderloin wellington with mushroom duxelles, puff pastry, spinach crepe, demi with celeriac puree

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

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

Deconstructed dark chocolate fudge cake with rosemary sea salt caramel and fresh fruit

Creme brûlée with freeze-dry raspberry dust and gold

Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream

Tiramisu with matcha

Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)

Dark chocolate mousse with freeze dried raspberries

Chocolate cake with sea salt caramel and raspberries

Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts

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

Farmers market butternut and arugula with walnuts and roasted heirloom beets - basil and dill dressing

Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens

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

Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese and fresh fruit - tomato compote, almond romesco, fresh herb chimichurri

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

Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce

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

Mexican grilled street corn (elotes) with feta, lime, cilantro and spices

Roasted chickpea puree with hazelnuts, toasted pine nuts and crispy chilli oil and citrus on toasted brioche with gorgonzola cream

Charred carrots with honey , parm crisp almonds and sundried tomato

Marinated jackfruit on a crspy rice pillow filled with maple miso cream and yuzu

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

Dark cherry, macedonian, feta, micro greens, rosewater dressing, pistachio

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

Veggie gyoza , ginger and soy , handmade with rice vinegar and waterchestnuts

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

6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano

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

Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter

Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago and pine nuts and line caught prawns

Dungeness crab handmade cannelloni with arbiatta fume and fresh herbs

Hand made ravioli with butternut squash, roasted red peppers with asiago butter and sage and fresh basil with pine nuts ( can add prawns)

Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm

Black truffle and spicy tomato gnocchi with micro

Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter

Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine

8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides

Dry aged filet mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust

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

Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus

Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with sun dried tomato pesto

Polenta with roasted vegetables and oven dried tomatoes

Persian eggplant with spices and served on sumac potatoes (vegan)

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

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

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

Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio

Beef tenderloin wellington with mushroom duxelles, puff pastry, spinach crepe, demi with celeriac puree

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

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

Creme brûlée with freeze-dry raspberry dust and gold

Dark belgian chocolate mousse with freeze-dry raspberries and gold

Chocolate cake with sea salt caramel and raspberries

Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream

Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts

Buffalo burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright

Farmers market butternut & arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill

Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens

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

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

Tostada with lingcod. , avocado smash and lemon ricotta

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

Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers

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

Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder

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

Wild mushroom "pop tart" with asiago and champagne sauce

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

( 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

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

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

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

Dark cherry, macedonian, feta, micro greens, rosewater dressing, pistachio

Sashimi with ponzu, wasabi, pickled ginger, and secrets

Caviar , creme fraiche , fried chicken creamed corn blinis

6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano

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

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

Spicy dungeness crab handmade cannelloni with homemade ricotta with lemon and fresh lemon juice , arrabiata fume with fresh basil on top

Pork fennel sausage ravioli with lemon and citrus peppers, brown butter and parm

(vegan )braised mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino

Black truffle and spicy tomato gnocchi with micro arugula

Handmade rock crab ravioli with leeks , white wine ,cream and artichokes and asiago with lemon- spicy

Calamari sauteed or deep fried squid, olive, shaved fennel, citrus, preserved lime

Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis

Macedonian feta, apricot, rosemary phyllo with truffle honey and sesame and figs

Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter

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

8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides

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

Dry aged filet mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust

Fresh local seasonal fish with roasted mushroom and seasonal reduction

Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)

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

Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with sun dried tomato

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

Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus

Beef tenderloin wellington with mushroom duxelles, puff pastry, spinach crepe, demi with celeriac puree

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

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

Creme brûlée with freeze-dry raspberry dust and gold

Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream

Tiramisu with matcha and pistachio

Dark belgian chocolate mousse with freeze dried raspberries and gold

Chocolate cake with sea salt caramel and raspberries

Adult smores ,high end british and artisan chocolate, delicious vanilla marshmallows and honey gram cookies

Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)

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

Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts

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

Buffalo burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright

Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens

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

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

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

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

Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce

Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder

( 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 and meats, caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh

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

Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu

Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers

Spicy tuna & sesame with japanese mayo, chilli, lemon, puffed rice, micro and flowers

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

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

Caviar on madeleines with homemade creme fraiche, preserved lemon

Caviar & fried chicken creme fraiche, fried chicken creamed corn blini

Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis

Dark cherry, macedonian, feta, micro greens, rosewater dressing, pistachio

Sashimi with ponzu, wasabi, pickled ginger, and secrets

Dungeness crab cannelloni with arrabiata fume topped with caviar-spicy

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

Spaghetti al nero di seppia mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta

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

Argentinian line caught prawns with preserved lemon and garlic with alfredo and fresh handmade pasta and drizzled truffle oil/ or with homemade squid ink pasta

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

Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter

Braised mushroom , porcini homemade pasta with rich mushroom cognac sauce and pecorino

Fennel beef sausage ravioli with lemon and citrus peppers, brown butter and parm and preserved peppers

6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano

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

Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter

Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)

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

Dry aged filet mignon with red wine demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter

Fresh local seasonal fish with roasted mushroom and seasonal reduction

8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides

Steak filet and prawns with seasonal vegetables

Basque beef short rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes

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

Chili noodles with snow peas, seafood (fish, shellfish) lemon, green onion, peanuts and sesame cilantro

Cauliflower and tofu with coconut, ginger and lemon grass

Sumac persian chicken with dried black lime and saffron butter – torched and cooked pan seared – persian style with seasonal vegetables

Chicken and prawn with coconut, ginger, tomato curry and fresh spices

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

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

Creme brûlée with freeze-dry raspberry dust and gold

Dark belgian chocolate mousse with freeze dried raspberries and gold

Chocolate cake with sea salt caramel and raspberries

Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)

Tiramisu with matcha

Beets carpaccio with goat cheese mousse & crunchy walnuts

Bruschetta al pomodoro with prosciutto

Burrata cheese on arugula pillow with pesto genovese and cherry tomatoes, balsamic drizzled with prosciutto

Braised in merlot bison ragu with creamy parmesan polenta & zesty gremolata

Tiramisu lady finger sponge cake, mascarpone cream & coffee jelly

Caprese bites with balsamic drizzle (vegetarian)

Stuffed portobello mushrooms topped with creamy parmesan sauce

Salmon crudo

Ratatouille with feta cheese (vegetarian)

Antipasto salad with creamy italian dressing

Truffle arancini in tomato sauce

Panzenella salad with fresh burrata (vegetarian)

Tomato basil soup with garlic bread (vegetarian)

Beef lasagna with garlic bread

Baked pesto chicken lasagna with garlic baguette

Vegetable lasagna with garlic bread (vegetarian)

Herb crusted rack of lamb with couscous and vegetables

Cannoli-style cheesecake

Classic tiramisu

Coconut and summer fruits tart with salted caramel

Mango panna cotta

Figs & prosciutto carpaccio

Lobster bisque with a dollop of crème fraîche

Herb-crusted beef tenderloin with grilled asparagus & buttered baby carrots

Dark chocolate lava cake with raspberry core

Pan seared scallops over broccoli purée and beurre blanc sauce

Pan seared scallops on a ginger carrot purée

Shrimp ceviche with fresh corn tortilla chips

Baked portobello mushrooms with truffle bacon parmigiana sauce

Tomato basil bruschetta on gluten free crostinis with drizzle balsamic reduction

Classic arancini in tomatoes basil sauce

Caprese skewers with balsamic reduction drizzle

Farm fresh greens, carrot curls, dried cranberries, goat cheese with chef’s signature basil vinaigrette dressing

Clam chowder soup with a garlic baguette

Creamy roasted tomato soup with garlic baguette

Classic caesar salad with garlic baguette

Caprese pesto salad with drizzled balsamic reduction

Surf and turf with creamy mashed potatoes, chimichurri sauce and red wine gravy

8oz steak with caramelized onions and sautéed mushrooms with creamy mashed potato and red wine gravy

Steak oscar with creamy mashed potatoes and seasonal steamed vegetables

Crab staffed salmon pinwheels on a creamy mashed potatoes with a beurre blanc sauce

Pistachio crusted a salmon with creamy mashed potatoes, beurre blanc and steamed seasonal vegetables

Baked salmon on a creamy truffle risotto or pasta portofino

Chocolate lava cake with vanilla bean ice cream and caramel and chocolate drizzle

Chocolate mousse topped with whipped cream and chocolate drizzle

Traditional vanilla crème brûlée topped with sliced strawberries

Poached pear in red wine over whipped cream with chocolate drizzle