Private Chef in Trail

( 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

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

Buffalo burrata with fresh basil , strawberries, basil 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

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

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

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

Caviar with grated frozen foie on oysters with red wine mignonette

Foie gras mousse with cognac on brioche with figs and balsamic onion reduction and topped with caviar or walnuts- so good!

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

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

Caviar , creme fraiche , fried chicken creamed corn blinis

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

Deviled eggs with caviar and duck proscuittio

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

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

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

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

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

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

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

French onion soup with gruyere, cognac and crostini

Wild mushroom soup with black truffle

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

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

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 chili flakes

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

Dungeness crab cannelloni with arrabiata fume topped with caviar-spicy

Black truffle and spicy tomato gnocchi with micro arugula

Argentinian line caught prawns with preserved lemon and garlic with truffled alfredo and fresh pulled fettuccine

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

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

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

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

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

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

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

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)

Seafood hotpot prosecco, seasonal shellfish, fresh fish, aromatics, stock, and butter, bouillabaisse style,(family style)

Fresh local seasonal fish with roasted mushroom and seasonal reduction

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

Tiramisu with matcha

Creme brûlée with freeze-dry raspberry dust and gold

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

Lobster miso soup wild mushrooms

Fresh king salmon sashimi, crispy rice cakes, ponzu soy

King salmon sashimi , crispy rice, dashi mayo, chili, fresh micro leaves

Aburi beef carpaccio, yuzu koshu, chilli aioli quilts eggs

Home made gyoza ,seafood and vegetarian or wagyu beef with blach garlic ponzu

Summer king salmon sashimi salad,greens,radish,ikura,wasabi fresh yuzu dressing

Prawns salad,harusame noodles,wild mushrooms,scallions,shiso leaf,pickeld ginger,soy dressing

Octopuse sunomono.tender sliced,cucumber,wakame seaweed, sweet rice vinegar dressing

Spicy tuna crispy rice salad,bleu fin tuna tartare, jalapenu herbs avokado, eggyolk dressing

Miso honey wood oven japaneas eggplant,glazed with sweet miso,and sesame

45 days dry aged beef steaks, roasted potatoes in traditional tokyo bbq

45 days aged beef steaks, fingerling potatoes confit.pickled asparagus,shimeji mushrooms karoshi sauce

King salmon .oven roasted with yuzu kosho,grilled asperagus saesame dressing,udon suy butter glaze

Miso glazed wild black cod whole fillet, saute wild mashrooms and bok choy

Gindara saikyo yaki, grilled fresh buttery black cod, grilled asparaguse,ginger daicon salad

Kaisen nabe.prawns , clams,white fish ,veggies in seafood broth ,ponzu grated daikon,steamed rice

Yakiniku grass fed lamb chops marinated in soy ,mirin,garlic ,saesame oil. shreded cabbage, spaicy udon

Shabu stayle lamb chops,goma sauce, blanched vegetables,soba noodles

Japanese curry lamb chops,fuki and eggplantin soy,japaneas sticky rice

Anmitsu parfait,light creamy cheese cake with yuzu mringaue,warm miso caramel

Black saesame chocolat cremeuxe fondu with fresh trupical fruit

Classic cheese cake, konami graham, orange ginger compote, orange sorbet

Matcha tiramisu,green tea sponge,creamy mousse,berry coulis

Yuzu panna cotta, black saesame, sakura syrup

Miso caramel panna cotta, caramel sauce glazed pineapple

Honey glazed chicken wings(oven baked) with spicy avocado aioli & crunchy celery

Artichoke spinach zucchini bites

Caesars salad with sourdough croutons & farmed eggs & bacon bits

Charcoaled rib eye steak with fingerling potatoes, maple carrots & roasted beets

Local haskap berries crème brûlée with white chocolate

Lobster bisque cappuccino with buffalo cream fresh

Fresh corn polenta ,grilled prawns & calamary,wild mushrooms ,white truffel oil

Grilled spanish wild octupos ,smoked paprika aioli,fresh tomatoes ,pickeled onion ,herbs,olive oil

Roasted eggplant,ground lamb,tahini,fresh herbs,lemon,olive pil

Aburi beef carpaccio, yuzu koshu, chilli aioli quilts eggs

Bleu fin tuna ceviche, salads verde, avocado, lime, tequila vinaigrette

Bleu fin tuna nicoise tataki,soft egg,greeck olives salsa ,chickpeas,tahini,olive oil

My amazing cezar salad with smoked chicken,romain, baby kale , herbs garlic cruotons,parmagiano reggiano

Grillled fresh japanese open water scallops, cauliflower cream velvet,

Grilled wild prawns,home made hummus,wild mushrooms,zaatar,crispy pita

Home made buffalo burrata,roasted pears, umeboshi miso caramel, yuzu juice,saeseme seeds. herbs,pistachios

Wood oven roasted beets, home made ricotta cheese , seeds cracker ,plums comput ,sicilian pistachios

45 days aged beef angus steaks, italian fig sauce,creamy truffle oil mashed potatoes

45 days aged beef steaks, fingerling potatoes confit.pickled asparagus,shimeji mushrooms karoshi sauce

Chicken shawarma, traditional spices, home made lafa pita , amba , tahinis, home made hummus, herbs lemon salad

Grilled lamb chops, soy honey glaze, home made traditional dumplings,

Japanese curry lamb chops,fuki and eggplantin soy,japaneas sticky rice

Charcoal grilled king salmon\sockeye,miso zaatar crust, soba risotto.chared baby leek

Grilled wild sea fish,with saffron beurre blanc,lentil tabouleh

Oven roasted wild salmon,coconut lime risotto,bok choy

Seafood spanish paella, home made chorizo, saffron, peas asparagus

Gindara saikyo yaki, grilled fresh buttery black cod, grilled asparaguse,ginger daicon salad

Mediterranean king salmon , moroccan chickpea’s stew, lemon , harrissa , home made couscous

Lamb mansaf , lebanese rice, wood oven vegetables, pomegranate sauce

Anmitsu parfait,light creamy cheese cake with yuzu mringaue,warm miso caramel

Almond basbosa, cream fresh, orang kofit

Black saesame chocolat cremeuxe fondu with fresh trupical fruit

Chocolate truffles grilled pineapple berries colli

Classic cheese cake, konami graham, orange ginger compote, orange sorbet

Classic torta ricotta, orange compote, fresh berries

Matcha tiramisu,green tea sponge,creamy mousse,berry coulis

Miso caramel panna cotta, caramel sauce glazed pineapple

Yuzu panna cotta, black saesame, sakura syrup

Signature chef style tiramiso ,chocolate espreso fondu

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

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

( 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

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

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

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

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

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

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

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

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

Caviar , fried chicken creamed corn blinis

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

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, 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 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

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

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)

Fresh local seasonal fish with roasted mushroom and seasonal reduction

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

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

Pork ribs with dry rub and bbq sauce (from scratch).. marinated with rosemary, thyme and served tender

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

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

( can be rose water)fresh fruit cloud meringue , lemon curd. and fresh fruit

Burrata cheese with baked grapes, prosciutto di parma 24m, glaze of balsamic and roasted pistachios

Creamy seafood risotto with garlic butter lobster tail

Tiramisu: lady finger sponge cake, mascarpone cream & coffee jelly

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

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

(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

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)

Tarte flambée: alsatian flatbread topped with crème fraîche, caramelized onions, and mushrooms, offering a smoky, savory flavor

Gougères: light, airy choux pastry puffs made with gruyère, perfect for a cheesy bite-sized treat

Crab-stuffed mushrooms: bc dungeness crab, garlic, herbs, and cream cheese stuffed into locally sourced mushrooms, providing a rich seafood flavor

Mini croque monsieurs: bite-sized versions of the classic french ham and cheese sandwich, broiled with béchamel sauce for a creamy golden finish

Cheese gougères with truffle oil: classic gougères made with gruyère cheese and a delicate drizzle of truffle oil for a luxurious twist

Ratatouille crostini: grilled baguette topped with roasted zucchini, eggplant, peppers, and tomatoes, finished with olive oil and fresh basil

Caramelized onion and goat cheese tartlets: puff pastry filled with sweet caramelized onions, tangy goat cheese, and a touch of thyme for an irresistible flavor

Fried camembert with cranberry sauce: crispy, golden deep-fried camembert, served with a tangy, sweet cranberry compote

Fennel and orange salad bites: fresh fennel, juicy orange segments, and citrus vinaigrette, presented on endive leaves for a refreshing bite

Charcuterie board: an artful selection of cured meats, cheeses, fruits, nuts, and spreads, perfect for sharing and savoring a variety of textures and tastes

Ratatouille tart: a delicate puff pastry tart filled with layers of zucchini, eggplant, and tomato, showcasing the flavors of provence

Cherry tomato tarte tatin -caramelized onion -balsamic glazed – oli

Lentil and carrot soup: hearty lentils and carrots cooked with garlic, thyme, and cream for a comforting, flavorful dish

Bouillabaisse: a fragrant, provençal seafood soup with fish, mussels, clams, and prawns, served with rouille and crusty bread

French onion soup (soupe à l’oignon): a rich, slow-cooked beef broth with caramelized onions, topped with toasted bread and melted gruyère for a comforting classic

Potage parmentier: a velvety leek and potato soup, drizzled with chive oil for a smooth and aromatic experience

Crème de champignons: a creamy mushroom soup with a drizzle of truffle oil and a garnish of fresh parsley, offering earthy richness

Vichyssoise: a chilled leek and potato soup, finished with cream for a smooth, refreshing starter

Salade niçoise: mixed greens with tuna, green beans, potatoes, olives, and a light vinaigrette for a perfect balance of flavors and textures

Frisée aux lardons: frisée lettuce with warm bacon, crispy croutons, and a poached egg, tossed in a mustard vinaigrette for a rich, savory bite

Salade de betteraves: roasted beets with creamy goat cheese, toasted walnuts, and a honey-dijon dressing for a sweet and tangy flavor combination

Salade lyonnaise: traditional frisée salad with crispy bacon, a poached egg, and dijon vinaigrette, delivering a mix of savory and tangy flavors

Endive salad: crisp endives paired with blue cheese, toasted walnuts, and sliced apples, creating a delightful mix of bitter, creamy, and sweet

Heirloom tomato salad: a vibrant mix of heirloom tomatoes, shallots, and fresh basil, dressed in balsamic vinaigrette for a burst of summer flav

Boeuf bourguignon: slow-cooked beef stew braised in red wine, with mushrooms and pearl onions, offering a deep and rich flavor

Coq au vin: chicken braised in red wine with mushrooms, bacon, and onions, cooked to tender perfection for a french classic

Duck à l’orange: roasted duck with a tangy-sweet orange glaze, perfectly balancing flavors for a sumptuous main course

Steak frites: grilled steak served with crispy french fries and herb butter for a simple yet indulgent french meal

Cassoulet: a hearty bean stew with duck confit, sausage, and pork, slow-cooked for a rich and satisfying dish

Poulet basquaise: chicken cooked with bell peppers, tomatoes, and basque spices for a flavorful and aromatic main

Salmon meunière: pan-fried salmon with lemon, parsley, and brown butter, offering a light yet flavorful seafood option

Rack of lamb provençal: herb-crusted rack of lamb with a garlic and rosemary jus, delivering a tender and fragrant main course

Ratatouille with fried egg: a vegetable medley of zucchini, eggplant, and tomatoes served over fried egg for a rustic yet satisfying dish. served with a baguette for a lighter main

Steak: steak cooked to perfection, served with creamy french mash and a side of greens for a classic french meal

Bouillabaisse : a larger seafood stew with clams, mussels, salmon, and prawns, served with garlic toast for a robust and satisfying meal

Cassoulet (vegetarian option available): a rich stew made with slow-cooked white beans and sausage, or a vegetarian version with root vegetables

Beef tenderloin steak – creamy mashed potato -seasonal vegetables

Blackened cod or salmon: cod or salmon fillets coated in a bold, smoky blackening seasoning, served with a cooling side of creamy sauce

Crème brûlée: a classic vanilla custard with a crispy, caramelized sugar top, creating a perfect balance of creamy and crunchy textures

Tarte tatin: warm caramelized apple tart served upside down for a rich, buttery flavor

Profiteroles: choux pastry puffs filled with vanilla ice cream, drizzled with rich chocolate sauce for a sweet finish

Opera cake: layers of almond sponge cake soaked in coffee syrup, with chocolate ganache, for an elegant and indulgent dessert

Crème brûlée: silky vanilla custard topped with a golden caramelized sugar crust, often served with fresh berries

Chocolate zucchini cake: a moist chocolate cake infused with zucchini, offering a unique, dense texture and rich flavor

Profiteroles: choux pastry filled with vanilla ice cream, drizzled in chocolate sauce for a creamy, indulgent treat

Vanilla panna cotta with mixed berries: a creamy, delicate vanilla custard topped with fresh, tangy berries for the perfect balance of sweetness and tartness

Espresso brownies: rich, fudgy brownies with a bold espresso flavor for a decadent chocolate-coffee fusion

Tiramisù: layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder for a perfectly balanced dessert with a coffee twist

White chocolate panna cotta: velvety panna cotta infused with white chocolate, offering a smooth and silky texture with a sweet finish

Pumpkin pie: a spiced pumpkin filling encased in a buttery, flaky crust for a comforting and seasonal classic

Pumpkin tiramisu: a festive twist on the traditional tiramisù with layers of pumpkin-spiced mascarpone cream and coffee-soaked ladyfingers

Chocolate cake: a rich, moist chocolate cake topped with smooth ganache for an irresistible dessert experience

Chocolate and peanut butter mousse: a creamy blend of chocolate and peanut butter mousse, offering a perfect balance of sweetness and richness