Private Chef

Welcome of the chef

'roasted cauliflower' roasted cauliflower with a spicy tomato sauce

'gnudi' with spinach and ricotta cheese filling, served with butter and sage

'panna cotta' my special panna cotta with basil flavour

Mix of cured meats and cheeses selection - a carefully curated selection of bresaola ham (mountain bresaola), sweet pecorino from sardina, and parmigiano reggiano 24 months, served with artisanal bread and dried fruit

Bruschetta appetizer - bread toasted and rubbed with garlic and drizzled with extra-virgin olive oil from sicily. it is then topped with juicy tomatoes, fresh mozzarella, savory black olives ans a sprinkle of basil

Rustic italian parmigiana - layers of aubergine, tomato sauce, and melted mozzarella cheese. the dish is garnished with a sprinkle of parmesan cheese and fresh basil

Moules mariniere - classic french dish featuring mussels, white wine, garlic, and fresh parsley, with the addition of sweet and juicy cherry tomatoes, served with a warm crusty baguette

Tomato, fennel and pepper gratin - gratin of tomatoes and sweet peppers, combined with crunchy bread crumbs and fragrant herbs. served alongside fennel bread crumb topping with parmigiano cheese

Asparagus velouté with paprika and crispy bread - velvety asparagus soup with smoked paprika seasoning, served with crispy bread

Potato and 'nduja ravioli with turnip greens - handmade ravioli filled with a mixture of mashed potatoes, spicy 'nduja sausage, and melted cheese, served with sautéed turnip greens

Bouillabaisse: traditional fish stew with cod, mussels, shrimp, and saffron broth, served with a warm crusty baguette

Homemade gnocchi with cheese cream sauce - homemade gnocchi served with a creamy cheese sauce made with a blend of parmigiano reggiano and grana padano, for those who like it is finished with a sprinkle of crunchy nuts

Porcini mushroom crespelle - the italian rolled up crêpes is filled with a mixture of porcini mushrooms, cheese and bechamel sauce. the crepe is then covered with a creamy bechamel sauce, drizzled with aromatic truffle oil

Lentil patties with tzatziki - green lentil and walnut patties, made with a combination of cooked green lentils, oats, sun-dried tomatoes, chopped walnuts and goat cheese seasoned with garlic, mustard, and cumin. served with a refreshing tzatziki sauce

Sweet and sour pork roast - tender and juicy pork slow-roasted with smoky bacon shell, fruity plums marinated in wine and the potatoes. refreshing with mixed greens salad, with a zesty vinaigrette dressing

Ossobuco alla milanese - a signature dish from an ancient italian family, featuring veal shanks cook at low temperature in a rich gremolata sauce. accompanied by arugula salad with lemon vinaigrette

Scallop and bacon lentils with lemon zest - scallops are paired with crispy bacon and served over a bed of hearty lentils. the lentils are cooked in a rich broth of aromatic herbs and vegetables. the scallops are finished with lime zest

Honey-herb roasted lamb with potatoes - the slow-roasted lamb is seasoned with herbs and drizzled with honey. served with roasted potatoes

Homemade crostata with seasonal jam and cream - buttery short pastry crust filled with seasonal jam, made with fresh fruits, served with whipped cream

Chocolate mousse with fresh berries - sweet, rich and creamy chocolate mousse. served with fresh berries, including strawberries, raspberries, and blueberries

Canelé-infused tarte tatin - classic french pastry, buttery, flaky crust that is filled with caramelized apples, served with a dollop of whipped cream

Madeleine - classic french pastry shell-shaped cakes made with eggs, sugar, flour, and melted butter flavored with lemon zest

Burrata with tomato and basil

Homemade ravioli with ricotta and mynte, butter, salvie and parmesan cheese dop

Risotto cacio e pepe

Aubergine parmigiana

Beef danish tenderloin with potato cream and crispy vegetables

Lemon tart

Classic italian tiramisù

Oyster, butter, lime

Smoked salmon, creme franche and grilled cucumber

Potato soup, leek and mushroom

Cod, selleri purée and crispy vegetables

Lemon tart

Mango, smoked salmon, mango vinagrete and salad

Cold pea soup with creme fraiche and shrimp

Ham, pressed melon and citrus

Pot au feu, celeriac, mushrooms

Fillet, onion textures and demi glace

Danish strawberries, white caramelized ice cream

Snack: puffed rice and herb cream

Green peas tartare

Sourdough bread, butter

Danish new potatoes with potato and ramson veloutte

Celeriac and truffle

Wild mushrooms ragu and carrot

Choux pastry with cream and cardamom

Rhubarb and pine

Aranchini - fried risotto riceballs with seasonal filling

Insalata sedano pere pecorino - salad of celery pears and pecorino cheese

Crespelle con verdura di stagione - pancake roll baked with bechamel and vegetable of the season

Croustino con funghi - grilled garlic bread with oystermushrooms and aceto balsamico

Risotto cacio pepe - risotto with pecorino cheese and black pepper

Parmigiana di melanzane - aubergines fried and baked with tomatosauce and mozzarella

Gelato nocciola con zabaglione - hazelnut icecream with warm zabaglione sauce

Sakizuke (先附): small appetizers on one plate (similar to the french amuse buche)

Hassun (八寸): scallops on japanese radish

Futamono (蓋物): dashi based soup with clams

Mukōzuke (向付): mackerel sashimi

Yakimono (焼物): grilled meat and vegetable skewers

Takiawase (煮合): shrimp with steamed vegetables and pickles

Tome-wan (止椀): miso soup served with rice

Mizumono (水物): chocolate dessert with matcha tea powder and seasonal fruit