Private Chef in Ohafia-Ifigh

My specialty cocktail ~ rum fun punch / served as a welcome drink

Fresh harvest salad or seasonal homemade soup

Chef's specialty appetizers - ask for suggestions

Arroz mamposteao (rice and beans mixed together) ~ side dish

Arroz con gandules (rice with pigeon peas) ~ side dish

Arroz congris (cuban-style rice and black beans) ~ side dish

Arroz sofrito (yellow sofrito rice) ~ side dish

Arroz apatelao (rice with pork meat and sausages) ~ side dish

Ensalada de coditos (traditional puerto rican macaroni salad) ~ side dish

Ensalada de papa (traditional puerto rican potato salad) ~ side dish

Majado de viandas (mashed local root vegetables) ~ side dish

Roasted caribbean seasonal vegetables ~ side dish

Asopao de camarones (shrimp and rice stew)

Asopao de pollo (chicken and rice stew)

Asopao de gandules con cerdo (pigeon peas and rice stew with pork, vegan option)

Camarones al ajillo (shrimp with puertorrican style scampi sauce)

Pesca local (local fish fillet with tropical sauce - a little sweet, a little spicy a little tangy)

Salmon (salmon steak cooked on a cedar plank)

Filete de cerdo (pork tenderloin wrapped in bacon with hibiscus guava sauce)

Chuleta rellena (pork chop stuffed with herbed goat cheese)

Chuleta can-can (fried local pork chops)

Pernil (roasted pork with adobo criollo seasoning)

Filete de res (beef filet wrapped in bacon with hibiscus guava sauce)

Churrasco with ajililmojili (skirt steak with a puerto rican style chimichurri)

Pollo al ajillo (chicken al ajillo)

Pollochón (roasted chicken with adobo criollo seasoning)

Pollo guisado (stewed chicken a la criolla)

Pechuga de pollo rellena (chicken breast stuffed with queso fresco, wrapped in bacon and served with a hibiscus guava bbq sauce)

Pavochón (roasted turkey with adobo criollo seasoning)

Berenjena con pesto boricua (eggplant cutlets with puerto rican style pesto)

Setas locales (portabello mushroom steak with ajilimojili or tropical sauce)

Garbanzos con calabaza local guisado a la criolla (chickpeas and local pumpkin a la criolla stew)

Pastelón de plátano maduro o yuca (ripe plantain or yuca and meat casserole - vegetarian or vegan optional)

Homemade flan

Homemade cheesecake with local banana flambé

Homemade cheesecake with artisanal marmalade

Tembleque (coconut pudding, vegan)

Natilla de chocolate (chocolate pudding, vegan)

Coconut macaroons

Homemade flan (cheese, coffee and pumpkin options)

Artisanal candied papaya with fresh fruit and queso fresco (vegan option)

Birthday cake (at bakers price)

Tropical fruit bowl with citrus-lime honey a vibrant selection of fresh tropical fruits, finished with citrus-lime honey and subtle caribbean aromatics. light, refreshing, and designed to awaken the palate at the start of the experience

Smoked salmon toast points with herb cream cheese delicate smoked salmon served on crisp toast points with whipped herb cream cheese, citrus notes, and fresh herbs. elegant, balanced, and perfect for a refined brunch opening

Passionfruit french toast bites (brioche) golden brioche french toast bites infused with passion fruit, lightly caramelized and finished with tropical syrup. soft, indulgent, and perfectly portioned for sharing

Guava cream cheese stuffed pancakes fluffy pancakes filled with guava and cream cheese, finished with warm syrup and subtle citrus accents. a puerto rican classic reimagined for an elevated brunch experience

Plantain “toast” with egg salad crispy ripe plantain “toast” topped with creamy egg salad, herbs, and light citrus. a savory island-inspired twist that balances richness and freshness

Pan sobao french toast with passion fruit syrup thick-cut puerto rican pan sobao soaked in vanilla custard, griddled until golden, and finished with a bright passion fruit syrup for the perfect balance of richness and tropical acidity

Tostones benedict crispy green plantain tostónes topped with perfectly cooked eggs, savory protein, and a silky caribbean-inspired hollandaise, finished with fresh herbs and citrus notes

Island breakfast hash with garlic citrus mojo a hearty island-style breakfast hash with roasted potatoes, seasonal vegetables, and savory protein, finished with a garlicky citrus mojo for bold, comforting flavor

Omelet caribeño with ají dulce & cheese fluffy omelet folded with sweet ají dulce peppers, caramelized onions, and melted cheese—simple, aromatic, and deeply rooted in puerto rican breakfast traditions

Borícua mallorcas soft, lightly sweet puerto rican mallorcas, griddled and finished with butter and powdered sugar—warm, comforting, and perfect for sharing

Coconut & passion fruit tres leches light sponge cake soaked in a tropical blend of coconut milk and cream, finished with bright passion fruit notes for a refreshing, perfectly balanced brunch dessert

Cheese flan with lemon zest silky puerto rican-style cheese flan with hints of vanilla and fresh lemon zest, topped with golden caramel for a smooth, elegant finish

Crispy tostones with garlic sauce golden fried plantains served with house garlic sauce and mayo-ketchup

Fresh island salad mixed greens, tomatoes, shredded carrot, and light citrus vinaigrette

Puerto rican chicken stew tender chicken braised with sofrito, potatoes, olives, and island spices

Pan-seared pork chops seasoned pork chops cooked until golden, finished with light garlic mojo

Classic cheese flan smooth caramel custard with hints of vanilla

Classic tres leches cake soft sponge cake soaked in three milks, lightly sweet and comforting

Beef tartare with aubergine cream and pine nuts

Marinated zucchini with almond crumble

Local fresh tomato salad with capers and marinated red onion

Marinated sardines in vinegar with local olive oil

"vitello tonato" from local veal meat and local tuna sauce

"cream pie" from bacalar with local olives and pickles

Adriatic prawn tartare with green pepper mayonaise and polenta chips

Ceviche from local fresh fish and shellfish

Baby octopus salad with broad beans

Baked eggplant cream with paprika cutney, toasted almonds and basil oil

Beef tartare with paprika cream and barley chips

Broad beans "guacamole" cream with local tomatoes and pickled red onions

Carpaccio from fresh local fish with citrus vinaigrette

Local octopus carpaccio with citrus segments and wild fennel dressing ing

Cold "roastbeef" with pepper sauce, mayo and potato chips

Local cuttlefish-tagliatelle salad

Cuttlefish sashimi with kohlrabi salad

Cold calamari brodetto with olives and toast bread

Baked paprika and local fresh cheese se spred

Crudo from local black tiger shrimps

Sardines "savor" with marinated vegetables

Fresh slices of raw fish and prawns marinated in fresh dill and lemon sauce

Gaspacho from local tomatoes and cucumbers with marinated mussels

Local calamari and dried tomato mousse

Local ham and chese plate from montenegro with local olives

Fresh green seasonal salad mix with croutons and mustard vinaigrette

Wild rocket salad with "grahovo" potatoes and local eggs

Black cuttlefish risotto with pickled fennel

Shrimp tagliatelle with bisque sauce and local cherry tomatoes

Deep fried fish and shrimp variation with aioli sauce and pickled vegetables

Stuffed paprika with minced beef and rice in local tomato sauce

"pasticada" style ragu with homemade potato gnocchi

Fish croquettes with "mojito" peas and spicy mayo sauce

Arancini from black risotto with baked paprika cream

Cannelloni with local spinach and cheese

Falafel with baked paprika cream and garlic-sesame joghurt sauce

Fried dough with goat cheese and dried tomatoes

Grilled local young cheese with homemade pesto and pine nuts

Homemade potato chips from "grahovo"

Local calamari brodetto with creamy polenta

Beef tongue tacos with horseradish cream

Tacos from baby octopus with broad brans cream and homemade "pico de gallo"

Pasta fregola with poached white fish and white wine sauce

Local white fish fillet with spinach cream and baby potatoes

"butterfly" style grilled fresh white fish with seasonal side dishes

Roast lamb with sauted green beans and potato gratin

Lamb chops with "salsa verde" and cauliflower puree

Slow cooked lamb with caramelised carrots and gravy sauce

"montenegrian" beef steak with chimichuri and parsnip variatons

Roasted pork shoulder with "grahovo" potatoes and carrots

Grilled pork chops with creamy spinach and homemade "wedges" potatoes

White fish medalions in white wine and capers sauce with saited broccoli

Grilled octopus with pico de gallo and corn cream

Lavander panacotta with blueberry

Flambé peaches with vanilla ice cream and almond crumble

"rozada" style cake with local caramelised apricots

Fresh and local fig, honey and fresh cheese se pie

Chocolate cake with cinnamon ice cream

Chocolate mouse with rum and hazelnut crumble

Apple crumble cake with vanilla ice cream

Fresh strawberry and sourcream cake

Homemade tiramisu with amaretto liqueur

Lemon tart from local lemons and eggs

Tart from local candied apricots and egg yolk cream

Plantain cups filled with criollo ropa vieja golden tostones topped with slow-cooked shredded beef in boricua sofrito

Calabaza & coconut soup creamy pumpkin soup blended with coconut milk and warm island spices. comforting and smooth

Ceviche with mango fresh conch cured in citrus with mango, red onion, and herbs. bright, refreshing, and tropical

Silky yautía & roasted garlic cream a smooth, comforting cream made with local yautía and slow-roasted garlic, blended until velvety and finished with subtle caribbean aromatics. warm, elegant, and deeply flavorful

Avocado & citrus salad fresh avocado paired with seasonal citrus, crisp greens, and a bright lemon-criollo vinaigrette. light, refreshing, and perfectly balanced to awaken the palate

Rum-caramelized sweet plantains soft and sweet with an elegant touch of aged rum

Avocado and heirloom tomato salad simple freshness that highlights caribbean flavors

Pernil braseado con arroz mamposteao y ensalada cítrica slow-braised pork pernil finished with a rich pan reduction, served with arroz mamposteao and a bright citrus cabbage slaw

Chillo en mantequilla de recao y limón con majado de yautía pan-seared local fish in recao-lime butter, paired with creamy mashed yautía and sautéed seasonal vegetables

Churrasco con chimichurri criollo y puré de plátano maduro grilled churrasco topped with chimichurri criollo, served with silky sweet plantain mash and caramelized onions

Pollo relleno de mofongo con salsa de ají dulce juicy chicken filled with a mofongo-style stuffing, finished with a smooth ají dulce cream sauce and a modern take on arroz con gandules

Costillas glaseadas de guayaba y ron con risotto de gandules tender pork ribs glazed with guava and rum, served with creamy gandules risotto and roasted vegetables for a bold island finish

Flan de queso with toasted coconut & light caramel a creamy puerto rican-style cheese flan, enriched for depth and silkiness, finished with gently toasted coconut and a light caramel that balances sweetness with warmth

Vanilla & cinnamon tres leches a refined take on the classic tres leches, slowly soaked for perfect balance, infused with vanilla and cinnamon, resulting in a soft, delicate cake that melts into every bite

Edamame – steamed soybeans sprinkled with sea salt for a simple, savory treat

Gyoza – delightfully crisp, pan-fried or steamed dumplings, filled with your choice of tender pork or fresh vegetables

Shrimp tempura – lightly battered and crispy shrimp, served with a tangy dipping sauce

Vegetable tempura – a crisp, golden mix of sweet potato, zucchini, broccoli, and onions

Spring rolls – crunchy veggie rolls served with a savory dipping sauce

Chicken yakitori – skewered, grilled chicken glazed with a rich teriyaki sauce

Tuna tataki – ahi tuna lightly seared to perfection, served with refreshing ponzu sauce

Grilled mixed vegetables – a vibrant medley of zucchini, onion, broccoli, carrot, and mushroom, grilled to smoky perfection

Asparagus in garlic butter – tender asparagus, sautéed in rich garlic butter for a luxurious bite

Sautéed spinach with soy & sesame – fresh spinach lightly sautéed with soy and toasted sesame for a savory kick

Sweet corn with miso butter – sweet, grilled corn finished with umami-rich miso butter

Miso soup – a soothing broth with tofu, green onions, and seaweed, perfect for warming the soul

Ginger salad – a refreshing blend of lettuce, carrot, and cucumber, dressed in a zesty ginger dressing

Vegetable yakisoba – stir-fried noodles with a mix of crisp vegetables, a satisfying, savory meal

Grilled portobello mushrooms – meaty, grilled mushrooms served as a hearty and flavorful alternative

Fried rice – a savory mix of egg, peas, carrots, and green onions, stir-fried to golden perfection

Fluffy white jasmine rice – steamed to perfection, soft and fragrant, the perfect accompaniment to any dish

Yakisoba noodles – stir-fried noodles with cabbage and onion, tossed in a savory soy sauce

Udon noodles – thick, chewy udon noodles served in a rich, flavorful broth

Tofu & vegetables 🥬 – grilled tofu paired with fresh vegetables, drizzled with a savory soy glaze. (vegetarian/vegan)

Scallops – sweet, tender scallops seared in a luxurious garlic butter sauce

Hibachi salmon – grilled salmon, brushed with either a miso or teriyaki glaze for a rich, umami-packed bite

Hibachi shrimp – juicy shrimp grilled in butter and kissed with lemon for a delicate balance of flavors

Beef negimaki – thinly sliced beef wrapped around fresh scallions, grilled to a savory finish

Filet mignon – a premium cut of tender filet mignon, grilled to perfection for our special guests

Hibachi steak – choose from succulent sirloin or ribeye, grilled to your liking and sliced for a perfect bite

Spicy chicken – tender chicken tossed in a bold, chili-garlic sauce for a kick of heat

Hibachi chicken – grilled to juicy perfection, with your choice of savory teriyaki or garlic butter glaze

Green tea cheesecake – a creamy and decadent cheesecake with the subtle, earthy flavor of matcha

Fried bananas – warm, crispy fried bananas dusted with cinnamon sugar for a sweet, indulgent treat

Fried homemade ice cream – a crispy shell encases creamy homemade ice cream, served with fresh berries and whipped cream

Japanese cheesecake – light, airy, and fluffy, this cheesecake is garnished with powdered sugar and fresh berries for a delicate finish

Beef kebabs with peri peri glaze

Grilled plantain bites with chili salt and lime

Vegan samosa served with mint coriander chutney

Coastal fish curry

Braised oxtail with african aromatics

Vegan celebration-spiced lentil and chickpea stew with caramelized onions served with coconut rice and roasted seasonal vegetables

Mini pineapple upside-down cakes served with vanilla ice cream

Dark chocolate mousse infused witn cardamom,cinnamon and a hint of black pepper topped with toasted coconut flakes

Coconut lime popcorn shrimp

Pan seared scallops in swahili spice blend

Gratch lobster-poached & grilled lobster

Swahili fish curry

Vegetarian-coconut pumkin & chickpea stew

Cardamon panna cotta with mango passion fruit caulis