Private Chef in Aleutians East Borough

• herbed goat cheese crostini – with roasted summer tomatoes and basil drizzle

• lobster gougères – airy cheese puffs filled with warm lobster cream

• crab & avocado verrines – layered crab salad with citrus aioli and microgreens

• fig & prosciutto skewers – with balsamic reduction and mint

• mini ratatouille cups – roasted eggplant, zucchini, bell pepper, and tomato served warm in phyllo shells

• endive boats with goat cheese & honeyed walnuts – crisp, colorful, and perfectly bite-sized

• tomato provençale skewers – baby tomato, olive, and basil with a drizzle of balsamic glaze

• mini niçoise salad skewers – seared tuna, haricots verts, cherry tomato, and olive with dijon dressing

• zucchini ribbon rolls – stuffed with ricotta, mint, and lemon

• poached shrimp with provençal citrus aioli – light, elegant, and high in protein

• mini chicken provençal skewers – marinated in olive oil, lemon, garlic, and herbs de provence

• chicken rillettes tartines – slow-poached shredded chicken blended with dijon, herbs, and a touch of crème fraîche on crostini

• grilled chicken brochettes with dijon-honey glaze – served with a chilled cucumber yogurt dip

• poached chicken salad endive cups – with celery, green apple, and light lemon-dijon dressing

• steak au poivre bites – peppercorn-crusted beef tenderloin skewers with cognac cream drizzle

• mini steak tartare on crostini – finely chopped filet with dijon, cornichons, capers, and quail egg garnish

• grilled steak & shallot skewers – marinated in red wine, garlic, and thyme

• filet mignon toasts – with caramelized onion jam and a whisper of truffle butter

• steak provençal mini sliders – thin-sliced sirloin, roasted pepper, and aioli on mini brioche

• beef tenderloin & béarnaise bites – skewered cubes with a light tarragon butter dip

• seared steak crostini – with horseradish crème fraîche and arugula

• whipped goat cheese & fig crostini – drizzled with lavender honey and topped with crushed pistachios

• grilled vegetable skewers provençale – zucchini, cherry tomato, red pepper, and mushroom with rosemary oil

• caramelized onion & brie puffs – golden mini pastry bites with a touch of thyme

• asparagus and gruyère mini quiches – delicate and perfect served warm or room temperature

• heirloom tomato caprese skewers – baby mozzarella, basil leaf, cherry tomato, drizzle of french olive oil

• zucchini ribbon rolls – stuffed with lemon ricotta and mint, tied with a chive ribbon

• vegetable summer rolls à la française – rice paper filled with colorful vegetables, herbs, and carrot-ginger dijon dip

All starters are served with micro-greens / herb garnish / edible pansy flowers

• seafood tagliatelle – shrimp, scallops, garlic white wine butter, and chervil

• summer vegetable ratatouille pasta – roasted zucchini, eggplant, peppers, and tomato confit

• truffle mushroom pappardelle – light cream sauce with wild mushrooms and thyme

•. seared tuna, haricots verts, baby potatoes, olives, heirloom tomato, soft egg, dijon-herb vinaigrette

•. mixed greens, sliced strawberries, creamy brie, toasted almonds, lavender-honey vinaigrette

•. cucumber & watermelon salad with feta mint, arugula, and citrus-chardonnay dressing — bright and hydrating

•. roasted beet & goat cheese salad frisée and arugula with candied walnuts and balsamic-truffle vinaigrette

•. shaved asparagus & parmesan salad with lemon-capers dressing and micro herbs

•. champagne cream tagliatelle with shrimp light, velvety sauce infused with shallots and tarragon

•. wild mushroom truffle pappardelle garlic-shallot white wine sauce, herbs de provence, and shaved parmesan

•. herbes de provence linguine with summer vegetables zucchini, cherry tomatoes, and roasted peppers in olive oil and herbs

•. garlic & white wine angel hair with spinach delicate, light, and finished with lemon butter and parsley

•. lobster cognac tagliatelle fresh herbs, tomato cream, and brandy reduction — rich but summery

• grilled branzino provençale – cherry tomato, olive, and caper relish

• filet au poivre – peppercorn crusted filet mignon, cognac cream sauce

• airline chicken with herbs de provence – lemon beurre blanc, roasted summer vegetables

• seared duck breast – blackberry reduction, wilted greens, and farro

• lobster thermidor – classic creamy cognac mustard sauce, herbed rice

All are served with microgreens / herb garnish

• mini lemon tarts – with candied thyme and whipped cream

• strawberry shortcake with chantilly cream – light, airy, and summery

•. poached pears in rosé syrup served chilled with mint and vanilla cream

•. flourless chocolate cake decadent yet airy, with dark chocolate ganache and sea salt flakes

•. champagne poached peach parfaits layered with vanilla bean custard and almond crumble

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies

Smoked whitefish dip • pickles • crackers

Burrata • roasted grapes • thyme honey (vegetarian)

Caramelized onion tart • gruyère • thyme (vegetarian)

Heirloom carrot crudo • herbed labneh • pistachio dukkah (vegetarian)

Roasted cauliflower velouté • chili crunch • chive oil (vegetarian)

Apple cider lacquered pork belly • celery root purée

Sweet potato gnocchi • kale • walnut pesto (vegetarian)

Farro bowl • roasted mushrooms • fried shallots • poached egg (vegetarian)

Heritage pork chop • apple butter • crispy potatoes

Crispy-skinned salmon • citrus salad • fennel

Braised lamb shank • preserved lemon • herbed couscous

Charred kabocha squash steak • chimichurri (vegetarian)

Sticky toffee pudding • date caramel

Pumpkin basque cheesecake • whipped crème fraîche

Honey panna cotta • apple gel • crumble

Pear & almond tart • verjus syrup

Jackfruit ceviche (vegetarian)

Causa peruvian shrimp

Roasted beet salad (vegetarian)

Tuna, mango, avocado timbale

Summer rolls (shrimp or vegetarian)

Creamy tomato soup with basil (vegetarian)

Wild mushroom risotto balls (vegetarian)

Sicilian arancini

Pomegranate beef short ribs, creamy polenta & mushroom ragout

Roasted tenderloin with cauliflower puree & broccoli

Atlantic salmon with basil cream sauce

Vegetable napoleon (vegetarian)

Vanilla crème brulee

Classic tiramisu

Cheesecake with berries

Sicilian canoli

Nori wrapped tuna tempura- red caviar, chives, wasabi creme, siracha, asian slaw

Grilled king trumpet mushroom w/sherry vinaigrette, chives and hazelnuts

Szechuan dan dan noodles w/ground pork (spicy)

Kickass guacamole w/pomegranate, radish and fresh chips

Grilled crab cake, herb salad, tangerine, marcona almonds, lemon-pepper aioli

Amuse bouche tbd. this is on me, pls choose 2 other dishes

Grilled octopus, crushed fingerling potatoes, mirepoix vegetables, basil oil, tomato oil

Arancini stuffed w/butternut squash and goat cheese w/san marzano marinara

Salmon tartare- ginger, tobiko, avocado, jalapeno, crisp won ton skins

Smothered scampi on grilled ciabatta

Thai grilled chicken skewer, tamarind-red curry-coconut sauce

Sesame seared halloumi cheese w/aleppo pepper and warmed greek honey

Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese

Tortilla española- caramelized onions, potatoes, spicy chorizo

Spanakopita- spinach, feta, phyllo

Composed salad of mango, avocado, snow crab, grilled asparagus, avocado, hearts of palm, toasted pine nut vinaigrette

Heirloom tomatoes caprese, grilled burrata and radicchio, basil, xvoo, saba, sea salt

Choice of ribolitta- hearty tuscan (mainly vegetable) soup or butternut squash-gala apple soup w/creme friache and chives or lobster bisque w/cognac

Roasted beet napoleon- honey-goat cheese, spiced walnuts, pomegranate, micro greens, brunoise vegs

Grilled asparagus, roasted beet, course herbed bread crumbs, raspberry-walnut vinaigrette

Green goddess wedge, bacon lardons, pickled red onion, roasted peppers

Soft lettuces, micro greens, grilled asparagus, oil cured olives, charred shallots, scallions, radish, manouri cheese ranch dressing

Bacon-green apple- roasted shallot crusted salmon, mashed potatoes, lemon beurre blanc

Surf and turf w/sliced tenderloin and scampi, smashed redskins, grilled asparagus

Chicken saltimbocca- stuffed w/parma prosciutto, sage and smoked mozzarella over angelhair

Snapper st. martin w/lemon, bananas and almonds, tomato couscous

Seared tuscan steak (or tuna) over arugula w/rosemary roasted potatoes, dry braised mushrooms, fried shallots and shaved parmesan drizzled w/ xvoo

Fire roasted pequillo pepper stuffed w/duck, goat cheese and toasted pine nuts w/verde sauce and black beans and rice

Slow braised lamb ragout w/mirepoix vegetables and olives over buttered noodles

Pork au poivre- sous vide pork tenderloin w/roquefort potatoes, carrots vichy, green peppercorn sauce

Steak pizzaiola w/mushrooms, peppers, tomato and oregano over grilled ciabatta w/mozzarella

Zabaglione made to order, served warm over macerated fruits w/mint

Old fashion banana pudding w/nilla wafers

Toasted coconut mochi cake, matcha whipped cream

Bittersweet chocolate torte, hazelnut whipped cream

Creme friache cheesecake w/graham cracker crust and strawberry coulis

Peanut butter pie w/chocolate sauce

Passionfruit mousse, mandarin tapioca

I make meyer limoncello and would be glad to pour you and iced shot with dessert (on me)

French onion soup

Salad lyonnaise

Pâté en croûte

Escargots de bourgogne

Bouillabaisse

Beef bourguignon

Duck confit

Chocolate mousse

Crème brûlée

Tarte tatin

Madeleines

Crudo di ricciola – thinly sliced yellowtail with citrus vinaigrette, microgreens, and a touch of olive oil

Capesante alla griglia – grilled scallops with a cauliflower puree, garnished with crispy pancetta and a lemon foam

Insalata di polpo – marinated octopus with fennel, orange segments, and a light citrus-coconut dressing

Risotto al nero di seppia – creamy squid ink risotto with tender calamari, finished with a hint of lemon zest

Risotto ai frutti di mare – a medley of shrimp, mussels, and calamari in a saffron-infused risotto

Branzino al forno – oven-baked sea bass with a caper and lemon sauce, served over a bed of roasted seasonal vegetables

Tonno scottato al sesamo – sesame-crusted seared tuna with a tamari and ginger glaze, accompanied by an avocado and cucumber salad

Gamberi alla griglia – grilled prawns with a garlic and chili oil, served with sautéed spinach and roasted cherry tomatoes

Panna cotta al cocco – coconut milk panna cotta with a mango coulis and toasted coconut flakes

Gelato di pistacchio senza glutine – homemade pistachio gelato with a drizzle of dark chocolate and fresh berries

Moroccan carrot salad shaved carrots with fennel, aleppo pepper, lemon, olive oil, and herbs. served chilled

Hummus with ethiopian tahina chickpeas blended with ethiopian-style tahina, garlic, lemon, and olive oil. served with warm flatbread

Rustic baba ghanouj charred eggplant mashed with garlic, lemon, tahini, and olive oil. smoky, chunky, and served with warm flatbread

Cucumber salad fresh cucumbers tossed with feta, dill, red onions, cherry tomatoes, and house-made croutons in a light vinaigrette

Beets with labneh roasted beets served over labneh, drizzled with tahini and sprinkled with za’atar

Green salad mixed greens tossed in a lemon citronette. simple and bright

Labneh tzatziki strained labneh blended with grated cucumber, garlic, lemon, and fresh herbs. cool, creamy, and sharp

Matbucha slow-cooked roasted tomatoes and red peppers with garlic, olive oil, and spices. served as a rich, smoky dip

Kopanisti whipped feta blended with roasted red peppers, garlic, and olive oil. creamy, tangy, and perfect for spreading

Tabbouleh bulgur wheat mixed with fresh parsley, mint, red onions, and diced tomatoes, tossed in lemon juice and olive oil. bright, herbaceous, and refreshing

Marinated mediterranean olives a bold mix of olives marinated with citrus, herbs, and spices from southern europe and north africa

Pickled vegetables, mediterranean style a rotating mix of house-pickled vegetables infused with herbs, chili, and spice blends from the levant

Shakshouka baked eggs in a rich tomato–pepper stew, gently spiced and served with crusty bread

Kibbeh traditional middle eastern dish made with bulgur, pine nuts, herbs. options: beef, lamb, or vegetarian

Char-grilled squid with sumac and chile-honey vinaigrette, cooled by a swipe of labneh. finished with crispy shallots and fresh herbs for brightness and bite

Roasted eggplant with harissa yogurt, crispy chickpeas, and coriander – roasted until melting, layered over spiced yogurt, topped with crunchy chickpeas and fresh herbs

Roasted sardines with za'atar – whole sardines, fennel, orange-infused olives, labneh, charred lemon

Falafel crispy fried garbanzo bean fritters mixed with fresh herbs and spices. served with lemon, pickled turnips, and tahini sauce

Harissa kafteh grilled spiced patties made with your choice of lamb, beef, or vegetarian mix. infused with harissa, garlic, and herbs. served with grilled onions, warm flatbread, and lemon

Grilled octopus charred octopus served over preserved lemon potatoes, dressed with tomato citronette. finished with kalamata olives, capers, and a touch of pimentón

Dorade royale, moroccan style whole dorade roasted with lemon, garlic, chermoula herbs and warm spices. served with charred lemon and pan juices

Whole mediterranean sea bream oven-roasted with preserved lemon, coriander, parsley, and garlic. finished with a drizzle of olive oil and served with charred lemon and herb jus

Beef tagine with prunes and almonds slow-braised beef short ribs simmered in a spiced sauce of cinnamon, ginger, and saffron, finished with prunes, toasted almonds, and a touch of honey. served with herbed couscous or flatbread

Lamb shoulder braised with dates and za’atar slow-cooked lamb shoulder infused with middle eastern spices, served over couscous with toasted almonds and golden raisins

Sumac roasted ½ chicken marinated and roasted with sumac and garlic, served over braised chickpeas and wilted spinach, finished with pan juices and lemon

Vegetarian roasted kibeh bulgur wheat shell, stuffed with spinach, onions, walnuts, golden raisins, sumac, and warm spices. served with potato skordalia and charred lemon

Roasted zucchini stuffed with jasmine rice, toasted almonds, and baharat spice. finished with tehina sauce

Twice-cooked cauliflower blanched then roasted cauliflower, finished with tahina sauce and a touch of lemon

Lamb ras el hanout tagine braised lamb shoulder with moroccan spices, apricots, almonds, and saffron. served with herbed couscous and spiced roasted carrots

Shish kebab grilled filet or chicken skewers marinated with mediterranean spices. served with bulgur pilaf, grilled vegetables, and garlic yogurt sauce

Sides: classic mashed potatoes, herb smashed potatoes, potato skordalia, lemon-parsley potatoes, israeli couscous, moroccan couscous, bulgur pilaf, lentils, charred eggplant, harissa carrots, braised greens, zucchini tahini, seasonal veg with sumac

Seasonal fruits salad, labneh, pistachios, honey

Many other options available let’s chat!

1. classic mahalabia middle eastern milk pudding infused with rose water and finished with crushed pistachios

Pistachio baklava phyllo layers filled with pistachios and brushed with clarified butter, finished with citrus-honey syrup

2. saffron mahalabia with cardamom syrup creamy milk pudding scented with saffron, served chilled with cardamom sugar syrup and toasted pistachios

3. orange blossom mahalabia with sesame brittle silky milk pudding flavored with orange blossom water, garnished with sesame brittle and pomegranate seeds

Traditional baklava layered phyllo pastry with mixed nuts and butter, soaked in spiced syrup

Orange & olive oil cake moist citrus cake with toasted sesame and a dollop of whipped labneh

Meatballs with sun dried tomato marinara finished parmesan and basil

Bruschetta with burrata and balsamic reduction

Breaded calamari with marinara

Caesar salad

Insalata ricotta with artichoke hearts and tomato pesto

Beef and sausage ragu over pappardelle

Beef braciole with oven roasted tomatoes and marinara over homemade pasta

Angel hair pasta with pesto topped with chicken mushroom and artichoke hearts

Tiramisu

Cannoli