Private Chef in Miami

Carbonara bites in olive oil confit egg yolks on toast rounds, carbonara crème, bacon bits

Giardino della nonna bites grilled italian vegetables with tomato aioli and balsamic caviar on parmesan chip

Nuvola di ricotta bites fluffy ricotta cream in a choux pastry with shallot - balsamic jam

Bruschetta margherita san-marzano tomatoes with mozzarella, basil crème and cracked black pepper on toasted italian sour dough bread

Spiedini di melone prosciutto skewered with melon balls

Crostini niri chicken pate with capers and lavender on toasted italian sour dough bread

Arancini siciliani crispy fried saffron rice balls stuffed with ragu, topped with arrabiata aioli

Burratta salad. mixed saisonal lettuce, burratta, pickled mushrooms, toasted pine nuts, grape tomatoes, balsamic, olive oil, cracked pepper and sea salt

Vitello all’ pepperonata pouched beef tenderloin thin sliced with pepperonata sauce, fried capers, arugula, cold pressed olive oil and cracked pepper

Zuppa di spuma di patate potato foam with egg, pancetta, crispy onions and truffle

Spaghetti salmon handmade herb spaghetti with pulled salmon in creamy caviar sauce

Risotto ai funghi risotto with wild mushrooms, white wine, parmigiano-reggiano and crispy shallots

Insalata di burrata arugula and radicchio, burratta, pickled mushrooms, toasted pine nuts, grape tomatoes, balsamic, olive oil, cracked pepper and sea salt

Agnello arrosto al rosmarino roasted lamb with rosemary and barolo, served with a creamy polenta and root vegetables

Stufato di manzo beef stew with nebbiolo, served with potato gnocchi and kalamata olives

Filetto di branzino branzino fillet on celeriac puree with lemon oil, grilled broccoli and sauteed grape tomatoes

Branzino con scaglie di patate crispy-scaled sea bass with baked potatoes in cream, broccoli mousse and arugula sauce with pine nuts

Salmone picatta al limone salmon picatta seared in lemon - garlic butter, with capers and pinot grigio sauce on oroz pasta with black olives

Osso buco di marzano slowly braised osso buco with san marzano tomatoes, root vegetables and red wine risotto

Bistecca alla fiorentina flame grilled and in olive oil confit porterhouse steak with oregano - rosemary and garlic, polenta, sautéed grape tomatoes with kalamata olives

Pera al forno in marsala-baked pears with espresso gelato and pine nut crumble

Torta di miele all'arancia warm orange honey cake with almonds and pistachio ice cream

Torta di ricotta al limoncello italian-style limoncello cheesecake with marinade strawberry

Ravioli di mandorle cassata-filled almond ravioli in orange - saffron soup

Necci all’straciatella tuscan chestnut pancakes with sweet ricotta filling, rum raisins, dark chocolate bits with white espresso sauce

Shrimp cocktail with mayonnaise and tropical fruit

Lobster bisque – creamy lobster soup

Italian cocktail pre dinner (rossini, bellini, aperol spritz or campari spritz)

-arugula salad with cherry tomatoes, diced beef tenderloin sautéed in modena balsamic vinegar, served with italian extra virgin olive oil and parmesan shavings (with honey-roasted almonds)

-citrus salad with arugula and ricotta salata with salad dressed with extra virgin olive oil, modena vinegar, salt, pepper, and 100% sicilian oregano

-baked brie with peaches and walnuts, glazed with honey

-fish fillet with peach cream accompanied by parma ham and peaches (alternatively other fruits) with lemon and orange glaze

Sea bass cooked in butter and sage, glazed with basil pesto

Arance caramelized with candied grapes , honey and lime, served with a small mahi-mahi fillet in an orange cream sauce

Asparagus risotto and mushroom with truffle flavor

Limoncello risotto with asparagus and pistachio cream

Linguine tomato source, tuna more olives, oregano and capers

Carbonara pasta with mushrooms and more parmigiano reggiano

-red wine risotto with leeks and pistachio cream

Asparagus and mushroom risotto with truffle flavor

Squid ink risotto with shrimp and burrata cream

-a classic mediterranean pasta dish with tomato sauce, pesto, and cream for an explosion of flavors

Sicilian-style pasta with sun-dried tomatoes in oil and capers, garnished with oregano and rosemary, and a honeyed walnut crisp

Beef filet mignon red wine reduction sauce, bacon-infused mashed potato cream with truffle oil, sautéed mixed vegetables finished with italian balsamic glaze

Honey glazed mahi mahi — mild white fish brushed with a honey-soy glaze, served with coconut or jasmine rice and vegetables

Honey glazed salmon with sesame broccolini

Baked chicken or turkey breast flavored with italian spices and wine, served with a cream of mixed roasted vegetables

Lamb chops and port wine reduction with vegetables

-sicilian-style tuna in sauce made with chopped fresh tomatoes, capers, and black olives

Fresh baked fish, sea bass if possible or salmon or turbot fish, with olives, capers and cherry tomatoes

Tiramisu in a glass and tropical fruits (my specialty)

Crème brûlée (with strawberries and berries)

Panna cotta with a glaze of seasonal fruit and milk cream

Key lime pie al basilico

Key lime pie with ricotta and honey

• caprese and avocado salad in a skewer with a spicy balsamic reduction

• crostini topped with avocado cream and a spicy, garlicky shrimp

• chipotle hummus with crudités

• crostini with feta cheese and a peach-jalapeño pico de gallo

• choriqueso (chorizo with cheese) quesadilla bites

• grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• molletes: traditional mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• sinaloa-style cream cheese shrimp dip

• the best guacamole ever, served with tortilla chips

• ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• shanklish: yogurt cheese balls coated with za'atar and chile de árbol

• mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• spaghetti with cilantro-pepita pesto

• jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (nov.-apr.)

• watermelon-tomatillo salad with jalapeño dressing (may-sept.)

• peach, tomato, tomatillo and jalapeño salad

• spicy avocado soup (chilled)

• sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• traditional tortilla soup (sopa azteca) served with accoutrement (for self-assembly): cheese, crema, roasted ancho chiles, cilantro, avocado

• smoked trout tostada topped with slices of avocado

• chef's garden salad with mustard vinaigrette

• roasted poblano pepper and corn lasagna

• bacon-japapeño mac & cheese

• beer-braised pork tacos, served with habanero-pickled onions

• baked chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)

• queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• shrimp (or whitefish) mexican ceviche, served with plantain chips

• tequila, chipotle, and crema shrimp

• pan-seared mahi mahi in adobo with grilled pineapple salsa

• shrimp and grits with a mexican twist

• coffee flan with a subtle tequila whipped cream

• grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• mexican chocolate mousse with burnt rum

• rich brown butter and walnut brownies, served with vanilla ice cream

• silky cream cheese flan, served with fresh berries

• spicy mexican dark chocolate torte (flourless)

• mango-serrano pepper-mezcal sorbet

• spicy dark chocolate pudding with chile and cinnamon

• corn panna cotta with blueberry coulis

Burrata ensalada organic jubilee heirloom tomatoes, poached garlic infused olive oil, creamy burrata cheese, aged balsamic vinegar, chiffonade basil

Roasted beet salad fire roasted beet ,maytag blue cheese mousse, avocado crema ,toasted pistachios, champagne vinaigrette

Arugula salad organic peperory baby arugula, fresh raspberries , french goat cheese, candied pecans, raspberry and balsamic vinaigrette

Caribbean salad hass avocado , tomato and cucumber salad florida citrus vinaigrette , red onion, hand torn cilantro leaves

Garden ensalada organic jubilee heirloom tomatoes, baby bell peppers, cucumber, onion, organic peperory baby arugula, poached garlic infused olive oil, tahini

Ceaser salad, romaine lettuce, grated parmesan cheese, creamy ceaser dressing, garlic croutons

Tuna tartare hass avocado, citrus ponzu, cilantro leaves and crispy wontons

Shrimp & grits white cheddar & carolina style grits , sauteed shrimp & thick bacon lardons, vermont maple & red wine vinegar gastric

Peruvian fish ceviche sliced florida fish, lime juice, rocoto peppers mix, aji amarillo sauce, crispy sweet potato

Short rib taquitos avocado crema , cilantro leaves and green apple slaw

Boneless chicken confit crunchy puffed quinoa , blueberry & cognac marmalade, roasted chicken demi glace

Charred shrimp salad cuban black bean puree, green pea shoots, sliced scallions, bloody mary vinaigrette , puffed crispy quinoa

Camarones al ajillo & crispy plantain chips sauteed shrimp in a garlic and white wine sauce with cilantro & lime aioli

Braised short rib slowly braised beef short rib, yukon gold potato mousseline, broccoli florets , braising liquid reduction

Sweet chilli salmon pan seared salmon, ginger and lemongrass scented quinoa, honey and sriracha brocolini

Citrus and guava pork tenderloin spanish chorizo & organic sweet potato hash with sweet corn and cilantro

Mediterranean olive oil pasta capellini pasta tossed in extra virgin olive oil and mediterranean favorites like tomatoes, feta, olives, artichoke hearts and fresh herbs

Organic chicken breast rollatini chicken breast with creamy smoked gouda, sun dried tomatoes and prosciutto, sauteed gnocchi with spinach, wild mushrooms and parmigiano reggiano

Local grouper blackened grouper , yuca cakes, latin escabeche, mango and jalapeno coolis

Jerk chicken & guava glace jerk season organic chicken breast, tamarin & orange blossom honey vinaigrette

Pan seared local fish (mahi, snapper etc) pan sauce with garlic, thyme & lemon butter

Fillet mignon steak sous vide and pan seared tenderloin, sweet potato au gratin, charred asparagus, crispy tobacco onions, cabernet sauvignon

Duck a la orange, boneless roasted duck with florida citrus sauce. fired roasted fingerling potatoes and butter poached organic carrots

Pan seared snapper thai coconut red curry, cilantro and toasted almond basmati rice

Mushroom pasta pappardelle ai funghi fresh homemade pasta, sauteed wild mushrooms, roasted garlic cream

Apple cobbler warm roasted apple cobbler with salted caramel and vanilla ice cream

Chocolate indulgence chocolate mousse, chocolate crunch, strawberry marmalade, warm chocolate ganache

Bananas foster with tahitian vanilla ice cream cognac caramel sauce

Strawberry shortcake fresh organic strawberries, tahitian vanilla chantilly cream, pound cake

White chocolate dome raspberry infused creme anglaise and fresh raspberries

Almond joy crisp chocolate ganache, carvel style chocolate crispies , toasted coconut & almond slices

Hummus served with warm pita and olive tapenade

Melon and halloumi salad with mint

Chicken skewers/kebabs with tzatziki sauce

Mediterranean style white fish /roasted potatoes and artichoke’s

Greek yogurt with honey and pistachios

• caprese and avocado salad in a skewer with a spicy balsamic reduction

• crostini topped with avocado cream and a spicy, garlicky shrimp

• chipotle hummus with crudités

• crostini with feta cheese and a peach-jalapeño pico de gallo

• choriqueso (chorizo with cheese) quesadilla bites

• grilled quesadillas filled with roasted poblano peppers and corn in a creamy sauce

• molletes: traditional mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• sinaloa-style cream cheese shrimp dip

• the best guacamole ever, served with white and blue tortilla chips

• ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• shanklish: yogurt cheese balls coated with za'atar and chile de árbol

• mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• spaghetti with cilantro-pepita pesto

• jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (nov.-apr.)

• watermelon-tomatillo salad with jalapeño dressing (may-sept.)

• peach, tomato, tomatillo and jalapeño salad

• spicy avocado soup (chilled)

• sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• traditional tortilla soup (sopa azteca): spicy tomato broth, crispy tortilla strips. queso fresco, ancho chiles, avocado and crema

• smoked trout tostada topped with slices of avocado

• chef's garden salad with mustard vinaigrette

• bacon-japapeño mac & cheese

• beer-braised pork tacos, served with habanero-pickled onions

• baked chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)

• queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• shrimp (or whitefish) mexican ceviche, served with plantain chips

• pan-seared mahi mahi in adobo with grilled pineapple salsa

• arrachera negra: grilled flank steak strips marinated in mexican beer, served with rice and beans

• shrimp and grits with a mexican twist

• coffee flan with a subtle tequila whipped cream

• grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• mexican chocolate mousse with burnt rum

• rich brown butter and walnut brownies, served with vanilla ice cream

• silky cream cheese flan, served with fresh berries

• spicy mexican dark chocolate torte (flourless)

• mango-serrano pepper-mezcal sorbet

• spicy dark chocolate pudding with chile and cinnamon

• warm cherry-jalapeño-mint upside-down cake

• corn panna cotta with blueberry coulis

Hummus - creamy chickpea dip blended with tahini, garlic. lemon, and olive oil, served with warm pita bread

Tzatziki - creamy labneh with cucumber and dill served with pita bread

Muhammara - roasted red pepper hummus) served with crudités and pita bread

Labneh with cucumber and crudités

Mujaddara ( rice with lentils with caramelized onions on top)

Tabouleh salad a vibrant salad made with finely chopped parsley, tomatoes, mint, onions, and bulgur, dressed with olive oil and lemon iuice

Warak enab - grape leaves stuffed with a mixture of rice tomatoes. onions, and herbs, steamed to perfection. (vegan option)

Fatteh - a layered dish of toasted pita bread, chickpeas yogurt, and tahini sauce, garnished with nuts and herbs. (choose between eggplants or chicken)

Chicken kebab ( 100% organic chicken)

Kibbeh labaniyeh: baked kibbeh shells filled with spiced meat and pine nuts, served in yogurt sauce

Kafta - grilled skewers of seasoned ground beef or lamb, served with rice, grilled vegetables, and a drizzle of tahini sauce

Falafel: deep-fried chickpea patties

Assorted mini baklavas

Scallop tartare with lime, cucumber, puffed rice and honey-miso-black truffle-vinaigrette

Salmon crostini honey smoked salmon pate, scallions, dill, crispy fried salmon chicharron on toasted french baguette

Grilled scallops, on crispy toasted herb baguette and yuzu mayo

Blue cheese gougeres with green pepper and raspberry

Burrata with grilled peaches, smoked duck breast, passion fruit vinaigrette and lettuce

Caprese 2.0 burrata on white tomato jelly, crispy baked tomato tuile and basil cream

Oyster 007 steamed oyster with vodka creme, apple – celery – fennel pickling, vodka caviar and caramelized anis seeds

Seared thun fish tartare with white chocolate, passionfruit leche de tigre, celery salad, and crispy rice

Sous vide cooked egg yolk on a liquid herb salad with leek hay and truffle puree

Pouched lobster on green gazpacho with thyme buerre-blanc and mellon julienne

Cauliflower puree with ossetra caviar in tomato - macis emulsion

Red beet confit with crème fraiche, tarragon mayonnaise and imperial caviar

Jelly of beef essence with chawanmushi cream and beluga caviar

Potato espuma with crispy baked sour dough bread chip, pickled onion paddles and mushroom carpaccio

In lemon butter pan fried lobster on scallop tatar, celery jelly and creamy lobster bisque flan

3d printed nautilus pasta with seafood chowder, salmon caviar, lobster mousse, lemon caviar, lobster tail in buerre-blanc and grilled sardine

Dry aged rib eye steak on potato - cauliflower puree , balsamic plum sauce and fried sage

Braised short rib on red cabbage chutney, caramelized mustard seeds and rosemary

Sous vide cooked and grilled pork belly with salted german style soufflé pancake with mole sauce

Skirt steak with chimichurri cream, lemon jelly, mash potato, roasted rice- and black garlic powder

Sous vide cooked roasted duck breast with orange blossom honey glaze, brussels sprouts and pommes paolo

Sea salt ice cream, chocolate praline tart and iced berries

Variations of pears with pear sorbet, ginger streusel, honey cream, candied ginger, wheat beer sabayon and pear puree

White chocolate mousse with cardamom espuma and blood orange sorbet

Berry tartlet with tonka bean – vanilla cream and champagne glaze

Red grape sorbet with frozen grapes, fresh mint served with champagne