Private Chef in Sagaponack

• 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

• mini lobster rolls – buttery brioche, lemon herb aioli

• crispy chicken lollipops – hot honey drizzle

• whipped ricotta crostini – roasted zucchini ribbons, lemon zest, micro basil

• coconut shrimp bites – crispy coconut crust, sweet chili dipping sauce

• chimichurri steak crostini – grilled steak, chimichurri drizzle, arugula, shaved parmesan

• fruit & cheese skewers trio – • strawberry, mozzarella & basil bites – with balsamic pearls • watermelon, feta & mint sticks – light and refreshing • peach, burrata & prosciutto picks – honey drizzle, thyme

• spring vegetable summer rolls – crisp seasonal veggies, rice paper wrap, carrot-ginger or citrus soy sauce

• mini avocado toast points – colorful toppings: radish, microgreens, edible flowers

• roasted beet hummus cups – vibrant pink hummus in cucumber cups, topped with feta crumble

•. parmesan crisps with whipped goat cheese & strawberry – sweet-savory crunch with spring flair

• mini puff pastry bites – roasted tomato, whipped ricotta, basil oil drizzle

• seared tuna bites – sesame crust, soy-ginger drizzle, avocado mousse

• mini crab cakes – lemon aioli, micro herbs

• mini chicken & waffle bites – honey drizzle, micro thyme

• burrata & baby heirloom tomato salad – basil oil, balsamic drizzle

• spring kale & strawberry salad – toasted almonds, goat cheese, raspberry vinaigrette

• baby gem caesar – shaved parmesan, garlic-free dressing, pink pepper dust

• beet & citrus salad – whipped feta, microgreens, honey-lime drizzle

• asparagus & arugula salad – shaved parmesan, lemon vinaigrette, soft herbs

• shaved fennel & orange salad – honey vinaigrette, mint, crushed pistachios

• garden pea & burrata salad – spring peas, mint, pea shoots, drizzle of basil oil

• roasted beet & goat cheese salad – baby greens, candied walnuts, citrus vinaigrette

• heirloom tomato & peach salad – fresh mozzarella, basil, balsamic reduction (seasonal sweetness)

• mixed microgreen salad – cucumber ribbons, watermelon radish, citrus vinaigrette, edible flowers

• watermelon & feta salad – mint, lime zest, a touch of honey

• spinach & blueberry salad – candied pecans, crumbled goat cheese, poppyseed dressing

• tomato, cucumber & feta salad – red onion, mint, olive oil drizzle, sea salt

• watermelon radish & feta salad – thin-sliced watermelon radish, arugula, citrus vinaigrette, feta crumble, and micro mint

• grilled halibut – lemon beurre blanc, asparagus, couscous

• herb-crusted salmon – roasted carrots, citrus glaze

• seared tuna steak – sesame crust, miso-ginger glaze, jasmine rice

• lobster risotto – creamy arborio rice, champagne essence, and fresh chives

• lobster salad entrée – chilled lobster over butter lettuce, avocado, watermelon radish, citrus vinaigrette

• lobster & corn succotash – with rainbow peppers, shallots, and citrus butter sauce

• butter-poached lobster tail – served with lemon beurre blanc, truffle mashed potatoes & asparagus tips

• shrimp & avocado salad entrée – mixed greens, watermelon radish, citrus vinaigrette

• shrimp linguine – garlic-lemon white wine sauce, fresh herbs

• blackened shrimp with mango salsa – over jasmine rice with lime crema

• grilled flank steak – chimichurri sauce, roasted spring vegetables

• filet mignon medallions – rosemary jus, garlic-whipped potatoes, microgreens

• mini filet trio – tasting plate of three steak styles: chimichurri, peppercorn, and truffle balsamic

• seared strip steak – balsamic reduction, truffle butter, and blistered tomatoes

• petite filet surf & turf – paired with lobster tail, lemon-herb butter

• chicken piccata – white wine, capers, lemon butter, baby potatoes

• grilled lemon herb chicken – roasted asparagus, couscous, citrus glaze

• parmesan-crusted chicken – blistered tomatoes, fresh basil, mozzarella drizzle

• pesto chicken pasta – sundried tomatoes, spinach, parmesan

• chicken caprese entrée – mozzarella, basil, tomato, and balsamic glaze

• grilled airline chicken – pan-seared, bone-in breast with crisp skin, lemon-thyme pan jus, spring pea purée, and roasted baby carrots

• lemon olive oil cake – honey glaze, candied lemon peel

• flourless chocolate cake – salted caramel drizzle, edible flowers

• strawberry shortcake trifles – layers of vanilla sponge, whipped cream, and fresh berries

• meyer lemon tartlets – white chocolate drizzle, edible petals

• berry pavlova nests – crisp meringue, mascarpone cream, fresh berries

• coconut lime bars – shortbread crust, tangy coconut-lime custard, powdered sugar dusting

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

* za’atar & olive oil challah pull-aparts (served warm)

* eggplant chips with smoked paprika aioli

* crispy chicken poppers with harissa honey drizzle

* beet tartare with pickled shallots on matzo crackers

* mini falafel with tahini-cucumber yogurt

* roasted cauliflower velouté with garlic confit oil and micro greens

* hearts of palm & avocado salad with citrus vinaigrette and puffed quinoa

* sweet potato gnocchi with sage brown butter (parve version)

* chicken consommé with herb matzo gnocchi and mirepoix pearls

* duck breast with pomegranate glaze, roasted carrots, and thyme jus

* coffee-rubbed short ribs with celery root purée and crispy shallots

* stuffed delicata squash with wild rice, toasted pecans, and cranberry relish (vegan)

* herb-crusted lamb chops with mint gremolata and roasted fingerlings

Pan-seared branzino with fennel-orange salad

* lemon olive oil cake with rosemary syrup and brûléed citrus

* pistachio halva baklava with silan drizzle

* vanilla bean coconut milk panna cotta with mango coulis and sesame tuile

Sheep’s milk ricotta crostata buttery shortcrust tart filled with sheep’s milk ricotta, lemon zest, and honey, topped with fresh mint

Supplì alla romana crispy risotto and tomato croquettes filled with melted mozzarella

Seasonal green salad fresh seasonal greens tossed in a shallot-honey vinaigrette

Scallop crudo thinly sliced raw scallops with pickled mustard seeds, lemon, olive oil, and fennel confit

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

Radicchio & greens salad radicchio and seasonal greens with gorgonzola, sliced pears, raisins, toasted almonds, and white wine vinaigrette

Fresh market east coast oysters served on the half shell with mignonette, cocktail sauce, and freshly grated horseradish

Vitello tonnato thinly sliced seared veal loin served chilled with a creamy tuna-caper emulsion and seasonal greens

Zucchini fritters crispy zucchini fritters served with greek yogurt and herbs

Caprese fresh mozzarella, heirloom tomatoes, basil, finished with traditional aged balsamic

Burrata confit tomatoes, charred sourdough, shaved asparagus, finished with a parmesan vinaigrette

Saltimbocca thin slices of chicken or pork tenderloin topped with prosciutto and sage, pan-cooked in butter and white wine

Bucatini all’amatriciana thick hollow pasta in a tomato sauce spiced with chili flakes, guanciale, red onions, and parsley

Pappardelle alla bolognese wide ribbon pasta tossed in a slow-cooked ragù of beef and italian sausage

Spaghetti alla carbonara spaghetti tossed in a velvety emulsion of egg yolks and butter, finished with crispy guanciale

Bavette cacio e pepe bavette pasta with olive oil, coarsely ground black pepper, pecorino, and parmigiano cheese. simple and bold

Linguine alle vongole linguine with clams, gently sautéed with garlic, chili, white wine, and parsley. classic and coastal

Linguine aglio, olio e pecorino linguine tossed with garlic-infused olive oil and finished with grated pecorino. simple, bold, and timeless

Pappardelle with italian sausage and broccolini wide ribbons of pasta tossed with sautéed broccolini, crumbled italian sausage, red chili flakes, onions, and shaved parmesan

Tagliatelle ai funghi fresh tagliatelle with sautéed seasonal wild mushrooms, onions, cream, sage, and parmesan

Tagliatelle all’astice fresh tagliatelle with lobster, tomato paste, chili flakes, a touch of cream, and chervil

Spaghetti puttanesca, pungent, briny sauce from southern italy made with olives, anchovies, capers, and a chunky tomato base

Spaghetti alla puttanesca southern italian classic with olives, anchovies, capers, garlic, chili, and chunky tomato sauce. briny, bold, and unmistakably vibrant

Pappardelle al cinghiale hand-cut pappardelle tossed in a rich, slow-braised wild boar ragù with chianti, rosemary, juniper, and tomato. a hearty tuscan staple, deep with forest flavors and rustic soul

Porchetta crispy, herb-rubbed pork belly, slow-roasted and rolled, served with pan jus, your choice of mashed or twice-roasted smashed potatoes, and seasonal vegetables sautéed in garlic and olive oil

Roasted branzino mediterranean sea bass, roasted with herbs and charred lemon, served with your choice of mashed or smashed potatoes, and sautéed seasonal greens with olive oil and garlic

Pollo alla’diavola spicy marinated whole roasted chicken, served with tuscan-style roasted potatoes or mashed potatoes, and sautéed seasonal greens with garlic and olive oil

Arista di maiale tuscan-style roasted pork shoulder, seasoned with garlic and herbs, served with twice-roasted smashed potatoes or mashed potatoes, seasonal vegetables, and pan jus

Pork chop alla’scapariello pan-roasted pork chop with italian sausage, broccolini, and cherry peppers, served with crispy potatoes or mashed potatoes

Pan-seared wild atlantic salmon served over wilted seasonal greens with your choice of mashed, roasted, or crispy potatoes

Grilled lamb chops with creamy polenta, braised escarole, and a mint-pistachio gremolata

Bistecca alla fiorentina thick-cut tuscan-style steak, grilled to temperature, served with rosemary roasted potatoes and herb compound butter

Filet mignon center-cut tenderloin steak, cooked to temperature, served with potatoes any style, sautéed greens, and herb compound butter

Melanzane alla parmigiana (eggplant parmesan) breaded and fried eggplant, marinara sauce, mozzarella, and parmesan. served with a side of crispy roasted potatoes, seasoned with garlic, rosemary, and olive oil for added flavor and texture

Vegetarian lasagna layers of fresh pasta, mozzarella, rich tomato ragu, creamy béchamel, and parmigiano-reggiano, baked to golden perfection

Polenta with mushrooms and gorgonzola creamy polenta topped with sautéed wild mushrooms and a drizzle of melted gorgonzola cheese

Assorted italian pastires

Pannacotta al limone

Dessert cheeses with almonds and honey

Tiramisu

Many other options available let’s chat!

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

Chopped salad – chopped romaine and kale, grilled corn, red onion, cotija cheese, crispy tortilla strips, pickled jalapeños, and smoky bbq ranch

Cajun potato salad – creamy yukon golds folded into a bold, tangy cajun mayo-mustard dressing, with crunchy celery, scallions, and a smoky kick of paprika

Red cabbage slaw – crisp red cabbage, cider-honey dressing, golden raisins, toasted sunflower seeds, and a touch of dill

Bbq cucumber salad – crisp cucumbers, cherry tomatoes, and cotija cheese tossed in a smoky chili vinaigrette with charred scallions, pickled onions, and fresh herbs

Creole corn elote – charred corn with cajun mayo, cotija cheese, scallions, and a kick of southern heat."

Tangy brocoli salad, raisins, julienne carrots and shaved cabbage, tangy ranch dressing

Country mac & cheese – ultra-creamy elbow macaroni tossed in a rich mornay sauce made with sharp cheddar and aged gruyère, baked until bubbly with a golden crust. southern comfort, turned up a notch

Bbq baked beans with pulled pork

Country mashed potatoes

Collard greens with brisket

Texas brisket

St louis spare ribs

Bbq chicken quarters

Smoked turkey

Bbq pulled pork

Burgers, classic or smashed burgers

Grilled chicken

Grilled chicken wings

Grilled smoked susage

Grilled assorted vegetables

Texas hotlinks

Burnt ends

Baby back ribs

Assorted cookies

Chocolate chip brownies

Many other options available let’s chat

Cinnamon mini donuts with mexican chocolate dip

Frisee aux lardons, chicory salad with a warm bacon shallot vinaigrette, and a soft-poached egg

Oysters, mignonette, cocktail sauce, horseradish

Hush puppies, shrimp and anduille/anduile/shrimp or vegetarian

Crab and corn fritters, remoulade

Peel and eat spicy shrimp old bay or slap yo mama mild or hot

Cajun crab cakes, tabasco aioli

Gulf shrimp with sweet corn coulis

Blue crab beignets (parties of 8 ppl max)

Mini mufuletta sliders, the quintessential new orleans sandwich of cured meats, cheese, and tangy olive salad piled onto a small bun

Blue crab with charred corn succotash

Creole sausage croquettes

-shrimp and grits

Okra mac and cheese with andouille sausage

Spicy crab spaghetti, jalapeno, lemon, butter

Shrimp po’boy, 5" sized, shredded lettuce, herb mayonnaise, pickles

Creole crab croquettes

Gumbo, sea food and chicken, or as you wish, dark roux, okra, sofrito, rice

Shrimp or craw fish etoufee, rice

Jambalaia, rice, chicken thighs, andouille sausage, onions, bell peppers, celery, and green onions

Pastalaya, pasta, rice, chicken thighs, andouille sausage, onions, bell peppers, celery, and green onions

Lousiana dirty rice, anduille sausage, tomatoes, sofrito, blackend fish of the day

Crawfish/lobster or shrimp bisque with seafood & andouille sausage

Shrimp and crab gumbo, white rice, crispy okra

Chicken and pork gumbo, white rice, crispy okra

Assorted french pastires

Arroz de leche

Banana foster crepes

Moules marinieres (mussels in white wine) - charred rustic sourdough bread

Shrimp ceviche: cooked shrimp, tomato, red onion, cilantro, avocado, fresh citrus

Nobu style crispy rice cakes topped with creamy avocado, sashimi grade tuna, spicy mayo, and sesame seeds

Lobster bisque

Panzanella: toasted ciabatta, garden tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, capers

Caesar: aged parmigiano-reggiano, fresh lemon, anchovy paste, homemade croutons

Lobster cobb salad with tarragon dressing

Burrata salad with orange segments, roasted peppers, fresh basil

Caprese salad

Greek salad: cucumbers, tomatoes, pepperoncini, onions, feta, olives, grape leaves over fresh romaine. served with a feta vinaigrette dressing

Cilantro lime shrimp tacos fresh corn tortillas

Baja fish tacos: beer battered cod, cilantro lime slaw, aji amarillo sauce or chipotle sauce

Spanish paella

(counts as two dishes) mixed grill (skirt steak, shrimp & chicken) served with mango salsa & chimichurri

Beef tenderloin (horseradish, gorgonzola or bearnaise)

Lobster risotto

Grilled lobster tails

Brown butter scallops over parmesan wilted spinach risotto

Assorted mini parfaits (tiramisu, banana pudding, chocolate mousse)

Peach raspberry shortcake or crisp, berry oatmeal crisp or strawberry shortcake or crisp

Fresh berries & whipped cream

Coconut & mango sorbet

Chocolate torte & berries

Dark chocolate bark & dubai chocolates

Dessert of choice