Private Chef in Shelter Island

• 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

• heirloom tomato tartlets basil pesto, whipped ricotta, flakey sea salt

• mini crab cakes citrus aioli + fennel slaw

• rainbow crudités cups beet hummus, carrot ginger dip, microgreens

• truffle burrata crostini pea purée, basil oil, confit cherry tomatoes

• pink peppercorn seared tuna bites on cucumber rounds with avocado mousse + edible flower

• mini lobster brioche sliders lemon-tarragon aioli, micro chives, pink himalayan salt

•. rosemary lamb chiclets petite lamb skewers, roasted with rosemary + lemon, served with tzatziki drizzle

•. prosciutto & burrata blossoms crispy prosciutto cups filled with burrata mousse, cherry tomato confit, basil threads

• strawberry rosé salad baby spinach, goat cheese, candied pistachio, rosé vinaigrette

• cucumber ribbon & avocado salad radish, dill, lemon-mint dressing

• peach & burrata caprese basil oil, toasted almonds, local honey drizzle

• summer rainbow chop corn, peppers, cherry tomatoes, cucumber, hearts of palm, oregano vinaigrette

• arugula & citrus glow salad orange + grapefruit segments, fennel, champagne vinaigrette

• linguine al limone creamy lemon sauce, cracked pink pepper, chives

• pink vodka tortelloni blush vodka sauce, basil chiffonade, parmesan snow

•. squash blossom marinara delicate ribbon pasta tossed in light marinara/ stuffed squash blossom , garlic oil, basil chiffonade, and a touch of parmesan

•. blush penne penne in beet rosé sauce with ricotta cloud + chive oil

•. green goddess pesto spinach-basil-arugula pesto, roasted tomatoes, pistachio crumble

•. sunset angel hair lemon basil angel hair with blistered cherry tomatoes & white wine butter

• herb-grilled salmon citrus beurre blanc, roasted asparagus, baby tomatoes

• chicken paillard “hamptons style” arugula, shaved fennel, pickled shallots, lemon caper dressing

• filet mignon medallions garlic herb butter, roasted tricolor carrots

• miso-glazed halibut sesame snap peas, ginger-lime drizzle

• grilled shrimp skewers pineapple relish + cilantro mint chimichurri

•. garden pesto chicken herb-grilled chicken with basil-pistachio pesto, cherry tomatoes, and roasted rainbow vegetables

•. butter poached lobster tails served with lemon chive butter, roasted asparagus, and a light herb salad

•. hamptons steak skewers tender marinated steak skewers with chimichurri, blistered peppers, and charred citrus

•. white wine clam & shrimp bowl fresh clams + shrimp in a light white wine garlic broth with herbs, lemon, and grilled sourdough

• mini lemon blueberry cakes dusting of powdered sugar + gold leaf / vanilla bean gelato

• strawberry shortcake cups vanilla cream, macerated berries, chiffon crumble

•. blush berry pavlovas crispy meringue nests filled with whipped cream, raspberries, strawberries, and rose sugar

•. sea salt brownie bites fudgey chocolate brownie squares topped with flaky sea salt + gold dust / whipped cream + vanilla bean gelato

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

Wild mushroom risotto creamy arborio rice with seasonal wild mushrooms, fresh herbs, and a touch of parmesan

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

Seafood risotto arborio rice simmered with shrimp, clams, mussels, and calamari in a rich seafood broth, finished with fresh herbs

Risotto alla milanese classic saffron-infused risotto cooked with parmesan cheese and butter for a luxurious, golden finish

Barolo risotto risotto cooked slowly with barolo wine, braised beef or sausage, and finished with parmesan for a deep, rich flavor

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 breaded eggplant layered with marinara, mozzarella, and parmesan, baked until golden. served with crispy garlic-rosemary potatoes

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

Artisanal bread with butter

Chicken liver & foie gras mousse smooth mousse of chicken liver and foie gras, served with raspberry preserves and baguette

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

Anchovy and caper tapenade, grilled bread

Salade vert, seasonal greens, shaved asparagus, herbs vinaigrette

Roasted baby beets, sumac labneh, pistachios, oranges, parsley

Sardines in oil, shallot, dijon mustard, cornichons, baguette

Fennel and orange salad with niçoise olives, red onion, and basil shaved fennel, citrus segments, niçoise olives, and red onion, tossed with lemon oil and torn basil. clean and herbal,

French onion soup caramelized onions in rich beef broth, gratinéed with baguette and gruyère

Sautéed scallops served over white beans and wilted greens with crisp bacon and soy-lemon pan sauce

Ficelle picarde savory crêpe filled with sautéed mushrooms, ham, and cheese, topped with béchamel and baked until golden

Pâté lorrain pork and beef wrapped in puff pastry, served with cornichons and a mustard-dressed chicory salad

Salmon rillettes slow-poached and smoked salmon folded with crème fraîche, shallots, lemon, and herbs, served chilled with toasted sourdough and sea salt butter

Steak tartare hand-chopped beef seasoned with mustard, capers, red shallots, cornichons, and onions, topped with egg yolk and served with toasted sourdough

Boudin noir traditional french blood sausage served with sautéed apples, caramelized onions, and grainy mustard. rustic, rich, and deeply rooted in regional french cooking

Brandade de morue salt cod and potato purée whipped with olive oil and garlic, served warm with sourdough bread. classic provençal comfort

Thyme-basted roasted pork tenderloin, served with potato purée or crispy potato galette, wilted escarole and spinach, and a dijon mustard pan sauce

Pan-seared salmon with choice of pommes purée or potato galette, served with wilted escarole and spinach, finished with lemon beurre blanc

Roasted trout served over warm spinach, with toasted walnuts, braised white beans, and capers, finished with olive oil and a squeeze of lemon

Seared duck breast, root vegetable purée, soy-scented shiitake papillote, duck jus, sautéed escarole

Grilled chicken “à l'américaine” potatoes paille, warm leeks vinaigrette, sauce diable

Duck confit crisp duck leg, steak potatoes, warm mustard-dressed greens

Sole meunière pan-seared sole in brown butter with parsley and shallots, served over parsnip purée

Pan-seared red snapper with grapefruit, shaved fennel, garbanzo beans, olives, za’atar oil, and citrus beurre blanc infused with sumac and preserved lemon

Steak frites served with your choice of maître d’hôtel butter, sauce au poivre (peppercorn cream), or shallot-mustard pan sauce. house frites on the side. ribeye available (dry aged+$60). other cuts on request

Nutella crepes with berries

Seasonal fruits galette with vanilla ice cream for 2

Assorted french pastires

Creme brule

Chocolate ganache tahini tart

Many other options, let’s chat

• 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

Burrata & roasted tomato bruschetta- creamy burrata cheese served over toasted artisan bread with roasted cherry tomatoes, basil oil, and a balsamic glaze

Handmade ricotta gnocchi with brown butter sage sauce- pillowy ricotta gnocchi sautéed in brown butter with fresh sage, parmesan, and cracked pepper

Veal francese tender-veal cutlets dipped in egg batter and sautéed in a lemon white wine butter sauce

Lobster & shrimp fra diavolo- spicy tomato seafood sauce with lobster, shrimp, and linguine

Wild mushroom risotto (vegetarian)-creamy arborio rice with porcini, cremini, and truffle essence

Chocolate tiramisu torte- rich chocolate sponge soaked in espresso with mascarpone cream, dusted in cocoa powder

Crispy plantain bite with avocado mousse – a one-bite starter with lime-kissed avocado purée, pickled shallots & microgreens

Charred carrot & citrus salad – roasted heirloom carrots, orange segments, shaved fennel, and arugula with tahini-lime dressing and toasted sunflower seeds

Smoked tomato & coconut soup – silky smoked tomato broth simmered with ginger, coconut milk, and peruvian peppers, garnished with crispy lentils

Wild mushroom arepa stack – seared arepas layered with garlicky wild mushrooms, charred corn, sautéed kale, and roasted red pepper purée

Caribbean sweet potato curry – coconut-braised sweet potato, bell peppers, and chickpeas in a caribbean-style curry sauce over turmeric rice

Charred cauliflower steak – thick-cut cauliflower seared and roasted, served with spiced lentils, chimichurri, and roasted garlic hummus

Spiced chocolate pudding with macerated berries – dairy-free dark chocolate pudding infused with cinnamon and ancho chile, topped with seasonal berries and citrus zest