Private Chef in Ventura County

Ahi mango avocado stack, ginger tamari sesame

Shiso scallops on rice cake with plum sauce

Thai chicken skewers

Vietnamese meat balls on crispy rice

Crispy pork belly wonton

Soup dumplings

Nigiri sushi

Miso soup with carrot radish ginger salad

Vietnamese wonton sesame salad

Simple wonton soup

Duck soup and duck salad

Sweet corn and shitake soup

Thai pork belly salad with sesame dressing

Sesame kale salad with avocado

Cucumber and cabbage salad with mango lime vinaigrette

Lemongrass short ribs, purple potato purée, braised broccolini

Tahini salmon with tempura vegetables

Soy seared halibut cheeks on sticky rice with citrus butter on green onion radish kimchi salad

Steamed fish with ginger, scallions and soy sauce. coriander rice

Suon nuong (grilled pork chops) with rice and fried egg

Korean bbq tofu on scallion rice and green beans

Citrus glazed chicken baked on sticky rice

Ramen (choose from pork belly to vegetarian)

The asian vegan bowl. sesame tofu, avocado, sesame dressing, stickyrice, cucumber, radish salad, edamame, sweet potato

Vegangyoza and tempura vegetables (sweet potato, onion rings, green beans, zucchini)

Kobucha gratin

Chicken green curry and pumpkin

Beef negimaki on umami rice with green onions

Passion fruit and coconut sorbet

Chai tea creme brulee

Mango sticky rice

Ma lai go (steamed sweet cake) with vanilla cream

Mango coconut banana cream ice cream

Japaneses cotton cheesecake

Apple & brie crostini with glaze balsamic (crispy baguette slices topped with creamy brie cheese, fresh apple slices, and a drizzle of tangy balsamic glaze, garnished with fresh thyme)

Charcuterie board (a delightful assortment of cured meats, artisan cheeses, fresh fruits, nuts, olives, and crunchy crackers)

Cheese bread (brazilian style) (warm, golden, and fluffy brazilian cheese bread made with tapioca flour and a blend of creamy cheeses)

Hummus with pita bread (creamy chickpea dip served with warm pita bread and a drizzle of olive oil)

Mushrooms crostini (crisp toasted baguette slices topped with sautéed mushrooms, garlic, and fresh herbs, drizzled with olive oil)

Smoked salmon bruschetta (crisp, toasted baguette slices topped with a generous layer of creamy cream cheese, delicate smoked salmon, and a sprinkle of fresh dill)

Spanakopita (flaky phyllo pastry filled with spinach, feta cheese, and herbs)

Mini quiche assortment (a selection of bite-sized quiches featuring a variety of savory fillings, including classic lorraine with bacon, spinach and cheese, and roasted vegetable)

Buffalo chicken bites (tender, crispy chicken pieces tossed in a bold, tangy buffalo sauce, served with a side of creamy ranch or blue cheese dipping sauce)

Bacalhau fritters (crispy, golden fritters made with salted cod (bacalhau), blended with fresh herbs, potatoes, and a touch of seasoning)

Calamari fritti (lightly battered and fried calamari rings served with marinara and aioli for dipping)

Coconut shrimp (juicy shrimp coated in a crispy, golden coconut breading and fried to perfection, served with a sweet and tangy dipping sauce)

Cucumber avocado shrimp (a refreshing medley of crisp cucumber rounds topped with creamy avocado and perfectly seasoned shrimp, drizzled with a light citrus dressing and garnished with fresh herbs)

Sausage bites w/cheddar cheese sauce (savory, bite-sized sausage pieces seared to perfection, served with a rich and creamy cheddar cheese sauce for dipping)

Duck, chicken and sour cherry terrine (a rich and savory terrine made with a blend of tender duck and chicken, complemented by the sweet-tartness of sour cherries)

Steak tartare (finely chopped raw beef tenderloin seasoned with capers, parsley, shallots, and a touch of dijon mustard and worcestershire sauce, served with a raw egg yolk on top and accompanied by toasted baguette slices)

Zucchini tartare (vegan) (a light and refreshing dish featuring finely diced raw zucchini, seasoned with fresh herbs like mint and basil, a squeeze of lemon, and a drizzle of olive oil)

Salmon tartare w/lemon and capers (fresh, finely diced salmon seasoned with zesty lemon, briny capers, and a touch of olive oil. this light and refreshing tartare is garnished with fresh herbs and served with crispy toast)

Lobster bisque with cognac cream (rich and velvety lobster bisque finished with a swirl of cognac-infused cream and a crisp brioche crouton)

Brussels sprouts with balsamic and bacon (tender brussels sprouts roasted to perfection and drizzled with a rich balsamic glaze, complemented by crispy bacon pieces)

Fish tower (salmon and tuna) (a visually stunning tower featuring layers of fresh, finely diced salmon and tuna, garnished with avocado, cucumber, drizzled with a soy-lime dressing)

Garlic lime butter scallops (succulent scallops seared to perfection and coated in a rich garlic-lime butter sauce)

Acarajé (a traditional brazilian delicacy, acarajé features crispy, golden fritters made from black-eyed peas, deep-fried to perfection, filled with a savory mixture of shrimp, vatapá (a creamy, spiced coconut paste), and tangy acarajé sauce)

Chicken ceasar salad (crisp romaine lettuce tossed in a creamy caesar dressing, topped with tender grilled chicken, crunchy garlic croutons, and freshly shaved parmesan cheese)

Greek salad (fresh cucumbers, tomatoes, red onions, kalamata olives, and crumbled feta cheese, dressed with olive oil and red wine vinagear)

Puntarelle salad with anchovies and capers (a refreshing and crisp puntarelle salad, topped with briny anchovies and tangy capers, tossed in a light vinaigrette)

Tuna salad (a refreshing blend of flaky tuna, crisp greens, and vibrant vegetables, tossed with a zesty citrus vinaigrette, accented with creamy avocado, cherry tomatoes, and a touch of fresh herbs)

Lobster arancini (crispy fried rice balls filled with succulent lobster, creamy risotto, and a hint of lemon zest, served with a rich saffron aioli)

Lobster tartare (fresh lobster tail finely diced and delicately dressed with tangerine-infused citrus sauce. served over a bed of creamy avocado and topped with finely sliced shallots, fresh cilantro, and a drizzle of the chef's signature sauce)

Oysters three cheese gratin (fresh oysters topped with a rich blend of three melted cheeses, gruyère, parmesan, and mozzarella, then baked to golden perfection)

Beef wellington w/roasted potatoes and asparagus (a prime beef fillet coated with a flavorful mushroom duxelles and wrapped in flaky puff pastry, served alongside crispy roasted potatoes and vibrant, perfectly cooked asparagus)

Breaded white fish with shrimp red sauce (crispy, golden-breaded cod fish fillets covered with shrimp smothered in a rich, tangy red sauce made with tomatoes, garlic, and a touch of spice, served with rice)

Surf and turf (mignon and lobster) w/mashed potato and asparagus (a juicy filet mignon paired with succulent lobster tail, both cooked to perfection, served with creamy mashed potatoes and sautéed asparagus)

Creamed mignon with leeks and moroccan couscous (tender filet mignon slices smothered in a rich, creamy sauce with sautéed leeks, creating a smooth and savory dish, served with fragrant moroccan couscous, infused with spices and herbs)

Eggplant parmigiana with fresh marinara pasta (layers of tender, breaded eggplant baked with melted mozzarella and parmesan, served alongside al dente pasta tossed in a vibrant, house-made marinara sauce)

Creamed shrimp with leeks and moroccan couscous (tender shrimp simmered in a rich, heavy creamy leek sauce, infused with aromatic herbs and a hint of white wine)

Grilled octopus with chickpeas and oregano (tender, char-grilled octopus with a smoky finish, served atop a bed of creamy chickpeas infused with garlic and herbs)

Squid and octopus rice (mediterranean-inspired dish featuring tender squid and octopus, simmered with aromatic herbs, garlic, and a hint of saffron, served over a bed of perfectly cooked rice)

Ginger-garlic swordfish w/peas puree and shimeji (grilled swordfish marinated in a fragrant ginger-garlic blend, offering a bold and aromatic flavor profile, served alongside a smooth, vibrant peas puree and delicate shimeji mushrooms)

Grilled salmon al pesto (perfectly grilled salmon fillet topped with a fragrant basil pesto, served alongside golden roasted potatoes and tender asparagus)

Pineapple shrimp risotto (a creamy risotto featuring plump shrimp and sweet, juicy pineapple, perfectly balanced with a hint of citrus)

Marinated greek lamb chops with roasted potatoes (paidakia) (succulent lamb chops marinated in a blend of olive oil, lemon, garlic, and greek herbs, then grilled to perfection, served with crispy, golden roasted potatoes)

Grilled chicken al pesto w/fresh pasta (juicy, perfectly grilled chicken served over a bed of fresh pasta, tossed in a fragrant basil pesto sauce)

Moroccan-inspired salmon & couscous with lemon yogurt (pan-seared salmon, seasoned with aromatic moroccan spices such as cumin, coriander, and cinnamon, served atop a bed of light, fluffy couscous, and accompanied by a refreshing lemon yogurt sauce)

Roast duck w/orange and purple carrot puree (succulent roast duck served with a zesty orange glaze, complemented by a smooth and vibrant purple carrot puree)

Thai coconut pork curry w/rice and green beans (tender pork simmered in a creamy, aromatic coconut milk curry, infused with thai spices, lemongrass, and a hint of lime, served with fluffy rice and crisp green beans)

Chocolate mousse (a velvety, rich chocolate mousse made with the finest dark chocolate, offering a smooth, airy texture that melts in your mouth)

Classic cheesecake w/berries on the top (a velvety smooth cheesecake with a rich, creamy filling, set on a buttery graham cracker crust, topped with a vibrant mix of fresh berries)

Chocolate-vanilla tartufo (a gelato dessert with a smooth blend of chocolate and vanilla, cherry surprise, coated in a rich layer of dark chocolate)

Mango frozen chestnuts (frozen mango sorbet paired with the rich, nutty flavor of roasted chestnuts)

Passion fruit mousse (a light and airy mousse made with the vibrant, tangy flavors of passion fruit)

Chia pudding coconut strawberry (a creamy and refreshing chia pudding made with coconut milk, topped with fresh, juicy strawberries)

Olive oil brownies and greek yogurt (made with rich olive oil served with creamy greek yogurt)

Peanut pie (torta de paçoca) (a delicious brazilian-inspired dessert made with crushed peanuts, sugar, and a hint of salt, all wrapped in a buttery, flaky crust)

Banana flambé with ice cream (sliced bananas caramelized in a rich, warm rum sauce, flambéed to create a delightful depth of flavor, served with a scoop of creamy vanilla ice cream,)

Crepe suzette (a classic french dessert featuring delicate crepes served with a zesty orange sauce, made with orange juice, zest, butter, sugar, and a hint of grand marnier, flambéed to create a rich, aromatic finish)

Welcome bites * watermelon, feta & mint skewers * seasonal crudités with homemade ranch dip * fresh guacamole, pico de gallo & tortilla chips

From the grill * usda prime beef smash burgers * all-beef gourmet hot dogs * grilled chicken breast with herbs & lemon * homemade veggie burgers (optional)

Burger bar * brioche buns * cheddar, swiss & pepper jack * lettuce, tomatoes, pickles, red onions * crispy bacon * caramelized onion

Homemade sauces: * benka burger sauce * bbq sauce * garlic aioli * spicy chipotle mayo * dijon mustard * ketchup

Sides * truffle parmesan french fries * creamy coleslaw * roasted corn on the cob with herb butter * watermelon & feta salad * classic potato salad

Dessert * seasonal fresh fruit platter * mini brownies & cookies * birthday cake (provided by client or available upon request)

Amuse bouche ~ chef curated seasonal dish

Hamachi crudo ~ avocado cream, fermented pepper-citrus vinaigrette, puffed quinoa, chive oil

Tuna tartare ~ crispy sushi rice base, tuna tartare mixed in yuzu kosho mayo, finished with furikake and chili threads

“the caesar” ~ house herb caesar dressing, crispy capers, garlic parmigiano crumble, burnt lemon

Seasonal salad ~ lettuces and charred fruit, whipped burrata, aleppo-honey vinaigrette, candied sunflower

Orchard fruit (vgf) ~ seasonal fruit, tomato pepper relish, candied pistachio, aleppo drizzle

Straciatella & squash ~ spiced roasted squash, creamy italian cheese, brown butter honey, marcona crumble, lemon zest, olive oil

Ricotta agnolotti ~ house fresh pasta, citrus ricotta filling, truffle-thyme cream, lemon zest, aged sheep’s milk cheese

Crab arancini ~ golden risotto bites with sweet crab, shrimp bisque reduction, lemon aioli, seasonal crisps

Porcini velouté (v,gf) ~ silky porcini mushroom soup, brown butter mushrooms, chive oil, crispy wild rice

Filet mignon - black garlic marinated prime filet, truffle potato mousseline, crispy shallots, sauce trio

Roasted duck breast - crispy maple duck farms duck breast, wild rice pilaf, caramelized shallot–red wine jus, seasonal fruit mostarda

Duck breast ~ smoked pear, marsala shallots, potato croquette, mulberry duck jus

Roasted chicken - roasted pasture-raised chicken, preserved lemon jus, pistachio streusel, seasonal vegetables

Catch of the day - seasonal white fish fillet, tarragon cream sauce, saffron couscous, herb salad, pine nuts

Eggplant (v/gf) - crispy breaded eggplant, citrus–honey glaze, whipped orange labneh, toasted pistachio, fresh herbs

Basil panna cotta - silky basil panna cotta, seasonal berry compote, pistachio praline, mascarpone chantilly

Thousand layer crêpe cake - white chocolate-creme fraiche filling, vanilla chantilly, berry coulis, 24k gold

Espresso caramel torte - chocolate sponge, espresso buttercream, caramel, cocoa nib crunch, sea salt

Coconut & mango verrine (v/gf) - coconut cream, mango compote, toasted coconut, almond crumble, lime zest

Grilled sourdough with local goat cheese & fig jam

Avocado & citrus crostini with chili drizzle

Mini shrimp ceviche tostadas with lime & avocado

Roasted grapes & brie on crostini with local honey

Chilled sweet corn soup with cilantro & lime

Grilled street corn salad with queso fresco & chipotle dressing

Heirloom tomato & burrata salad with balsamic reduction

Wild arugula & toasted walnut salad with meyer lemon vinaigrette

Pan-seared rockfish with roasted seasonal vegetables & lemon herb butter

Garlic & rosemary roasted tri-tip with red wine jus & mashed sweet potatoes

Slow-braised pork carnitas with black beans & pickled onions

Herb-roasted chicken with parmesan polenta & roasted carrots

Mexican chocolate mousse with cinnamon whipped cream

Rustic peach galette with vanilla bean ice cream

Olive oil almond cake with berry compote

Honey-lavender panna cotta with fresh berries

Bruschetta trio: classic tomato & basil, roasted red pepper & goat cheese, olive tapenade with sund dried tomatoes (vegetarian)

Burrata bruschetta & sweet drop pepper chimichurri (vegetarian)

Eggplant and mozzarella arancini with tarragon allioli

Sicilian olives and herbed focaccia (vegetarian)

Tagliatelle al limone, fresh pasta , parmesan sauce with cracked pepper and basil (vegetarian)

Orecchiette with catalan sausage, broccolini and pecorino

Penne all'arrabbiata (vegetarian)

Pollo al marsala, pan seared chicken, marsala wine and mushroom cream sauce

Classic tiramisu

Limoncello panna cotta, lavender honey & pistachios

Cannoli dessert bar

Zabaglione with strawberries

Grilled avocado, salsa macha, herb salad (vegetarian)

Little gem lettuce, beet, pistachio, goat cheese (vegetarian)

Red butter lettuce, english cucumber, heirloom tomato, mint (vegetarian)

Blue crab beignets, sauce gribiche

Grilled salmon, lemon garlic sauce, israeli couscous, arugula pesto

Branzino, smoked corn broth, romanesco, seasonal vegetables

Roasted mushroom, smoked corn broth, romanesco, seasonal vegetables (vegetarian)

Coffee spiced steak, aligot potato, parsley, pistou, heirloom carrots

Lemon tart, citrus, passionfruit

White chocolate verrine, roasted pineapple, yuzu

Lemon tart, raspberry sorbet

Sweet potato cake, coconut ice cream

Bruschetta al pomodoro (grilled bread rubbed with garlic, topped with diced fresh tomatoes, basil, and olive oil)

Prosciutto e melone (sweet cantaloupe wrapped in salty, thinly-sliced prosciutto)

Grissini with prosciutto (thin breadsticks wrapped with slices of prosciutto)

Apple & brie crostini with glaze balsamic (crispy baguette slices topped with creamy brie cheese, fresh apple slices, and a drizzle of tangy balsamic glaze, garnished with fresh thyme)

Insalata caprese (fresh mozzarella, vine-ripened tomatoes, fresh basil leaves, drizzled with extra virgin olive oil and a balsamic reduction)

Chicken ceasar salad (crisp romaine lettuce tossed in a creamy caesar dressing, topped with tender grilled chicken, crunchy garlic croutons, and freshly shaved parmesan cheese)

Arancini di riso (crispy fried rice balls filled with mozzarella, served with marinara sauce)

Stuffed mushrooms (mushrooms filled with a mixture of breadcrumbs, parmesan cheese, garlic, and herbs, then baked)

Chicken parmigiana with fresh marinara pasta (crispy breaded chicken breast topped with melted mozzarella and parmesan, served over a bed of al dente pasta tossed in a rich, house-made marinara sauce)

Eggplant parmigiana with fresh marinara pasta (layers of tender, breaded eggplant baked with melted mozzarella and parmesan, served alongside al dente pasta tossed in a vibrant, house-made marinara sauce)

Grilled chicken al pesto with creamy parmesan risotto (tender, grilled chicken breast coated in fragrant pesto sauce, served alongside a rich and creamy parmesan risotto)

Four cheese gnocchi (soft, pillowy potato gnocchi tossed in a decadent blend of four cheeses mozzarella, gorgonzola, parmesan, and ricotta)

Alfredo pasta (fettuccine pasta tossed in a velvety sauce of butter, parmesan cheese, and heavy cream)

Panna cota w/ blackberry sauce (a creamy, delicate panna cotta topped with a vibrant, tangy blackberry sauce)

Affogato (a simple yet delightful dessert where a scoop of vanilla gelato is "drowned" with a shot of hot espresso)

Zabaglione (a rich, frothy custard made with egg yolks, sugar, and marsala wine, served warm with fresh berries)