Browse chef menus

Starter

Amuse bouche

• Whipped ricotta nutmeg lemon and extra virgin olive oil
• Shrimp ceviche
• Baked Brie toast poiny

First course

• Salad lyonnaise poached farm egg pork belly
• Baked Brie puff pastry
• Feta cheese olive pate
• Grilled halloumi
• Foie gras torched baguette

Second course

• Lump crab cake lemon aioli
• Pan seared duck breast
• Chilean seabass
• Dover sole toasted fennel butter
• Duck confit

entree course

• Chicken coq au vin
• Lamb loin chops
• Bresciole stuffed steak
• Skirt steak marinated and grilled
• Petite filet
• Stuffed flank steak lump crab
• Braised short rib
• Beef Wellington
• Elk tenderloin
• Venison steak

Dessert

• My signature dessert from food network
• A deconstructed tiramisu
• Frozen orange mango sorbeto shaved dark chocolate
• Chocolate fudge brownie filled with creme Anglaise and frozen as a brownie

Amuse-Bouche & Cocktails

• Begin the evening with a refreshing amuse-bouche featuring creamy goat cheese infused with fresh green onion, paired with crisp celery for a clean and vibrant first bite. Guests will enjoy this alongside their selection of handcrafted cocktails, setting the tone for the courses to follow.

Warm House Bread & Cultured Butter

• Freshly baked artisan bread served warm with whipped cultured butter. Simple, comforting, and prepared to complement the elegance of the evening.

Long Clam, Pistachio & Citrus

• Fresh long clam is delicately prepared and paired with a silky pistachio cream, creating a rich yet balanced foundation. Bright citrus elements bring freshness and acidity, enhancing the clam's natural sweetness while adding a vibrant contrast. The result is a refined opening course that is both elegant and expressive.

Pan-Seared New York Strip

• A premium New York strip steak, expertly cooked and served with slow-cooked red wine glazed onions, sautéed mushrooms, and silky beet purée. Rich flavors, balanced acidity, and refined presentation come together in this classic French-inspired entrée.

Strawberry Pavlova

• A delicate meringue shell with a crisp exterior and marshmallow-soft center, topped with seasonal strawberries and accompanied by chilled strawberry consommé. Light, refreshing, and vibrant, this dessert offers a graceful transition into the evening's finale.

Choux Celebration Cake

• To conclude the evening, a handcrafted celebration cake composed entirely of delicate choux pastry, generously filled with smooth vanilla pastry cream. Finished with elegant decorations, this classic French-inspired centerpiece is created to celebrate the occasion with both beauty and indulgence.

Appetizers

• Green Salad with Fresh Figs- Baby field greens, sweet summer figs, crumbled feta cheese, and a red wine
• vinaigrette
• Watermelon & Feta Salad- Crisp compressed watermelon, premium feta cheese, fresh garden mint, and bright
• lime juice
• Merguez Spiced Lamb Tartare- Finely chopped lamb seasoned with traditional merguez spices, finished with
• pomegranate jus and flatbread chips
• Charred Summer Squash & Labneh- Grilled green & yellow summer squash set over salted labneh, sprinkled with
• toasted pine nuts, fresh mint, and lemon oil

Entrees

• Mediterranean Grilled Steak- Marinated grilled steak with garlic and oregano, served over herbed couscous with
• a roasted red pepper coulis
• Pan-Seared Halibut- Fresh halibut fillet accompanied by a summer fricassee of zucchini, vine-ripened
• tomatoes, and bell peppers
• Grilled Lamb Chops- Tender lamb chops paired with a cool, house-made cucumber-tzatziki sauce and
• herbed couscous
• Baked Eggplant Rolls- Delicate eggplant slices rolled with herbed ricotta cheese and baked in a fresh
• garden marinara sauce

Desserts

• Citrus Almond Cake- Dense, fragrant almond cake accented with fresh orange zest and seasonal
• summer berries
• Classic Baklava- Layers of crisp phyllo dough, spiced walnuts, and a rich, sweet honey syrup
• Chilled Greek Yogurt- Authentic strained Greek yogurt drizzled with wild honey, topped with fresh
• raspberries and toasted walnuts
• Summer Fruit Platter- A refreshing selection of seasonal melon and grapes garnished with fresh garden
• mint

Amuse

• Chilled cucumber, perilla, gochugaru, toasted sesame

Starter

• Doenjang glazed grilled eggplant, scallion, crispy garlic, puffed rice

Entree

• Gochujang honey glazed salmon (or NY strip for those who want beef), charred bok choy, sesame rice, pickled radish

Dessert

• Hotteok, brown sugar, cinnamon, crushed peanut (optional)

Appetizer

• Burrata with Roasted Tomatoes & Basil Oil
• Tuna Tartare with Avocado Mousse
• Lobster Bisque
• Truffle Mushroom Crostini
• Crab Cakes with Lemon Aioli

Salad

• Arugula Pear Salad with Candied Walnuts
• Caesar Salad with Parmesan Crisp
• Beet & Goat Cheese Salad
• Citrus Fennel Salad
• Caprese Salad with Balsamic Reduction

Entree

• Filet Mignon with Garlic Mashed Potatoes
• Chilean Sea Bass with Saffron Risotto
• Herb Crusted Lamb Chops
• Tuscan Cream Chicken

Dessert

• Chocolate Lava Cake
• Creme Brulee
• Tiramisu
• Strawberry Cheesecake
• Berry Panna Cotta

Starter

• Ceviche
• Arepas
• Empanadas
• Guacamole and Chips

First Course

• Sopa de Tortilla
• Ropa Vieja
• Aji de Gallina
• Pollo a la brasa

Main Course

• Arroz con Pollo
• Lomo Salteado

Dessert

• Tres Leches Cake
• Alfajores
• Argentinian Flan

Antipasti

• Burrata, heirloom tomatoes, basil, extra virgin olive oil
• Beef carpaccio, arugula, shaved parmesan, lemon

Primi

• Wild mushroom risotto, parmigiano reggiano, truffle touch

Secondi

• Branzino piccata, lemon, capers
• Filet mignon, rosemary jus

Contorni

• Roasted seasonal vegetables
• Crispy fingerling potatoes

Dolce

• Classic tiramisu

Appetizers

• Hummus with Pita Chips
• Orange Lemon Potatoes
• Kibbeh-Spiced Lamb Skewers
• Bruschetta
• Melon & Prosciutto Skewers
• Mediterranean Pinwheels

Salads

• Orzo Pasta Salad
• Mediterranean Garden Salad
• Feta Salad
• Chickpea N Spinach Salad with Avocado

Mains

• Mediterranean Chicken with Tomatoes N Olives
• Grilled Swordfish with Lemon-Parsley Topping
• Mediterranean Baked Fish
• Shrimp with Feta and Tomatoes
• Mediterranean Ground Beef Stir Fry
• Grilled Chicken Souvlaki Bowls with Garlic Sauce

Dessert

• Tiramisu
• Baklava Cheesecake Cupcakes
• Sea Salt Chocolate Chunk Cookies with Halvah

Appetizers

• Cheese & Charcuterie Board with Mustard, Jam & Crackers
• Seasonal Crudité with Smoked Balsamic Vinaigrette & White Bean Puree
• Antipasti with Marinated Olives, Giardinara, Dolmas and Spiced Nuts

Soup/Salad

• Heirloom Tomato Gazpacho with Fried Halloumi
• Greek Salad with Kalamata Olives, Feta, Cucumber, Cherry Tomatoes & Red Wine Vinaigrette
• Minestrone with Tomato Broth, Spring Vegetables, Cannellini Beans & Parmesan
• Chickpea & Roast Tomato Soup with Rosemary
• Mixed Tender Lettuces with Radish, Fines Herbs & Champagne Vinaigrette

Entrees

• Beef Bourguignon with Roasted Root Vegetables & Hen of the Woods
• Chicken Cacciatore with Hen of the Woods & Castelvetrano Olives Over Creamy Polenta
• Herb Roast Lamb Racks with Slow-Roasted + Spiced Carrots & Tzatziki Whipped Feta
• Pan Roast Salmon with Moroccan-Spiced Quinoa, Spinach & Almonds
• Roast Stuffed Heirloom Tomatoes with Quinoa, Feta, Spring Onion & Tapenade
• Pacific Rockfish with Roast Lemon Potatoes, Spring Peas & Garden Pesto

Dessert

• Baklava with Honey, Walnuts & Cinnamon
• Chocolate Zucchini Cake with Sea Salt Caramel
• Cannoli with Earl Grey Ricotta Cream & Candied Citrus
• Melopita with Filo, Honey & Cinnamon
• Basque Cheesecake with Spiced Strawberries

Appetizers

• Seasonal Salad (Chef Will Discuss)
• Sourdough Bread, Whipped Butter, Honey

Entrees

• Seasonal Vegetable Course (Chef will Discuss)
• Strip Steak, Beef Glace, Horseradish Cream, Potato Pave

Desserts

• Chocolate Mousse Cake, Salted Cream

First Course

• seasonal cheese tasting

Entree

• Shrimp Mozambique

Dessert

• espresso soaked dark chocolate cake with chocolate cremeux

Appetizers

• Hummus Trio (classic, harissa, preserved lemon)
• Zaalouk (Smoky Eggplant) with tahini drizzle
• Mini Bourek & Sambousek (fusion of Algerian + Levant pastries)
• Labneh with Za’atar & Olive Oil
• Falafel Bites with Harissa Tahini

EntreesMain Course (Choose 2 for Events)

• Lamb Tagine with Couscous Tfaya (sweet onions & raisins)
• Chicken Shawarma over Spiced Couscous
• Kefta Tagine meets Kofta Grill (served with tomato sauce & herbs)
• Grilled Fish with Chermoula & Tahini Sauce

Desserts

• Almond Baklava (North African style)
• Basbousa
• Maamoul with dates
• Moroccan Mint Tea Ceremony

Passed Appetizer

• Burrata Crostini with Hot Honey & Basil
• Spicy Tuna Crispy Rice
• Truffle Parmesan Fries with Garlic Aioli
• Mini Chicken & Waffle Bites with Maple-Chili Drizzle
• Mediterranean Mezze Board with Hummus, Whipped Feta & Warm Pita
• Bang Bang Shrimp Skewers
• Caprese Skewers with Balsamic Glaze
• Mini Lobster Rolls or Crab Cakes

Entree

• Herb Butter Filet Mignon
• Creamy Tuscan Salmon
• Spicy Vodka Pasta
• Mediterranean Chicken

Dessert

• Espresso Martini Tiramisu Cups
• Chocolate Covered Strawberries
• Mini Cheesecake Shooters
• Macaron Tower
• Fresh Berry & Whipped Cream Board

Appetizers

• Creamy Burrata
• Crispy Truffle Arancini

Entrees

• Slow-Cooked Roasted Chicken Breast
• Slow-Braised Short Rib
• Seared Atlantic Salmon

Desserts

• Deconstructed Lemon Tart

Appetizer

• Burrata with Roasted Tomatoes & Basil Oil
• Tuna Tartare with Avocado Mousse
• Lobster Bisque
• Truffle Mushroom Crostini
• Crab Cakes with Lemon Aioli

Salad

• Arugula Pear Salad with Candied Walnuts
• Caesar Salad with Parmesan Crisp
• Beet & Goat Cheese Salad
• Citrus Fennel Salad
• Caprese Salad with Balsamic Reduction

Entree

• Filet Mignon with Garlic Mashed Potatoes
• Chilean Sea Bass with Saffron Risotto
• Truffle Mushroom Ravioli
• Herb Crusted Lamb Chops
• Tuscan Cream Chicken

Dessert

• Chocolate Lava Cake
• Creme Brulee
• Tiramisu
• Strawberry Cheesecake
• Berry Panna Cotta

First Course

• Oysters with Champagne Mignonette
• Tuna Tartare Spoon
• Caviar Blini
• Lobster Bite

Second Course

• Seared Scallops
• Foie Gras Toast
• Crab Ravioli

Salad

• Burrata Salad
• Arugula Truffle Salad

Entree

• Wagyu Steak
• Chilean Sea Bass
• Truffle Mushroom Risotto

Dessert

• Pistachio Tiramisu
• Vanilla Bean Creme Brulee
• Chocolate Souffle
• Berry Mille-Feuille

Antipasti (Appetizers)

• Bruschetta al Pomodoro
• Caprese Salad
• Prosciutto e Melone

Pasta

• Fettuccine Alfredo
• Vodka
• Lasagna Bolognese
• Spaghetti Carbonara

Secondi (Main Courses)

• Chicken Marsala
• Veal Piccata
• Salmon al Limone
• Eggplant Parmesan

Dolci (Desserts)

• Tiramisu
• Cannoli Siciliani
• Panna Cotta

Custom Course

• Tailored to Your Taste N Budget

Appetizers

• Garlic Bread with Marinara Dip
• Mozzarella Sticks
• Caprese Skewers
• Stuffed Mushrooms
• Bruschetta Trio
• Fried Calamari
• Mini Meatballs in Tomato Sauce
• Mushroom Arancini

Soups N Salads

• Minestrone
• Zuppa Toscana
• Pasta e Fagioli
• Creamy Italian Potato Soup
• Broccoli Cheddar Soup
• Insalata Caprese
• Arugula & Parmesan Salad
• Mediterranean Chickpea Salad
• Classic Caesar Salad

Main Course

• Fettuccine Alfredo with Grilled Shrimp
• Chicken Marsala with Garlic Mashed Potatoes
• Spaghetti alla Carbonara
• Chicken Parmigiana
• Branzino al Forno -Whole Baked Sea Bass
• Osso Buco alla Milanese
• Lasagna alla Bolognese
• Risotto with Ribeye
• Eggplant Parmigiana (Melanzane alla Parmigiana)
• Pollo al Limone - Lemon Chicken
• Tagliata di Manzo
• Gnocchi al Pesto Genovese
• Grilled Lemon-Herb Salmon
• Grilled Salmon with Pesto & Parmesan Risotto
• Wild Mushroom Risotto

Dessert

• Tres Leches Cake
• Fudge Brownie Sundae
• Apple Pie
• Banana Pudding
• Classic Tiramisu

Appetizer

• Lobster Mac & Cheese Bites
• Truffle Arancini
• Shrimp Cocktail
• Caprese Skewers
• Korean BBQ Meatballs

Salad

• Burrata Tomato Salad
• Strawberry Spinach Salad
• Caesar Wedge Salad
• Roasted Beet Salad
• Mediterranean Salad

Entree

• Ribeye Steak Dinner
• Lobster Tail & Risotto
• Chicken Piccata
• Blackened Sea Bass
• Wild Mushroom Ravioli

Dessert

• Chocolate Lava Cake
• Creme Brulee
• Cheesecake Flight
• Ice Cream Sundae Bar

Starter

• Cucumber & Dill Gazpacho with Olive Oil Drizzle

Appetizer

• Seared Scallops with Cauliflower Purée and Lemon Brown Butter
• Tuna Tartare with Caper Aioli & Crispy Quinoa
• Lobster Bisque Cappuccino

Main

• Mediterranean Sea Bass Fillet with Tomato Confit and Saffron Risotto
• Grilled Monkfish with Lemon Potato Purée & Olive Tapenade
• Black Squid Ink Risotto with Calamari & Parmesan Crisp

Dessert

• Vanilla Yogurt Mousse with Fresh Berries and Honey Tuile
• Coconut Panna Cotta with Mango Gelée & Lime Dust
• Strawberry White Chocolate Mousse Cup

Custom Course

• Tailored to Your Taste N Budget

Appetizers

• Chicken Egg Rolls N Banana Ketchup
• Ground Chicken Larb N Fresh Herbs
• Chicken Satay N Peanut Sauce

Main

• Miso Glazed Salmon
• Beef Sirloin or Hanger Steak
• Chef Dans Chicken Thigh Adobirria

Dessert

• Thai Tea Crème Brulee LadyFingers
• Ube Tres Leches, Mango Compote, Lemongrass cream
• Matcha Tiramisu Strawberry Compote