Indulge in a carefully curated selection of dishes available when you book our private chef services. Each menu is thoughtfully crafted using high-quality ingredients and refined techniques to create a memorable dining experience.
If you have any questions or would like a fully customized menu designed around your preferences, dietary needs, or special occasion, please contact us here to book your personalized private chef.
marinated flank steak, rice, kimchi, sesame scallions
harissa chicken, toasted couscous, roasted carrots, golden raisins
citrus-spiced chicken thigh, roasted potatoes, green beans, aji verde
spiced beef, onion, parsley, pita bread
chuck roast, chicken drumstick, herbs, vegetables
grilled steak, fresh smokey chimichurri, fajita veggies
chicken, fajita veggies, spiced beans, chipotle aioli
slow cooked chicken, housemade salsa verde and vegetables
gouda, gruyere cheeses, cajun turkey, sourdough
tomato, olives, cucumber, feta, seabass, couscous
fresh mozzarella, pesto, chicken, green beans
quinoa, carrots, beets, potatoes, chicken
taco beef, salsa verde, chopped onion, cilantro
snap peas, basil, bell pepper, carrots, chicken, rice noodles
freshly made caesar dressing, croutons, parmesan
burrata, heirloom tomatoes, basil, olive oil, balsamic glaze, costini
Prosecco or Sauvignon Blanc
made with fresh cream
butternut squash, sage, garlic, cream, pump,kin seeds, crème fraiche
Chardonnay (lightly oaked)
white cheddar mashed potato, maderia sauce
duck breast, red wine-cherry sauce, truffle mashed potatoes, green beans, glazed carrots
Pinot Noir
made with strawberry coulis
molten chocolate cake, raspberry coulis, vanilla ice cream
Port or Cabernet Sauvignon
heirloom tomatoes, arugula, basil pesto
porcini mushrooms, truffle essence, parmesan
braised veal shank, saffron risotto, gremolata
mascarpone, espresso-soaked ladyfingers
dill crème fraiche, toasted baguette
potato gratin, haricots verts, bordelaise sauce
assorted seafood, saffron broth, rouille
dark chocolate, crème anglaise
savory pastry with spiced lamb and almonds
preserved lemons, olives, and couscous
chermoula, zaalouk, and saffron sauce
spiced custard with caramelized sugar
chilled cucumber soup with heirloom tomato relish
creamy arborio rice with sauteed wild mushrooms and truffle oil
roasted cauliflower with red pepper sauce and caper salsa verde
dark chocolate mousse made with ripe avocado and coconut cream