I create personalized, award-winning dinner experiences with bold flavors and thoughtful food-and-wine pairings—brought straight to your table.

*Mussels Provençal white wine herbs de Provence toasted baguette

*Blackened spiced chicken wings curried spiced sweet melon jam

*Baked Brie puff pastry bacon onion jam seasonal fruit compote fresh baguette

*Roasted prawns in chile pepper lime butter with cantaloupe horseradish cocktail sauce

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Hummus plate- blended garbanzo beans and northern beans. Rolled Grape leaves, Crafted white bean purée tabouli tizitki brined olives and grilled flat bread

*Peanut chicken skewers. With ponzu dipping sauce

*Grilled octopus- tender and flavorful braised in marinara sauce

*Pork dumplings with ponzu dipping sauce

Assorted bruschetta - ricotta and prosciutto brie and bacon onion jam roasted garlic and tomato fresh herbs

*Grilled Belgian endive salad radish heirloom tomatoes herb croutons champagne citrus vinaigrette

*Salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus Dijon vinaigrette

*Caesar salad classic dressing heirloom tomatoes herb croutons shaved pecorino

*Classic wedge salad chopped vegetables ranch thyme dressed crumbled pointe Reyes blue

*Seaweed salad sesame and soy

*Chopped greens cucumbers radish snd carrots. Ginger dressed

*Chopped Greek salad olives hot peppers feta cheese cucumbers. Oregano lemon dressing red onion

*Watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*Dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a Swiss chard pillow of herb potatoes and mixed steamed vegetables

*Chicken coq Au Vin slow roasted in brandy with rosemary potatoes and charred root vegetables

*Surf and turf- tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow of herb potatoes finished with béchamel sauce

*Chateaubriand- seared beef filet then slow roasted to perfection choice of day vegetable and potatoes

*Blackened sword fish over lentils with herbs de Provence gratin potatoes and day vegetable

*Italian family style meal- all inclusive with lasagna rollotini Sicilian fennel meatballs, sausage with peppers and onion roasted artichokes and garlic bread

*Korean skirt steak marinated and grilled steamed bok choy and kimchi over roasted eggplant and rice

*Seafood paella- lobster,shrimp,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

*Skirt steak marinated and dry rubbed grilled and served with day vegetable and garlic smashed rosemary potatoes

*Lamb loin chops rosemary rubbed mint garlic jam herb fingerlings charred asparagus or Brussels sprouts

*Bacon wrapped salmon with carrot top pesto over fried rice with grilled vegetables

*Poached apple melted blue cheese wild flower Honey grill brioche crisp

*My signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

*Brioche roll stuffed with whipped espresso mascarpone cheese

Chocolate fudge brownie filled with creme Anglaise. As an ice cream sandwich

*Sausage Stuffed long peppers marinara sauce melted provolone crusted baguette

*Assorted cheese and charcuterie brined olives roasted vegetables white bean purée and crusted bread

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*Whipped feta board brined olives wild flower honey

Grilled ravioli in sage butter

Assorted bruschetta ricotta and prosciutto brie and bacon jam. Tomato garlic and fresh herbs

*Italian bread salad olive oil champagne vinaigrette heirloom tomatoes

*Classic caesar salad - toasted herb croutons. Shaved Romano cheese lemon zested caesar dressing

*Fresh tomato salad sliced mozzarella cheese. Sessional stone fruit. Torn basil aged balsamic with first pressed olive oil

*Bresciole - stuffed steak centered with a hard cooked egg slow toasted in a basil marinara sauce finished with shaved dark chocolate and golden raisins over creamy polenta

*Seafood pasta linguini or angel hair with your favorite seafood. In a red sauce or oil and garlic. Also a favorite light sauce of fresh parsley egg and butter

*Grilled ravioli in a sage butter sauce. Sautéed wild mushrooms and grilled prawns

*Lasagna rollotini layered with ricotta cheese and braised greens

*Fennel meatballs in marinara sauce. Peppered sausage with peppers and onions

*Chicken cacciatore braised in red wine and crushed tomatoes and roasted vegetables. Crusted seasoned garlic bread

*Pasta ala Vodka classic pink cream sauce grilled prawns and micro greens

*Sicilian grilled tuna braised in marinara sauce on a bed of angel hair with toasted Chile pepper

*Linguini tossed in grated cheese fresh egg and parsley with grilled lemon chicken or garlic prawns

*Bolognese sauce- tossed with bucatini add your favorite vegetable and protein

Veal or chicken piccata lemon caper sauce fresh day vegetable and rosemary herb potatoes

*Brioche ice cream sandwich with assorted sorbeto flavors

Assorted gelato and sorbeto

*My signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

*Bananas foster classic rum sauce vanilla bean ice cream

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*Cannoli table - blended mascarpone and ricotta cheese. With chocolate chips and fresh sliced fruit

*Mussels Provençal white wine herbs de Provence toasted baguette

*Assorted bruschetta ricotta and prosciutto,Brie and bacon onion jam,

*Mushroom and pancetta bruschetta

*Polenta board- creamy polenta pancetta and wild mushrooms truffle oil,roasted garlic bulb crusted ciabatta

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*Whipped feta board brined olives wild flower honey

*Antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

*Fondue pot-blended Swiss and Gouda. Crudités crusted bread fry aged beef and grilled shrimp

*Fresh herb salad- micro greens,dill herbs de Provence. Torn butter lettuce champagne dressed

*Salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus Dijon vinaigrette

*Caesar salad classic dressing heirloom tomatoes herb croutons shaved pecorino

*Ahi tuna salad mixed greens ginger dressing

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*Argentine skirt steak marinated and dry rubbed. Grilled on the bbq roasted fingerling potatoes and day vegetable choice

*Dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a Swiss chard pillow of herb potatoes and mixed steamed vegetables

*Surf and turf- tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow of herb potatoes finished with béchamel sauce

*Chateaubriand- seared beef filet then slow roasted to perfection choice of day vegetable and potatoes

*Blackened sea bass rosemary potatoes day vegetable

*Seafood paella-sausage, lobster,shrimp,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

Pan seared scallops braised short ribs day vegetable and rosemary potatoes

*Cannoli - blended mascarpone and ricotta cheese. with chocolate chips

*Panettone bread putting seasonal fruit. Creme Anglaise dusted cocoa

*Brioche ice cream sandwich with assorted sorbeto flavors

*My signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

*Bananas foster classic rum sauce vanilla bean ice cream

Whipped mascarpone and Nutella sandwiched in between 2 fudge brownies

*Assorted cheese and charcuterie brined olives roasted vegetables white bean purée and crusted bread

*Hummus plate. Grape leaves, Crafted white bean purée tabouli tizitki brined olives and grilled flat bread

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*Whipped feta board brined olives wild flower honey

*Chopped Greek salad olives hot peppers feta cheese cucumbers. Oregano lemon dressing red onion

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*Watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*Grilled Caesar herb croutons classic dressing wrapped in prosciutto

*Seafood paella- lobster,shrimp,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

*Skirt steak marinated and dry rubbed grilled and served with day vegetable and garlic smashed rosemary potatoes

*Lamb loin chops rosemary rubbed mint garlic jam herb fingerlings charred asparagus or Brussels sprouts

*Lamb cacciatore over risotto

*Lamb skewers and chicken skewers over vegetables and herb rice

*Chilean sea bass blackened day vegetable choice roasted potatoes

*Chicken skewers over herb rice and vegetables

*Grilled pork rib chops braised and grilled finished over Spanish herb rice and a mango salsa

*Pork tenderloin olive tapenade cranberry coulis potato gratin

*Herb lemon chicken grilled and blackened wrapped in prosciutto filled with crab meat. Over charred sweet potatoes and cauliflower

*My signature dessert from Food Network “chopped” a bourbon poached apple with mascarpone cheese and chocolate drizzle

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

Chocolate fudge brownie filled with creme Anglaise as an ice cream sandwich

*Mussels Provençal white wine herbs de Provence toasted baguette

*Baked Brie puff pastry bacon onion jam seasonal fruit compote fresh baguette

*Fondue pot-blended Swiss and Gouda. Crudités crusted bread beef carpaccio

Whipped Brie board wild flower honey figs and crusted bread

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

*Fresh herb salad- micro greens,dill herbs de Provence. Torn butter lettuce champagne dressed

*Grilled Belgian endive salad radish heirloom tomatoes herb croutons champagne citrus vinaigrette

*Salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus Dijon vinaigrette

*Dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a Swiss chard pillow of herb potatoes and mixed steamed vegetables

*Chicken coq Au Vin slow roasted in brandy with rosemary potatoes and charred root vegetables

*Pan seared scallops Swiss chard pillow filled with garlic herb potatoes day vegetable of choice

*Stuffed eggplant with roasted vegetables and quinoa

*Braised beef short ribs roasted vegetable of choice. Over garlic mashed or rosemary herb potatoes

*Potato gratin sliced pork tenderloin bacon jam, grape salsa grilled day vegetable

*Skirt steak marinated and dry rubbed grilled and served with day vegetable and garlic smashed rosemary potatoes

*Warm bread pudding sessional fruit or berries with creme Anglaise

*Creme brûlée fresh berries

*Neapolitan pastry layered puff pastry chocolate drizzle

*Chocolate eclair individual size. Powder sugar fudge brownie

*My signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

Belgian waffle vanilla ice cream chocolate drizzle crumbled cinnamon crunch