Chef Sarah Kashani
Private Chef In Vancouver
Get to know me better
I try to exceed expectations and focus on the importance of storytelling, love is my main ingredient.
Sarah Kashani has worked in the restaurant business for 25 years, in both back and front of the house positions.
She graduated from the Culinary Program at The Art Institute of Vancouver in 2009 with a focus on
world cuisine, wine and pastries.
Sarah has owned her own boutique restaurant in Vancouver, as well as been an executive chef at several restaurants throughout Vancouver.
Sarah's dishes are diverse in flavours...from Italian, French, Latin American and Mediterranean influence
Her food reflects some of Sarah’s qualities
– sophisticated, edgy, and relaxed.
Publications:https://www.vancouverisawesome.com/food-and-drink/food-escobar-restaurant-vancouver-1939104
http://dailyhive.com/vancouver/charlies-little-italian-sarah-kashani-vancouver-2017http://www.vancitybuzz.com/2014/12/invitro-restaurant/
http://dailyhive.com/vancouver/charlies-little-italian-sarah-kashani-vancouver-2017
http://www.vancitybuzz.com/2015/10/november-food-events-vancouver
http://www.vancitybuzz.com/2015/02/invitro-restaurant-preps-pop-up-chef-series/
http://vanmag.com/eat/the-vanmag-review-mount-pleasant
http://www.vancitybuzz.com/2014/12/best-new-vancouver-restaurants-2014/
http://scoutmagazine.ca/2014/11/10/diner-whats-in-a-restaurant-name-our-short-list-20-of-the-oddest-in-vancouver/
http://www.yelp.ca/biz/invitro-restaurant-vancouver

More about me
For me, cooking is...
the true form of nurturing, love, life and expression
I learned to cook at...
the age of 15, as food was something that was a cultural way of bonding and connecting
A cooking secret...
I care, and I cook with good intentions
My menus
Caviar & Fried Chicken creme fraiche, fried chicken creamed corn blini
Caviar and oysters with red wine vinegar mignonette
Caviar and Smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Caviar with grated frozen foie on oysters with red wine mignonette
Caviar on Madeleines with homemade Creme fraiche, preserved lemon
Foie gras mousse with cognac on brioche with fig, balsamic onion reduction and walnuts
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Albacore with maple miso with pineapple yuzu on rice pillow, topped with caviar
Crudo with Albacore or Salmon passion fruit ,citrus, sesame, green apple and maple miso
Lobster & Prawn Bisque made over 3 hours with lobster and delicious homemade stock
Crab “Pop Tarts” with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
Handmade gyoza with lemongrass chicken with peanut and chilli sauce
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo Burrata with fresh basil , strawberries, basil, oven dried tomatoes and seasonal greens and truffle oil - creamy and bright
Farmers Market Butternut & Arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill
Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime
Beef empanadas with chimichurri with puff pastry - these are sweet, spicy, soft and yummy
Macedonian Feta, Apricot, Rosemary Phyllo with truffle honey and sesame and figs
Spaghetti al Nero di Seppia Mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Dungeness Crab cannelloni with arrabiata fume topped with caviar-spicy
Handmade Rock Crab Ravioli with leeks ,cream and artichokes and asiago with lemon
Argentinian Line Caught prawns or chicken with preserved lemon and garlic with Truffled Alfredo and fresh pulled Fettuccine
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta Carbonara with prosciutto, confit garlic , cream, fresh basil and parmesan
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago and pine nuts and line caught prawns
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
(VEGAN )Braised Mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
Steak Filet and prawns with, lemon potatoes seasonal vegetables
Dry aged Filet Mignon and Lobster tail with Garlic butter served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust
( huge tray)Seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
Olive oil and dry rubbed fresh seasonal fish filet with leek sauce and roasted potatoes and seasonal foraged mushrooms
Basque Beef Short Rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry aged Filet Mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Sumac persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg
Chicken and prawn with coconut, ginger, tomato curry and fresh spices
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Chili Noodles with snow peas, seafood (fish, shellfish) lemon, green onion, peanuts and sesame cilantro
Dark Belgian Chocolate Mousse With freeze-dry raspberries and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Creme brûlée/ dusted with freeze dried raspberries and gold
Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)
Adult Smores ,high end British and artisan chocolate, delicious vanilla marshmallows and honey gram cookies
Jumbo Family Stylr handmade Dubai Chocolate bar with pistachio cream
View full menu
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil and pine nuts - creamy and bright
Farmers Market Butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - rosewater dressing/ or herb dill
Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Farmers Market Butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - rosewater dressing
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction with toasted walnuts
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto- soo good!!
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers
Albacore with maple miso with pineapple yuzu on rice pillow, topped with caviar
Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Caviar with blinis , smoked salmon ,( or no smoked salmon if preferred) creme fraiche and dill - salty and creamy with lemon
Caviar on Madeleines with homemade Creme fraiche, preserved lemon
Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Lobster & Prawn Bisque made over 3 hours with lobster and delicious homemade stock
Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
Crab “Pop Tarts” with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Beef empanadas with chimichurri with puff pastry - these are sweet, spicy, soft and yummy
Heirloom Salad with strawberries with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta Carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil
Beef fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Dungeness Crab cannelloni with arrabiata fume topped with caviar
Braised Mushroom , truffle gnocchi with rich mushroom cognac sauce and pecorino
Black truffle and spicy tomato Gnocchi with micro arugula
Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime
Feta , apricot, rosemary phyllo with truffle honey and sesame and figs
(FAMILY STYLE)( huge tray)Seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
Basque Style Beef short rib with kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry Aged Filet Mignon with red wine Demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce
Argentinian Line Caught prawns or chicken with preserved lemon and garlic with Truffled Alfredo and fresh pulled Fettuccine
Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Sumac Persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
Fresh local seasonal fish with roasted mushroom and seasonal reduction
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio
Dry aged Filet Mignon and Lobster tail with Garlic butter served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust
Seafood Tower, fresh local, in season
Creme Brûlée With freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Dark Belgian Chocolate Mousse With freeze-dry raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Jumbo Family Stylr handmade Dubai Chocolate bar with pistachio cream
Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)
View full menu
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo Burrata with fresh basil , strawberries, basil, oven dried tomatoes and seasonal greens and truffle oil - creamy and bright
Heirloom Tomato Salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Farmers Market Butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - basil and dill dressing
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Lobster and prawn bisque made over 3 hours with lobster and delicious homemade stock
French onion soup with gruyere, cognac and crostini
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction with toasted walnuts
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
Feta , apricot, rosemary phyllo with truffle honey and sesame and figs
Crudo with Albacore or Salmon , passion fruit ,citrus, sesame, green apple and shiso
Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime
Fresh pulled flatbread with stone fruits, burrata, fresh basil, hot honey, pinenuts
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta Carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil
Dungeness Crab cannelloni with arrabiata fume topped with caviar -spicy
Beef fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes
Black winter truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Argentinian Line Caught prawns with preserved lemon and garlic with alfredo and fresh pasta
Homemade pasta cannelloni with artichoke and ricotta served with tomato fume
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
Dry Aged Filet Mignon with red wine Demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Basque Beef Short Rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides
Braised Med Chicken with greek potatoes , leeks and white wine sauce and homemade biscuits
Seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
Fresh local seasonal fish with roasted mushroom and seasonal reduction
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Dry Rubbed Roasted Brined Pork belly with seasonal roasted root vegetables and lemon sauce
Sumac Persian Chicken with dried black lime and saffron butter – torched and cooked pan seared – Persian style with seasonal vegetables
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Dark Belgian chocolate mousse with freeze dried raspberries and gold
Creme Brûlée With freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Chocolate cake with sea salt caramel and raspberries
Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)
View full menu
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Heirloom Tomato Salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Farmers Market Butternut and arugula with walnuts and roasted heirloom beets - basil and dill dressing
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Wild Mushroom "pop tart" with asiago and champagne sauce and porcini and truffle
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Beef Empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy
Tostada with lingcod. , avocado smash and lemon ricotta , tomato salsa
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Spicy Tuna & Sesame with Japanese mayo, chilli, lemon, puffed rice, micro and flowers
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu on crispy rice
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh Pasta Carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula
Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago and pine nuts and line caught prawns
Dungeness Crab cannelloni with arrabiata fume topped with caviar -spicy
Spaghetti al Nero di Seppia Mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
Black truffle and spicy tomato Gnocchi with micro
Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry aged Filet Mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
Fresh local seasonal fish with roasted mushroom and seasonal reduction
( huge tray)Seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Sumac persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio
Creme Brûlée With freeze-dry raspberry dust and gold
Dark Belgian Chocolate Mousse With freeze-dry raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
View full menu
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Farmers Market Butternut & Arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Lobster & Prawn Bisque made over 3 hours with lobster and delicious homemade stock
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Tostada with lingcod. , avocado smash and lemon ricotta
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Crab "pop tarts" with phyllo, gruyere and tarragon and Champagne sauce filling
Wild Mushroom "pop tart" with asiago and champagne sauce
Beef Empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Albacore with maple miso with pineapple yuzu on rice pillow topped with caviar
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta Carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Spicy Dungeness Crab Handmade cannelloni with homemade ricotta with lemon and fresh lemon juice , arrabiata fume with fresh basil on top
Pork fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
(VEGAN )Braised Mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
Black truffle and spicy tomato Gnocchi with micro arugula
Handmade Rock Crab Ravioli with leeks , white wine ,cream and artichokes and asiago with lemon- spicy
Calamari Sauteed or deep fried squid, olive, shaved fennel, citrus, preserved lime
Caviar and Smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Macedonian Feta, Apricot, Rosemary Phyllo with truffle honey and sesame and figs
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
(FAMILY STYLE)( huge tray)Seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg
Dry aged Filet Mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Fresh local seasonal fish with roasted mushroom and seasonal reduction
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with sun dried tomato
Sumac persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Creme Brûlée With freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Dark Belgian chocolate mousse with freeze dried raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Adult Smores ,high end British and artisan chocolate, delicious vanilla marshmallows and honey gram cookies
Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)
View full menu
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo Burrata with fresh basil , strawberries, basil, oven dried tomatoes and seasonal greens and truffle oil - creamy and bright
Heirloom Tomato Salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Farmers Market Butternut & Arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill
Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Caviar , creme fraiche , fried chicken creamed corn blinis
Caviar & Oysters with red wine mignonette
Caviar on Madeleines with homemade Creme fraiche, preserved lemon
Caviar and Smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Caviar with grated frozen foie on oysters with red wine mignonette
Foie Gras Mousse with Cognac on brioche with figs and balsamic onion reduction topped with toasted walnuts
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu on crispy rice
Crudo with Albacore or Salmon passion fruit ,citrus, sesame, green apple and maple miso
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Lobster & Prawn Bisque made over 3 hours with lobster and delicious homemade stock
Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Beef Empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy
Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta Carbonara with prosciutto, confit garlic , cream, fresh basil and parmesan
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and preserved peppers
Handmade Rock Crab Ravioli with leeks , white wine ,cream and artichokes and asiago with lemon- spicy
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Dungeness Crab cannelloni with arrabiata fume topped with caviar-spicy
Spaghetti al Nero di Seppia Mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Black truffle and spicy tomato Gnocchi with micro arugula
(VEGAN )Braised Mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
(FAMILY STYLE)( huge tray)Seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
Olive oil and dry rubbed fresh seasonal fish with leek sauce and roasted potatoes and seasonal veg
8 hour Beef short Ribs with red wine Demi, wild mushrooms and herb roasted potatoes
Basque Beef Short rib, kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg
Dry Aged Filet Mignon with red wine Demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
Dry aged Filet Mignon and Lobster tail with Garlic butter served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce
Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Sumac Persian Chicken with dried black lime and saffron butter – torched and cooked pan seared – Persian style with seasonal vegetables
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides
Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Deconstructed Dark Chocolate Fudge Cake with rosemary sea salt caramel and fresh fruit
Creme Brûlée With freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)
Dark chocolate mousse with freeze dried raspberries
Jumbo Family Stylr handmade Dubai Chocolate bar with pistachio cream
View full menu
Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Heirloom Tomato Salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Farmers Market Butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - rosewater dressing/ or herb dill
Lobster & Prawn Bisque made over 3 hours with lobster and delicious homemade stock
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
( counts as 2 options)( for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese and meats, caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu
Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers
Spicy Tuna & Sesame with Japanese mayo, chilli, lemon, puffed rice, micro and flowers
Albacore with maple miso with pineapple yuzu on rice pillow topped with caviar
Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime
Caviar on Madeleines with homemade Creme fraiche, preserved lemon
Caviar & Fried Chicken creme fraiche, fried chicken creamed corn blini
Caviar and Smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Dungeness Crab cannelloni with arrabiata fume topped with caviar-spicy
Handmade Rock Crab Ravioli with leeks ,cream and artichokes and asiago with lemon
Spaghetti al Nero di Seppia Mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Clams and chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Argentinian Line Caught prawns with preserved lemon and garlic with alfredo and fresh handmade pasta and drizzled truffle oil/ or with homemade squid ink pasta
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Braised Mushroom , porcini homemade pasta with rich mushroom cognac sauce and pecorino
Fennel Beef sausage ravioli with lemon and citrus peppers, brown butter and parm and preserved peppers
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh Pasta Carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
(FAMILY STYLE)( huge tray)Seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
Dry Aged Filet Mignon with red wine Demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
Fresh local seasonal fish with roasted mushroom and seasonal reduction
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Steak Filet and prawns with seasonal vegetables
Basque Beef Short Rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce
Cauliflower and tofu with coconut, ginger and lemon grass
Sumac Persian Chicken with dried black lime and saffron butter – torched and cooked pan seared – Persian style with seasonal vegetables
Creme Brûlée With freeze-dry raspberry dust and gold
Dark Belgian chocolate mousse with freeze dried raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)
Tiramisu with matcha
View full menu
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Beets and Burrata with white balsamic, grapefruit , wild honey , orange , seasonal farmers market greens, pine nuts
Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Heirloom Tomato Salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Farmers Market Butternut & Arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill
Caviar with grated frozen foie on oysters with red wine mignonette
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction and topped with caviar or walnuts- so good!
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Clams and chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Caviar , creme fraiche , fried chicken creamed corn blinis
Caviar and Smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Deviled eggs with caviar and duck proscuittio
Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Crudo with Albacore or Salmon passion fruit ,citrus, sesame, green apple and maple miso
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
Macedonian Feta, Apricot, Rosemary Phyllo with truffle honey and sesame and figs
Lobster and prawn bisque made over 3 hours with lobster and delicious homemade stock
French onion soup with gruyere, cognac and crostini
Wild Mushroom Soup with black truffle
Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh Pasta Carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes
Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Dungeness Crab cannelloni with arrabiata fume topped with caviar-spicy
Black truffle and spicy tomato Gnocchi with micro arugula
Argentinian Line Caught prawns with preserved lemon and garlic with Truffled Alfredo and fresh pulled Fettuccine
(VEGAN )Braised Mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry aged Filet Mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Basque Beef Short Rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Dry Rubbed Roasted Brined Pork belly with seasonal roasted root vegetables and lemon sauce
Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides
Sumac persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
Seafood Hotpot Prosecco, seasonal shellfish, fresh fish, aromatics, stock, and butter, Bouillabaisse style,(family style)
Fresh local seasonal fish with roasted mushroom and seasonal reduction
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha
Creme Brûlée With freeze-dry raspberry dust and gold
Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)
Dark chocolate mousse with freeze dried raspberries
Chocolate cake with sea salt caramel and raspberries
View full menu
Caviar & Fried Chicken creme fraiche, fried chicken creamed corn blini
Caviar and oysters with red wine vinegar mignonette
Caviar and Smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Caviar with grated frozen foie on oysters with red wine mignonette
Caviar on Madeleines with homemade Creme fraiche, preserved lemon
Foie gras mousse with cognac on brioche with fig, balsamic onion reduction and walnuts
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Albacore with maple miso with pineapple yuzu on rice pillow, topped with caviar
Crudo with Albacore or Salmon passion fruit ,citrus, sesame, green apple and maple miso
Lobster & Prawn Bisque made over 3 hours with lobster and delicious homemade stock
Crab “Pop Tarts” with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
Handmade gyoza with lemongrass chicken with peanut and chilli sauce
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo Burrata with fresh basil , strawberries, basil, oven dried tomatoes and seasonal greens and truffle oil - creamy and bright
Farmers Market Butternut & Arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill
Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime
Beef empanadas with chimichurri with puff pastry - these are sweet, spicy, soft and yummy
Macedonian Feta, Apricot, Rosemary Phyllo with truffle honey and sesame and figs
Spaghetti al Nero di Seppia Mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Dungeness Crab cannelloni with arrabiata fume topped with caviar-spicy
Handmade Rock Crab Ravioli with leeks ,cream and artichokes and asiago with lemon
Argentinian Line Caught prawns or chicken with preserved lemon and garlic with Truffled Alfredo and fresh pulled Fettuccine
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta Carbonara with prosciutto, confit garlic , cream, fresh basil and parmesan
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago and pine nuts and line caught prawns
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
(VEGAN )Braised Mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
Steak Filet and prawns with, lemon potatoes seasonal vegetables
Dry aged Filet Mignon and Lobster tail with Garlic butter served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust
( huge tray)Seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
Olive oil and dry rubbed fresh seasonal fish filet with leek sauce and roasted potatoes and seasonal foraged mushrooms
Basque Beef Short Rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry aged Filet Mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Sumac persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg
Chicken and prawn with coconut, ginger, tomato curry and fresh spices
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Chili Noodles with snow peas, seafood (fish, shellfish) lemon, green onion, peanuts and sesame cilantro
Dark Belgian Chocolate Mousse With freeze-dry raspberries and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Creme brûlée/ dusted with freeze dried raspberries and gold
Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)
Adult Smores ,high end British and artisan chocolate, delicious vanilla marshmallows and honey gram cookies
Jumbo Family Stylr handmade Dubai Chocolate bar with pistachio cream
View full menu
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil and pine nuts - creamy and bright
Farmers Market Butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - rosewater dressing/ or herb dill
Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Farmers Market Butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - rosewater dressing
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction with toasted walnuts
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto- soo good!!
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers
Albacore with maple miso with pineapple yuzu on rice pillow, topped with caviar
Nori Seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Caviar with blinis , smoked salmon ,( or no smoked salmon if preferred) creme fraiche and dill - salty and creamy with lemon
Caviar on Madeleines with homemade Creme fraiche, preserved lemon
Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Lobster & Prawn Bisque made over 3 hours with lobster and delicious homemade stock
Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
Crab “Pop Tarts” with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Beef empanadas with chimichurri with puff pastry - these are sweet, spicy, soft and yummy
Heirloom Salad with strawberries with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta Carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil
Beef fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Dungeness Crab cannelloni with arrabiata fume topped with caviar
Braised Mushroom , truffle gnocchi with rich mushroom cognac sauce and pecorino
Black truffle and spicy tomato Gnocchi with micro arugula
Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime
Feta , apricot, rosemary phyllo with truffle honey and sesame and figs
(FAMILY STYLE)( huge tray)Seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
Basque Style Beef short rib with kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry Aged Filet Mignon with red wine Demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce
Argentinian Line Caught prawns or chicken with preserved lemon and garlic with Truffled Alfredo and fresh pulled Fettuccine
Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Sumac Persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
Fresh local seasonal fish with roasted mushroom and seasonal reduction
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio
Dry aged Filet Mignon and Lobster tail with Garlic butter served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust
Seafood Tower, fresh local, in season
Creme Brûlée With freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Dark Belgian Chocolate Mousse With freeze-dry raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Jumbo Family Stylr handmade Dubai Chocolate bar with pistachio cream
Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)
View full menu
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo Burrata with fresh basil , strawberries, basil, oven dried tomatoes and seasonal greens and truffle oil - creamy and bright
Heirloom Tomato Salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Farmers Market Butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - basil and dill dressing
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Watermelon Salad with Macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Lobster and prawn bisque made over 3 hours with lobster and delicious homemade stock
French onion soup with gruyere, cognac and crostini
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction with toasted walnuts
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
Feta , apricot, rosemary phyllo with truffle honey and sesame and figs
Crudo with Albacore or Salmon , passion fruit ,citrus, sesame, green apple and shiso
Calamari / Fried squid with olive, shaved fennel, citrus, preserved lime
Fresh pulled flatbread with stone fruits, burrata, fresh basil, hot honey, pinenuts
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta Carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil
Dungeness Crab cannelloni with arrabiata fume topped with caviar -spicy
Beef fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes
Black winter truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Argentinian Line Caught prawns with preserved lemon and garlic with alfredo and fresh pasta
Homemade pasta cannelloni with artichoke and ricotta served with tomato fume
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
Dry Aged Filet Mignon with red wine Demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Basque Beef Short Rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides
Braised Med Chicken with greek potatoes , leeks and white wine sauce and homemade biscuits
Seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
Fresh local seasonal fish with roasted mushroom and seasonal reduction
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Dry Rubbed Roasted Brined Pork belly with seasonal roasted root vegetables and lemon sauce
Sumac Persian Chicken with dried black lime and saffron butter – torched and cooked pan seared – Persian style with seasonal vegetables
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Dark Belgian chocolate mousse with freeze dried raspberries and gold
Creme Brûlée With freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Chocolate cake with sea salt caramel and raspberries
Fresh Fruit Cloud Meringue , Lemon Curd. With fresh seasonal fruit (rosewater option)
View full menu
Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo Burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Heirloom Tomato Salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Farmers Market Butternut and arugula with walnuts and roasted heirloom beets - basil and dill dressing
Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens
Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots
( Counts as 2 options /for parties of 6 or more) Antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, Almond romesco, fresh herb Chimi
Wild Mushroom "pop tart" with asiago and champagne sauce and porcini and truffle
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce
Beef Empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy
Tostada with lingcod. , avocado smash and lemon ricotta , tomato salsa
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Spicy Tuna & Sesame with Japanese mayo, chilli, lemon, puffed rice, micro and flowers
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu on crispy rice
6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh Pasta Carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula
Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Handmade Ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago and pine nuts and line caught prawns
Dungeness Crab cannelloni with arrabiata fume topped with caviar -spicy
Spaghetti al Nero di Seppia Mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
Black truffle and spicy tomato Gnocchi with micro
Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine
8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry aged Filet Mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Dry rubbed roasted brined Pork belly with seasonal roasted root vegetables and lemon sauce
Pork Tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style)
Fresh local seasonal fish with roasted mushroom and seasonal reduction
( huge tray)Seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish Bouillabaisse style
Chicken Parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Sumac persian Chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - Persian style with seasonal veg
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio
Creme Brûlée With freeze-dry raspberry dust and gold
Dark Belgian Chocolate Mousse With freeze-dry raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
View full menu
Chef Sarah's reviews
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
Book your experience with Chef Sarah
Specify the details of your requests and the chef will send you a custom menu just for you.








Take a Chef services in nearby cities
Discover cities near Vancouver where you can enjoy a Private Chef service