Private Chef in Columbia Británica

Polpette (beef and pork meatballs simmered in napoli sauce served with focaccia)

Arancini funghi e fontina (deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)

Bruschetta tricolore (toasted ciabatta bread, whipped basil ricotta cheese, confit cherry tomatoes, balsamic glaze)

Crostino tartufato(toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)

Bruschetta tradizionale (toasted focaccia bread with fresh cherry tomatoes, garlic, fresh basil, olive oil)

Charcuterie board (selection of italian cured meats and cheese with toasted focaccia)

Caprese (buffalo mozzarella, tomatoes, fresh basil, served with focaccia)

Ravioli pera e gorgonzola (short-ribs ravioli served with buttery local pears and creamy blue cheese, topped with crispy prosciutto bites)

Lasagna tradizionale (short-ribs ragu with parmesan besciamella cream and mozzarella cheese)

Gnocchi zucca e gorgonzola (homestyle spinach gnocchi served with butternut squash sauce, gorgonzola cheese, fried sage and candied walnuts)

Risotto funghi e tartufo (toasted arborio rice, cooked in rich broth, mixed local-wild mushrooms, pecorino cheese and black truffle)

Ravioli tartufati (truffle ricotta and mushrooms ravioli, served with local sausage and asparagus cream sauce, topped with roasted pine nuts)

Pollo alla cacciatora (braised chicken in hunting flavoured enriched tomato sauce, served with roasted potatoes and garden salad)

Tagliata funghi e tartufo( sliced beef tenderloin, served on arugula salad, covered with truffled mushrooms gravy sauce and shaved parmesan, served with roasted potatoes)

Porchetta (roasted pork belly italian style, served with roasted potatoes and garden salad)

Sicilian cannoli (deep fried tubed pastry shell, stuffed with sweet ricotta cheese and dark choccolate and coated with salted pistacchio crunch)

Tiramisu (mascarpone cheese and eggs crema, layered with espresso soaked savoiardi cookies, and coated with dark cocoa powder)

Semifreddo al fondente(semi-frozen mousse with dark choccolate and caramelised hazelnuts)

Panna cotta al baileys e caffe(italian style cream pudding, infused with baileys and topped with espresso caramel )

Home baked focaccia rustico with 3 dips

Aged beef carpaccio, 12 years parmigiana aged balsamic ,garlic confit fresh leaves

Antipasto wood oven grilled salad,home made roast beef, herbs mustard dressing

Blue fin tuna crudo , salsa verde, lemon ,cream fresh, fried capers,

Fresh corn polenta ,grilled prawns & calamary,wild mushrooms ,white truffel oil

Home made buffalo burrata di puglia,roasted san marzano tomatoes,artichok romana,dry italian figs, bazil,

Prosciutto di parma,30 month aged, melon, fresh mix leaves, peperonata,mustard orange dressing

My amazing cezar salad with smoked chicken,romain, baby kale , herbs garlic cruotons,parmagiano reggiano

Insalata di zucchini,roasted artichok,home made goat cheese, lemon saffron vinaigrette

Wood oven roasted beets, home made ricotta cheese , seeds cracker ,plums comput ,sicilian pistachios

45 days aged beef angus steaks, italian fig sauce,creamy truffle oil mashed potatoes

Grass fed grilled lamb chops cacciatore ,home made mushrooms ravioli

Gnocchi a la tuscani, 6 hours cooked short ribs in cianti wine , herbs, 6 years parmagiano

Seafood casserole carbonara, wild prawns,squid,sea water mussels pancheta,cream ,oyster mushrooms,

Mediterranean king salmon , roasted tomatoes sauce, home made coscus

Npolitan lamb in sofrito stew,fresh aromatic herbs,gremolata

Tagliolini alle vongole,home made egg pasta,clams,white wine,aglio olio

King salmon a la pistacchio,home made pasta,pistacchio pesto,tomato confit,orange infused olive oil

Wild prawns risotto ,lobster bisqe,green peas, garlic confit,aspergos

Signature chef style tiramiso ,chocolate espreso fondu

Panna cotta di nona,berries coli,

Caviar & oysters with red wine mignonette

Caviar & fried chicken creme fraiche, fried chicken creamed corn blini

Caviar with blini, smoked salmon (or no smoked salmon if preferred) creme and dill – salty and creamy with lemon

Foie gras mousse with cognac on brioche with figs and balsamic onion reduction topped with toasted walnuts

Seafood and lobster rolls with japanese mayo and secrets served with garlic butter, fresh lemon and micro arugula

Caviar on madeleines with homemade creme fraiche, preserved lemon

Ceviche with seasonal fresh fish and fresh tortillas chips – fresh citrus and pineapple juice, cilantro, jalapeño, serrano and red chili

Spicy tuna & sesame with japanese mayo, chilli, lemon, puffed rice, micro and flowers

Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers

Albacore with maple miso with pineapple yuzu on rice pillow, topped with caviar

Beef empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy

Crudo with albacore or salmon passion fruit ,citrus, sesame, green apple and maple miso

Nori seaweed fresh crab, pineapple yuzu, citrus pepper, served with wasabi powder

Wild scallops preserved lemon, garlic, fennel, green apple puree, avocado mousse and duck prosciutto

Macedonian feta, apricot, rosemary phyllo with truffle honey and sesame and figs

Watermelon salad with macedonian feta, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress – citrus forward and refreshing

Heirloom tomato salad with strawberries with basil , parmesan, 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

Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts

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

Lobster & prawn bisque made over 3 hours with lobster and delicious homemade stock

Wild mushroom soup with black truffle

( 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 & truffle, finished with truffle infused honey

Crab “pop tarts” with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce

Roasted bone marrow with crusty toast and confit garlic, cherries and fig jam

Clams & chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots

Calamari / fried squid with olive, shaved fennel, citrus, preserved lime

Handmade butternut squash ravioli with shallots, garlic, rosemary, thyme, brown butter, sage, asiago and pine nuts

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

Foraged mushroom gnocchi local mushrooms, with rich cognac sauce and pecorino – rich and flavour forward

Porcini mushroom ravioli truffle, ricotta, boursin, cognac, and brown butter with pine nuts, and sage

Creamy caramelized leeks tagliatelle braised leeks, dry white wine, charred artichokes, preserved lemon, asiago and parmesan

Dungeness crab cannelloni with arrabbiata fume with caviar and preserved lemon, fresh basil and parmesan crisp

Fresh linguini alfredo argentinian line caught prawns, preserved lemon, garlic, full cream, parmesan and black peppercorn

Spaghetti al nero di seppia mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta

Gnocchi (gf) with lemon, garlic, sundried tomato, micros, brown butter and pine nuts

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

Beef tenderloin wellington with mushroom duxelles, puff pastry, spinach crepe, demi with celeriac puree

Basque braised beef short rib 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

Seafood hotpot prosecco, seasonal shellfish, fresh fish, aromatics, stock, and butter, bouillabaisse style,(family style)

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)

Seasonal and sustainable fresh fish olive oil and dry rubbed fresh seasonal fish filet, with leek sauce, lemon greek potatoes and seasonal sides

Fresh lobster & crab with seasonal sides – market price.(extra)

Chicken parmesan with tomato and basil and fresh micro basil, roasted carrots and fennel

Braised chicken with greek potatoes, leeks, white wine sauce and biscuits

Sumac persian chicken with dried black lime and saffron butter – torched and cooked pan seared – persian style with seasonal vegetables

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

Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides

Coconut roasted cauliflower & tofu with coconut milk, ginger and cilantro, lime leaf (vegan), served with persian bread

Dark belgian chocolate mousse with freeze-dry raspberries and gold

Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)

Creme brûlée with freeze-dry raspberry dust and gold

Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream

Adult smores british and artisan chocolate, delicious vanilla or raspberry marshmallows, honey graham cookies

Deconstructed dark chocolate fudge cake with rosemary sea salt caramel and fresh fruit

Crostino tricolore (toasted bread with pesto spread, cherry tomatoes and ricotta cheese

Arancini zucchine e mascarpone (deepfried zucchini risotto ball and mascarpone cheese served with lemon aioli)

Crostini ai funghi tartufati (toasted focaccia with wild truffle mushrooms and asiago cheese)

Polpette (beef and pork meatballs simmered in napoli sauce served with focaccia)

Gnocchi con pesto di rucola e gamberetti (homestyle potato gnocchi, sautéed prawns, arugula pesto and roasted almonds)

Ravioli alla norma (eggplant and ricotta cheese ravioli, cherry tomatoes, and ricotta salata)

Risotto di zucchine e mascarpone (risotto with zucchini cream and mascarpone cheese and lemon zest)

Lasagna tradizionale (short ribs ragu with parmesan besciamella cream and mozzarella cheese)

Insalata mista (garden salad)

Insalata di rucola (arugola salad with shaved parmesan, cherry tomatoes, prosciutto crisps and balsami glaze)

Cavolfiori al gratin (roasted cauliflower with besciamella cream)

Caponata al tartufo ( truffle roasted veggies)

Sicilian cannoli (sweet ricotta cheese pastry with pistachio and almond)

Semifreddo agli agrumi e glassa alla menta (semi-frozen mousse infuse with citrus flavours and peppermint glaze)

Tiramisu al pistacchio (savoiardi cookies soaked in espresso coffe topped with mascarpone cream and pistacchio crema and pistacchio crunch)

Bruschetta tradizionale (toasted focaccia bread with cherry tomatoes seasoned with fresh basil, olive oil and italian flavours)

Charcuterie board (selection of italian cured meats and cheese with toasted focaccia)

Arancini with wild mixed mushrooms served with truffle mayo

Lasagna tradizionale (blend of meat ragu with parmesan besciamella cream and mozzarella cheese)

Ravioli della casa (spinach and ricotta cheese ravioli with a creamy truffle sausage, mushrooms and asparagus)

Cavolfiori al gratin (roasted cauliflower with besciamella cream)

Caponata al tartufo ( truffle roasted veggies)

Insalata mista (garden salad)

Panna cotta all'arancia e nocciole (orange panna cotta, dark chocolate and hezelnut crunch )

Sicilian cannoli (sweet ricotta cheese pastry with pistachio and almond)

Brie vol au vent, cherry compote

Cambozala, artisan crisp, summer leaves and vegetables, toasted pinenuts, truffle honey vinaigrette

Crab roulade, cucumber, shallot, fresh herbs

Duet of duck( roasted breast, pulled confit of leg) turnip fondant, sauteed duck leg confit and cabbage, pomme puree, orange scented duck jus

Halibut, fennel, truffle pomme puree, white wine cream sauce, roasted winter vegetables

48 hour slow cooked short rib, shiraz reduction, potato fondant, king oyster mushroom, roasted shallot

Classic vanilla bean creme brulee, chocolate crumble, mandarin compote

Chocolate espresso verrine - chocolate espresso mousse with layers of dark chocolate crumbs and dulce de leech

White chocolate panna cotta, raspberry gellee, brown butter crumble

Canape - smoked mini bocconcini, semi dried tomato, basil, olive, crostini

Thai flavored crab roulade, cucumber, shallot, cilantro

Soup - chilled pea veloute, goat cheese mousse, pancetta

Artisan romaine salad, creamy cashew garlic dressing, pecorino crisp, focacia wafer

Duet of duck, roasted breast, confit of leg, turnip fondant, honey glazed carrots, pomme puree, beet ginger and orange butter sauce

Lobster risotto, wild mushrooms, shaved pecorino, arugula, caramelized shallots

Miso marinated sable fish, smoked mustard miso sauce, lotus root, asian green

48hour sousvide boneless short rib, shiraz reduction,carmelized pearl onions, yukon gold potato fondant, squash puree,, asparagus

Earl grey panna cotta, orange gellee, orange sorbet, brown butter crumble

Classic vanilla bean creme brulee, chocolate crumble, summer berries,

Chocolate espresso tart, dulche de leche, vanilla gelato

Moroccan salad tomato grilled mixed pepper, onion, parsley and olive oil

Bissara creamy fava beans served with cumin and olive oil

Barba salad beetroot marinated with onion coriander and olive oil

Bakoula salad spinach marinated with chermoula, preserved lemon, olive oil and red olives

Potato salad steamed potato marinated with parsley, green onion and olive oil

Zalouk eggplant cooked in tomato sauce and marinated with chermoula

Carrot salad steamed carrot marinated with chermoula, preserved lemon & crushed almond

Kofta briouate filo pastry stuffed with marinade lamb

Shrimps briouate moroccan briouate stuffed with shrimp’s vermicelli rice flavoured with chermoula spices

Chicken briouate moroccan briouate stuffed with chicken, parsley coriander and cooked with preserved lemon and olive

Shrimps with charmoula shrimps cooked with tomato sauce and moroccan spices

Couscous lamb shank & vegetables traditional moroccan couscous topped with braised lamb’s hank and seasonal vegetables

Couscous chicken & tfaya traditional moroccan couscous topped with chicken caramelized onion, raisins and almond

Veal tagine with prunes slow cooked veal with caramelized prunes, quail eggs and crispy almond slices

Kofta tagine kofta cooked with tomato sauce and moroccan spices

Tagine chicken chicken tagine cooked with moroccan spices olives and preserved lemon

Creme brulee coconut

Jawhara filo puff with milk puree honey, rose water topped with roasted almond and berries

Orange salad orange pulp with cinnamon and rose water served with sorbet carrot