Private Chef in Petawawa

Arugula salad with grilled peach candy pecan, goat cheese with honey dijon vinegrate

Assorted bread and focaccia accompanied with carnal orange butter a

Scallop alla julien ( pan seared scallops limoncelo glaze, mango pure, micro greens,

Lobster and champagne risotto with roasted butternut squash and grana padano cheese fleaks

Seafood linguini, with tomatoes saffron broth (shrimp, scallops, mussels,

Grilled branzino, ( grilled sea bream, accompanied evo lemon herb sauce with potatoes duchesse, chaired red pepper and grill asparagus

Dorade alla royal, (sea bream fish fillet roulade stuffed with lobster and asparagus with brown butter sauce on bed of saffron risotto

Pistachio crusted halibut, with tropical chutney, fingerling potatoes, almond beans and broccolini,

Grand marier crem brûlée

New york cheesecake with 3 barriers compout

Pistachio riccota cake raspberry culis,

Mixed mezza's platters. mosaic selection of mezza's from turkey and mediterranean .(grilled haloumi and fresh fig, press yogurt and walnut, stuffed grape leaves, muhammarra ,babagannus, havuc tarator,mini pepper staffed with goat cheese

Arugula , radichio , black berries,salad with grilled peach candy pecan, goat cheese with honey citrus dressing

Pistachio crusted salmon with, baby roasted potatoes, honey glazed carrot, asparagus, butter capers sauce

Chicken oscar, (stuffed chicken breast with roasted red pepper , goat cheese accompanied with mushroom risotto roasted asparagus, with pesto cream sauce,

Pistachio ricotta cake raspberry coulis

Beetroot tartar,(golden beet and red beet tartar, miso vinaigrette, lemon cumin crisp,

Wild mushrooms rissoto, with crispy oysters mushrooms and wilted spinach

Vegan steak, accompanied with roasted garlic mash potatoes , asparagus sote, red pepper, chimichurri sauce

Chocolate flower cake!

Edamame hummus with crispy wonton chips

Asian pear and arugula salad with candied walnuts and sesame ginger dressing

Miso glazed salmon fillets

Hoisin glazed chicken thighs

Vegetable stir-fry with tofu

Garlic fried rice with scallions

Steamed broccoli with chili-garlic sauce

Grilled asian eggplant with soy-ginger glaze

Pandan coconut tapioca pudding: cook tapioca pearls in coconut milk infused with pandan leaves and sweetened with palm sugar. it's a fragrant and comforting dessert with a unique flavor profile

Carrot coconut soup served with chili oil

Butternut squash pasta with ricotta and fried sage

Caprese salad with heirloom gradizade

Steak bavette with madagascar peppercorn with glazed heirloom vegetables & pomme puree

A selection of pasta dishes - to be discussed with client

Pannacotta with shortbread textures, lime fluid gel, crispearls

Caprese skewers: fresh mozzarella, cherry tomatoes, and basil leaves drizzled with balsamic glaze

Stuffed mini bell peppers: bell peppers stuffed with herbed cream cheese and topped with chopped chives

Mushroom bruschetta: sautéed mushrooms on toasted baguette slices with garlic and parsley

Salad: spinach and strawberry salad: baby spinach leaves, sliced strawberries, candied pecans, and crumbled feta cheese tossed in a balsamic vinaigrette

Egetable paella: a flavorful spanish rice dish cooked with assorted vegetables like bell peppers, peas, artichokes, and tomatoes, seasoned with saffron and smoked paprika

Eggplant parmesan: layers of breaded and fried eggplant slices, marinara sauce, and melted mozzarella cheese, baked to perfection

Stuffed portobello mushrooms: large portobello mushrooms stuffed with a mixture of quinoa, spinach, sun-dried tomatoes, and feta cheese, then baked until golden

Vegetable stir-fry: a medley of colorful vegetables such as bell peppers, broccoli, snap peas, carrots, and tofu, stir-fried in a flavorful sauce and served over steamed jasmine rice

Assorted fruit platter: a selection of fresh seasonal fruits such as berries, grapes, pineapple, melon, and kiwi, served with a side of honey yogurt dip

Chocolate avocado mousse: silky smooth mousse made with ripe avocados, cocoa powder, maple syrup, and a hint of vanilla extract, garnished with fresh berries and shaved chocolate

Lemon blueberry bars: tangy lemon bars topped with a layer of sweet blueberry compote, dusted with powdered sugar and served chilled

Coconut mango rice pudding: creamy coconut milk rice pudding infused with fragrant mango puree, served chilled and garnished with toasted coconut flakes

Raspberry almond tart: buttery almond crust filled with a layer of almond cream and topped with fresh raspberries, lightly glazed with apricot jam for a glossy finish

Pistachio rosewater cake: moist pistachio cake infused with delicate rosewater flavor, frosted with a light rosewater buttercream and adorned with crushed pistachios

Banoffee pie: buttery biscuit base layered with creamy dulce de leche, sliced bananas, and whipped cream, finished with a dusting of cocoa powder or chocolate shavings

Chia seed pudding parfaits: layered chia seed pudding with coconut milk, vanilla extract, and sweetened with maple syrup, alternating with layers of fresh fruit compote or granola for added texture

Chocolate-dipped strawberries: plump strawberries dipped in melted dark chocolate and chilled until set, served on a platter for a simple yet elegant dessert option

Vegetarian wakame salad: seaweed salad with cucumber slices, dressed in a tangy sesame soy dressing

Vegetarian goma-ae: blanched spinach or green beans served with a sweet sesame dressing

Sunomono: cucumber salad marinated in a refreshing rice vinegar dressing, often garnished with shrimp or crab

Vegetarian tofu salad: mixed greens topped with cubes of silken tofu, avocado slices, and a soy ginger dressing

Vegetarian hiyayakko: chilled tofu topped with grated ginger, green onions, and soy sauce

Vegetarian yasai donburi: a vegetarian donburi featuring stir-fried mixed vegetables (such as bell peppers, carrots, and mushrooms) served over a bed of steamed rice and topped with a savory soy-based sauce

Vegetarian tofu katsu donburi: crispy tofu cutlets (breaded and fried) served over rice and topped with a rich katsu sauce and shredded cabbage

Vegetarian tempura donburi: a rice bowl topped with assorted vegetable tempura (such as sweet potato, eggplant, and green beans) and drizzled with tempura sauce

Oyako donburi: a comforting bowl of rice topped with simmered vegetables (such as onions and bell peppers) and tofu simmered in a savory broth and finished with a lightly beaten egg

Vegetarian mushroom donburi: a hearty rice bowl featuring a variety of sautéed mushrooms (such as shiitake, enoki, and oyster mushrooms) seasoned with soy sauce and mirin

Dorayaki: sweet red bean paste sandwiched between two fluffy pancakes

Mochi: soft and chewy rice cakes filled with sweet red bean paste or flavored with matcha

Warabi mochi: jelly-like mochi made from bracken starch, served with kinako (roasted soybean flour) and brown sugar syrup

Matcha tiramisu: a twist on the classic italian dessert, made with layers of matcha-soaked ladyfingers, mascarpone cheese, and whipped cream

Anmitsu: cubes of agar jelly served with sweet red bean paste, fruits (such as strawberries and oranges), and a drizzle of kuromitsu (brown sugar syrup)

Scallop, mojo, salmon roe

Cucumber ribbons, crispy rice, sesame, furikake

Citrus burrata salad, fennel, shallot, pink peppercorns

Asparagus, gruyère cream, rye crisp

Sous vide steak, jumbo shrimp, crispy polenta, corn, creole butter

Pork belly, rhubarb, white turnip

White bean miso agnolotti, green pea purée, black garlic oil, snap peas

Chocolate espresso mousse cake, cocoa tuile

Seasonal fruit pavlova

Hibiscus lemon panna cotta, honey tuile