Private Chef

Boquerones con acetuna. - a crispy slice of spanish bread with olive tapenade, anchovy, and dill aioli

Baked olives and feta platter - served with crusty crostinnis and olive oil and baslamic

Grilled asparagus - seved with red pepper and almond pesto, lemon, and garlic

Patatas bravas - traditionally prepared spanish potatoes, with a roasted tomato aioli

Rustic spanish meatballs - made with beef, pork, and lamb, and cooked to perfection in a thick tomato sauce and topped with true parmigiano reggiano

Bruleed pineapple - on a stick, with lime and pink peppercorn

Tarta de santiago - classic spaish almond torte, with orange and chantilly cream

Spanish chocolate mousse

Bruschetta italiana - classic italian-style, with tomato, onion, garlic, and basil

Panzanella salad with tomatoes, onion, basil red bell pepper, and fig infused balsamic ruduction

Caprese con jamon - a twist on the taditional, this caprese is made with jamon serrano instead of cheese, and uses both pesto and fresh basil

Pasta carbonara - with a rich history, this "coal miner's psta" is a dairy-free alternative to cream, and a packed with jamon, peas, mushroom, and garlic. light, but filling

Rustic italian meatballs - made with beef, pork, and lamb, and cooked to perfection in a thick tomato sauce

Wild mushroom risotto - with seared chicken, lemon, and parmigiano reggiano

Ossobuco with polenta - classic lombard preparation, braised with vegetables, potatoes, and fresh herbs, and served on a pillow of creamy polenta

Sorbet trio - lemon, blueberry and giner mint

Tiramisu - hzelnut cream, cold-brewed coffe, lady fingers, and shaved dark chocolate

Dark chocolate mousse - with fesh berries

Dark chocolate mousse - with mint

Dark chocolate mousse - with orange

Dark chcoolate torte, served wih vanilla chantilly cream and raspberry coulis

Bruschetta italiana - classic italian-style, with tomato, onion, garlic, and basil

Panzanella salad with tomatoes, onion, basil red bell pepper, and fig infused balsamic ruduction

Caprese con jamon - a twist on the taditional, this caprese is made with jamon serrano instead of cheese, and uses both pesto and fresh basil

Pasta carbonara - with a rich history, this "coal miner's psta" is a dairy-free alternative to cream, and a packed with jamon, peas, mushroom, and garlic. light, but filling

Sorbet trio - lemon, blueberry and giner mint

Tiramisu - hzelnut cream, cold-brewed coffe, lady fingers, and shaved dark chocolate

Oeuf brouille á a tomate confites

Salade de chevre chaud

Filet de boeuf au poivre noir, pommes noisette

Pavé de merlut au beurre blanc, riz pilaf

Creme brulée

Mouse au chocolat

Fresh gazpacho with olive oil spheres

Salmon and scalops ceviche with passion fruit

Roasted lamb with pure rustic of sweet potatos, cale and feta cheese

Creme caramel with berries

Delicious combination that includes: roasted peppers and bagna gauda sauce, eggplant babbaganoush, salmon and egg tartar, artichokes, marinated cheeses

Shrimp, mushroom and leek pie, gratin with goat cheese and chives

Fresh salad of grilled vegetables and sun-dried tomatoes, served with greek dressing and garden leaves

Grilled octopus served with tomato-lime sauce, roasted potatoes and mesclun mix

Mild cream of leeks and potatoes with pernod

Delicious saffron seafood soup

Rich cream of mushrooms and fried cheese

Tasty roasted tomato and basil soup

Grilled salmon fillet, garnished with artichoke and asparagus risotto, and jaivas sauce

Beef tenderloin served with roasted vegetables, served with fried polenta and merlot sauce

Pork loin stuffed with blue cheese and spinach, cranberry sauce and potato rósti

Fresh wild zeta risotto and parmesan cheese prepared "a la minute"

Soft and delicious tiramisu (original recipe)

Walnut and toffee semifreddo, served with raspberry sauce

Amaretto chocolate mousse with french vanilla sauce

Parfait of forest fruits and crunchy almonds

Cheeseboard

Onion soup

Square of cordero with papas dauphinoise red butter salsa y ratatouille

Creme brulee with mango ice cream and chocolate soil

Spinach frittata with ricotta

Salad capresse

Ravioli 3 colors stuffed with crab with pomodoro sauce and pesto

Tiramisu