Chef Alan Lake

Private Chef In Chicago

Chef Alan is a 4-diamond award-winning chef, you can find him designing innovative specialized menus and kitchens for restaurants and movie theatres while consulting and researching throughout the world.

Chef Alan served as Executive Chef and Director of Food and Beverage at the Sunset Marquis in Los Angeles, and also became the first American chef to serve at the French Consulate in the city. Chef Alan also participated as a member of the reopening task force for The Shelbourne on St. Steven’s Green, a European 5-star grand hotel in Dublin.

Alans' secret in the kitchen is layering flavors with proper techniques and improvisation. His passion for food also pushed him to write a book called "The Garlic Manifesto" and is shopping his manuscript "Home Cooking'- The stories behind the food. Personal profiles on great home cooks with their favorite recipes. Think Studs Terkel meets Julia Child.

For me, cooking is...

My life's passion and motivating force. I've sought it out and worked in Japan, Zurich, Dublin, Mumbai, Los Angeles, Miami, Phoenix, Vancouver...

I learned to cook at...

Old style, on the job amongst top European professionals in a brigade system.

A cooking secret...

Layering flavors with proper techniques and improvisation

My menus

Wilhelm Menu

STARTER

Choose 2 dishes

Guacamole w/Pomegranate and Radish, Fresh Made Chips

Mushroom Quesadilla-- Tomato, Cilantro, Onion, Salsa,, Cojita Cheese, Queso Fresca

Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese

Szechuan dan dan noodles w/ground pork (spicy)

Amuse bouche tbd. this is on me, pls choose 2 other dishes

Risotto Rosso- Roasted Red Pepper, Grilled Radicchio, Red Vermouth, Asparagus, Corn, Smoked Mozzarella

Frutti Di Mare- Shrimp, Scallops, Mussels and Calamari w/Salsa Verde

Baked Clams Oreganata

Bacon-Aged Cheddar Canapés

Chilled Sweet and Sour Trout w/Cucumber-Onion Salad

Hummus and Baba Ganouj w/Warm Pita and Crudités

Shrimp toast w/mustard-duck sauce

Grilled Polenta w/Escarole and White Beans

Grilled Crab Cake, Herb Salad, Tangerine, Marcona Almonds, Lemon-Pepper Aioli

FIRST COURSE

Choose 1 dish

Antipasto Salad- Roasted Peppers, Olives, Crispy Artichoke, Genoa Salami, Scallions, Provolone, Herbed Croutons, Balsamic Vinaigrette

Composed Salad of Mango, Avocado, Snow Crab, Grilled Asparagus, Avocado, Hearts of Palm, Toasted Pine Nut Vinaigrette

Heirloom Tomatoes Caprese, Grilled Burrata and Radicchio, Basil, XVOO, Saba, Sea Salt

Roasted Beet Napoleon- Honey-Goat Cheese, Spiced Walnuts, Pomegranate, MIcro Greens, Brunoise Vegs

Choice of Ribolitta- Hearty Tuscan (mainly vegetable) Soup or Butternut Squash-Gala Apple Soup w/Creme Friache and Chives

Green Goddess Wedge, Bacon Lardons, Pickled Red Onion, Roasted Peppers

MAIN COURSE

Choose 1 dish

Mole w/your choice of protein over Spanish Rice w/Tomato and Cumin and Plantains

Fire Roasted Poblano Pepper Relleno filled w/Roasted Duck, Goat Cheese and Pepitas w/Verde Sauce

Seared Red Snapper (or Pompano) w/Lemon, Bananas and Toasted Almonds over Spanish Rice

Coulibiac of Salmon in Puff Pastry stuffed w/Shrimp Mousse and Spinach w/Pernod w/Lobster Sauce

Steak Pizzaiola w/Mushrooms, Peppers, Tomato and Oregano over Grilled Ciabatta w/Mozzarella

Katsudon (Breaded Pork Cutlet) w/Fried Lotus Root, Fermented Black Garlic, Cabbage Salad over Curry Rice

Chicken or Eggplant Parmesan over Penne w/San Marzano Marinara and Garlic Bread

Slow Roasted Lamb Ragu over Creamy Polenta

Jumbo Shrimp over Black Beans and Rice w/Chipotle Cream Sauce

DESSERT

Choose 1 dish

Flan w/Raspberries

Zabaglione made to order, served warm over Macerated Fruits w/Mint

Creme Friache Cheesecake w/Graham Cracker Crust and Strawberry Coulis

Toasted Coconut Mochi Cake, Matcha Whipped Cream

Bananas Foster w/Chocolate-Pecan-Dark Buttered Rum Sauce, Vanilla Bean Ice Cream

Warm Apple Cake a la Mode

Pear-cardamon cake w/greek yogurt, honey and raw almonds

Brunch Menu

STARTER

Choose 3 dishes

Homestyle potatoes

Bacon and sausage

Chocolate-banana bread, baked onsite and served warm

Mimosas

Individual fruit plate

FIRST COURSE

Choose 1 dish

Dutch baby apple pancake

Smoked Salmon Platter w/Traditional Garni

Eggs baked w/gruyere and canadian bacon

Grilled Tournados of Filet w/Shiitake Mushrooms, Boursin Cheese. Scrambled Eggs

MAIN COURSE

Choose 1 dish

DESSERT

Choose 1 dish

Zabaglione made to order, served warm over Macerated Fruits w/Mint

Creme Friache Cheesecake w/Graham Cracker Crust and Strawberry Coulis

Bittersweet chocolate mousse, orange, espresso, hazelnut whipped cream

Creme Caramel w/Raspberries

Exclusive Surprise Menu

STARTER

Choose 2 dishes

Seared Foie Gras, Brioche Crouton, Rhubarb Gastrique

Lobster Cutlet w/Tarragon Beurre Blanc

Grilled Crab Cake, Herb Salad, Tangerine, Marcona Almonds, Lemon-Pepper Aioli

Grilled Lamb Chop over Fennel-Artichoke-Leek Fritter w/Roasted Pepper Aioli

Nori Wrapped King Crab Tempura- red caviar, pickled radish, chives, squid ink aioli, miso-mustard sauce

Scallop and Caviar Napoleon w/Lemon-Mussel Cream *may be an upcharge on this item depending on choice of caviar

Arancini w/Mozzarella, Prosciutto and San Marzano Marinara

Hamachi Tartare w/Ginger, Charred Shishito Pepper, Tobiko and Shallots served w/Crisped Won Ton Skin

Creamy Morels on Brioche Toast

Frutti Di Mare- Shrimp, Scallops, Mussels and Calamari w/Salsa Verde

Smothered Scampi on Grilled Ciabatta

Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese

Crispy Pork Belly, Kimchi, Peanuts, Ong Choy

Szechuan dan dan noodles w/ground pork (spicy)

Baked Brie in Puff Pastry w/ Pear Chutney, Fig-Olive Crisp and Baguette

Thai Grilled Chicken Skewer, Tamarind-Red Curry-Coconut Sauce

Amuse Bouche- Bleu d'Auvergne Crouton w/sliced apple and truffle Let's start w/this and choose 2 other dishes

FIRST COURSE

Choose 1 dish

Choice of Ribolitta- Hearty Tuscan (mainly vegetable) Soup or Butternut Squash-Gala Apple Soup w/Creme Friache and Chives; or Lobster Bisque w/Cognac

Composed Salad of Mango, Avocado, Snow Crab, Grilled Asparagus, Avocado, Hearts of Palm, Toasted Pine Nut Vinaigrette

Roasted Beet Napoleon- Honey-Goat Cheese, Spiced Walnuts, Pomegranate, MIcro Greens, Brunoise Vegs

Salade de Bouillabaisse- assorted chilled seafood w/tomato-saffron-thyme vinaigrette and rouille

Green Goddess Wedge, Bacon Lardons, Pickled Red Onion, Roasted Peppers

Soft Lettuces, Micro Greens, Grilled Asparagus, Oil Cured Olives, Charred Shallots, Scallions, Radish, Manouri Cheese Ranch Dressing

MAIN COURSE

Choose 1 dish

Coulibiac of Salmon in Puff Pastry stuffed w/Shrimp Mousse and Spinach w/Pernod w/Lobster Sauce

Seared snapper w/bananas, lemons and toasted almonds, tomato couscous

Sliced Wagyu Steak over Arugula w/Rosemary Roasted Potatoes, Dry Braised Mushrooms, Fried Shallots and Shaved Parmesan Drizzled w/ XVOO

Fire Roasted Pequillo Pepper stuffed w/Duck, Goat Cheese and Toasted Pine Nuts w/Verde Sauce and Black Beans and Rice

5 hr Sunday Gravy w/Meatballs, Italian Sausage and Pork Neck, Mostaccioli, Garlic Bread li

3 Day Marinated Grilled Rack Of Lamb over Aubergine Mousse w/Rice Pilaf w/Sour Cherries, Balsamic-Honey-Mint Demi Glace

Beef Wellington- Mushroom Duxelles, Foie Gras Mousse, Parma Prosciutto wrapped in Puff Pastry served w/Green Peppercorn-Mustard Sauce

Lobster Escoffier- poached in court bullion, served over straw vegetables and grilled asparagus w/Pernod-Tarragon sauce *mkt upcharge

Tuna Tempura wrapped in nori, w/wasabi creme, chile sauce, american caviar, chives and asian slaw (served rare)

DESSERT

Choose 1 dish

Toasted Coconut Mochi Cake, Matcha Whipped Cream

Poached Apricots w/Vanilla-Bourbon Labne and Pistachios

Tiramisu

Griddled Chocolate Brioche, Orange, Rosewater, Cinnamon, Whipped Cream

Bananas Foster w/Chocolate-Pecan-Dark Buttered Rum Sauce, Vanilla Bean Ice Cream

Creme Friache Cheesecake w/Graham Cracker Crust and Strawberry Coulis

Budino di Ricotta- Ricotta Pudding w/Almonds

Creme Caramel w/Raspberries

Grilled Peach, Smoked Grappa-Butterscotch, Vanilla Yogurt, Crumbled Biscotti, Pistachios

Sabayon made to order and served warm w/pernod macerated fruit

Peanut Butter Pie w/Chocolate Sauce

Pignoli Cookies w/Nutella Milkshake

Buffet menu for larger parties

STARTER

All inclusive

Amuse Bouche- Organic Medjool Date stuffed w/Gorgonzola and Toasted Almonds

Guacamole w/Pomegranate and Radish, Fresh Made Chips

Cold Poached Salmon w/Cucumber-Dill Sauce

Grilled Thai Chicken Skewer w/Red Curry - Coconut Sauce

Crudo of Grilled Portabella w/fennel pollen, radish, chives, blood orange, edible flowers, salsa verde

Bacon Wrapped Shrimp stuffed w/Water Chestnut and Jalapeño, Apricot-Horseradish Dipping Sauce

Baba Ganouj w/Lentils, Herbs and Warm Toasted Lavash

FIRST COURSE

Choose 3 dishes

Multiple Greens, Orange, Fennel, Manuri Cheese, Charred Knob Onion, Sunflower Seeds, Balsamic-Mustard Vinaigrette

Wedge Salad w/Bacon Lardons, Oven-Dried Tomato, Roasted Peppers, Warm Polenta Croutons, Green Goddess Dressing

MAIN COURSE

All inclusive

Grilled Crab Cakes, Herb Salad, Lemon Chile Aioli

Grilled Marinated Lamb Rack Chops, Balsamic-Honey-Mint Sauce

10 Vegetable Orzo Pialf w/Asiago, Ginger and Mint

DESSERT

Choose 1 dish

Lemon-Ricotta Cheesecake w/Raspberry Coulis

Tiramisu w/Espresso, Mascarpone and Cocoa

Bittersweet Chocolate-Orange-Kahlua Mousse w/Asst Garni

Surprise Indulge Menu

STARTER

Choose 2 dishes

Nori Wrapped Tuna Tempura- red caviar, chives, wasabi creme, siracha, asian slaw

Grilled King Trumpet Mushroom w/Sherry Vinaigrette, Chives and Hazelnuts

Szechuan dan dan noodles w/ground pork (spicy)

Kickass Guacamole w/Pomegranate, Radish and Fresh Chips

Grilled Crab Cake, Herb Salad, Tangerine, Marcona Almonds, Lemon-Pepper Aioli

Amuse bouche tbd. this is on me, pls choose 2 other dishes

Grilled Octopus, Crushed Fingerling Potatoes, Mirepoix Vegetables, Basil Oil, Tomato Oil

Arancini stuffed w/butternut squash and goat cheese w/san marzano marinara

Salmon Tartare- Ginger, Tobiko, Avocado, Jalapeno, Crisp Won Ton Skins

Smothered Scampi on Grilled Ciabatta

Thai Grilled Chicken Skewer, Tamarind-Red Curry-Coconut Sauce

Sesame Seared Halloumi Cheese w/Aleppo Pepper and Warmed Greek Honey

Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese

Tortilla Española- caramelized onions, potatoes, spicy chorizo

Spanakopita- Spinach, Feta, Phyllo

FIRST COURSE

Choose 1 dish

Composed Salad of Mango, Avocado, Snow Crab, Grilled Asparagus, Avocado, Hearts of Palm, Toasted Pine Nut Vinaigrette

Heirloom Tomatoes Caprese, Grilled Burrata and Radicchio, Basil, XVOO, Saba, Sea Salt

Choice of Ribolitta- Hearty Tuscan (mainly vegetable) Soup or Butternut Squash-Gala Apple Soup w/Creme Friache and Chives or Lobster Bisque w/Cognac

Roasted Beet Napoleon- Honey-Goat Cheese, Spiced Walnuts, Pomegranate, MIcro Greens, Brunoise Vegs

Grilled Asparagus, Roasted Beet, Course Herbed Bread Crumbs, Raspberry-Walnut Vinaigrette

Green Goddess Wedge, Bacon Lardons, Pickled Red Onion, Roasted Peppers

Soft Lettuces, Micro Greens, Grilled Asparagus, Oil Cured Olives, Charred Shallots, Scallions, Radish, Manouri Cheese Ranch Dressing

MAIN COURSE

Choose 1 dish

Bacon-Green Apple- Roasted Shallot crusted Salmon, Mashed Potatoes, Lemon Beurre Blanc

Surf and Turf w/Sliced Tenderloin and Scampi, Smashed Redskins, Grilled Asparagus

Chicken Saltimbocca- stuffed w/Parma Prosciutto, Sage and Smoked Mozzarella over Angelhair

Snapper St. Martin w/lemon, bananas and almonds, tomato couscous

Seared Tuscan Steak (or Tuna) over Arugula w/Rosemary Roasted Potatoes, Dry Braised Mushrooms, Fried Shallots and Shaved Parmesan Drizzled w/ XVOO

Fire Roasted Pequillo Pepper stuffed w/Duck, Goat Cheese and Toasted Pine Nuts w/Verde Sauce and Black Beans and Rice

Slow Braised Lamb Ragout w/Mirepoix Vegetables and Olives over Buttered Noodles

Pork au Poivre- Sous Vide Pork Tenderloin w/Roquefort Potatoes, Carrots Vichy, Green Peppercorn Sauce

Steak Pizzaiola w/Mushrooms, Peppers, Tomato and Oregano over Grilled Ciabatta w/Mozzarella

DESSERT

Choose 1 dish

Zabaglione made to order, served warm over Macerated Fruits w/Mint

Old Fashion Banana Pudding w/Nilla Wafers

Toasted Coconut Mochi Cake, Matcha Whipped Cream

Bittersweet chocolate torte, hazelnut whipped cream

Creme Friache Cheesecake w/Graham Cracker Crust and Strawberry Coulis

Peanut Butter Pie w/Chocolate Sauce

Passionfruit Mousse, Mandarin Tapioca

I make meyer limoncello and would be glad to pour you and iced shot with dessert (on me)

Exclusive Mediterranean Menu

STARTER

Choose 2 dishes

Amuse Bouche- Bleu d'Auvergne Crouton w/sliced apple and truffle Let's start w/this and choose 2 other dishes

Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese

Hummus and Baba Ganouj w/Warm Pita and Crudités

Creamy Polenta w/Truffles, Porcini, Exotic Mushrooms and Asiago

Arancini stuffed w/butternut squash and goat cheese w/san marzano marinara

Assiette d'Mar- Asst Chilled Shellfish, XVOO, Lemon, Maldon, Cracked Black Pepper, Salsa Verde

Grilled Crab Cake, Herb Salad, Tangerine, Marcona Almonds, Lemon-Pepper Aioli

Lobster Cutlet w/Tarragon Beurre Blanc

Baked Clams Oreganata

Steamed Artichoke Leaves, Chive Creme Friache, Lemon Zest, Caviar

Grilled Octopus, Crushed Fingerling Potatoes, Mirepoix Vegetables, Basil Oil, Tomato Oil

Pissaladière- Flatbread w/Caramelized Onions, Anchovies and Olives

FIRST COURSE

Choose 1 dish

Fattoush- chopped salad of watercress, purslane, romain, tomatoes, cucumber, radish, fried pita chips, lemon vinaigrette

Heirloom Tomatoes Caprese, Grilled Burrata and Radicchio, Basil, XVOO, Saba, Sea Salt

Roasted Beet Napoleon- Honey-Goat Cheese, Spiced Walnuts, Pomegranate, MIcro Greens, Brunoise Vegs

Choice of Ribolitta- Hearty Tuscan Soup or Butternut Squash-Gala Apple Soup w/Creme Friache and Chives or Lobster Bisque w/Cognac

Butter Lettuce, Grapes, Oil Cured Olives, Cashew and Fennel w/Feta Dressing

Antipasto Salad- Roasted Peppers, Olives, Crispy Artichoke, Scallions, Provolone, Herbed Croutons, Balsamic Vinaigrette

Grilled Asparagus, Roasted Beet, Course Herbed Bread Crumbs, Raspberry-Walnut Vinaigrette

MAIN COURSE

Choose 1 dish

Sautéed Monkfish with Leeks, Sweet Corn and Shiitakes, Saffron Sauce

Shrimp stuffed w/Crab Imperial w/Grilled Asparagus, Basmati Rice Pilaf w/Lobster Sauce

Coulibiac of Salmon in Puff Pastry stuffed w/Shrimp Mousse and Spinach w/Pernod w/Lobster Sauce

Grilled Swordfish w/Tomato-Orange-Caper Sauce, Grilled Zucchini, Rice Pilaf w/Toasted Vermicelli

Seared Red Snapper (or Pompano) w/Lemon, Bananas and Toasted Almonds over Spanish Rice

Baked Sea Bass Wrapped in Lettuce and Herbs served over Basmati Rice Pilaf, Basil-Orange Sauce

DESSERT

Choose 1 dish

Bittersweet chocolate mousse, orange, espresso, hazelnut whipped cream

Zabaglione made to order, served warm over Macerated Fruits w/Mint

Griddled Chocolate Brioche, Orange, Rosewater, Cinnamon, Whipped Cream

Poached Apricots w/Vanilla-Bourbon Labne and Pistachios

Banana Budino w/Torched Granola Crust

Flan w/Raspberries

Pear-cardamon cake w/greek yogurt, honey and raw almonds

Creme Friache Cheesecake w/Graham Cracker Crust and Strawberry Coulis

Tiramisu

Vau la Vant of Granny Smith Apples, Calvados, Cinnamon, Vanilla Ice Cream

I make meyer limoncello and would be glad to pour you and iced shot with dessert (on me)

Mediterranean Indulge Menu

STARTER

Choose 2 dishes

Amuse bouche tbd. this is on me, pls choose 2 other dishes

Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese

Hummus and Baba Ganouj w/Warm Pita and Crudités

Bleu d'Auvergne Crouton w/sliced apple and truffle

Creamy Morels on Brioche Toast

Canapé of Fava Beans, Lemon Zest, Dry Chile, Shallots and Boursin

Assiette d'Mar- Asst Chilled Shellfish, XVOO, Lemon, Maldon, Cracked Black Pepper,

Steamed Artichoke Leaves, Chive Creme Friache, Lemon Zest, Caviar

Grilled Lamb Chop over Fennel-Artichoke-Leek Fritter w/Roasted Pepper Aioli

Sesame Seared Halloumi Cheese w/Aleppo Pepper and Warmed Greek Honey

Tortilla Española- caramelized onions, potatoes, spicy chorizo

Beef Tartare- capers, mustard, shallots, toast points

Risotto Rosso- Roasted Red Pepper, Grilled Radicchio, Red Vermouth, Asparagus, Corn, Smoked Mozzarella

Pissaladière- Flatbread w/Caramelized Onions, Anchovies and Olives

Grilled Octopus, Calabrian Chile, Crushed Fingerling Potatoes, Pesto

Swordfish Involtini w/Saffron, Orange, Currants and Capers

Grilled Crab Cake, Herb Salad, Tangerine, Marcona Almonds, Lemon-Pepper Aioli

Nori Wrapped Tuna Tempura- red caviar, chives, wasabi creme, siracha, asian slaw

FIRST COURSE

Choose 1 dish

Fattoush- chopped salad of watercress, purslane, romain, tomatoes, cucumber, radish, fried pita chips, lemon vinaigrette

Greek Salad w/Peppers, Olives, Tomato, Onions, Feta, Lemon-Oregano Dressing

Grilled Stuffed Portobella Caprese- Heirloom Tomatoes, Mozzarella di Bufala, Basil, Saba

Baked chevre, soft lettuces, olive tapanade, braised fennel, lemon-dijon vinaigrette

Warm poached leeks a la grecque w/tomato, olives, goat cheese, parsley, lemon, oregano

Grilled Asparagus, Roasted Beet, Course Herbed Bread Crumbs, Raspberry-Walnut Vinaigrette

Garlic Studded Roasted Broccoli Crown w/Romesco Sauce

MAIN COURSE

Choose 1 dish

Greek Braised Lamb over Lemon-Spinach Orzo Pilaf w/Feta and Garbanzos

Greek Style Lemon-Oregano Chicken, 10 Vegetable Orzo Pilaf w/Ginger, Mint and Asiago

Baked Sea Bass Wrapped in Lettuce and Herbs served over Basmati Rice Pilaf, Basil-Orange Sauce

Seared Tuscan Steak (or Tuna) over Arugula w/Rosemary Roasted Potatoes, Dry Braised Mushrooms, Fried Shallots and Shaved Parmesan Drizzled w/ XVOO

Medallions of Veal, Homemade Tagliatelle, Morel Cream Sauce

Couscous w/ braised vegs (fennel, parsnip, rutabaga, celery, kohlrabi, zucchini, savoy cabbage, diakon radish, butternut squash)

Coulibiac of Salmon in Puff Pastry stuffed w/Shrimp Mousse and Spinach w/Pernod w/Lobster Sauce

Gambas Ajillo- Head/Shell On Roasted Shrimp w/Fried Shallots, Garlic and Peppers, Basmati Pilaf

Pork au Poivre- Sous Vide Pork Tenderloin w/Roquefort Potatoes, Carrots Vichy, Green Peppercorn Sauce

Paella

DESSERT

Choose 1 dish

Sabayon made to order and served warm w/pernod macerated fruit

I make meyer limoncello and would be glad to pour you and iced shot with dessert (on me)

Poached Apricots w/Vanilla-Bourbon Labne and Pistachios

Griddled Chocolate Brioche, Orange, Rosewater, Cinnamon, Whipped Cream

Creme Friache Cheesecake w/Graham Cracker Crust and Strawberry Coulis

Blackberry Clafoutis

Flan w/Raspberries

Indulgent Italian Menu

STARTER

Choose 2 dishes

Amuse Bouche- Gorgonzola Crouton w/sliced apple and truffle Let's start w/this and choose 2 other dishes

Italian Sausage w/Porcini Mushrooms, Fermented Black Garlic, Peppers, Onions, Fried Potatoes

Risotto Rosso- Roasted Red Pepper, Grilled Radicchio, Red Vermouth, Asparagus, Corn, Smoked Mozzarella

Grilled Polenta w/Escarole and White Beans

Bruschetta of Seared Fava Beans, Aged Parm, Shallots, Dry Chile Flake, Lemon Zest, XVOO

Parma Prosciutto stuffed w/Arugula, Fig, Lemon and Goat Cheese

Crab Stuffed Mushrooms w/Basil Aioli

Frutti Di Mare- Shrimp, Scallops, Mussels and Calamari w/Salsa Verde

Cauliflower Puttanesca- Oil Cured Olives, Capers, Sun Dried Tomatoes, Calabrian Chile, Basil

Asst Salumi's and Cheeses w/Garni Platter

Swordfish Involtini w/Saffron, Orange, Currants and Capers

Fregula Sarda- Toasted Sardinian Pasta w/Fennel, Sausage Ragu and Sheep's Milk Cheese

FIRST COURSE

Choose 1 dish

Choice of Ribolitta- Hearty Tuscan (mainly vegetable) Soup or Butternut Squash-Gala Apple Soup w/Creme Friache and Chives

Antipasto Salad- Roasted Peppers, Olives, Crispy Artichoke, Genoa Salami, Scallions, Provolone, Herbed Croutons, Balsamic Vinaigrette

Roasted Beet Napoleon- Honey-Goat Cheese, Spiced Walnuts, Pomegranate, MIcro Greens, Brunoise Vegs

Arugula, Watercress, Radish, Radicchio, Grapefruit, Avocado, Asiago, Sunflower Seeds, Balsamic Vinaigrette

Heirloom Tomatoes Caprese, Grilled Burrata and Radicchio, Basil, XVOO, Saba, Sea Salt

MAIN COURSE

Choose 1 dish

Seared Tuscan Steak (or Tuna) over Arugula w/Rosemary Roasted Potatoes, Dry Braised Mushrooms, Fried Shallots and Shaved Parmesan Drizzled w/ XVOO

Grilled Swordfish w/Sicilian Relish, Caramelized Cauliflower, Rosemary Potatoes, Salsa Verde

Chicken Saltimbocca- stuffed w/Parma Prosciutto, Sage and Smoked Mozzarella over Angelhair

Slow Roasted Lamb Ragu over Creamy Polenta

Seared Scallops w/Guancale, Chives, Parmigiana and Beurre Blanc over Potato Puree

Grilled Brined Pork Chop, Spicy Calabrese Peppers, Roasted Broccoli, Linguine Aglio y Olio

Seared Shrimp, Grilled Asparagus, Basmati Rice w/Toasted Vermicelli w/Sambuca-Tarragon Sauce

DESSERT

Choose 1 dish

Zabaglione made to order, served warm over Macerated Fruits w/Mint

Tiramisu

Lemon-Ricotta Cheesecake w/Strawberry Coulis

Cassata alla Siciliana w/apricot, orange, raisins and nuts, amaretto whipped cream

Bittersweet chocolate torte, hazelnut whipped cream, raspberry coulis