Chef Caitlin Suarez
Private Chef In Seattle
I started cooking in restaurants in Seattle, WA in 2007. I take pride in making my customers feel special and fulfilled. My strength in hospitality comes from three things, passion, team and the ability to adapt in a fast paced environment. Personal preferences and the needs of my customers are where I thrive. I believe- if you want it, we can make it happen.
I am a graduate of the Culinary Institute of America. Since completing my degree, I have lived in the Napa Valley. I have worked for BottleRock, Pestoni Family winery, Treasury Wine Estates and more. I started my own small catering company, Coga Enterprises which handles both catering, event operation and consulting.
More about me
For me, cooking is...
Therapeutic, extension of myself and a way to show great care to the people around you.
I learned to cook at...
I am a Culinary Institute of America alumni. But I learned from my family the true cooking.
A cooking secret...
Attention to details and treat cooking like a ballet. One motion after the other.
My menus
ROASTED GAME HEN- Vietnamese caramel sauce, peanuts (CONTAINS FISH SAUCE)
MOCHI - Tellagio cheese, tomato jam and basil powder
LEMON TOFU- Battered fried, lite Meyer lemon sauce and sesame seeds
SHRIMP AND SHISHITOS- lemon aioli, perilla and garlic chip
SHAKING BEEF SKEWERS- Burnt scallion
SMELTS- Served with yuzu aioli
CAVIAR- waffle, golden fish caviar, chive creme
BLISTERED EDAMAME- Ginger and sesame
LOBSTER AND CHORIZO WONTON- Chili crisp oil and scallions
LOTUS SOUP- Kurabota pork spare ribs and winter melon
WONTON SOUP- Seasonal wonton, homemade consommé broth and scallions [Available vegetarian]
UDON CACIO DE PEPE- Handmade Sichuan Pepper Noodles, Buffalo Butter and Parmesan
DUCK SALAD- Five spice roasted, chayote, peanuts and duck crackling with orange vinaigrette
MELON CUCUMBER SALAD- Feta and pickled onions
IMPERIAL ROLL- Yellow curry marinated tofu, rice noodle, jicama, carrot and fried till crispy
TEMPURA- Local vegetables from PNW Farmers served with aioli and dashi
MUSSELS- Thai coconut broth and kaffir lime, Served with herb frites (ITS INSANE GOOD)
CHILI LEMONGRASS CRAB- Dungeness roasted whole with sake, spices and soy. Wokked with sauce and finished with coriander
CARAMELIZED DUCK WINGS- chili and peanuts served with rice cooked with broth made from the bones
DUNGENESS CRAB CHOW FUN- Fresh wide rice noodle, white shoyu sauce, vegetable
GARLIC BUDDHA DELIGHT- Mixed fresh local vegetables, garlic crisps
LOBSTER PHAD THAI- Preserved radish, golden chive, peanut and fried shallot (PLEASE INFORM US OF NUT ALLERGIES)!!!
HIRSHON EMPEROR HERBAL CHICKEN- Braised with gingers, spices and white beech mushroom, white shoyu,
BLACK PEPPER CHICKEN AND SUGAR SNAPS- Chicken thigh, aromatics, fermented black beans and black soy
GAI YANG CHICKEN- Coriander, white pepper and fish sauce marinated and then grilled till lightly charred
“SCARED” MALA BEEF- Sweet peppers, Sichuan peppercorns, celery and sesame seeds
FISH COLLAR- Marinated and grilled, coriander and shredded carrot salad [ POSSIBLE SHELLFISH, NUT ALLERGY]
BASQUE BURNT CHEESECAKE- Fresh fruit, cinnamon and lemon zest
PROFITEROLES- Flavors TBD
CHEFS CHOICE
WHITE PEACH MOCHI WAFFLES- “ Truly magical” and vanilla chantilly creme
BANANA CLAFOUTIS, whipped cream and sesame seed cookie
TRIO OF FRUIT: Mini desserts inspired by seasonal fruit
POT DE CREME- Tahitian vanilla, matcha green tea lemon curd, fresh fruit and tuile
TRUE LAVA CAKE- Single origin chocolate and espresso creme anglaise
View full menu
CEVICHE- “Catch of the day” lime juice, cilantro, avocado and crispy chip
COCTEL DE CAMARON - Poached shrimp marinated in avocado, cucumbers, tomato, cilantro and lime juice
MEJILLONES PICANTE- Roasted mussels on the half shell with a spicy tomato sauce
OCTOPUS CARPACCIO- Crispy potato and “ sauce”
CAVIAR TARTLETS- Golden whitefish caviar, lemon creme and golden chive
BLUE CORN BLINIS with seasonal rillete and compote
CORN FRITTERS- Mexican crema, cilantro and mache
ELOTE CORN- Mini corns, blacked rubbed with avo mayo spices and cotija cheese
GRASSFED BEEF MEATBALL- Black mole and sesame seed
MISO POTATO CROQUETTE- Fried anchovies and garlic chive
WHITE GAZPACHO- Grapes, cucumbers, sherry vinegar and almonds (CONTAINS GLUTEN)
CHOCHOYOTES- (Corn masa dumplings) in verde vegetarian pozole
STUFFED AVOCADOS- Heirloom chicken salad, asian pear, cashew and coriander
CHOCOLATE PASTA- Wild mushroom ragu and aged parmesan
AVOCADO PASTA- Handmade pasta tossed with creamy avocado, confit garlic, slivered jalapeño and herb [VEGAN]
CEASAR SALAD- Little gem lettuce, chicory greens, crouton, lemon parmesan vinaigrette and parmesan frico
CHAYOTE SALAD- Green apple, avocado, queso fresco and pumpkin seeds
CHILI RELLENOS- Oaxaca cheese, masa and sweet potato topped with fresh red salsa
BERKSHIRE PORK CHOP- Pickled peaches, creamed hominy and greens
KURABOTA PORK CARNITAS- Braised till tender, pickled onions, handmade tortillas and accompaniments
BEEF TOMAHAWK- Grilled with whole heads of garlic and wild mushrooms, grilled bread
MOLE BRAISED BEEF CHUCK- verde polenta, blistered greens
CHICKEN TINGA TORTAS -Marinated in onions, garlic and mixed citrus, smoked and served on fluffy baguette with traditional garnishes
ENCHILADAS- Pulled chicken and farmer vegetables, ensalada and queso fresco [Sauces TBD, VEGAN, VEGETARIAN AVAILABLE]
TACO BAR: Assorted meats marinated and grilled served with all the yummy goodies, tortillas, salsas etc
PAELLA SEAFOOD- freshest catch all laced in saffron rice
PAELLA UNIQUE- Duck confit, clams, spicy sausage, wild mushrooms. Bomba rice cooked in duck broth and finished with duck skin crackling
PAELLA TRADITIONAL FOR ROYALS-Chicken thigh, lobster, prawn, and mussels. Bomba rice cooked in saffron laced seafood broth, curly sweet peppers, local vegetable and finished with Meyer lemon wedges
LOBSTER- With shell bisque and roasted garlic tamale
PARIHUELA- Peruvian seafood soup, aromatics, rich shellfish stock laced with chili
POTATO CRUSTED MONKFISH with romesco sauce and charred asparagus, leek
SPANISH BRAISED RABBIT- paprika and sherry roasted, braised with aromatics
LATIN HUNTERS STEW- braised array of meats, seasonal vegetables and hominy served with rice pilaf
BASQUE BURNT CHEESECAKE
BEIGNETS with seasonal accompaniments
CHEFS CHOICE: Custom dessert created from your favorite flavors
HAZELNUT BREAD PUDDING- Candied Hazelnuts, fresh pomegranate and anglaise
HOMEMADE GELATO OR FANCY SUNDAES- Baked garnish [AVAILABLE GF]
LAVA CAKE- Single origin chocolate and espresso creme anglaise
STRAWBERRY TRES LECHES CAKE- Seasonal fruit and Chantilly creme
PROFITEROLES- Flavors TBD
SORBETTO and [optional biscotti, AVAILABLE GF]
View full menu
AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion
BURATTA- Grilled bread, roasted heads of garlic and grilled local vegetables, Evoo [VEGETARIAN]
BLUE CORN BLINIS with seasonal rillete and compote [VEGETARIAN AVAILABLE]
CABBAGE ROLLS- Rice, aromatics and cinnamon all braised in a rich tomato sauce [VEGAN]
CAPONATA- Layered roasted peppers, golden raisin onion jam, baby eggplant and cracked pepper [VEGAN]
CAPRESE WAFFLE- Basil mochi waffle, buffalo mozzarella, heirloom tomato and herb chips [VEGETARIAN]
DEVILED QUAIL EGG- Saffron Kashmiri curry, fried shallot, coriander and pickled chili [VEGETARIAN]
ELOTE CORN- Mini corns, blacked rubbed with avo mayo spices and cotija cheese [VEGETARIAN]
ARTICHOKE CELERY SALAD- Parmesan reggiano, lemon dressing [VEGETARIAN]
HALLOUMI SALAD- Grilled citrus, pumpkin seed and crisp greens [VEGETARIAN]
INSALATA DE VENDURE CRUDE SALAD- Paper thin shaved vegetables, meyer lemon champagne vinaigrette [GF, VEGAN]
YELLOW BEET CARPACCIO- Aged sherry, micro herb, polenta crouton and hazelnut praline [VEGETARIAN]
SUMMER ROLL- Yellow beet, jicama, carrot, tofu, and herb salad served along light peanut sauce (Contains nuts)[VEGAN AVAILABLE]
CELLOPHANE NOODLE SOUP- Tofu, lotus buds and shiitake mushrooms [GF, VEGAN]
CREME CARROT SOUP- Garam masala spiced, incased in puff pastry, gold leaf [VEGETARIAN]
SALT BAKED CELERIAC SOUP- Hazelnut and herb oil [AVAILABLE VEGAN]
CHOCOLATE PASTA- Wild mushroom ragu and aged parmesan [VEGETARIAN]
AVOCADO PASTA- Handmade pasta tossed with creamy avocado, confit garlic, slivered jalapeño and herb [VEGAN, AVAILABLE GF]
BLACK GARLIC FLAT UDON PASTA- With miso butter and greens [VEGETARIAN]
VEGETABLE PAVE- Layered shaved vegetables cooked till tender served with saffron sauce [VEGAN]
WILD MUSHROOM MOUSSAKA- Heirloom wild mushrooms braised with spices, béchamel and baked till golden. Served with homemade crostinis[VEGETARIAN] [AVAILABLE GF]
EGGPLANT- Fried Chinese style with scallion and chili thread [VEGAN]
RISOTTO- Champagne, langoustines, parsnip and frico [VEGETARIAN AVAILABLE UPON REQUEST]
CAULIFLOWER- Roasted whole with chemoula sauce, preserved lemon , and flower [VEGAN]
EMPEROR FEASTS- Many assorted unique plates, served with rice, pickles and etc. Truly special and unique experience [AVAILABLE VEGAN OR VEGETARIAN]
BANOFFEE trifle, chocolate banana and toffee
BASQUE BURNT CHEESECAKE
BEIGNETS with seasonal accompaniments
BUTTERSCOTCH BUDINO- Cookie and creme [AVAILABLE GF]
CHEESE AND CHOCOLATES BOARD- Accompaniments change
CHOCOLATE OLIVE OIL CAKE- Cherries and espresso glaze [VARIATIONS UPON REQUEST, AVAILABLE VEGAN]
MISO MADELEINES- apple compote and whipped chai creme
TRIO OF FRUIT: Mini desserts inspired by seasonal fruit
CHEFS CHOICE: Custom dessert created from your favorite flavors
View full menu
AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion
INSALATA DE VENDURE CRUDE- Paper thin shaved vegetables, meyer lemon champagne vinaigrette
CHICORY BELGIUM ENDIVE SALAD- Blue cheese, caramelized walnut crisp with lite mustard vinaigrette
MELON CUCUMBER SALAD- Feta and pickled onions
ROASTED CARROT BEET SALAD-Beet greens, tahini yogurt dressing, zatar pistachio pistou and coriander
CHOCHOYOTES SOUP- (Corn masa dumplings) in verde vegetarian pozole
GIOUVARLAKIA SOUP- Chicken broth consommé, preserved lemons, mini pasture raised chicken meatballs and parsley oil
CREME CARROT SOUP- Garam masala spiced, incased in puff pastry, gold leaf
WILD MUSHROOM SOUP- Pickled mushroom and truffle croutons
AGNOLOTTI PASTA- Lobster, chili, san marzano tomato, garlic, and vodka
FAZZOLETTI PASTA- Handkerchief pasta with TRUE "Alfredo" from Parma
AVOCADO PASTA- Handmade pasta tossed with creamy avocado, confit garlic, slivered jalapeño and herb [VEGAN]
TRUE BOLOGNA STYLE RAGU PASTA- Kurobata pork, pancetta and 100% grass-fed beef, handmade pasta, parmesan reggiano [FANCY WAY AVAILABLE: Rosemary and blueberry compote]
CHOCOLATE PASTA- Wild mushroom ragu and aged parmesan
TAGLIATELLE TRENETTE AL PESTO PASTA- Homemade basil pesto with almonds, potato and Parmesan
CHICKEN FORET AUX TRUFFE- Braised, vegetables and truffle all in incased in puff pastry and baked till golden and bubbly
CHILI LEMONGRASS CRAB- Wokked with lemongrass sake sauce and finished with coriander
BEEF TOMAHAWK- Grilled with whole heads of garlic and wild mushrooms, grilled bread
CORNISH HEN- Armanac, carmelized onions, and grapes
BERKSHIRE PORK CHOP- Lemon orzo, brussels and apple cider sage cream sauce
TIMPANO : “Family style” Royal pasta encased dome filled with ragu, garganelli pasta, cheeses, meatballs, sausage and more. Sliced and served on top a gentle tomato sauce [AVAILABLE VEGETARIAN]
AGNELLO BRODETTATO- Lamb stew with lemon and egg sauce
YOGHURT HERB MARINATED LAMB CHOPS- Herbed salad with chickpeas and tomato
HUNTERS CASSOULET- Bacon, duck, pork and more baked together with herbs, beans and brioche breadcrumbs
EMPEROR FEASTS- Many assorted unique plates, served with rice, pickles and etc. Truly special and unique experience
ALMOND CUSTARD PIE- Fresh raspberries [AVAILABLE VEGAN]
BANOFFEE trifle, chocolate banana and toffee
BASQUE BURNT CHEESECAKE
BEIGNETS with seasonal accompaniments
BUTTERSCOTCH BUDINO- Cookie and creme [AVAILABLE GF]
CHEESE AND CHOCOLATES BOARD- Fun accompaniments
CHEFS CHOICE: Custom dessert created from your favorite flavors
FRUIT PAVLOVA- Vanilla Diplomat creme, fruit and crunch [SEASONAL]
GRASS FED PANNA COTTA- Dragonfruit and sesame lace cookie [VARIATIONS UPON REQUEST]
HOMEMADE GELATO OR FANCY SUNDAES- Baked garnish [AVAILABLE GF]
LAVA CAKE- Single origin chocolate and espresso creme anglaise
MISO MADELEINES- apple compote and whipped chai creme
PROFITEROLES- Flavors TBD
SORBETTO and [optional biscotti, AVAILABLE GF]
View full menu
FRESH BREWED SINGLE ORIGIN COFFEE, ARTISANAL TEAS- Assorted milk selections, sugar and local honey
CHAMPAGNE TOAST- Possible mimosa bar, seasonal juices and garnishes
SEASONAL SMOOTHIE [VEGAN AVAILABLE]
JUICES- Assorted
CHARCUTERIE BOARD- With local seasonal accompaniments
CHEESE BOARD- With local seasonal accompaniments [VEGETARIAN]
SEAFOOD BOARD (Surcharge based on market prices)
INSALATA DE VENDURE CRUDE SALAD- Paper thin shaved vegetables, meyer lemon champagne vinaigrette [GF, VEGAN]
LOBSTER COBB SALAD- Crisp heirloom lettuces, orange, avocado, coddled egg, prosciutto crisps and a green goddess dressing
DUCK SALAD- Five spice roasted, chayote, cabbage, fried tofu and duck crackling, peanuts with orange vinaigrette
CEASAR SALAD- Little gem lettuce, chicory greens, crouton, lemon parmesan vinaigrette and parmesan frico [VEGAN AVAILABLE]
AVOCADO PASTA- Handmade pasta tossed with creamy avocado, confit garlic, slivered jalapeño and herb [VEGAN, AVAILABLE GF]
TRUE BOLOGNA STYLE RAGU PASTA- Kurobata pork, pancetta and 100% grass-fed beef, handmade pasta, parmesan reggiano [FANCY WAY AVAILABLE: Rosemary and blueberry compote]
GNOCCHI PAPAKASH- Blistered peppers, lite creme sauce [VEGETARIAN]
RISOTTO- [Seasonal]
EGGS- Poached with 40 month aged parmesan cheese
PUREST OMELETTE- Pasture raised eggs, grass fed butter and sea salt [VEGETARIAN]
BLUE CORN MIGAS- Pasture raised eggs, salsa verde, oaxaca cheese, queso fresco, and avocado pico de gallo on the side [VEGETARIAN]
POTATO AND PNW VEGETABLE HASH finished with pink peppercorns [VEGAN]
POTATO WEDGES- Roasted, lemon, oregano and nigella seeds [VEGAN]
EXOTIC FRUIT PLATTER- unique and local fruits prepared to eat [VEGAN]
ASSORTED PASTRIES- Whipped Butter and handmade seasonal jam (Selection varies)[DIETARY OPTIONS AVAILABLE]
ASSORTED BREAKFAST MEATS
ASSORTED KABOBS- Different accompaniments, saffron couscous and vegetable stew
ASSORTED TOPPINGS: Lettuce, tomato and sumac pickled onions, etc
ASSORTED SLIDERS- Selection of three, fun accompaniments
TACO BAR: Assorted meats marinated and grilled served with all the yummy goodies, tortillas, salsas etc
BEIGNETS with seasonal accompaniments
CANNOLI- “Traditional style,” chocolate chips, cherries, orange and ricotta
CHEESE AND CHOCOLATES BOARD- Fun accompaniments
CHOCOLATE OLIVE OIL CAKE- Cherries and espresso glaze [VARIATIONS UPON REQUEST, AVAILABLE VEGAN]
CINNAMON PANNA COTTA PARFAIT- Grass fed milk, banana chip almond granola
HAZELNUT BREAD PUDDING- Candied Hazelnuts, fresh pomegranate and anglaise
MISO MADELEINES- apple compote and whipped chai creme
TRIO OF DESSERTS: Something to please everyone
View full menu
AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion
GREEN TOMATOES- Cornmeal breaded and fried served with farmer salsa
WHITE ASPARAGUS [when in season]- Quail egg salad, radicchio, and Parmigiana reggiano
BIBB LETTUCE SALAD- Fine herb vinaigrette
CHICORY BELGIUM ENDIVE SALAD- Blue cheese, caramelized walnut crisp with lite mustard vinaigrette
BISQUE- Shellfish Stock with calvados, creme, and “catch of the day” garnish [Vegetarian available]
SMOKED BLUE CRABS- Stuffed heads packed with meat, lightly breaded and served with salad
PARSNIP SOUP- Blackened warm spiced cauliflower and pomegranate
HUNTERS CASSOULET- Bacon, duck, pork and more baked together with herbs, beans and brioche breadcrumbs
GIOUVARLAKIA SOUP- Chicken broth consommé, preserved lemons, mini pasture raised chicken meatballs and parsley oil
STUFFED QUAIL ESTOUFFEE- Stuffed with homemade sausage and okra rice
KURABOTA PORK MILANESE- Fried and served with tomato herb salad [AVAILABLE GLUTEN FREE]
BISTECCA ALLA FIORENTINA- Rosemary and black garlic, grilled with sea salt and olive oil. Served with roasted vegetables and potatoes
SCAMPI CHAMPAGNE RISOTTO- Langoustine, seafood fumet, parmesan frico crisp and essence of “sea”
SAUSAGES AND LENTILS- Bacon beluga lentils and fried kale
CAJUN KING CRAB PASTA- Basil creme sauce
RABBIT- Black pepper dumpling, mirepoix and thyme
BANANA CLAFOUTIS- Chantilly creme
SAFFRON BEIGNETS- English
TRIO OF FRUIT: Mini desserts inspired by seasonal fruit
HOMEMADE GELATO- Baked garnish
CHEESE AND CHOCOLATES BOARD- Accompaniments change
LEMON AND POACHED PEAR TIRAMISU- Limoncello, mascarpone
BASQUE BURNT CHEESECAKE- Seasonal fruit garnish
CHEFS CHOICE
View full menu
AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion
WHITE ASPARAGUS [when in season]- Quail egg salad, radicchio, and Parmigiana reggiano
CRAB MELON SALAD- Seasonal crab, mache tossed in a citrus vinaigrette
BIBB LETTUCE SALAD- Fine herb vinaigrette
CREME OF LEEK AND POTATO SOUP- “Vichyssoise”
BISQUE- Shellfish Stock with calvados, creme, and “catch of the day” garnish [Vegetarian available]
OYSTER- On the half shell, wasabi tobiko, lime cucumber mignonette and micro herb
SHRIMP COCKTAIL- Large roasted prawns served with burnt lemon and fresh green goddess to dip [original cocktail sauce available]
FOIE GRAS PARFAIT- Seasonal homemade compote and brioche sage croutons
GARLIC OIL- Spaghetti, sliced garlic, fresh chili, parsley and extra virgin olive oil [Anchovy optional]
HUNTERS CASSOULET- Bacon, duck, pork and more baked together with herbs, beans and brioche breadcrumbs
POULET FORET AUX TRUFFE- Heirloom chicken braised with vegetables and truffle all in incased in puff pastry and baked till golden and bubbly
KING CRAB ESTOUFEE - Okra rice (spicy or not spicy)TBD
RABBIT- Black pepper dumpling, mirepoix and thyme
VEGETABLE PAVE- Layered shaved vegetables cooked till tender served with saffron sauce
PUREST OMELETTE- Pasture raised eggs, grass fed butter and sea salt
SHORT RIB- Braised with wild blueberry and port reduction, served over mashed potato parsnip purée
SUNCHOKE AND SCALLOP- Celeriac root puree and fried lotus root
KURABOTA PORK BOURGUIGNON- petite carrot, caramelized pearl onions
CHEESE AND CHOCOLATES BOARD- Accompaniments change
HOT BEIGNETS- Honey, orange, and cinnamon sugar
POT DE CREME- Tahitian vanilla, matcha green tea lemon curd, fresh fruit and tuile
HAZELNUT BREAD PUDDING- Candied Hazelnuts, fresh pomegranate and anglaise
PROFITEROLES- Flavors TBD
ROASTED STONE FRUITS- Vanilla bean creme anglaise and toasted sponge cake [AVAILABLE GLUTEN FREE]
CHEFS CHOICE
View full menu
AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion
INSALATA DE VENDURE CRUDE- Paper thin shaved farmer vegetables, Meyer lemon champagne vinaigrette
GREEK SALAD- Petite diced seasonal vegetable marinated in vinegar and extra virgin olive oil
CHICKEN KOFTA- Dill, oregano, yogurt and garlic marinated. Grilled and served in lettuce cup with pickled onions, mint
PROSCIUTTO AND MILK CHEESE- Olives and flatbread
ORZO- Greek pea stew, seasonal vegetables all cooked in a tomato broth
LEMON COUSCOUS SALAD- Arugula, cucumbers and ricotta salata
OCTOPUS “bruschetta style”- cooked in red wine and aromatics till tender, served tossed with and bacon
ROASTED CITRUS- Cheese, pumpkin seed and crisp greens
WILD MUSHROOM GRATIN- Thyme béchamel, smoked salt crostini’s and chicory salad with champagne vinaigrette
GIOUVARLAKIA SOUP- Chicken broth consommé, preserved lemons, mini pasture raised chicken meatballs and parsley oil
SEAFOOD ASSYRTIKO GIOUVETSI- “A staple in Santorini” Different Seafoods cooked with shell broth, orzo, paprika, garlic, and tomato
CURRIED RACK OF LAMB- spice roasted, marigold and fried onions served over risotto milanese (CONTAINS NUTS!)
CHICKEN PICCATA- Flattened chicken thighs cooked in a lemon oregano sauce served over parsnip mashed potato’s
FISH STEW- Fumet, white fish, mussels, fennel and served with potato bread
GRILLED VEGETABLE “GYRO”- Lavash bread, cucumber tzatziki, tahini, red onion and lettuce
BEEF TOMAHAWK- Grilled with whole heads of garlic and wild mushrooms, grilled bread
GREEK BAKED POTATO- whipped with scallion lemon yogurt, topped with fresh tomato salad, fried onions and cheese
MIZITHRA SPAGHETTI- Brown butter and parsley
SORBET
CHEFS CHOICE
OLIVE OIL CAKE- Candied Fruit [AVAILABLE IN CHOCOLATE TOO]
FRUIT PAVLOVA- Vanilla Diplomat creme, fruit and crunch [SEASONAL]
SAFFRON BEIGNETS- English
GREEK CUSTARD PIE- Buttery phyllo, cinnamon and finished with rose water and pistachios
BAKLAVA TARTLETTS- Pistachio and orange blossom
POT DE CREME- Tahitian vanilla, matcha green tea lemon curd, fresh fruit and tuile
View full menu
ROASTED GAME HEN- Vietnamese caramel sauce, peanuts (CONTAINS FISH SAUCE)
MOCHI - Tellagio cheese, tomato jam and basil powder
LEMON TOFU- Battered fried, lite Meyer lemon sauce and sesame seeds
SHRIMP AND SHISHITOS- lemon aioli, perilla and garlic chip
SHAKING BEEF SKEWERS- Burnt scallion
SMELTS- Served with yuzu aioli
CAVIAR- waffle, golden fish caviar, chive creme
BLISTERED EDAMAME- Ginger and sesame
LOBSTER AND CHORIZO WONTON- Chili crisp oil and scallions
LOTUS SOUP- Kurabota pork spare ribs and winter melon
WONTON SOUP- Seasonal wonton, homemade consommé broth and scallions [Available vegetarian]
UDON CACIO DE PEPE- Handmade Sichuan Pepper Noodles, Buffalo Butter and Parmesan
DUCK SALAD- Five spice roasted, chayote, peanuts and duck crackling with orange vinaigrette
MELON CUCUMBER SALAD- Feta and pickled onions
IMPERIAL ROLL- Yellow curry marinated tofu, rice noodle, jicama, carrot and fried till crispy
TEMPURA- Local vegetables from PNW Farmers served with aioli and dashi
MUSSELS- Thai coconut broth and kaffir lime, Served with herb frites (ITS INSANE GOOD)
CHILI LEMONGRASS CRAB- Dungeness roasted whole with sake, spices and soy. Wokked with sauce and finished with coriander
CARAMELIZED DUCK WINGS- chili and peanuts served with rice cooked with broth made from the bones
DUNGENESS CRAB CHOW FUN- Fresh wide rice noodle, white shoyu sauce, vegetable
GARLIC BUDDHA DELIGHT- Mixed fresh local vegetables, garlic crisps
LOBSTER PHAD THAI- Preserved radish, golden chive, peanut and fried shallot (PLEASE INFORM US OF NUT ALLERGIES)!!!
HIRSHON EMPEROR HERBAL CHICKEN- Braised with gingers, spices and white beech mushroom, white shoyu,
BLACK PEPPER CHICKEN AND SUGAR SNAPS- Chicken thigh, aromatics, fermented black beans and black soy
GAI YANG CHICKEN- Coriander, white pepper and fish sauce marinated and then grilled till lightly charred
“SCARED” MALA BEEF- Sweet peppers, Sichuan peppercorns, celery and sesame seeds
FISH COLLAR- Marinated and grilled, coriander and shredded carrot salad [ POSSIBLE SHELLFISH, NUT ALLERGY]
BASQUE BURNT CHEESECAKE- Fresh fruit, cinnamon and lemon zest
PROFITEROLES- Flavors TBD
CHEFS CHOICE
WHITE PEACH MOCHI WAFFLES- “ Truly magical” and vanilla chantilly creme
BANANA CLAFOUTIS, whipped cream and sesame seed cookie
TRIO OF FRUIT: Mini desserts inspired by seasonal fruit
POT DE CREME- Tahitian vanilla, matcha green tea lemon curd, fresh fruit and tuile
TRUE LAVA CAKE- Single origin chocolate and espresso creme anglaise
View full menu
CEVICHE- “Catch of the day” lime juice, cilantro, avocado and crispy chip
COCTEL DE CAMARON - Poached shrimp marinated in avocado, cucumbers, tomato, cilantro and lime juice
MEJILLONES PICANTE- Roasted mussels on the half shell with a spicy tomato sauce
OCTOPUS CARPACCIO- Crispy potato and “ sauce”
CAVIAR TARTLETS- Golden whitefish caviar, lemon creme and golden chive
BLUE CORN BLINIS with seasonal rillete and compote
CORN FRITTERS- Mexican crema, cilantro and mache
ELOTE CORN- Mini corns, blacked rubbed with avo mayo spices and cotija cheese
GRASSFED BEEF MEATBALL- Black mole and sesame seed
MISO POTATO CROQUETTE- Fried anchovies and garlic chive
WHITE GAZPACHO- Grapes, cucumbers, sherry vinegar and almonds (CONTAINS GLUTEN)
CHOCHOYOTES- (Corn masa dumplings) in verde vegetarian pozole
STUFFED AVOCADOS- Heirloom chicken salad, asian pear, cashew and coriander
CHOCOLATE PASTA- Wild mushroom ragu and aged parmesan
AVOCADO PASTA- Handmade pasta tossed with creamy avocado, confit garlic, slivered jalapeño and herb [VEGAN]
CEASAR SALAD- Little gem lettuce, chicory greens, crouton, lemon parmesan vinaigrette and parmesan frico
CHAYOTE SALAD- Green apple, avocado, queso fresco and pumpkin seeds
CHILI RELLENOS- Oaxaca cheese, masa and sweet potato topped with fresh red salsa
BERKSHIRE PORK CHOP- Pickled peaches, creamed hominy and greens
KURABOTA PORK CARNITAS- Braised till tender, pickled onions, handmade tortillas and accompaniments
BEEF TOMAHAWK- Grilled with whole heads of garlic and wild mushrooms, grilled bread
MOLE BRAISED BEEF CHUCK- verde polenta, blistered greens
CHICKEN TINGA TORTAS -Marinated in onions, garlic and mixed citrus, smoked and served on fluffy baguette with traditional garnishes
ENCHILADAS- Pulled chicken and farmer vegetables, ensalada and queso fresco [Sauces TBD, VEGAN, VEGETARIAN AVAILABLE]
TACO BAR: Assorted meats marinated and grilled served with all the yummy goodies, tortillas, salsas etc
PAELLA SEAFOOD- freshest catch all laced in saffron rice
PAELLA UNIQUE- Duck confit, clams, spicy sausage, wild mushrooms. Bomba rice cooked in duck broth and finished with duck skin crackling
PAELLA TRADITIONAL FOR ROYALS-Chicken thigh, lobster, prawn, and mussels. Bomba rice cooked in saffron laced seafood broth, curly sweet peppers, local vegetable and finished with Meyer lemon wedges
LOBSTER- With shell bisque and roasted garlic tamale
PARIHUELA- Peruvian seafood soup, aromatics, rich shellfish stock laced with chili
POTATO CRUSTED MONKFISH with romesco sauce and charred asparagus, leek
SPANISH BRAISED RABBIT- paprika and sherry roasted, braised with aromatics
LATIN HUNTERS STEW- braised array of meats, seasonal vegetables and hominy served with rice pilaf
BASQUE BURNT CHEESECAKE
BEIGNETS with seasonal accompaniments
CHEFS CHOICE: Custom dessert created from your favorite flavors
HAZELNUT BREAD PUDDING- Candied Hazelnuts, fresh pomegranate and anglaise
HOMEMADE GELATO OR FANCY SUNDAES- Baked garnish [AVAILABLE GF]
LAVA CAKE- Single origin chocolate and espresso creme anglaise
STRAWBERRY TRES LECHES CAKE- Seasonal fruit and Chantilly creme
PROFITEROLES- Flavors TBD
SORBETTO and [optional biscotti, AVAILABLE GF]
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AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion
BURATTA- Grilled bread, roasted heads of garlic and grilled local vegetables, Evoo [VEGETARIAN]
BLUE CORN BLINIS with seasonal rillete and compote [VEGETARIAN AVAILABLE]
CABBAGE ROLLS- Rice, aromatics and cinnamon all braised in a rich tomato sauce [VEGAN]
CAPONATA- Layered roasted peppers, golden raisin onion jam, baby eggplant and cracked pepper [VEGAN]
CAPRESE WAFFLE- Basil mochi waffle, buffalo mozzarella, heirloom tomato and herb chips [VEGETARIAN]
DEVILED QUAIL EGG- Saffron Kashmiri curry, fried shallot, coriander and pickled chili [VEGETARIAN]
ELOTE CORN- Mini corns, blacked rubbed with avo mayo spices and cotija cheese [VEGETARIAN]
ARTICHOKE CELERY SALAD- Parmesan reggiano, lemon dressing [VEGETARIAN]
HALLOUMI SALAD- Grilled citrus, pumpkin seed and crisp greens [VEGETARIAN]
INSALATA DE VENDURE CRUDE SALAD- Paper thin shaved vegetables, meyer lemon champagne vinaigrette [GF, VEGAN]
YELLOW BEET CARPACCIO- Aged sherry, micro herb, polenta crouton and hazelnut praline [VEGETARIAN]
SUMMER ROLL- Yellow beet, jicama, carrot, tofu, and herb salad served along light peanut sauce (Contains nuts)[VEGAN AVAILABLE]
CELLOPHANE NOODLE SOUP- Tofu, lotus buds and shiitake mushrooms [GF, VEGAN]
CREME CARROT SOUP- Garam masala spiced, incased in puff pastry, gold leaf [VEGETARIAN]
SALT BAKED CELERIAC SOUP- Hazelnut and herb oil [AVAILABLE VEGAN]
CHOCOLATE PASTA- Wild mushroom ragu and aged parmesan [VEGETARIAN]
AVOCADO PASTA- Handmade pasta tossed with creamy avocado, confit garlic, slivered jalapeño and herb [VEGAN, AVAILABLE GF]
BLACK GARLIC FLAT UDON PASTA- With miso butter and greens [VEGETARIAN]
VEGETABLE PAVE- Layered shaved vegetables cooked till tender served with saffron sauce [VEGAN]
WILD MUSHROOM MOUSSAKA- Heirloom wild mushrooms braised with spices, béchamel and baked till golden. Served with homemade crostinis[VEGETARIAN] [AVAILABLE GF]
EGGPLANT- Fried Chinese style with scallion and chili thread [VEGAN]
RISOTTO- Champagne, langoustines, parsnip and frico [VEGETARIAN AVAILABLE UPON REQUEST]
CAULIFLOWER- Roasted whole with chemoula sauce, preserved lemon , and flower [VEGAN]
EMPEROR FEASTS- Many assorted unique plates, served with rice, pickles and etc. Truly special and unique experience [AVAILABLE VEGAN OR VEGETARIAN]
BANOFFEE trifle, chocolate banana and toffee
BASQUE BURNT CHEESECAKE
BEIGNETS with seasonal accompaniments
BUTTERSCOTCH BUDINO- Cookie and creme [AVAILABLE GF]
CHEESE AND CHOCOLATES BOARD- Accompaniments change
CHOCOLATE OLIVE OIL CAKE- Cherries and espresso glaze [VARIATIONS UPON REQUEST, AVAILABLE VEGAN]
MISO MADELEINES- apple compote and whipped chai creme
TRIO OF FRUIT: Mini desserts inspired by seasonal fruit
CHEFS CHOICE: Custom dessert created from your favorite flavors
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AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion
INSALATA DE VENDURE CRUDE- Paper thin shaved vegetables, meyer lemon champagne vinaigrette
CHICORY BELGIUM ENDIVE SALAD- Blue cheese, caramelized walnut crisp with lite mustard vinaigrette
MELON CUCUMBER SALAD- Feta and pickled onions
ROASTED CARROT BEET SALAD-Beet greens, tahini yogurt dressing, zatar pistachio pistou and coriander
CHOCHOYOTES SOUP- (Corn masa dumplings) in verde vegetarian pozole
GIOUVARLAKIA SOUP- Chicken broth consommé, preserved lemons, mini pasture raised chicken meatballs and parsley oil
CREME CARROT SOUP- Garam masala spiced, incased in puff pastry, gold leaf
WILD MUSHROOM SOUP- Pickled mushroom and truffle croutons
AGNOLOTTI PASTA- Lobster, chili, san marzano tomato, garlic, and vodka
FAZZOLETTI PASTA- Handkerchief pasta with TRUE "Alfredo" from Parma
AVOCADO PASTA- Handmade pasta tossed with creamy avocado, confit garlic, slivered jalapeño and herb [VEGAN]
TRUE BOLOGNA STYLE RAGU PASTA- Kurobata pork, pancetta and 100% grass-fed beef, handmade pasta, parmesan reggiano [FANCY WAY AVAILABLE: Rosemary and blueberry compote]
CHOCOLATE PASTA- Wild mushroom ragu and aged parmesan
TAGLIATELLE TRENETTE AL PESTO PASTA- Homemade basil pesto with almonds, potato and Parmesan
CHICKEN FORET AUX TRUFFE- Braised, vegetables and truffle all in incased in puff pastry and baked till golden and bubbly
CHILI LEMONGRASS CRAB- Wokked with lemongrass sake sauce and finished with coriander
BEEF TOMAHAWK- Grilled with whole heads of garlic and wild mushrooms, grilled bread
CORNISH HEN- Armanac, carmelized onions, and grapes
BERKSHIRE PORK CHOP- Lemon orzo, brussels and apple cider sage cream sauce
TIMPANO : “Family style” Royal pasta encased dome filled with ragu, garganelli pasta, cheeses, meatballs, sausage and more. Sliced and served on top a gentle tomato sauce [AVAILABLE VEGETARIAN]
AGNELLO BRODETTATO- Lamb stew with lemon and egg sauce
YOGHURT HERB MARINATED LAMB CHOPS- Herbed salad with chickpeas and tomato
HUNTERS CASSOULET- Bacon, duck, pork and more baked together with herbs, beans and brioche breadcrumbs
EMPEROR FEASTS- Many assorted unique plates, served with rice, pickles and etc. Truly special and unique experience
ALMOND CUSTARD PIE- Fresh raspberries [AVAILABLE VEGAN]
BANOFFEE trifle, chocolate banana and toffee
BASQUE BURNT CHEESECAKE
BEIGNETS with seasonal accompaniments
BUTTERSCOTCH BUDINO- Cookie and creme [AVAILABLE GF]
CHEESE AND CHOCOLATES BOARD- Fun accompaniments
CHEFS CHOICE: Custom dessert created from your favorite flavors
FRUIT PAVLOVA- Vanilla Diplomat creme, fruit and crunch [SEASONAL]
GRASS FED PANNA COTTA- Dragonfruit and sesame lace cookie [VARIATIONS UPON REQUEST]
HOMEMADE GELATO OR FANCY SUNDAES- Baked garnish [AVAILABLE GF]
LAVA CAKE- Single origin chocolate and espresso creme anglaise
MISO MADELEINES- apple compote and whipped chai creme
PROFITEROLES- Flavors TBD
SORBETTO and [optional biscotti, AVAILABLE GF]
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