Chef Ricardo Andriguetti

Personal Chef In Manhattan Beach

Born and raised in Brazil, I grew up surrounded by the rich traditions of authentic Italian cuisine. My grandparents cultivated everything on their own farm and garden, from fresh vegetables to proteins like pork, duck, chicken, and fish. This idyllic environment sparked my culinary curiosity, and at just 12 years old, I began experimenting in the kitchen, starting with baking cakes and, of course, leaving behind a trail of flour and joy. Those early moments remain some of my fondest memories, and I love sharing them through my cooking.

In 2011, I earned a degree in Tourism and Hospitality, a field that allowed me to connect my passion for food with creating memorable experiences. To refine my skills, I pursued a Gastronomy degree at UNIVALI, one of Brazil’s most prestigious culinary schools, graduating in 2013.

With over 12 years of experience in the culinary world, I’ve honed my craft through diverse opportunities. While living in Brazil, I owned a coffee shop where I prepared dishes using fresh vegetables from my garden and premium meats and fish from trusted suppliers. This hands-on experience deepened my appreciation for quality ingredients and sustainable cooking practices.

Now residing in California, I continue to share my love for cooking, blending my heritage with global flavors to create unforgettable dining experiences.

Specialties

Latin American Cuisine: Peruvian ceviche, Brazilian BBQ, vegan moqueca

Mediterranean Cuisine: Paella, ratatouille, Greek lamb chops

Italian Cuisine: Risottos, seafood pasta

For me, cooking is...

Cooking, for me, is love and lifestyle, culture and connection, true expression of who I am. The kitchen is not just a space; it’s my passion, my art

I learned to cook at...

UNIVALI Culinary Arts school

A cooking secret...

Simplicity with creativity, letting quality ingredients shine, and infusing every dish with a pinch of love,

My menus

Latin American 1

STARTER

Choose 1 dish

Guacamole with Tortilla Chips (Mexico) (Mashed avocados mixed with lime, cilantro, onions, and served with crispy corn tortilla chips)

Patacones (Colombia) (Crispy fried green plantains, golden on the outside and tender inside, served with a tangy dipping sauce)

Palta Reina (Chile) (Creamy avocado halves filled with a savory mixture of chicken, mayonnaise, and vegetables)

Bread and Chimichurri (Argentina) (Fresh, crusty bread served with a vibrant, tangy chimichurri sauce made from parsley, garlic, vinegar, olive oil, and spices)

Papa a la Huancaina (Peru): A traditional Peruvian dish featuring boiled potatoes topped with a creamy, spicy cheese sauce made from queso fresco, aji amarillo (yellow chili), and milk)

Cheese bread (Brasil) (Warm, golden, and fluffy Brazilian cheese bread made with tapioca flour and a blend of creamy cheeses)

FIRST COURSE

Choose 1 dish

Tacos de Carne Asada (Mexico) (Grilled steak tacos served with cilantro, onions, and lime, often accompanied by a variety of salsas)

Arepas (Colombia/Venezuela) (Soft, crispy cornmeal cakes stuffed with flavorful shredded beef or chicken)

Machas a la Parmesana (Chile) (Tender razor clams topped with a rich, savory blend of Parmesan cheese, garlic, and butter, then baked until golden)

Empanada (Argentina) (A golden, flaky pastry filled with savory ingredients such as seasoned beef, onions, olives, and hard-boiled eggs)

Ceviche (Peru) (A vibrant and refreshing ceviche featuring tender cubes of white fish marinated in fresh lime juice, spiced with a hint of chili, and tossed with juicy mango and creamy avocado, served with velvety sweet potato slices and tender corn)

Acarajé (Brasil) (A traditional Brazilian delicacy, Acarajé features crispy, golden fritters made from black-eyed peas, deep-fried to perfection, filled with a savory mixture of shrimp, vatapá (a creamy, spiced coconut paste), and tangy acarajé sauce)

MAIN COURSE

Choose 1 dish

Pollo en Salsa Verde (Mexico) (Tender chicken simmered in a tangy tomatillo and green chili sauce, served with rice and tortillas)

Sancocho (Colombia) (A rich stew made with chicken, yuca, plantains, corn, and potatoes, served with rice and avocado on the side)

Reineta a la Plancha (Chile) (Grilled reineta (a Chilean white fish) seasoned simply and served with rice, salad, or steamed vegetables)

Milanesa (Argentina) (Breaded and fried beef or chicken, served with mashed potatoes or fries)

Lomo Saltado (Peru) (A flavorful stir-fry of tender beef strips, onions, tomatoes, and soy sauce, served with fries and rice )

Bobo de Camarão (Brasil) (A creamy shrimp dish made with cassava purée, coconut milk, and palm oil, seasoned with garlic, onions, and cilantro, served with rice)

DESSERT

Choose 1 dish

Churros with Chocolate Sauce (Mexico) (Fried dough pastries dusted with sugar and cinnamon, served with a rich, warm chocolate dipping sauce)

Postre de Natas (Colombia) (A creamy dessert made from milk skin, sugar, and eggs)

Brazo de Reina (Chile) (A sponge cake rolled and filled with dulce de leche, dusted with powdered sugar)

Dulce de Leche Flan (Argentina) (A creamy caramel flan infused with the rich flavor of dulce de leche, topped with caramel sauce)

Picarones (Peru) (Peruvian-style doughnuts made from squash and sweet potato, deep-fried until golden and served with a sweet syrup made of chancaca)

Brigadeiro de Colher (Brasil) (A spoonable version of the traditional brigadeiro)

MEDITERRANEAN 2

STARTER

Choose 2 dishes

Hummus with Pita Bread (Creamy chickpea dip served with warm pita bread and a drizzle of olive oil)

Crostini with Gorgonzola, Caramelized Onions, and Fig Jam (Crispy toasted baguette slices topped with creamy Gorgonzola cheese, sweet caramelized onions, and a dollop of rich fig jam)

Feta and Watermelon Bites (Sweet watermelon cubes paired with tangy feta cheese, finished with a sprinkle of mint and a drizzle of olive oil)

Roasted Red Pepper Hummus (A smoky twist on classic hummus, served with vegetable crudités and pita chips)

Caprese Skewers (Cherry tomatoes, mozzarella balls, and fresh basil leaves drizzled with balsamic glaze and olive oil)

Marinated Olives (A mix of green and black olives marinated with olive oil, garlic, lemon zest, and fresh herbs like rosemary and thyme)

Baba Ghanoush (Smoky roasted eggplant puree mixed with tahini, garlic, and lemon juice, garnished with pomegranate seeds or olive oil)

Dolmas (Grape leaves stuffed with a mixture of rice, herbs, and spices, often served chilled with lemon wedges)

FIRST COURSE

Choose 2 dishes

Spanakopita (Flaky phyllo pastry filled with spinach, feta cheese, and herbs)

Grilled Halloumi (Slices of salty halloumi cheese grilled until golden and served with a drizzle of honey or lemon)

Saganaki (Pan-fried kefalotyri cheese, flambéed tableside with a splash of ouzo)

Greek Salad (Fresh cucumbers, tomatoes, red onions, kalamata olives, and crumbled feta cheese, dressed with olive oil and red wine vinagear)

Gyros (Tender, marinated meat, slow-roasted to perfection and thinly sliced, served in warm, fluffy pita bread. Topped with crisp lettuce, juicy tomatoes, red onions, and a dollop of creamy tzatziki sauce)

Musakkah (Layers of tender, roasted eggplant, chickpeas, and a rich, spiced tomato sauce)

Baked Feta with Tomatoes and Olives (Feta cheese baked with juicy tomatoes, Kalamata olives, and herbs)

Magiritsa Soup (Made with tender lamb, fresh herbs like dill and parsley, and a creamy avgolemono (egg-lemon) broth)

Souvlaki (Tender, marinated pieces of meat, your choice of chicken, pork, or lamb—grilled to perfection on skewers. Served with warm pita bread, crisp garden salad, creamy tzatziki sauce)

MAIN COURSE

Choose 1 dish

Grilled Chicken Skewers (Marinated chicken in olive oil, lemon, garlic, and oregano, served with a side of Rice pilaf)

Beef Kebabs (Skewers of tender beef grilled with vegetables like bell peppers and onions, served with a side of couscous and a side of yogurt)

Falafel Plate (Served with Pilaf rice, creamy hummus, zesty tabbouleh, fresh garden salad, tangy pickles, and warm pita bread)

Salmon Kabob (Served with fragrant basmati rice, a crisp garden salad, and warm pita bread)

Creamed Shrimp with Leeks and Moroccan Couscous (Tender shrimp simmered in a rich, heavy creamy leek sauce, infused with aromatic herbs and a hint of white wine)

Marinated Greek Lamb Chops (Paidakia) (Tender lamb chops marinated in a fragrant blend of olive oil, garlic, lemon, and Mediterranean herbs, served alongside crispy, golden roast potatoes infused with rosemary and garlic)

Grilled Branzino (Fresh whole fish, grilled with lemon, herbs, and olive oil, served with a side of roasted vegetables)

DESSERT

Choose 1 dish

Baklava (Layers of phyllo dough filled with nuts and drenched in honey and syrup)

Galaktoboureko (A creamy custard pie wrapped in phyllo dough and drenched in a lemon or orange-infused syrup)

Turkish Delight (Gelatinous candies flavored with rose water, citrus and nuts

Olive Oil Brownies and Greek Yogurt (Made with rich olive oil served with creamy Greek yogurt)

Mahalabia (A milk pudding flavored with rosewater or orange blossom water, topped with crushed pistachios)

Samali (Semolina cake, topped with crunchy almonds and soaked in a fragrant citrus and cinnamon syrup)

Surprise Menu

STARTER

Choose 1 dish

Apple & Brie Crostini with Glaze Balsamic (Crispy baguette slices topped with creamy Brie cheese, fresh apple slices, and a drizzle of tangy balsamic glaze, garnished with fresh thyme)

Charcuterie Board (A delightful assortment of cured meats, artisan cheeses, fresh fruits, nuts, olives, and crunchy crackers)

Cheese bread (Brazilian style) (Warm, golden, and fluffy Brazilian cheese bread made with tapioca flour and a blend of creamy cheeses)

Hummus with Pita Bread (Creamy chickpea dip served with warm pita bread and a drizzle of olive oil)

Mushrooms Crostini (Crisp toasted baguette slices topped with sautéed mushrooms, garlic, and fresh herbs, drizzled with olive oil)

Smoked Salmon Bruschetta (Crisp, toasted baguette slices topped with a generous layer of creamy cream cheese, delicate smoked salmon, and a sprinkle of fresh dill)

Spanakopita (Flaky phyllo pastry filled with spinach, feta cheese, and herbs)

Mini Quiche Assortment (A selection of bite-sized quiches featuring a variety of savory fillings, including classic Lorraine with bacon, spinach and cheese, and roasted vegetable)

Buffalo Chicken Bites (Tender, crispy chicken pieces tossed in a bold, tangy buffalo sauce, served with a side of creamy ranch or blue cheese dipping sauce)

Bacalhau Fritters (Crispy, golden fritters made with salted cod (bacalhau), blended with fresh herbs, potatoes, and a touch of seasoning)

Calamari Fritti (Lightly battered and fried calamari rings served with marinara and aioli for dipping)

Coconut Shrimp (Juicy shrimp coated in a crispy, golden coconut breading and fried to perfection, served with a sweet and tangy dipping sauce)

Cucumber Avocado Shrimp (A refreshing medley of crisp cucumber rounds topped with creamy avocado and perfectly seasoned shrimp, drizzled with a light citrus dressing and garnished with fresh herbs)

Sausage Bites w/Cheddar Cheese Sauce (Savory, bite-sized sausage pieces seared to perfection, served with a rich and creamy cheddar cheese sauce for dipping)

FIRST COURSE

Choose 1 dish

Duck, Chicken and Sour Cherry Terrine (A rich and savory terrine made with a blend of tender duck and chicken, complemented by the sweet-tartness of sour cherries)

Steak Tartare (Finely chopped raw beef tenderloin seasoned with capers, parsley, shallots, and a touch of Dijon Mustard and Worcestershire sauce, served with a raw egg yolk on top and accompanied by toasted baguette slices)

Zucchini Tartare (vegan) (A light and refreshing dish featuring finely diced raw zucchini, seasoned with fresh herbs like mint and basil, a squeeze of lemon, and a drizzle of olive oil)

Salmon Tartare w/Lemon and Capers (Fresh, finely diced salmon seasoned with zesty lemon, briny capers, and a touch of olive oil. This light and refreshing tartare is garnished with fresh herbs and served with crispy toast)

Lobster Bisque with Cognac Cream (Rich and velvety lobster bisque finished with a swirl of cognac-infused cream and a crisp brioche crouton)

Brussels Sprouts with Balsamic and Bacon (Tender Brussels sprouts roasted to perfection and drizzled with a rich balsamic glaze, complemented by crispy bacon pieces)

Fish Tower (salmon and tuna) (A visually stunning tower featuring layers of fresh, finely diced salmon and tuna, garnished with avocado, cucumber, drizzled with a soy-lime dressing)

Garlic Lime Butter Scallops (Succulent scallops seared to perfection and coated in a rich garlic-lime butter sauce)

Acarajé (A traditional Brazilian delicacy, Acarajé features crispy, golden fritters made from black-eyed peas, deep-fried to perfection, filled with a savory mixture of shrimp, vatapá (a creamy, spiced coconut paste), and tangy acarajé sauce)

Chicken Ceasar Salad (Crisp romaine lettuce tossed in a creamy Caesar dressing, topped with tender grilled chicken, crunchy garlic croutons, and freshly shaved Parmesan cheese)

Greek Salad (Fresh cucumbers, tomatoes, red onions, kalamata olives, and crumbled feta cheese, dressed with olive oil and red wine vinagear)

Puntarelle Salad with Anchovies and Capers (A refreshing and crisp puntarelle salad, topped with briny anchovies and tangy capers, tossed in a light vinaigrette)

Tuna Salad (A refreshing blend of flaky tuna, crisp greens, and vibrant vegetables, tossed with a zesty citrus vinaigrette, accented with creamy avocado, cherry tomatoes, and a touch of fresh herbs)

Lobster Arancini (Crispy fried rice balls filled with succulent lobster, creamy risotto, and a hint of lemon zest, served with a rich saffron aioli)

Lobster Tartare (Fresh lobster tail finely diced and delicately dressed with tangerine-infused citrus sauce. Served over a bed of creamy avocado and topped with finely sliced shallots, fresh cilantro, and a drizzle of the chef's signature sauce)

Oysters Three Cheese Gratin (Fresh oysters topped with a rich blend of three melted cheeses, Gruyère, Parmesan, and mozzarella, then baked to golden perfection)

MAIN COURSE

Choose 1 dish

Beef Wellington w/Roasted Potatoes and Asparagus (A prime beef fillet coated with a flavorful mushroom duxelles and wrapped in flaky puff pastry, served alongside crispy roasted potatoes and vibrant, perfectly cooked asparagus)

Breaded White Fish with Shrimp Red Sauce (Crispy, golden-breaded Cod fish fillets covered with shrimp smothered in a rich, tangy red sauce made with tomatoes, garlic, and a touch of spice, served with rice)

Surf and Turf (mignon and lobster) w/Mashed Potato and Asparagus (A juicy filet mignon paired with succulent lobster tail, both cooked to perfection, served with creamy mashed potatoes and sautéed asparagus)

Creamed Mignon with Leeks and Moroccan Couscous (Tender filet mignon slices smothered in a rich, creamy sauce with sautéed leeks, creating a smooth and savory dish, served with fragrant Moroccan couscous, infused with spices and herbs)

Eggplant Parmigiana with Fresh Marinara Pasta (Layers of tender, breaded eggplant baked with melted mozzarella and Parmesan, served alongside al dente pasta tossed in a vibrant, house-made marinara sauce)

Creamed Shrimp with Leeks and Moroccan Couscous (Tender shrimp simmered in a rich, heavy creamy leek sauce, infused with aromatic herbs and a hint of white wine)

Grilled Octopus With Chickpeas and Oregano (Tender, char-grilled octopus with a smoky finish, served atop a bed of creamy chickpeas infused with garlic and herbs)

Squid and Octopus Rice (Mediterranean-inspired dish featuring tender squid and octopus, simmered with aromatic herbs, garlic, and a hint of saffron, served over a bed of perfectly cooked rice)

Ginger-Garlic Swordfish w/Peas Puree and Shimeji (Grilled swordfish marinated in a fragrant ginger-garlic blend, offering a bold and aromatic flavor profile, served alongside a smooth, vibrant peas puree and delicate shimeji mushrooms)

Grilled Salmon al Pesto (Perfectly grilled salmon fillet topped with a fragrant basil pesto, served alongside golden roasted potatoes and tender asparagus)

Pineapple Shrimp Risotto (A creamy risotto featuring plump shrimp and sweet, juicy pineapple, perfectly balanced with a hint of citrus)

Marinated Greek Lamb Chops with Roasted Potatoes (Paidakia) (Succulent lamb chops marinated in a blend of olive oil, lemon, garlic, and Greek herbs, then grilled to perfection, served with crispy, golden roasted potatoes)

Grilled Chicken Al Pesto w/Fresh Pasta (Juicy, perfectly grilled chicken served over a bed of fresh pasta, tossed in a fragrant basil pesto sauce)

Moroccan-Inspired Salmon & Couscous with Lemon Yogurt (Pan-seared salmon, seasoned with aromatic Moroccan spices such as cumin, coriander, and cinnamon, served atop a bed of light, fluffy couscous, and accompanied by a refreshing lemon yogurt sauce)

Roast Duck w/Orange and Purple Carrot Puree (Succulent roast duck served with a zesty orange glaze, complemented by a smooth and vibrant purple carrot puree)

Thai Coconut Pork Curry w/Rice and Green Beans (Tender pork simmered in a creamy, aromatic coconut milk curry, infused with Thai spices, lemongrass, and a hint of lime, served with fluffy rice and crisp green beans)

DESSERT

Choose 1 dish

Chocolate Mousse (A velvety, rich chocolate mousse made with the finest dark chocolate, offering a smooth, airy texture that melts in your mouth)

Classic Cheesecake w/Berries on the top (A velvety smooth cheesecake with a rich, creamy filling, set on a buttery graham cracker crust, topped with a vibrant mix of fresh berries)

Chocolate-Vanilla Tartufo (A gelato dessert with a smooth blend of chocolate and vanilla, cherry surprise, coated in a rich layer of dark chocolate)

Mango Frozen Chestnuts (Frozen mango sorbet paired with the rich, nutty flavor of roasted chestnuts)

Passion Fruit Mousse (A light and airy mousse made with the vibrant, tangy flavors of passion fruit)

Chia Pudding Coconut Strawberry (A creamy and refreshing chia pudding made with coconut milk, topped with fresh, juicy strawberries)

Olive Oil Brownies and Greek Yogurt (Made with rich olive oil served with creamy Greek yogurt)

Peanut Pie (Torta de Paçoca) (A delicious Brazilian-inspired dessert made with crushed peanuts, sugar, and a hint of salt, all wrapped in a buttery, flaky crust)

Banana Flambé with Ice Cream (Sliced bananas caramelized in a rich, warm rum sauce, flambéed to create a delightful depth of flavor, served with a scoop of creamy vanilla ice cream,)

Crepe Suzette (A classic French dessert featuring delicate crepes served with a zesty orange sauce, made with orange juice, zest, butter, sugar, and a hint of Grand Marnier, flambéed to create a rich, aromatic finish)

Pescatarian/Seafood 2

STARTER

Choose 2 dishes

Spicy Pineapple Shrimp (Juicy shrimp sautéed to perfection with a fiery blend of spices, tossed in a tangy-sweet pineapple glaze)

Spicy Shrimp Tangerine Crostini (Grilled shrimp marinated in a zesty blend of spices, served on toasted crostini with a tangy tangerine glaze)

Cucumber Avocado Shrimp (A refreshing medley of crisp cucumber rounds topped with creamy avocado and perfectly seasoned shrimp, drizzled with a light citrus dressing and garnished with fresh herbs)

Potato Cakes w/Smoked Salmon & Cream Cheese (Crispy, golden potato cakes served warm, topped with silky cream cheese and delicate slices of smoky, flavorful salmon)

Smoked Salmon Bruschetta (Crisp, toasted baguette slices topped with a generous layer of creamy cream cheese, delicate smoked salmon, and a sprinkle of fresh dill)

Crispy Tapioca Shrimp with Aioli (Crispy, white tapioca bites with a light, crunchy texture, topped with succulent shrimp and drizzled with a creamy, garlicky aioli)

Tuna Tartare with Preserved Lemon and Avocado (Hand-cut tuna tartare delicately seasoned with preserved lemon, capers, and olive oil, layered with creamy avocado and served with crisp lavash)

FIRST COURSE

Choose 1 dish

Peruvian Ceviche (A vibrant and refreshing ceviche featuring tender cubes of white fish marinated in fresh lime juice, spiced with a hint of chili, and tossed with juicy mango and creamy avocado, served with velvety sweet potato slices and tender corn)

Lobster Arancini (Crispy fried rice balls filled with succulent lobster, creamy risotto, and a hint of lemon zest, served with a rich saffron aioli)

Calamari Fritti (Lightly battered and fried calamari rings served with marinara and aioli for dipping)

Tuna Salad (A refreshing blend of flaky tuna, crisp greens, and vibrant vegetables, tossed with a zesty citrus vinaigrette, accented with creamy avocado, cherry tomatoes, and a touch of fresh herbs)

Lobster Bisque with Cognac Cream (Rich and velvety lobster bisque finished with a swirl of cognac-infused cream and a crisp brioche crouton)

Clam Chowder (A creamy, hearty soup made with tender clams, savory onions, celery, and potatoes, all simmered in a rich, velvety broth)

Crab Soup (A rich and flavorful soup made with sweet, tender crab meat, infused with aromatic vegetables like onions, celery, and carrots)

MAIN COURSE

Choose 2 dishes

Shrimp and Fish Moqueca (A rich and aromatic Brazilian seafood stew made with tender shrimp and flaky fish simmered in a fragrant coconut milk broth with tomatoes, bell peppers, onions, and a hint of dendê oil, infused with fresh cilantro and a touch of l

Lobster Ravioli in Saffron Cream Sauce (Fresh ravioli filled with succulent lobster, served in a delicate saffron-infused cream sauce and garnished with fresh herbs)

Pineapple Shrimp Risotto (A creamy risotto featuring plump shrimp and sweet, juicy pineapple, perfectly balanced with a hint of citrus)

Grilled Branzino (Fresh whole fish, grilled with lemon, herbs, and olive oil, served with a side of roasted vegetables)

Grilled Swordfish with Mango Salsa (A perfectly grilled swordfish steak, topped with a vibrant, refreshing mango salsa made with ripe mango, red onions, cilantro, and a touch of lime)

Grilled Salmon with Pearl Couscous and Herb Beurre Blanc (A perfectly grilled salmon fillet, served atop a bed of tender pearl couscous, and drizzled with a silky herb beurre blanc sauce)

Citrus-Glazed Salmon with Asparagus & Sautéed Potatoes (Seared salmon topped with a tangy orange glaze, served with sautéed asparagus and crispy potatoes)

Squid and Octopus Rice (Mediterranean-inspired dish featuring tender squid and octopus, simmered with aromatic herbs, garlic, and a hint of saffron, served over a bed of perfectly cooked rice)

DESSERT

Choose 1 dish

Mango Frozen Chestnuts (Frozen mango sorbet paired with the rich, nutty flavor of roasted chestnuts)

Tropical Fruit Salad with Mint (A medley of fresh tropical fruits such as pineapple, papaya, and kiwi, tossed with fresh mint and a splash of lime juice for a light, refreshing finish)

Tropical Pavlova (A meringue base with coconut cream, mango, papaya, and toasted cashews, drizzled with dulce de leche)

Passionfruit Panna Cotta with Coconut Snow (A silky passionfruit panna cotta paired with coconut, fresh berries, and a hint of basil syrup)

Brazilian Carrot Cake with Chocolate Sauce (Brazilian-style carrot cake, topped with a decadent, smooth chocolate sauce that complements the cake’s richness)

Chocolate Mousse (A velvety, rich chocolate mousse made with the finest dark chocolate, offering a smooth, airy texture that melts in your mouth)

Chocolate-Dipped Strawberries (Fresh strawberries dipped in rich dark chocolate)

Poached Pears in Red Wine (Delicate pears poached in spiced red wine, served with a dollop of whipped cream or mascarpone)

Surprise Standard

STARTER

Choose 1 dish

Bruschetta al Pomodoro (Grilled bread rubbed with garlic, topped with diced fresh tomatoes, basil, and olive oil)

Bacalhau Fritters (Crispy, golden fritters made with salted cod (bacalhau), blended with fresh herbs, potatoes, and a touch of seasoning)

Zucchini Tartare (vegan) (A light and refreshing dish featuring finely diced raw zucchini, seasoned with fresh herbs like mint and basil, a squeeze of lemon, and a drizzle of olive oil)

Bread and Chimichurri (Fresh, crusty bread served with a vibrant, tangy chimichurri sauce made from parsley, garlic, vinegar, olive oil, and spices)

Mushrooms Crostini (Crisp toasted baguette slices topped with sautéed mushrooms, garlic, and fresh herbs, drizzled with olive oil)

FIRST COURSE

Choose 1 dish

Ratatouille (Layers of vibrant zucchini, eggplant, bell peppers, and tomatoes, slow-cooked with fragrant herbs and olive oil)

Brussels Sprouts with Balsamic and Bacon (Tender Brussels sprouts roasted to perfection and drizzled with a rich balsamic glaze, complemented by crispy bacon pieces)

Insalata Caprese Invernale (A cozy winter rendition of the Caprese salad, featuring roasted cherry tomatoes, creamy burrata cheese, and a vibrant basil pesto)

MAIN COURSE

Choose 1 dish

Alfredo Pasta (Fettuccine pasta tossed in a velvety sauce of butter, Parmesan cheese, and heavy cream)

Leek, Hearts of Palm, Mushrooms Cream and Moroccan Couscous

Vegan Stroganoff with Rice and Potato Sticks

Chicken Parmigiana with Fresh Marinara Pasta (Crispy breaded chicken breast topped with melted mozzarella and Parmesan, served over a bed of al dente pasta tossed in a rich, house-made marinara sauce)

DESSERT

Choose 1 dish

Chia Pudding Coconut Strawberry (A creamy and refreshing chia pudding made with coconut milk, topped with fresh, juicy strawberries)

Mango Frozen Chestnuts (Frozen mango sorbet paired with the rich, nutty flavor of roasted chestnuts)

Passion Fruit Mousse (A light and airy mousse made with the vibrant, tangy flavors of passion fruit)

Peanut Pie (Torta de Paçoca) (A delicious Brazilian-inspired dessert made with crushed peanuts, sugar, and a hint of salt, all wrapped in a buttery, flaky crust)

Chocolate Mousse (A velvety, rich chocolate mousse made with the finest dark chocolate, offering a smooth, airy texture that melts in your mouth)

Brazilian Carrot Cake with Chocolate Sauce (Brazilian-style carrot cake, topped with a decadent, smooth chocolate sauce that complements the cake’s richness)

ITALIAN 1

STARTER

Choose 1 dish

Bruschetta al Pomodoro (Grilled bread rubbed with garlic, topped with diced fresh tomatoes, basil, and olive oil)

Prosciutto e Melone (Sweet cantaloupe wrapped in salty, thinly-sliced prosciutto)

Grissini with Prosciutto (Thin breadsticks wrapped with slices of prosciutto)

Apple & Brie Crostini with Glaze Balsamic (Crispy baguette slices topped with creamy Brie cheese, fresh apple slices, and a drizzle of tangy balsamic glaze, garnished with fresh thyme)

FIRST COURSE

Choose 1 dish

Insalata Caprese (Fresh mozzarella, vine-ripened tomatoes, fresh basil leaves, drizzled with extra virgin olive oil and a balsamic reduction)

Chicken Ceasar Salad (Crisp romaine lettuce tossed in a creamy Caesar dressing, topped with tender grilled chicken, crunchy garlic croutons, and freshly shaved Parmesan cheese)

Arancini di Riso (Crispy fried rice balls filled with mozzarella, served with marinara sauce)

Stuffed Mushrooms (Mushrooms filled with a mixture of breadcrumbs, Parmesan cheese, garlic, and herbs, then baked)

MAIN COURSE

Choose 1 dish

Grilled Chicken Al Pesto with Creamy Parmesan Risotto (Tender, grilled chicken breast coated in fragrant pesto sauce, served alongside a rich and creamy Parmesan risotto)

Four Cheese Gnocchi (Soft, pillowy potato gnocchi tossed in a decadent blend of four cheeses Mozzarella, Gorgonzola, Parmesan, and Ricotta)

Alfredo Pasta (Fettuccine pasta tossed in a velvety sauce of butter, Parmesan cheese, and heavy cream)

DESSERT

Choose 1 dish

Panna Cota w/ Blackberry Sauce (A creamy, delicate panna cotta topped with a vibrant, tangy blackberry sauce)

Affogato (A simple yet delightful dessert where a scoop of vanilla gelato is "drowned" with a shot of hot espresso)

Zabaglione (A rich, frothy custard made with egg yolks, sugar, and Marsala wine, served warm with fresh berries)

California Harvest: A Local Flavor Experience

STARTER

Choose 1 dish

Grilled Sourdough with Local Goat Cheese & Fig Jam

Avocado & Citrus Crostini with Chili Drizzle

Mini Shrimp Ceviche Tostadas with Lime & Avocado

Roasted Grapes & Brie on Crostini with Local Honey

FIRST COURSE

Choose 1 dish

Chilled Sweet Corn Soup with Cilantro & Lime

Grilled Street Corn Salad with Queso Fresco & Chipotle Dressing

Heirloom Tomato & Burrata Salad with Balsamic Reduction

Wild Arugula & Toasted Walnut Salad with Meyer Lemon Vinaigrette

MAIN COURSE

Choose 1 dish

Pan-Seared Rockfish with Roasted Seasonal Vegetables & Lemon Herb Butter

Garlic & Rosemary Roasted Tri-Tip with Red Wine Jus & Mashed Sweet Potatoes

Slow-Braised Pork Carnitas with Black Beans & Pickled Onions

Herb-Roasted Chicken with Parmesan Polenta & Roasted Carrots

DESSERT

Choose 1 dish

Mexican Chocolate Mousse with Cinnamon Whipped Cream

Rustic Peach Galette with Vanilla Bean Ice Cream

Olive Oil Almond Cake with Berry Compote

Honey-Lavender Panna Cotta with Fresh Berries

SURPRISE EXCLUSIVE EXPERIENCE

STARTER

Choose 1 dish

Acarajé with Smoked Shrimp & Cashew Aioli (A Brazilian delicacy: crispy black-eyed pea fritters stuffed with smoked shrimp, caramelized onions, and a silky cashew aioli infused with dendê oil)

Mini Crab Cakes with Lemon-Dill Aioli (Maryland-style crab cakes, crispy on the outside and tender inside, served with a zesty lemon-dill aioli and microgreens for a fresh)

Seared Scallops with Champagne Beurre Blanc & Caviar (Perfectly seared scallops, served over a delicate Champagne beurre blanc, topped with a touch of Osetra caviar and microgreens)

FIRST COURSE

Choose 1 dish

Truffle & Porcini Risotto with Aged Parmesan (Truffle & Porcini Risotto with Aged Parmesan A luxurious, creamy risotto made with earthy porcini mushrooms and finished with white truffle oil, topped with shavings of 24-month aged Parmigiano Reggiano)

Butternut Squash Bisque with Maple-Pepper Bacon (A velvety butternut squash soup infused with warming spices, topped with crispy maple-pepper bacon crumbles and toasted pumpkin seeds)

Handmade Saffron Pappardelle with Duck Ragù (Silky pappardelle infused with saffron, slow-braised duck ragù, and a touch of orange zest for brightness)

MAIN COURSE

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Duck Magret with Açaí-Port Wine Reduction & Manioc Purée (Perfectly seared duck breast, glazed with a luscious açaí and port wine reduction, served over velvety manioc purée and sautéed baby greens)

Beef Tenderloin with Bourbon Demi-Glace & Smoked Gouda Mash (Seared filet mignon cooked to perfection, served with a rich bourbon demi-glace, creamy smoked gouda mashed potatoes, and roasted Brussels sprouts with pecans)

Miso-Glazed Wagyu with Black Garlic Purée & Charred Baby Vegetables (Wagyu beef, caramelized with a miso glaze, served alongside a rich black garlic purée and fire-charred baby vegetables)

DESSERT

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Coconut & Passionfruit Panna Cotta with Brazil Nut Crumble (A silky panna cotta infused with coconut milk and vanilla, topped with a tart passionfruit coulis and a crunchy Brazil nut crumble)

Warm Apple Cobbler with Vanilla Bean Ice Cream (Classic spiced apple cobbler topped with a buttery oat crumble, served warm with homemade vanilla bean ice cream and a drizzle of salted caramel)

Dark Chocolate & Amarena Cherry Soufflé with Vanilla Bean Crème Anglaise (A light yet intensely flavored dark chocolate soufflé, paired with Amarena cherries and a delicate vanilla bean crème anglaise)