Private Chef in Lombard

Shrimp gyoza with shisho aioli

Sea scallops, citrus aioli, crushed wasabi peas and tomatoes

Steak tartare with bonito flakes (surf and turf)

Japanese potato creamy lobster soup served with sourdough and furikake butter

Seafood croquette with tobiko and yuzu aioli

Pineapple tuna ceviche with avocado and tostada with salsa macha

Eel taco with pico de gallo and pickled onions

Grilled octopus with squid ink aioli topped with a ginger garlic chimichurri

Beef dumplings with truffle aioli and a ponzu chili sauce

Mixed greens, cucumber, cherry tomato, beets, honey lemon dressing and asian pear

Persimmons, orange supreme, plum topped with a shisho honey dressing

Snow peas, carrots, pickled beets, peaches with sesame miso dressing

Tomato and daikon radish salad topped with nori and soy vinaigrette

Arugula and endive salad with radishes and blood orange drizzled with a rice syrup spicy dressing

Creamy truffled udon with seared scallops

Grilled ny strip steak with miso butter served with green beans and japanese sweet potato

Salmon poke bowl topped with assortment of toppings and salmon roe

Chefs special

Eel maki sushi roll with avocado, scallions, oyster sauce and cucumber

Grilled teriyaki octopus with roasted potatoes and broccolini

Matcha tres leches with whipped cream and berries

Lychee sorbet with togarashi and rice syrup

Bananas foster with japanese whiskey topped with gelato and tobiko

Plantain fritters with miso caramel and smoked berries

Brown butter blondie, soy caramel, ice cream, sesame brittle

Chocolate lava cake with lemon whipped cream

Ground chicken meatball with teriyaki glaze and sesame seeds

Ahi tuna crudo with scallion oil and avocado mousse

Crispy fried eggplant, jalapeño honey and pickled red onions topped with sesame oil

Chicken yakitori skewers

Pork japanese bbq gyoza

Grilled pork belly, miso mustard, pickled vegetables

Crispy tempura shrimp with ponzu aioli and pickled vegetables

Stir fry broccoli with tofu and garlic

Japanese buns with grilled chicken and pickled vegetables

Shisho and greens salad with edamame with ginger soy dressing

Cabbage and kelp salad with toasted sesame dressing

Green bean and pepper salad with red onions and ponzu dressing

Katsuobushi caesar and romaine salad, crispy baguette, spiced almond

Root vegetable salad with sesame honey dressing topped with sunflower seeds

Japanese bbq seared ahi tuna served with sticky rice and grilled vegetable assortment

Crispy chicken katsu with asian slaw and mashed potatoes

Pork miso ramen bowl with assorted toppings

Shrimp tempura sushi maki roll with spicy aioli, pineapple, teriyaki, scallions

Ribeye steak with furikake butter and roasted taro root and bok choy

Chefs special

Steamed buns stuffed with azuki (bean) paste

Ginger custard with candied pecans

Sorbet of the day with tobiko

Soy milk ice cream with poached pears and black sesame

Matcha flan with dehydrated oishii strawberries

Fruit tart of the day with sake glaze

Charred edamame with smoked maldon salt

Miso soup with mushrooms, seaweed and scallions

Shishito peppers with spicy aioli and lemon

Grilled miso carrots with edamame hummus

Vegetable gyoza with chili crisp and ponzu

Spicy fried tofu, avocado relish, fresno chili

Cauliflower tempura, smoked chili aioli, crispy onions

Fried vegetable egg rolls with oyster sauce aioli

Cauliflower ceviche served with tostadas and salsa macha

Salt massaged raw eggplant salad with miso dressing topped with pomegranate

Seaweed and ginger salad

Wood ear mushrooms salad and shaved carrots

Japanese cucumber salad with cilantro and mint

Curried udon noodles with grilled chicken

Stone bowl beef rice with assorted vegetables

Chicken ramen bowl with chili oil

Miso skirt steak with grilled asparagus and sweet potatoes topped with asian chimichurri

Tuna sushi maki roll with oyster sauce, citrus aioli, cucumber, jalapenos

Pan fried fish of the day with sticky rice and grilled zucchini topped with ponzu sauce

Green tea creme brulee with strawberries

Gelato with sesame brittle

Cheesecake with grilled peaches

Sorbet of the day with togarashi and honey

Soy milk ice cream with poached pears and black sesame

Mochi of chefs choice with a soy glaze reduction and berries

1.grilled bread with smoked salmon and everything bagel seasoning topped with salmon roe

2.aguachile cucumber shrimp with tortilla chips

3. salmon sashimi with burnt onion aioli

4. korean beef tartare , yuzu mustard, pickled mushrooms, shallot, capers served with sourdough and gochujang butter

5. ahi tuna nigiri with miso and oyster sauce

6. local charcuterie and cheese

7. gougere with whipped honey ricotta topped with tobiko

8.chefs surprised item

9.chefs special of the day

1.asparagus fennel orange salad with lemon mustard dressing

2.mixed greens, tomatoes, olives, manchego and sherry vinaigrette

3.arugula, orange, pickled beets, lemon ricotta and sunflower seeds

4.frisee salad with shallot champagne vinaigrette topped with herbed goat cheese and radishes

5.chefs surprised item

1.squid ink pasta with seared scallops

2. filet mignon with creamy brandy sauce, mashed potatoes and asparagus

3. pan seared fish of the day with blue cheese sauce served with green beans and mashed potatoes

4. chefs surprised item

5. grilled chicken with herbed butter and sweet potato puree topped with broccoli

6.chefs special of the day

1. churro with dulce de leche

2. red wine poached pear with creme anglaise topped with almonds

3. apricot glazed tart topped with berries

4. chocolate cake with gelato

5. molten lava cake with cinnamon whipped cream and matcha spice

6.chefs surprised item

7. chef's special of the day

1.chef's choice bread, truffle butter, tomato jam and cheese

2.bacon-wrapped dates with saffron aioli

3. truffled white bean and artichokes dip with vegetables

4. cantaloupe and prosciutto skewers

5. creamy elote with huitlacoche and chipotle lime aioli with homemade queso fresco

6. charred pineapple and shrimp ceviche tostada

7. grilled beets with crispy prosciutto topped with pistachios and whipped goat cheese

8.chefs surprised item

9.chefs special of the day

1. mixed greens, cucumbers, pickled red onions, honey champagne vinaigrette and sunflower seeds

2.kale, piquillo peppers, pickled mushrooms and lemon maple vinaigrette

3. greens, cucumber, tomatoes, bell peppers, olives, feta and greek dressing

4.arugula with roasted beets, blueberries and honey citrus dressing topped with goat cheese

5.kale with olives, cherry tomatoes, feta cheese with lemon olive oi

1.coq au vin- chicken, red wine, herbs, lardons and mushrooms

2. honey dill mustard salmon with green beans and puréed sweet potatoes

3.enchiladas de mole rojo with chicken, steak or vegetables

4.carne asada with charred salsa verde and black bean purèe and roasted carrots

5.grilled chicken with lemon herb couscous and roasted zucchini

6.chef's surprised item

1.tequila sorbet with tropical fruit and chamoy

2. apple tart with spiced streusel

3. lemon flan

4. pumpkin spice tres leches

5.chefs surprised item

6.chef's special of the day

1.fried potato and cheese empanadas with spicy aioli

2.beet salad ceviche with tostadas and salsa macha

3.creamy garlic hummus with carrots and cucumber

4. charred eggplant crostini with pomegranate syrup

5.pan con tomate

6. potato croquette with smoked aioli

7.charred shishito peppers with ponzu aioli

8. chefs surprised item

9.chef's special of the day

1.mixed greens with cucumber, red onion, mint and greek dressing

2.romaine lettuce with radishes, avocado, tomatoes and cilantro-lime dressing

3.mixed greens with red onion, corn, queso fresco and spicy honey dressing

4.chefs surprise item

1.miso cauliflower steak with polenta and roasted pepper sauce

2.grilled steak with romesco sauce and roasted vegetables

3. herbed chicken with green beans and roasted potatoes

4. fish of the day with chimichurri and grilled vegetables

5.chefs surprised item

6.chef's special of the day

1. vanilla creme brulee with glazed berries and dehydrated berries

2.arroz con leche with candied nuts and berries

3. gelato of the day with almond dust

4. vanilla cheesecake with blueberry sauce

5. chefs surprised item

6. chef's special of the day

Hummus: roasted peppers, pomegranate, garbanzo beans, pita bread

Eggplant wrapped dates: dates, chili oil, eggplant, sun-dried pesto aioli

Whipped feta and honey: summer vegetables, wildflower honey, feta cheese, cream, bread

Ahi tuna crudo: tuna, citrus, olive oil, tomatoes, pickled shallots

Greek salad: romaine, tomato, cucumber, kalamata olive, feta, red pepper, greek dressing

Citrus and fennel salad: arugula, pickled fennel, blood orange, grapefruit, manchego cheese, dill vinaigrette, mint

Summer salad: mixed greens, shaved carrots, peaches, sweet peppers, lemon honey dressing, mozzarella

Mediterranean chopped salad: romaine lettuce, olives, chickpeas, red onion, pecorino, tomatoes, cucumber, dijon maple dressing

Harissa grilled chicken: chicken, turmeric almond rice, zucchini, salsa verde

Grilled steak: beef tenderloin, seasonal roasted vegetables, quinoa, zhough

Chef's choice of fish: fish, parsnip puree, garlic, mint, parsley

Oyster mushroom: mushrooms, aleppo, olive oil, za'atar spices, spinach risotto

Berries and fig crostata: cardamom, sugar, figs, berries

Honey vanilla parfait: granola, honey, berries, nutmeg

Orange blossom crème brûlée: burnt sugar, orange blossom water, cream

Baklava: chopped nuts, syrup, berries, pistachios

Hummus: roasted peppers, pomegranate, garbanzo beans, pita bread

Eggplant wrapped dates: dates, chili oil, eggplant, sun-dried pesto aioli

Whipped feta and honey: summer vegetables, wildflower honey, feta cheese, cream, bread

Ahi tuna crudo: tuna, citrus, olive oil, tomatoes, pickled shallots

Greek salad: romaine, tomato, cucumber, kalamata olive, feta, red pepper, greek dressing

Citrus and fennel salad: arugula, pickled fennel, blood orange, grapefruit, manchego cheese, dill vinaigrette, mint

Summer salad: mixed greens, shaved carrots, peaches, sweet peppers, lemon honey dressing, mozzarella

Mediterranean chopped salad: romaine lettuce, olives, chickpeas, red onion, pecorino, tomatoes, cucumber, dijon maple dressing

Harissa grilled chicken: chicken, turmeric almond rice, zucchini, salsa verde

Grilled steak: beef tenderloin, seasonal roasted vegetables, quinoa, zhough

Chef's choice of fish: fish, parsnip puree, garlic, mint, parsley

Oyster mushroom: mushrooms, aleppo, olive oil, za'atar spices, spinach risotto

Berries and fig crostata: cardamom, sugar, figs, berries

Honey vanilla parfait: granola, honey, berries, nutmeg

Orange blossom crème brûlée: burnt sugar, orange blossom water, cream

Baklava: chopped nuts, syrup, berries, pistachios