Private Chef in Santa Clarita

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

(included) amuse bouche ~ chef curated seasonal dish

Seasonal harvest salad ~ citrus supremes, shaved rainbow carrots, candied pistachios, whipped goat cheese, champagne and vanilla bean vinaigrette

Cauliflower & truffle ~ black truffle oil, crispy pancetta crumble, pickled golden raisins, toasted pine nuts

Smoked lobster bisque ~ heirloom tomato confit, butter-poached lobster tail, basil crème fraîche, parmigiano-reggiano tuile

Ricotta & spinach agnolotti ~ brown butter emulsion, crispy sage, preserved lemon, and toasted hazelnuts

Short rib tagliatelle ~ black garlic butter, 24-month-aged parmesan foam, wild mushroom ragout

Chicken roulade ~ stuffed with sun-dried tomatoes, spinach, and burrata; served with roasted garlic velouté and crispy shallots

Salmon sous vide ~ sweet corn purée, charred scallions, preserved lemon, and smoked almond dust

Ny strip ~ black garlic marinated and charred, celeriac mousseline, roasted rainbow carrots, red wine bordelaise, bone marrow butter

Duck breast ~ blackberry-port gastrique, celery root and parsnip purée, roasted brussels sprout petals, and pistachio dust

Valrhona chocolate fondant ~ salted caramel gelato, espresso anglaise, gold-dusted cocoa nibs, hazelnut brittle

Citrus olive oil cake ~ lemon curd, honey-roasted seasonal fruit, mascarpone cream, and almond crumble

Crepe cake - berry crepe cake, white chocolate and rose petal filling, seasonal berries, berry coulis, chantilly, 24k gold

(optional) luxury experience package per guest: includes all tableware such as chargers, plates, silverware, water and wine glasses, linen napkins and napkin rings, custom printed menus

Assorted nigiri

Assorted sushi rolls - tuna , salmon, avocado , soy y tuna

Asian pear carpaccio

California ahi tuna poke on wonton chip - avocado , cucumbers, onions and jalapeño - dragon fruit cream

Shrimp tempura - glazed soy sauce

Ahí tuna sashimi

Nikkei peruvian fish crudo -pacific halibut , aji amarillo cream , toasted wontons, avocado cream

Korean fried chicken – gochujang glaze, kimchi scallion salsa, mushroom crostini

Asian octopus carpaccio - asian sauce , thinly sliced octopus cooked with panca chili

Miso pumpkin and butternut squash cream soup -with tomato confetti and coconut foam

Miso salad - cucumber , fennel, edamame, carrots , radish and apple over chopped kale , mixed greens & miso dressing

Asian lomo saltado - beef tenderloin sautéed served over roasted potatoes with a side of rice

Ahí tuna katsu - jasmin rice, asian slaw

Chicken katsu - jasmin rice , asian slaw

Kalua pig ( sub fish or seafood) & japanese sweet-potato puree- hawaiian traditionally made pulled pork , coconut sweet potatoes mashed potatoes and furikake roasted butternut squash. (roasted eggplant for vegetarian option)

Seared ahi tuna - wasabi mashed potatoes , sautee -mirin alii , maitake and enoki mushrooms, soya glaze

Assorted macarons

Lemon curd beignets with cardamom sugar

Butter mochi & green tea ice cream - traditional japanese mochi, green tea ice cream , topped with sweet berries and sweet condensed milk

Lemon meringue tart

Fruit tart - white chocolate covered crust , vanilla custard crème pâtissière, strawberries, blackberries, blueberries , raspberries

Fresh chips and guacamole classic style with house salsas from scratch

Salad corte madera with avocado, tomato, cured olives, napa cabbage, grilled cebollita and house dressing

Authentic sofrito black beans with jasmine rice

Grilled herbed sweet peppers and cebollitas

Real deal thin sliced beef tri tip roast coastal style with salsa cruda

Citrus marinated free range chicken grilled a la plancha

Loganiza gutamalteca - guatamalan pork sausage with farm cheese and herbs

Striped sea bass la paz - with garlic, oregano, myer lemon, jalapeños and olive oil

Bananas foster bread pudding with creme fraiche and berries

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)

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

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)

Brussels sprouts with balsamic and bacon (tender brussels sprouts roasted to perfection and drizzled with a rich balsamic glaze, complemented by crispy bacon pieces)

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)

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

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

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

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)

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)

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)

Curry chicken skewers on yogurt mint sauce , toasted pita

Fried green tomatoes -and spicy yogurt sauce

Hummus trio crudité - seasonal veggies , and spicy, traditional and roasted tomato hummus

Assorted flats breads basket - lavash, pita, naan, and tandoori bake flat breads. olive tapenade, roasted hummus spread, and herbed butter

Mediterranean salad- butter lettuce , cherry tomatoes, olives, feta , cucumber , fig crostini , lemon vinaigrette

Mediterranean pasta salad basil, sundry tomatoes, kalamata, basil, feta, reg tom, cucumbers

Caprese salad - tomatoes , mozzarella , fresh basil, balsamic reduction

Avocado primavera - avocado stuffed with peas, corn, bell pepper , radish, aioli

Lamb seco & vermichelli persian pilaf rice - green lamb stew , served with baby potatoes, carrots over mediterranean basmati pilaf rice

Roasted lamb ribs - roasted potatoes , roasted carrots glazed, cous cous

Herb crusted salmon + roasted peruvian blue potatoes + rocoto sweet bell pepper puree + cilantro mole

Branzino over roasted potatoes

Chicken kebabs

Beef kebabs

Pistachio baklava

Crema volteada - creme caramel

Lemon meringue tart

Alfajores strawberry shortcake- short bread cookies with dulce de leche filling , strawberry sauce , and vanilla ice cream

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)

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)

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)

Honey yogurt with nuts (greek yogurt topped with a drizzle of honey and a sprinkle of crushed walnuts or almonds)

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

Olive oil brownies and greek yogurt (made with rich olive oil served with creamy greek yogurt)

Turkish delight (gelatinous candies flavored with rose water, citrus and nuts