Private Chef in Los Angeles

-pear and prosciutto crostini with cream cheese and honey

Bruschetta with fresh tomato confit and basil oil

Cucumber and hummus bites

Fresh tuna ceviche tostadas with pineapple salsa

-warm brioche with goat's cheese, arugula, and pickled pear

-olive tapenade, french toast, and sour cream

-seared and spiced ahi tuna with thai dressing, micro herb salad and pickled peppers,

-bbq spanish octopus with moroccan cous cous salad, chorizo, crispy potatoes fresh lemon

-beet tartar salad on warm brioche with baby salad

-sydney caesar salad, crispy smoked bacon and egg crumble

- mixed berry salad on a bed of avocado crème, with baby arugula, goats cheese crumble and caramelized pecans tossed with balsamic vinaigrette

Tagliatelle with zucchini, peas, and basil cream

-cacio e pepe

-wild mushroom and black truffle risotto, parmesan and fresh herbs

-char grilled rib eye, wild mushrooms, green pepper cream and truffle fries

-crispy pork belly with asian green salad and wild garlic potatoes

-pan roasted pork tenderloin, grain mustard, smashed pee wee pots and honey glazed brussel sprouts

Blackened grilled tuna with a warm sicilian style salad, served with hot crusty olive bread

Coq au vin, creamy mash, wild mushrooms and braised red wine shallots

-seared atlantic salmon, paris mash, asparagus, and a tomato moroccan dressing

-harissa spiced salmon, yogurt fresh herb dressing with moroccan couscous

-char grilled filet steak, red wine jus with potato gratin, and french beans wrapped in smoked bacon

-corn fed chicken breasts stuffed with wild mushrooms and black truffle, served with asparagus and paris mash

-vanilla creme brûlée with mixed berries and biscotti

-sticky toffee pudding with butterscotch sauce and vanilla bean ice cream

-eton mess, crispy meringue, vanilla ice cream, and mixed berries

-apple tarte au tatin with fresh vanilla bean ice cream

-flourless chocolate cake made with ground almonds served with vanilla bean ice cream

Bruschetta

Parisian of mixed melon, prosciutto, watermelon minted frappe

Stuffed mushrooms with zucchini and thyme stuffing and herb crust

Crudite, seasoned vegetables, baby pea hummus, baba ganoush with creme fraiche, roasted bell pepper aoili

Cucumber and hummus bites

Sun-dried tomato, parmesan and rosemary palmiers

Caprese skewers

Fresh fig and goat cheese on brioche with a balsamic arugula salad

Baked hummus in crispy wontons

Grilled asparagus wrapped in prosciutto

Beet cured salmon gravlax with cucumber and dill salad

Duck led confit on straw potato, lentils and rocket salad

Salad nicoise with seared yellow fin tuna

Capresse salad with pesto and focaccia

Chilled leek and potato soup with spicy crab salad

Black mussels, linguine, fresh tomato with garlic parsley croutons

Char grilled octopus greek style with spicy potato salad

Asparagus and artichoke risotto, parmesan and fresh herbs

Greek chicken kebabs with tzatziki sauce

Spinach and chickpea falafels with a minted cucumber salad

Armenian losh kebab, tabouli, minted yogurt, hummus and fresh pita bread

Grilled shrimp with roasted garlic-cilantro sauce and lentils

Fillet of beef en croute with baby vegetables and red wine shallot sauce

Duck two way. slow roasted pekin duck breast, citrus glaze and duck leg confit and baby greens and herb salad

Hand dived scallop ravioli, tomato confit and champagne butter

Cioppino seafood stew, parmesan polenta with toasted ciabatta

Chicken capresse with basil fettuccine and heirloom tomato confit

Oven roasted sea bass, ratatouille, herb olive oil with fresh spaghetti

Char grilled new york strip steaks, grilled italian vegetables and confit tomato

Moroccan vegetable tagine with couscous salad

Moroccan lamb stew with fattoush salad and lebanese rice

Char grilled lamb cutlets with olive oil crushed potatoes and tabouil salad

Flat iron steak, wild honey and balsamic charred with greek lemon rice and roasted almond bean salad

Slow cooked lamb shanks with lemon, dill and feta

Sauteed lemon scented chicken breasts, wild fennel and rosemary with grilled garlic potatoes

Harissa spiced salmon, yogurt fresh herb dressing with moroccan couscous

Grilled lobster, garlic parsley butter, fondant potatoes and caesar salad (add $10)

Lemon and lime tart with berry compote and heavy cream

Chocolate and pistachio tart with raspberry sorbet

Apple tarte au tan with fresh vanilla bean ice cream

Tirami- su

Lemon panna-cotta with fresh berries

Italian almond tart, red wine poached cherries and mascarpone cream

Spanish flan

Churros, hot chocolate and caramel sauce

Loukoumades, warm with fresh vanilla bean ice cream

(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

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)

-tomato confit bruschetta with parmesan shards

-chilled cucumber and house-made red pepper hummus

-olive tapenade, french toast, and sour cream

-mini arancini with spicy tomato and red pepper sauce

-sydney caesar salad, crispy smoked bacon and egg crumble

-wild mushroom and black truffle risotto, parmesan and fresh herbs

- mixed berry salad on a bed of avocado crème, with baby arugula, goats cheese crumble and caramelized pecans tossed with balsamic vinaigrette

-bbq spanish octopus with moroccan cous cous salad, chorizo, crispy potatoes fresh lemon

-cacio e pepe

Asparagus and artichoke risotto, parmesan and fresh herbs

Black mussels, linguine, fresh tomato with garlic parsley croutons

-harissa spiced salmon, yogurt fresh herb dressing with moroccan couscous

-flat iron steak, wild honey, and balsamic charred with greek lemon rice and roasted almond bean salad

-char grilled new york steak, wild mushrooms, green pepper cream and truffle fries

Sautéed lemon-scented chicken breasts, wild fennel, and rosemary with grilled garlic potatoes

-moroccan lamb stew with fattoush salad and lebanese rice

Suggest you favorite main course

French apple tart with vanilla ice cream

-vanilla creme brûlée with mixed berries and biscotti

Almond frangipane tart, red wine poached cherries and mascarpone cream

-flourless chocolate cake made with ground almonds served with vanilla bean ice cream

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

Focaccia flat bread with extra virgin olive oil and aged balsamic vinegar

Charcuterie board with assorted imported meats and cheese, seasonal fruit and flatbread crackers (sheep, cheese, goat cheese, soft brie)

Heirloom tomato caprese salad with roasted pistachios and balsamic glaze

Hearts of romaine caesar salad with focaccia croutons

Burrata and prosciutto with sun dried tomatoes , baby arugula, pear and aged balsamic

Asian pear and citrus salad with candied pecans, shaved fennel, and organic greens with a white balsamic vinaigrette

Spinach and gorgonzola salad with candied pecans, dried cranberries and balsamic dressing

Rigatoni pasta with bolognese and pecorino

Fettuccini pasta with chicken and a parmesan cream sauce

Penne with spicy vodka sauce and chicken and baby spinach

Gremolota salmon, whipped yukons and chive, roasted brussels sprouts

Spinach lasagna with lemon ricotta, free range chicken bolognese, organic tomato basil sauce

Herbs de provence roasted chicken with creme fraiche potatoes, asapragus

Beef bourguignon over whipped yukon potatoes

Traditional italian tiramisu-lady fingers soaked in espresso and coffee liquor with mascarpone cheese and cocoa

Vanilla bean creme brûlée

Flourless chocolate cake with vanilla chantilly cream and macerated berries

Croissant bread, pudding with dark chocolate and vanilla cream