I create memorable private dining experiences with creativity on every plate—rooted in refined technique and inspired by global flavors.

Burrata & Prosciutto Burrata with prosciutto, pistachio pesto, and sun-dried tomatoes

Traditional Bruschetta – Toasted bread topped with fresh tomatoes, basil, garlic, and extra virgin olive oil

Porcini Mushroom Risotto – Creamy risotto with porcini mushrooms and Parmesan cheese

Penne all’Arrabbiata – Pasta with spicy tomato sauce, garlic, and chili pepper

Lemon Herb Branzino – Mediterranean sea bass fillet with lemon and fresh herbs

Chicken Parmesan – Breaded chicken breast topped with tomato sauce and melted mozzarella

Classic Tiramisu – Traditional Italian dessert with mascarpone cream, espresso, and cocoa

Vanilla Panna Cotta – Silky panna cotta served with mixed berry coulis

Mediterranean Tuna Crudo Thinly sliced sushi-grade tuna, citrus vinaigrette, shaved fennel, capers, extra virgin olive oil, flaky sea salt, and micro herbs. Finished with a touch of lemon zest and served with grilled crostini

Grilled Octopus with Chickpea Purée Tender grilled octopus served over silky hummus, smoked paprika, preserved lemon, and microgreens

Rosemary & Garlic Lamb Rack with rustic mashed potatoes and roasted seasonal vegetables

Traditional tiramisu finished with dark cocoa

Ceviche Tropical Fresh local fish or shrimp, marinated in lime and passion fruit juice, with diced mango, red onion, cilantro, and a hint of chili. Served with plantain chips

Grilled Caribbean Jumbo Shrimp Marinated in garlic, lime, and island spices, served with coconut-lime aioli and tropical slaw

Jerk Chicken or Grilled Lamb Chops – Served with sweet plantains, black beans, and Caribbean herb butter

Tres Leches cake

Salade de Betteraves & Chèvre Roasted beet salad with creamy goat cheese, candied walnuts, arugula, and a light sherry vinaigrette

Coquilles Saint-Jacques Seared scallops with a delicate white wine and butter sauce, served on a bed of puréed cauliflower and microgreens

Duck Breast à l’Orange – pan-seared duck breast with orange reduction, served with gratin dauphinois and sautéed seasonal vegetables

crème brûlée

Chicken Yakitori

vegetable spring rolls

Spicy Tuna Roll

Salmon Avocado Roll

Classic Tuna Roll

Shrimp Tempura Roll

California Roll (crab, avocado, cucumber)

Crunchy Shrimp Roll with eel sauce

Chef’s Side Accompaniments • Pickled ginger • Wasabi & soy sauce selection • Spicy mayo & house eel sauce

Mochi ice cream assortment