I create personalized dining experiences—from corporate catering to private dinners—using fresh, locally sourced ingredients and a comfort-driven approach.

Tour de fruits de mer - seafood tower, collasal shrimp, lobster tail, lump crab, oyster, coctail sauce, mignonette, lemon supreme

Lobster salad - seasonal fresh greens, chervil-chive emulsion, loster medallions, crushed pink peppercorn vinaigrette, lobster aioli

Foie gras - toasted brioche, berry compote, fresh berries, bouban caramel

Lobster mac and cheese

Pan seared duck breast with spiced peach sauce, potato pave, roasted broccolini

Poussin en crapaudine - roasted cornish hen, creamy mashed potatoes, roasted seasonal vegetebles

Citrus berry terrine - mint garnish, candied lemon rhine, vanilla bean marscapone

Honey-spiced madelines - pastry cream, white wine poached pear

Citrus marinated golden beets - mixed petite greens, toasted pine nuts, chard local Florida orange segments, olive oil

Prosciutto grilled Caesar salad - shaved parmesan, dried figs, black truffle infused Caesar dressing

Carpaccio of seabass - Calabrian chilli, olive oil, smoked fennel puree, preserved lemon rhine

Calamari fritti - fried calamari, citrus garlic aioli, sweet peppers

Papperdelle - fresh made pasta, beef cheek ragu, pecorino cheese

Branzino - langoustine tortellini, roasted fennel, kale, white wine pan sauce, roasted branzino filet

Choclate truffle panna cotta

Berry panna cotta

Shrimp salpicón salad - arugula, shaved red onion, cucumber, cilantro lime vinaigrette, blistered cherry tomatoes

Avocado mixed green salad - diced avocado, spring greens, shaved red onion, grilled cilantro lime marinated chicken, fresh sweet peppers

Seared ahi tostadas - hand made corn tortilla fried to crispy, seared tuna, chipotle aioli, pickled red onions, orange chili oil dressing

Mariscos - spanish style shrimp and crab soup, roasted corn on the cob, Yukon gold baby potatoes, carrots cooked in Caribbean spices

Bistec encebollado - simmered thin steak and onion in tomato based sauce, seasoned with Caribbean spices

24 hour brined pork chop seared and roasted served with aromatic Spanish saffron rice, green olives, roasted root vegetables

Crema Catalana - Spanish custard dessert with caramelized sugar

Tres leche

Asian chopped salad with sesame ginger dressing - shaved cabbage, romaine lettuce, carrots, cucumber, tossed in creamy sesame-ginger dressing topped with crispy wonton strips, slivered almonds

Homemade crab wontons served with sweet chili sauce

Homemade crab wontons served with sweet chili sauce

House made chicken and spring onion gyoza - served with sweet soy sauce

Vegetable fried rice

Shrimp pad thai - stir fry rice noodles with local Florida shrimp, scrambled eggs, bean sprouts, chives, tramarind fish sauce, lime wedges crushed peanuts

Japanese style cheese cake

Mango sticky rice - sweet sticky rice cooked in coconut milk, served with fresh mango slices and mango syrup

Spring herb tartlets with goat cheese mousse - walnut shortcrust base, filled with light and airy goat cheese mousse garnished with chives and parsley

Shaved asparagus, pea & radish salad - shaved asparagus spears fresh garden peas, crisp seasonal radishes, seasonal micro greens, tossed in a lemon-mint vinaigrette dressing

Shaved asparagus, pea & radish salad - shaved asparagus spears fresh garden peas, crisp seasonal radishes, seasonal micro greens, tossed in a lemon-mint vinaigrette dressing

Baked rissoto - with peas and pecorino cheese, Myer lemon zest

Cote de boeuf - thick bone in rib eye steak lightly cold smoked and served with sauce flight chimichurri sauce, truffled red wine sauce, creamy black peppercorn sauce

Sauteed seasonal mushrooms with garlic and thyme - sauteed with clarified butter and sherry wine, shallots

Myer lemon and berry panna cotta

Spring herb tartlets with goat cheese mousse - walnut shortcrust base, filled with light and airy goat cheese mousse garnished with chives and parsley