Private Event Dinner

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Mojito

Brunch Omelet

Brunch Quiche

Lamb Shank

Salmon

Tenderloin Medallions

Chicken Salad

Caesar Salad

Specialty Cocktails

Make the vinaigrette: in a jar or small bowl whisk together white wine vinegar, fresh orange juice, Dijon mustard, honey, salt and pepper until combined. Slowly whisk in 6 tbsp extra-virgin olive oil until emulsified. Adjust seasoning to taste.

Plate the salad: in a large bowl toss mixed salad greens with 2–3 tbsp vinaigrette just until lightly coated. Divide greens among 6 plates, top with fennel slices, orange segments, toasted almonds and crumbled goat cheese. Serve immediately.

Preheat oven to 425°F (220°C). Position rack in center.

Prepare chicken: pat chicken pieces dry with paper towel. In a small bowl combine softened butter, chopped rosemary, thyme, lemon zest, 1 tsp kosher salt and 1/2 tsp black pepper. Gently loosen skin over each breast and spread about 1 tsp herb butter under the skin; rub remaining butter over skin.

Toss vegetables: in a large bowl combine potatoes, carrots, shallots, minced garlic, 3 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat.

Arrange in roasting pan: spread vegetables in a single layer in a large roasting pan or sheet pan. Nestle the chicken pieces skin-side up among the vegetables. Drizzle remaining 2 tbsp olive oil and squeeze the halved lemon over everything.

Roast: place pan in the oven and roast for 35–45 minutes, until vegetables are tender and chicken reaches an internal temperature of 165°F (74°C) and skin is crisp. If chicken browns too quickly, tent loosely with foil.

Rest and finish: remove from oven and let chicken rest 5–7 minutes. Spoon pan juices over chicken and vegetables, garnish with chopped parsley and serve with lemon wedges.

Warm the stock in a saucepan and keep it at a gentle simmer over low heat.

In a heavy-bottomed pot or wide saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes, without browning.

Add the Arborio rice and stir to coat the grains for 1–2 minutes until edges become slightly translucent.

Pour in the white wine and stir until it is mostly absorbed.

Begin adding warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes until rice is creamy and al dente.

Stir in remaining 2 tbsp butter and the grated Parmesan. Season with 1 tsp salt and 1/2 tsp black pepper. If needed, adjust consistency with an extra splash of warm stock. Keep warm until serving.

Preheat oven to 325°F (160°C). Place six 6-oz ramekins in a roasting pan.

Warm cream and milk: in a saucepan over medium heat, warm the heavy cream and whole milk until steaming but not boiling.

Melt chocolate: place chopped bittersweet chocolate in a heatproof bowl. Pour about 1/3 of the warm cream mixture over the chocolate and let sit 1 minute, then whisk until smooth. Pour in remaining cream and whisk to combine.

Whisk yolks and sugar: in a separate bowl whisk together egg yolks and granulated sugar until pale and slightly thickened. Temper the yolks by slowly whisking in a small amount (about 1/4 cup) of the warm chocolate-cream mixture, then slowly whisk the yolk mixture back into the main chocolate-cream bowl until smooth. Stir in vanilla and salt.

Strain the custard through a fine-mesh sieve into a measuring cup to remove any solids. Divide custard among the ramekins.

Bake in a water bath: pour hot water into the roasting pan to come halfway up the sides of the ramekins. Bake 30–35 minutes, until edges are set but centers still slightly wobbly.

Cool and chill: remove ramekins from water bath and let cool to room temperature, then refrigerate at least 2 hours or overnight. Serve chilled topped with a dollop of whipped cream and a pinch of flaky sea salt if desired.

Timing for service: start risotto after chicken is in the oven so it finishes close to when chicken rests. Assemble salads just before plating to keep greens crisp. Desserts can be made a day ahead.

Plate the meal: serve starter first, then main with a generous scoop of risotto on each plate beside an herb-roasted chicken piece and roasted vegetables. Garnish with parsley and a lemon wedge. Finish with chilled chocolate pot de crème for dessert.

mixed salad greens (arugula, baby spinach, frisée)

blood orange segments (or navel orange)

fennel bulb, thinly sliced

toasted sliced almonds

crumbled goat cheese

extra-virgin olive oil (for vinaigrette)

white wine vinegar

fresh orange juice

Dijon mustard

honey

salt

freshly ground black pepper

bone-in, skin-on chicken breasts (or thighs)

Yukon gold potatoes, cut into 1-inch pieces

carrots, peeled and cut on bias

shallots, halved

garlic cloves, minced

fresh rosemary, chopped

fresh thyme, leaves

lemon, zested and halved

olive oil

unsalted butter, softened

Kosher salt

black pepper

Arborio rice

chicken or vegetable stock, kept warm

dry white wine

shallot, finely minced

unsalted butter

Parmesan cheese, finely grated

bittersweet chocolate (60–70%), chopped

heavy cream

whole milk

large egg yolks

granulated sugar

vanilla extract

fine sea salt

whipped cream (for serving)

flaky sea salt (optional)

fresh parsley, chopped

lemon wedges

Choose 3 bottles of Cabernet Sauvignon, 2 bottles of Pinot Noir, and 2 bottles of Malbec. Store upright in a cool, dark place (50–59°F / 10–15°C) if short-term (under 6 months); for immediate service keep at cellar temperature and allow to breathe after opening.

Selection and Storage

Serve Cabernet and Malbec slightly below room temperature (60–65°F / 15–18°C). Serve Pinot Noir a bit cooler (55–60°F / 13–15°C). Use a thermometer or keep bottles in a slightly cool environment to reach target temperatures before pouring.

Serving Temperature

For full-bodied Cabernets and older bottles, decant 30–60 minutes before service to allow aeration and to separate sediment. Pour slowly into a decanter, discard any last globs with sediment if necessary.

Decanting

Select 3 Chardonnays, 2 Sauvignon Blancs, and 2 Pinot Grigios. Chill in a refrigerator to 45–55°F (7–13°C) at least 2–3 hours before service, or use an ice bucket with equal parts water and ice for 20–30 minutes immediately before serving.

Selection and Chilling

Serve Chardonnays slightly warmer than crisper whites if oaked (50–55°F / 10–13°C). Sauvignon Blanc and Pinot Grigio are best at 45–50°F (7–10°C). Use smaller-bowled white wine glasses to concentrate aromas.

Service Tips

Chill rosé to 45–50°F (7–10°C). Chill sparkling wines to 40–45°F (4–7°C). To open sparkling safely: chill thoroughly, remove foil and wire cage while keeping a thumb on the cork, hold bottle at a 45° angle, twist the bottle (not the cork) to ease the cork out with a gentle hiss rather than a pop.

Cooling and Opening Sparkling

Pour sparkling into flutes and serve immediately. Pour rosé into standard white wine glasses and serve chilled. Keep spare bottles in an ice bucket to maintain temperature between pours.

Serving

Chill sweet wines lightly (45–50°F / 7–10°C). Serve fortified wines like Port slightly warmer (55–60°F / 13–15°C) in smaller dessert wine glasses (60–90 ml pours). These are best enjoyed after meals; provide a tasting note card describing residual sugar and pairing suggestions such as blue cheese, chocolate, and nuts.

Serving Sweet Wines

Ensure all glassware is clean and free of detergent smells. Polish glasses with a lint-free cloth. Place decanter and spare stoppers within reach. Fill ice buckets with ice and water for chilling whites, rosé, and sparkling. Keep a clean towel and spittoons/tasting cups available if offering by-the-glass tastings.

Glassware and Equipment Prep

Use the waiter's corkscrew to open bottles: cut foil below the lip, remove, insert screw and extract cork smoothly. Wipe bottle lip with a clean towel before pouring. Pour a small taste for the host or sommelier to approve when opening a new bottle, then serve pours of approximately 150 ml for full pours, 90–120 ml for whites and lighter reds, and 60–90 ml for dessert/fortified wines.

Opening and Pouring

Rotate bottles to ensure older stock is used first (FIFO). Keep an inventory log of vintage, producer, bottle count, and purchase date. Note any bottles opened for service and their remaining shelf life (finish open bottles within 3–5 days for sparkling and lighter whites if sealed with a stopper; fuller-bodied reds can keep 3–7 days when recorked and stored in a cool dark place).

Rotation and Stock Control

Bottles of Cabernet Sauvignon (full-bodied, dry)

Bottles of Pinot Noir (light to medium-bodied)

Bottles of Malbec (fruit-forward)

Bottles of Chardonnay (oaked or unoaked)

Bottles of Sauvignon Blanc (crisp, acidic)

Bottles of Pinot Grigio/Gris (light)

Bottles of Rosé (dry)

Bottles of Prosecco or Champagne (sparkling)

Bottles of Port or Tawny Port

Bottles of Late Harvest Riesling or Moscato

Wine glasses — red (various sizes)

Wine glasses — white

Flutes (for sparkling)

Decanter

Wine opener (waiter's corkscrew)

Bottle cooler / ice bucket

Spare wine bottle stoppers

Tasting notes / wine list cards

Remove chilled ingredients (butter, cream, mascarpone) from the refrigerator 30–60 minutes before starting so they are slightly softened. Preheat ovens to 180°C (355°F). Line baking trays and tartlet tins with parchment or lightly butter and flour as needed. Set aside 12 tartlet shells (using shortcrust pastry) and 24 small dessert spoons or mini glasses for plated desserts.

Prep and organization

Chop 800 g dark chocolate finely and place in a heatproof bowl. Heat 600 ml heavy cream to a simmer (do not boil) and pour over chocolate. Let sit 2 minutes, then whisk until smooth. Add 100 g unsalted butter, cubed, and whisk until incorporated and glossy. Cool to room temperature, then refrigerate until firm enough to pipe for truffles or fill tartlets (about 1–2 hours). Reserve 300 ml heavy cream in fridge for whipped cream.

Make dark chocolate ganache

Roll shortcrust pastry to 3–4 mm thickness. Cut 12 circles about 10 cm diameter and press into tartlet tins. Chill shells 15 minutes in fridge. Line with parchment and fill with baking weights or dried beans. Blind bake at 180°C for 12–15 minutes until set and edges lightly golden. Remove weights and parchment, bake 3–5 minutes more if base looks wet. Cool completely on rack.

Bake shortcrust tartlet shells (if using homemade)

Remove ganache from fridge when it is pipeable but still soft. Spoon or pipe ganache into each cooled tartlet shell to just below the rim. Smooth surface with an offset spatula. Chill to set for 30–45 minutes.

Fill tartlets with ganache

In a chilled bowl, combine 300 ml cold heavy cream, 250 g mascarpone, 50 g confectioners' sugar and 5 ml vanilla extract. Whip to medium-stiff peaks (do not overwhip). Transfer to a piping bag fitted with a plain round or star tip. Keep chilled until assembly.

Make whipped mascarpone cream

Halve larger strawberries and mix all berries (about 600 g) with 50 g caster sugar, zest and juice of 1 lemon, and 30 ml honey. Let macerate at room temperature for 20–30 minutes. If a looser compote is desired, gently warm 150 ml of the macerated mixture in a saucepan with 10 g gelatin (bloomed in 40 ml cold water) until dissolved, cool slightly and refrigerate to thicken.

Prepare fruit compote / macerated berries

In a bowl, toss 120 g toasted sliced almonds with 30 g sugar and 15 g melted butter until combined. Spread on a tray and cool; the mixture will crisp slightly and can be broken into small clusters for garnish.

Make almond crumble (for sprinkling)

Roll puff pastry sheets to even thickness if needed and cut into 12 rectangles (~8 x 10 cm). Brush lightly with neutral oil and dock with a fork. Bake at 200°C (392°F) for 12–18 minutes until golden and puffed; protect with a second tray on top for even puffing if needed. Cool on a rack and split layers if required.

Prepare puff pastry mille-feuille components

Pipe or spread a thin layer of whipped mascarpone cream on one puff pastry rectangle, add a tablespoon of macerated berries, sprinkle almond crumble, and top with another pastry rectangle. Dust with confectioners' sugar and chill briefly to set. Repeat to make 12 mini mille-feuille portions.

Assemble mini mille-feuille

When ganache is firm, scoop 24 portions (~18–20 g each) using a melon baller. Roll quickly between lightly oiled palms into smooth spheres. Roll half of them in cocoa powder and half in toasted sliced almonds. Chill on a tray until serving. Optionally pipe a small dot of leftover mascarpone cream on the truffle serving spoon and rest the truffle on top.

Form chocolate truffles (optional)

Remove tartlets from fridge. Pipe a small rosette of whipped mascarpone cream at the center of each tartlet or spoon a dollop of macerated berries on top of the ganache. Scatter a few fresh berries, a pinch of almond crumble and a flake of sea salt on each tartlet. For shine, very lightly brush berries with warmed neutral glaze (prepared from 10 g powdered gelatin dissolved and thinned with 30 ml water) and let set briefly.

Finish tartlets and plating

On each dessert plate or in each service portion, arrange: 1 ganache tartlet, 1 mini mille-feuille, 2 chocolate truffles (or 1 if serving more items), and a small quenelle or piped dollop of leftover mascarpone whipped cream. Garnish plates with a few macerated berries and a drizzle of honey (about 5–10 ml per plate). Sprinkle toasted almond crumble and a couple of sea salt flakes on the ganache for contrast. Keep plates refrigerated and serve within 2 hours of assembly for best texture.

Plating for private event

Ganache can be made 2–3 days ahead and refrigerated. Tartlet shells can be baked 1 day ahead and stored airtight. Whipped mascarpone cream is best made the day of service. Mille-feuille components should be assembled close to service time to retain pastry crispness (assembly up to 2 hours ahead is fine). Truffles can be stored in an airtight container for 3–4 days refrigerated.

Storage and make-ahead notes

Dark chocolate ganache (for chocolate tartlets and truffles)

Heavy cream (for ganache and whipped cream)

Unsalted butter

Caster sugar (fine granulated)

Eggs

All-purpose flour

Almond flour

Cocoa powder (unsweetened)

Baking powder

Salt

Vanilla extract

Confectioners' sugar (icing sugar)

Fresh berries (mixed raspberries, blueberries, strawberries)

Lemon

Gelatin powder (or agar-agar for vegetarian)

Milk

Mascarpone cheese

Shortcrust pastry (pre-made or homemade)

Puff pastry (pre-made, sheets)

Honey

Toasted sliced almonds

Sea salt flakes

Espresso or strong coffee (optional, for moistening cakes/truffles)

Powdered gelatin or neutral glaze (optional for fruit shine)

Neutral oil (vegetable) for pastry brushing

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush both sides lightly with 3 tbs olive oil. Toast in the oven 6–8 minutes, flipping once, until golden and crisp. Remove and cool slightly.

Prepare Crostini

In a bowl, combine softened cream cheese, sour cream, lemon zest, lemon juice, and 1 tbsp chopped dill (reserve 1 tbsp for garnish). Mix until smooth and season with 1/2 tsp black pepper and a pinch of salt to taste.

Make Herbed Spread

Spread about 1 tbsp of the herbed cream cheese on each crostini. Top with a small piece of smoked salmon (about 0.3 oz per crostini). Garnish with a few capers, a sprinkling of remaining chopped dill and snipped chives. Finish with a light grind of black pepper. Serve immediately or hold chilled up to 1 hour.

Assemble

On each toothpick, thread one cherry tomato, one basil leaf (folded if large), then one mozzarella ball. Arrange skewers on a platter. Drizzle evenly with 2 tbs extra-virgin olive oil and 4 tbs balsamic glaze. Sprinkle with sea salt and black pepper to taste. Hold refrigerated up to 2 hours; bring to room temperature 10 minutes before serving.

Wrap each melon wedge with a 1/2-slice of prosciutto so it covers most of the fruit; if slices are large, cut in half lengthwise. Tuck a fresh mint leaf under the prosciutto on each wedge. Arrange on a platter and, if using, lightly brush or sprinkle with 1 tsp fresh lime juice for brightness. Serve immediately; best within 1 hour of assembly to keep prosciutto tender.

Place chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat heavy cream over medium until it just begins to simmer (do not boil). Pour hot cream over chocolate and let sit 1 minute. Add 2 tbs unsalted butter and stir gently until smooth and glossy.

Make Chocolate Ganache

Using a spoon or small piping bag, fill each mini tartlet shell about 3/4 full with warm ganache (about 1 tbsp per tartlet). Allow tartlets to set at room temperature for 30–45 minutes or chill 15–20 minutes to speed setting.

Fill Tartlets

Once set, top each tartlet with one fresh raspberry and a very light dusting of powdered sugar if desired. Finish with a tiny pinch (a few flakes) of flaky sea salt on a portion of the tartlets to create flavor contrast. Keep chilled until 15 minutes before serving.

Garnish & Serve

Combine marcona almonds, smoked cashews, and mixed olives in a large serving bowl. Add 1 tsp lemon zest and 1 tsp chopped fresh rosemary; toss gently to distribute. Transfer to smaller bowls for service stations and top with a few extra rosemary sprigs for garnish. Hold at room temperature; replace every 3–4 hours for freshness.