Menus are never templated—they are thoughtfully developed for each client, reflecting individual preferences, the occasion, and the season. From initial planning to execution, the process is handled with care and intention, allowing you to enjoy your time with guests while every detail is managed with precision.

Seared white fish on crab and vegetable risotto, roasted tomatoes and broccolini, with a saffron sherry cream sauce
Cured ham, pepperoncini, black mission fig, over goat cheese on salted crostini with hot honey
Poisson du Pomme; a rich creamy blend of saffron cream sauce, seafood, and vegetables topped with pipped potato
Seared white fish over a bed of seasonal vegetables tossed in a white wine emulsion
Pan seared shrimp tossed in a lemon and herb cream sauce on salted crostini's, topped with blistered tomatoes and chive oil
Cinnamon spiced bread pudding and strawberry around a bed of whipped mascarpone and an apple, cranberry puree
Apple, Strawberry, and raspberry cobbler with vanilla ice cream
White fish en papillote over seasonal vegetables on a bed of carrot and fennel soubise
Banana pudding with nilla wafer crumble and whipped cream layers
Mozzarella pearls coated in bread crumb and herb, fried and topped with an olive pepperoncini bruschetta mix and balsamic glaze drizzle
Crab and sherry bechamel flat bread pizza with spring onion and cherry tomato
Seared bison filet over jasmine rice with bell peppers tossed in Maggi
Apple pie rose with cinnamon and raspberry filling