Dinner Menus

A cooked beef steak garnished with rosemary sprigs and a roasted garlic clove, on a beige plate with a silver fork.

Grilled fish served with shrimp and lemon slices on a wooden platter, garnished with herbs.

Person cutting and eating seared fish fillet on a white plate with vegetables and sauce.

Gourmet plated dish with a piece of seared meat, topped with chopped nuts and green herbs, accompanied by a green vegetable and artistic drizzles of dark sauce on a white plate.

A beautifully presented seafood dish featuring a whole fish topped with herbs, shrimp, lemon wedges, and edible flowers, served on a large wooden platter.

Raw seasoned meat tied with kitchen twine, garnished with rosemary, in a white baking dish on a wooden countertop.

Below are some of the curated menus from our chef, although these are a peek into his culinary style and expertise we craft each menu to specifically suite each clients taste.

Close-up of a plated dish with roasted vegetables, topped with a dollop of cream or yogurt, black seeds, and microgreens.

Creamy round dessert with chocolate sprinkle on top

A plated appetizer featuring a scoop of burrata cheese topped with green pesto, accompanied by colorful heirloom cherry tomatoes, microgreens, and drizzles of balsamic reduction on a white plate against a dark background.

Roast chicken on a plate with a crispy, browned and seasoned exterior.

View of the Roman Colosseum exterior walls

Little Italy

Antipasto

Burrata with Charred Tomatoes & Basil Oil - Creamy burrata served with slow-roasted cherry tomatoes, basil oil, sea salt & grilled sourdough.

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First Course

Gnocchi with Creamed Portobello Mushrooms, Sage Butter & Crispy Prosciutto

Hand-rolled potato gnocchi tossed in a silky portobello mushroom cream sauce, finished with fragrant sage brown butter.

Topped with shards of crispy prosciutto and parmesan shavings.

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Second Course

Herb-Roasted Chicken Supreme

Roasted with garlic, rosemary & lemon. Served with grilled vegetables and jus.

Tuscan rosemary potatoes

Rocket & parmesan salad with balsamic and Grilled seasonal vegetables

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Dessert

Tiramisu Classico, Layers of espresso-soaked savoiardi, mascarpone cream & coco

Close up of a gourmet dish of scallops and vegetables

Plated gourmet bakery which looks like a shell

Chocolate lava cake topped with a scoop of vanilla ice cream served in a beige bowl with chocolate sauce.

Person slices cooked roast beef on a wooden cutting board.

A bowl of green soup topped with croutons on a wooden table, with extra croutons placed beside the bowl.

A saucepan filled with melted chocolate on a dark surface, with a wooden spoon inside. Next to the saucepan is a cloth and a dark wooden spool.

Fine Dining

Appertizer

Seared Scallops with Pea Purée

Pan-seared scallops with silky pea purée, crispy pancetta & lemon oil.

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First Course

Cauliflower Velouté

A smooth, luxurious cauliflower soup finished with truffle oil and toasted almonds.

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Second Course

Roast Beef with Creamy Mash

Tender slices of roasted beef served with rich red-wine gravy, buttery mashed potatoes, seasonal vegetables & Yorkshire pudding.

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Dessert

Sticky Toffee Pudding

Warm date sponge with toffee sauce and vanilla ice cream.

View of the Eiffel Tower from across the river with boats and a bridge, under a clear sky.

A plated meal featuring a slice of cooked meat, sautéed greens, roasted potato, and crispy kale on a white plate.

Plated gourmet dish containing roast meat and herb garnish

L’Essence Française

Starters

Soupe à l’Oignon Gratinee

Classic French onion soup topped with melted Gruyère.

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Plat Principal

Magret de Canard à l’Orange

Seared duck breast with a rich orange–Grand Marnier sauce, served with potato gratin and haricots verts.

Filet de Boeuf au Poivre

Beef fillet with creamy peppercorn sauce, pomme purée & roasted baby carrots.

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Dessert

Crème Brûlée à la Vanille

Silky vanilla custard with a crisp caramel top.