I craft tailored culinary journeys with fresh, locally sourced ingredients

Bruschetta Trio: Tomato and basil, Mediterranean Tapenade, Roasted red pepper and goats cheese

Watermelon and Feta salad with roasted pine nuts and balsamic reduction

Grilled Mediterranean Sea Bass, served with lemon-infused couscous and asparagus

Spinach and Ricotta Stuffed Cannelloni with Tomato-Basil Sauce

Limoncello Tiramisu

Grilled Octopus with Lemon and Herb Dressing

Seared Scallops with Citrus Beurre Blanc

Mediterranean Seafood Soup (with shrimp, mussels, and fish)

Lemon Sorbet with Fresh Mint

Blood Orange Granita

Cucumber and lime sorbet

Herb-Crusted Lamb Chops with Mint Pesto and Roasted Vegetables

Grilled Mediterranean White Fish with Lemon Caper Sauce and Sautéed Spinach

Stuffed Bell Peppers with Quinoa, Chickpeas, and Mediterranean Spices

Pistachio Baklava with Orange Blossom Syrup

Citrus Olive Oil Cake with Blood Orange Compote

Dark Chocolate Mousse with Raspberry Coulis and Almond Crumble

Roasted Beet Salad with Goat Cheese and Candied Walnuts

Butternut Squash Soup with Toasted Pumpkin Seeds

Smoked Salmon and Dill Cream Cheese Crostini

Lemon Sorbet with Fresh Mint

Blood Orange Granita

Cucumber and lime sorbet

Fillet on the Bone with Red Wine Reduction, Truffle Mashed Potatoes, and Roasted Root Vegetables

Braised Lamb Shank with Rosemary Demi-Glace, Sweet Potato Purée, and Sautéed Brussels Sprouts

Seared Duck Breast with Cherry Port Sauce, Wild Rice Pilaf, and Charred Broccolini

Dark Chocolate Molten Lava Cake with Raspberry Coulis and Vanilla Bean Ice Cream

Apple Cranberry Crumble with Cinnamon Whipped Cream

White Chocolate Panna Cotta with Mixed Berry Compote

Roasted Beet and Goat Cheese Salad with Citrus Vinaigrette

Mushroom Aranchini balls with pickled red onion, spicy aioli garden

Roasted Cauliflower Soup with Truffle Oil and Crispy Pancetta

Spiced Carrot and Ginger Soup with Coconut Cream

Braised Lamb Shank with Red Wine Reduction, Root Vegetable Purée, and Braised Greens

Pan Seared duck breast with potato fondants, pan orange sauce and Beet discs

Molten Chocolate Lava Cake with Raspberry Coulis and Vanilla Bean Ice Cream

Lavender Crème Brûlée with Honey-Roasted Figs:

Roasted Beet and Goat Cheese Salad with Citrus Vinaigrette

Citrus-Glazed Shrimp and Avocado Salad with Spicy Mango Salsa

Grilled Halloumi Cheese with Pomegranate and Mint

Butternut Squash and Apple Soup with Spiced Crème Fraîche

Roasted Cauliflower and Gruyère Soup with Truffle Oil

Spiced Carrot and Ginger Soup with Coconut Cream

Pan-Seared Duck Breast with Cherry Port Sauce and Rosemary Potatoes

Grilled Lamb Chops with Mint Chimichurri and Roasted Root Vegetables

Seared prawn with Blood Orange Reduction and wild mushroom Risotto

Chocolate Hazelnut Mousse with Raspberry Coulis and Pistachio Dust

Vanilla Bean Panna Cotta with Passionfruit Coulis and Almond Tuile

Salted Caramel Apple Tart with Cinnamon Ice Cream and Pecan Crumble