Private Chef Paul – Table at Home

~ Modern Italian ~

Start
butter lettuce, whole lump crab meat, avocado, melon, grapefruit,
tied together with garlic aioli

Mid
Summer squash ravioli, shallots, leeks, brown butter, fried parsley, crispy parsnip, grated Parmesan riggiano

Entree
Sous vide bone in rib eye for 2, smashed fingerling potatoes with malt vinegar aioli, chives served with a petite salad and beef jus

Dessert

“Daily harvest “ (flower pot dessert)
Chocolate dirt , vanilla custard, sweet waffle, fresh what’s in season fruit to line the pot with, marble black and white cake in the bottom.

Other Infomation

I can change the menu and work out the details once you confirm. if you have any suggestions feel free to message me.

Meal for on 01 January 1970