~ First Bites ~

Charcuterie Board
Assorted Cured Meats - Artisanal Cheeses - Fresh Fruit - Toast Points - Dijon Cream Cheese

Plated Dinner

~1st Course~

Kale Brussel Sprout Salad
Wilted Kale - Roasted Grapes - Charred Brussel Sprouts - Honey Lemon Vinaigrette - Aged Pecorino - Toasted Cashews


~2nd Course~

Hand Rolled Pasta
Classic Bolognese - Compressed Fennel - Basil Chiffonade - Parmesan Cracker Crumble

~3rd Course~

Choice of:

Hanger Steak, Chicken Roulade, or Seared Scallops
Crispy Truffle Potatoes - Chimichurri - Charred Broccoli - Crispy Onions - Roasted Cauliflower Puree


~4th Coures~

Tiramisu
Cinnamon Toast Crunch Creusel - Italian Vanilla Whipped Cream - Salted Caramel
Other Infomation

Hey there! My name is Chef Frank Kwiatkowski. I have been a personal chef for over 4 years and worked in the restaurant industry for over a decade. My last position was working for BOKA restaurant group at Somerset in private dining. The menu above is a combination of Italian & Modern American. A few of the pictures below are variations of the above dishes as each menu I create is geared towards the client's tastes. I have also done Tuscan steak, chicken piccata, and chicken marsala. The menu can be customized and edited accordingly so if you see something you don't love we can create a new dish. Also in regards to pasta, I have done many different sauces and pasta types. We can create a whole new dish with that as well. Feel free to message me! Looking forward to your thoughts!

Cheers

Chef Frank

Meal for 15 on 01 May 2021