Herb Seared Filet Mignon, Vegetable Risotto, Roasted Pepper Chimichurri
Handmade Gelato in Crispy Wonton Cup
Risotto Milanese with Florida Lobster Tail and Sanibel Island Shrimp
Mussels, Clams, Crawfish Tails Ceviche in Cucumber Cups
Pomegranate Glazed Spare Ribs
Shrimp Tapas on Garlic Crostini with Sun Dried Tomato Mascarpone
Seasonal Fruit and Imported Cheese Board
BBQ Pulled Pork Quesadillas with Mango Salsa
Lemon Ricotta Cheese Cake
Roasted Vegetable Cakes
Creme Brulee with Berries
Flourless Chocolate Torte
Vegan Coconut Pad Thai
Hand made Fresh Linguine Primavera
Last Summer I moved from Connecticut to Florida and fell in love with the great Sunshine State! Everyone here have been friendly, welcoming and it;s been a true pleasure presenting my menus here.
My service is small and personal. All my clients deserve my undivided attention and they get it. I take no shortcuts to quality ever. Maintaining a tightly-run, well-organized culinary operation is my way of guaranteeing a high standard. Nothing leaves my kitchen without my personal approval.
Preparing food opens doors to experiencing texture, color, variety, and creativity. There is also that great feeling of satisfaction that can be shared with you when a project is complete. Approaching the work in a skillful and professional manner with the right tools is what energizes me. It just feels right.