Antipasti platter: meat, olives, crostini

Garlicky sweet mini pork bites

Starters

Cacio e Pepe

Meatballs with tomato sauce and shaved Parmesan



Main (choose 1-2)

Spinach and ricotta lasagna

bass with roasted fennel and olives

sun dried tomato stuffed ribeye with garlic sauteed broccoli rabe


Dessert
Espresso panna cotta with a hazelnut brittle
Other Infomation

Hi I'm Tova Sterling I'm a NYC private chef and level 2 sommelier! My specialty is working directly with local farms to make high end food with high quality ingredients. I attended the CIA and was classically trained in french cooking. All my recipes are made by scratch. The duck confit in this this menu is my signature dish and always a crowd pleaser. I really hope you choose me as your chef!

Meal for 25 on 25 December 2019