Please choose One from Each Course.

1. SASHIMI WITH SPICY WHITE PONZU
Diver Scallop, Japanese Madai, Tasmanian Sea Trout, Yellowfin Tuna


CRISPY TROUT SUSHI
Chipotle Mayonnaise and Soy Glaze

TUNA TARTARE
Avocado and Spicy Radish, Ginger Marinade

BURRATA
Strawberry Compote, Sourdough Bread and Arugula

CRISPY CALAMARI
Yuzu-Cilantro Emulsion, Ginger Honey and Lime

SALADS & SOUP

KALE SALAD
Serrano Chili, Parmesan Dressing and Croutons

FRISÉE SALAD WITH CHAMPAGNE MANGO
Goat Cheese and Black Olive

WARM SHRIMP SALAD
Avocado, Tomato, Champagne Vinegar Dressing

SWEET PEA SOUP
Parmesan Foam and Sourdough Croutons

ANDALUSIAN GAZAPACHO

2. TRUFFLE STROZAPRETTI

FISH

BLACK SEA BASS
Morels, Fava Beans, Almond and Sesame Seed Emulsion

ROASTED SALMON
Chili-Garlic Sauce, Crunchy Potatoes, Asparagus

STEAMED MAINE LOBSTER
Glazed Spring Peas and Citrus Vinaigrette

PARMESAN CRUSTED ORGANIC CHICKEN
Artichokes, Lemon Butter and Basil

VEAL CHOP MILANESE
Alsatian Potato Salad, Sugar Snap Peas, Horseradish

ROASTED BEEF TENDERLOIN
Spring Vegetables, Salsa Verde and Lime

28 DAY DRY-AGED RIBEYE FOR TWO
Crispy Potato and Herbal Greens
SIDES
Pomme Purée
Mixed Spring Peas
Sautéed Asparagus

PAELLA


3. DESSERT:
YUZU CREME BRULEE

SMOKED HAY PANNA COTTA

JASMINE MERINGUE, YUZU, SEA BUCKTHORN

WARM CHOCOLATE CAKE Madagascar Vanilla Bean Ice Cream

APPLE TARTE TATIN
Other Infomation

Dear Jonathan!

I am originally from Moscow, and relocated to New York at a young age. While in NYC, I worked under Daniel Bouloud and later moved to Paris, where I lived in Julia Child's apartment and learnt French way of living !!!!
Always inspired by Japan, I headed to Tokyo where I worked with Zaiyu Hasegawa at DEN, a two Michelin star restaurant which was named TOP 50 Best Restaurants in Asia. My biggest mentor was Pascal Aussignac, who I had the pleasure of working with in his Michelin star restaurant Club Gascon in London. I have spent every summer since my childhood on the coast of Italian Liguria and learned how to make fresh pastas. Additionally, I have 10 + years of private chef experience, collaborations and food styling. I offer private plated dinners, small/large gatherings.
I am extremely passionate about quality on all levels and work to ensure that all the elements within the event are as perfect as possible. I focus on seasonal ingredients (farmers markets, trusted butchers like Ottomanelli Brothers and fishmongers like Citarella, Chelsea Market and Dorian's). I will make sure that your event will be absoutely fabulous and work with you to ensure that everything goes absolutely perfect and according to your taste and preferences! I am fully vaccinated and have a booster and very cautious!

I would provide the staff as well to make sure everything smoothly and professional.

Please feel free to ask to modify the menu or shoot me a message so we can work around it. I promise you a fabulous evening! Looking forward to cooking for you!

Meal for 6 on 07 May 2022