COLD CANAPES

Beet Tartare, Citrus Marinated, Burrata Cheese Mousse, Micro Arugula, Aged Balsamic

Ahi Tuna Cannoli, Sweet Soy, Toasted Sesame Oil, Spring Onions

Crispy Spanish Chorizo, Caramelized Onions, Adobo Aioli, Crostini’s

Mini Lobster Taco, Grilled Mango, Key Lime, Cilantro, Avocado Creama

Crispy Parmesan Wafer, Poached Pear, Arugula, Prosciutto Di Parma

Mini Goat Cheese and Blueberry Tarts, Micro Basil



HOT CANAPES

Chicken Parm Croquette, Béchamel, Parmesan Cheese, Panko, San Marzano Tomatoes

Lobster Corn Dog, Lemongrass Aioli, Chives

Pizzele, Smoked Duck Breast, Vidalia Onion Marmalade, Grape Must

Roasted Sweet Corn Bisque, Mini BLT Bite

Mushroom Toast Points, Mushroom Fondue, Porcini Rubbed Brioche, Gruyere, Wild Mushrooms

Tempura Shrimp Shooters, Pozu Siracha Broth, Radish Sprouts


SUBSTANTIAL CANAPES

Marinated Olives, Rustic Breads, Manchego Cheese, Gorgonzola Cheese, Humboldt Fog Goat Cheese, Assorted Dried Fruits & Nuts, Prosciutto Cotto, Speck, Mortadella, Salami Nostrano And Spanish Chorizo


ENTREE

Alaskan Halibut, EVOO Poached, Cerignola Olives, Salsify, Sun Chokes, San Marzano Tomato Broth, Garlic Chips, Basil Oil

Seared Hawaiian Ahi Tuna, Grilled Mango, Roasted Fingerling Potatoes, Cherry Tomatoes, Pickled Onions, Baby Arugula, Green Beans, Agrumato Oil, Avocado Cream, Togarashi Spice

Pan Roasted Rack Of Lamb, Parsley Crumbs, Root Vegetable Hash, Modena 20 Year Aged Balsamic Reduction

Petite Filet Mignon, Point Reyes Blue Cheese, Portuguese Porto Demi, Truffled Smashed Potatoes, Herbed White Asparagus

Red Wine And Chocolate Braised Kobe Short Ribs, Beluga Lentils, Malted Pearl Onions




DESSERT

Passion Fruit Panna Cotta, Coconut Foam, Caramelized Kiwi

Meyer Lemon Olive Oil Cake, Yogurt Chantilly, Grapefruit Segment, Tangerine Cremeux, Candied Citrus

Peach Carpaccio, Micro Mint, Organic Agave, Hazelnut Crumbs, Tahitian Vanilla Bean Cream

Bourbon Pecan Tart, Chocolate Whisky Sauce, Quenelle Burnt Marshmallow Gelato

Fresh Seasonal Berry Pavlovas, Whipped Citrus Crème Fraiche

Pina Colada Mousse Cake, Coconut Rum Sauce, Pineapple Relish, Coriander Blossoms

Other Infomation

With over 28 years in the culinary arena, running restaurants, hotels, convention centers and golf courses in Los Angeles, San Francisco and Las Vegas, I am Chef Adamo Crisafulli and I’m here to take your dining experience to the next level.
I’ve worked at the famed Il Mulino and Valentino restaurants, I ran the Riviera Hotel in Las Vegas, after moving back to southern California I was director of culinary overseeing, the Long Beach Convention Center, the Aquarium of the Pacific and the Greek Amphitheatre. I’ve worked with Jean Louis Palladin, Angelo Auriana, Luciano Pellegrini, Roberto Donna and Brian Massie to name a few.
Being a Personal chef for the last 5 years and teaching cooking classes part time, I feel I am at the forefront of food trends in modern dining, meal prep, catering, cooking classes and private instruction.
“Simplicity with Passion and respect for food and ingredients pleases the soul”, I always say. With this in mind, I use locally sourced ingredients when applicable, organic and sustainable, this plays a major role in my forward-thinking menu development tailored for the client, providing fun, creative, whimsical foods that give the ultimate memorable guest experience in their own home or business.
Intimate dining experience for two, high end dinner party for ten, seven course business dinner, party canapes, Brunch, BBQ’s, cooking classes and so much more, I will certainly have you feeling comfortable and full, pleasing your eyes, nose and mouth…
I will bring the food from the land to the hands to the stove to your table with an unforgettable experience.

Hello, Lisa we would need to speak ASAP if you decide to go with me to iron all details out for your event, obviously choice will need to be made and budget may need to be altered as well lower or higher. thanks have a wonderful day!

chef Adam

Meal for 14 on 16 December 2019