Course One

Pan Roasted Chilean Sea Bass
Rock Shrimp Risotto, Lobster Broth


Course Two

Shaved Baby Fennel Salad
Local Navel Oranges, Pomegranates, Baby Spinach, Bacon-Rosemary Buttermilk Dressing


Course Three

Rack of Lamb Persillade
Parsley & Basil, Panko Crust, Sweet Potato Hash, Reduced Aged Modena Balsamic Vinegar


Course Four

Molten Chocolate Lava Cakes
Callebaut Chocolate, Tahitian Vanilla Gelato, Kentucky Bourbon Chocolate Sauce
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 Adam 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.
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 tried to hit exactly what you were looking for, simply click the button if you want to substitute something or if you have a questions

Meal for on 01 January 1970