Amuse Buche



Zucchini Blossom
Stuffed with Lobster Mousse


Course One


Burrata and Beets
Whipped Burrata, Salt Roasted Beets, Micro Greens, Reduced Balsamic Vinegar, EVOO



Course Two


Pappardelle Pasta
Home Made Pappardelle Pasta, Peas, Wild Mushrooms, Black Truffles



Course Three


Sous Vide and Roasted Filet Mignon

Pan Roasted Chilean Sea Bass


both served with Parsnip Puree, Roasted Heirloom Carrots

Course Four


Vanilla Bean Creme Brulee
Madagasgar Vanilla Bean, Fresh Custard, Locally Sourced Fresh Berries
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, 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.
I hope this menu was what you were looking for, fresh simple, easy and nothing but taste, taste, taste, if you have a question or would like to change or substitute an item please click the button and let me know. Once you have I identified your options then I will pair the wines for you as well,

Meal for on 01 January 1970