Course One

Imported Burrata, Organic California Heirloom Tomatoes, Aged Balsamic Vinegar, Micro Basil

Course Two

Pappardelle Short Rib Ragu
Home Made Pasta, Braised Short Ribs, San Marzano Tomatoes, Roasted Garlic, Chianti, Shaved Pecorino Romano Cheese

Course Three

NY Strip Steak
Parsley & Basil Crumbs, Parmesan Farro Risotto, Crispy Potato, Pomegranate Red Wine Reduction, Basil Oil

Pescatarian Meal

Pan Roasted Local Sea Bass, Marinated Citrus Baby Heirloom Tomatoes, Baby Fennel and Micro Herb Salad

Course Four

Meyer Lemon Panna Cotta
Harry's Berry's Sauce, Tahitian Vanilla, Seasonal Berries
Other Infomation

Thanks 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 chose this menu and gave you 4 courses so that you could enjoy everything you asked for. if you would like to substitute something, add or subtract an item please click the button and let me know, the courses will be smaller because i gave you 4, if you would like 3 and larger courses let me know and I would be happy to change.
Also to add another person with a fish, your current price point is $90 per person, so instead of $720 you new price for 9 people will be $860, I had to also add an additional $5 per person for the steak.

Meal for 8 on 07 August 2019