Private Chef Geordie Moulios

First Course

Tuna carpaccio - caper berries - lemon vinaigrette

Second Course

Prosciutto-wrapped pork tenderloin - stuffed with asparagus and goat cheese - creamy wild mushroom risotto - balsamic port reduction

Third Course

Affogato: Fresh espresso over creamy chocolate gelato - biscotti

First Course

Heirloom tomatoes - watermelon - cucumber - coitja cheese - chili lime vin

Second Course

Surf & turf fajitas - chimichurri - roasted corn stuffed peppers - fresh tortillas - house made guacamole

Third Course

Cinnamon churro bread pudding - horchata créme anglaise 

First Course

Aged blue cheese wedge salad - candied bacon - pickled red onion - toasted sunflower seeds

Second Course

Sous vide beef (your choice of cut) - thyme butter - creamy brie mashed potatoes - chive

Third Course

Table-side bananas fosters flambé - salted caramel gelato

First Course

Steamed edamame - rock salt - chili 

Second Course

Learn how to roll your own sushi like a pro! This 

Alaska Roll - CaliMango Roll - 

Spicy Tuna Roll - Customizable Rolls

Third Course

Assorted mochi and sake flight

First Course

Fire-roasted lemon paprika chicken wings

Second Course

Seafood Paella - clams - mussels - scallops - shrimp - chorizo - arborio rice - white wine

Third Course

Zabaglione - seasonal berries - mint

First Course

Butter leaf salad - grilled peaches - honey goat cheese - pistachios - Valencia orange vinaigrette

Second Course

Vanilla-infused scallop - creamy truffle polenta - watercress

Third Course

Molten chocolate brownie - fresh whipped cream - fresh raspberry