4-course
Menu

4-course plated menu
Each course features two seasonal options. You select which options your group will enjoy and provide final menu choices and guest counts several days in advance to ensure a seamless and elegant dining experience.
Plated Dinner #1
1st course
  • Borscht Red-Beet Soup with garlic croutons, farm sour cream, beef threads, heirloom carrot & beet, dill OR
  • Lobster Bisque with tarragon creme fraiche, brioche croutons, lobster salad and micro green
2nd course
  • Tuna Tartare with cucumber, chive, sesame seeds, guacamole, seaweed and secret vinaigrette OR
  • Baby Gem Salad (with blanched asparagus, shaved radish, charred avocado dressing, golden berries, pistachio and Parmesan)
main course
  • Filet Mignon with mash potato, roasted seasonal veggies, garlic confit and Port Wine Jus OR
  • Spice-roasted Halibut with broken-rice perlau, carrot-ginger puree, heirloom carrot, rhubarb, lemon vinaigrette and chive

Dessert
  • Chocolate Souffle with fresh berries, ricotta mousse and raspberry-strawberry coulis OR
  • Anna Pavlova (merengue based dessert with mascarpone cream, fresh berries and raspberry coulis)
Plated Dinner #2
1st course
  • Corn chilled soup with crab meat (optional), charred corn, lime crema, brown sugar butter crumbs and micro green OR
  • Tomato Bisque with cheese twists, lightly charred baby tomatoes, shaved jalapeno, chili threads, farm sour creme, and micro greens
2nd course
  • Tomato salad with focaccia croutons, labneh mousse, cucumber, Aleppo vinaigrette, herb puree, and micro green OR
  • Raspberry Scallop Ceviche with avocado. chive, cilantro, pickled red onion, fresh Fresno, and Chili-Lime vinaigrette
main course
  • Pan-seared Scallops with buckwheat perlau, charred eggplant puree, leeks, fried baby eggplants, lemon segments and micro green OR
  • Grilled Lamb Chops with parsley root puree, phyllo dough pastry, roasted tomatoes, fired red bell aioli, mint pesto, and fried leek
dessert
  • "Pastila" (hard soufflé squares) with fresh berries, ricotta mousse, toasted hazelnuts (optional), and raspberry-strawberry coulis. OR
  • Carrot Cake with orange and carrot gel, baby merengue, and caramel souce

Submit a Request
signature dining experience
An intimate fine dining experience of 8 artfully composed courses, each paired with wines to elevate flavor and finesse. As your private chef and host, I’ll guide you through each dish — sharing its story and inspiration — for a truly immersive culinary journey. This service is exclusive for 8 guests maximum.
Submit a Request
Contact us:

E-mail: chefvasily@chefvasily.com
Phone: +1301 500 51 99


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e-mail us: chefvasily@chefvasily.com