Menu

“
It's my pleasure to present my signature menu. I share the approach of personal touch to every order. That is the reason why your proposal is not limited and may include a variety of options according to your preferences, market availability and season.
— Vasily Shichkov, Owner/Chef
Proposal examples
Plated Dinner #1
1st course
  • Squash-Pumpkin Soup with date puree, orange segments, charred squash squares & chips, pumpkin seeds and micro green 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 veggies, 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
hors d'oeuvre
menu
Menu Example #1
Cold Appetizers
Freshest Oysters with Arugula Pesto, Mignonette Sauce and Lemon on the side

Tuna Tarts with guacamole, cucumber, sesame seeds and seaweed

Lightly Salted Salmon with cucumber and dill

Blintz Rolls (Lightly salted salmon, cream cheese, dill & red caviar on the top)

Cheese & Meat Board with the condiments and artisan crackers

Hot Appetizers
Mini Crab Cakes with green mix salad, pickled red onion, lemon vinaigrette and gribiche sauce

Grilled Lamb Chops with Mint pesto & Baba Ganoush sauces

Baby Tacos with seasoned chicken, vegetables, other fillings
Menu Example #2
Cold Appetizers
Shrimp Cocktail Shots with avocado, cilantro, lemon, cucumber and house made cocktail sauce

Beef Tartare Crostini

Lobster Salad Tarts

Badridjani (pan-seared eggplant rolls stuffed with herbs and walnuts, sprinkled with pomegranate seeds)

Fish Plate (assorted fish with the condiments and artisan crackers)

Hot Appetizers
Chicken Bon-Bon (roasted chicken drumsticks wrapped with bacon)

Pork Belly Skewers with assorted sauces

Short Rib with garlic crostini

Submit a Request
CHEF'S TABLE
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