Sample Menus

These sample menus are examples of the chef-led, in-home dining experiences I create for private clients and brands. Every menu is seasonal and fully customizable based on your preferences, dietary needs, and the kind of night you want to host — from intimate dinner parties to multi-course tasting menus. Based in Brooklyn and available across New York and beyond, including the Hamptons, New Jersey, and Connecticut, with destination travel available.

Prelude

Chicories, burrata, anchovies vinaigrette, grilled bread

(add-on: caviar side)

Second Course

Lobster tail, champagne beurre blanc, melted leeks, chives

Main

Duck, beets, charred swiss chard, cherry jus

Dessert

Flourless chocolate cake, farmer's market fruit, olive oil Chantilly

Prelude

Little gem, Camila’s Famous Caesar, Sesame Seeds

Second Course

Pippete, Calabrian chili tomato sauce, parm

Main

Rib eye steak, truffle jus, pommes purée, bitter salad

Dessert

Hazelnut tiramisu

Prelude

Tuna tartare, Brazil nut salsa macha, avocado mousse, pão de queijo crisp

Second Course

Wild mushroom risotto, taleggio, celery root

Main

Salmon, passion fruit ponzu, roasted sweet potato, fennel

Dessert

Panna cotta, chamomile vinegar, Sél gris

Concept Tasting Menus

(available by request)

These concept tasting menus showcase how I build chef-led experiences through storytelling. For brands and creative clients, your product, palette, campaign, or world becomes the starting point — and I translate it into flavor, pacing, and atmosphere. Each menu is fully customizable and can be adapted to four courses or expanded beyond, depending on the occasion.

The Broken Hearts Club

Multiple white plates with sliced cooked beef, roasted red peppers, green herbs, and green sauce or oil.

Five-course tasting menu (adaptable to four). Seasonal and customizable.

The Broken Hearts Club is a supper club where I explore heartbreak through the art of food. This five-course tasting menu is inspired by the men who broke my heart — reimagined as an intimate, unforgettable dining experience. Born from my passion for cooking rooted in memory and emotion, the series is equal parts technique and storytelling.

My goal isn’t only to showcase exceptional ingredients, but to connect them to a personal journey — turning pain into beauty, and loss into something warm and shared. Each course is a reminder that even heartbreak can become joy when it’s transformed at the table.

Menu

Humboldt Street

Sardine, fermented Fresno butter, pickled onions, baguette

I Forgot You Existed

Zucchini, tomato oil, parm fondue, basil

Left Me Dulled

Scallops, blueberry jus, ginger

Close Friends

Picanha, peppers, chimichurri, preserved lemon aioli

Rose Colored Lenses

Beet, pistachio, chocolate

Tropicalia

Tropicalia was born from my love of the 1970s — its bold art, music, and fashion — and from the era my mother grew up in. Her influence runs through this menu, from dishes inspired by the meals she cooked for me as a child to flavors that feel like home. I love building dinners around a theme; when I’m fully immersed in a time and place, the food becomes a kind of edible storytelling.

A plate with braised beef short rib in dark sauce, served with mashed potatoes topped with gravy and a dollop of garlic butter, garnished with green sauce.

All menus are tailored. Allergies and dietary restrictions are always accommodated.

Multiple small pumpkin-shaped bowls filled with pumpkin soup garnished with chopped herbs, served on black plates with white parchment paper under each.

Menu

Caipirinha Crudo

Branzino, lime, cachaça, mint

Moranga

Pumpkin, shrimp, requeijão

À Delícia

Market fish, banana farofa, pancetta, collard greens

Typical Thursday

Short ribs, celery root purée, pearl onions

Romeo+Juliet

Cheese mousse tart, guava paste