Personal Chef Michael
NY, United States
(note ; i also can offer all the classic ashkenaz or sfaradi shabbat menus ) so i wanted to show some of my work instate the classic ) this isome of my own dishes Hand Cut Tagliatelle : Chive, Vegetable Shavings and Fennel Pollen, Saffron Sabayon Torchon of Duck Peach Glaze, Apricot Gel, Five Mustard Salad
Amuse Bouche 
Pâte à choux gougères with parmesan mousse (can be replased for vegetarian, sesame mousse, chickpea puree)
Yellow tail fish tartar with kafir lime oil and other amazing ingredients that can be added or changed, from crunch grains and/or seeds to change the dressing for Spanish or mildest.
Appetizer 
Amazing greens with fresh ricotta herbs and mustard greens and date marmalade.
Kinday tuna - ponzu, puff wild rice and quinoa, cilantro Mussolini for The vegetarian sunchoke soup Tapioca, chips, tomato raisins hen of the woods
Main Course 
Roasted Salmon or Confit “artichokes barigoule”” preserve lemon marmalade” bell pepper sauce pappardelle- ratatouille, tomato confit ,castellano olives,basil ( can be vegan )
Dessert 
Brown butter tart and frangipane, citrus and toffee (puff pastry, citrus segment or floret slice). I can make ice cream cakes, macaroons, etc..