Personal Chef Amiél

Romaine hearts, brushed with homemade ceasar, shaved & shredded parmigian cheese pancetta bites and a simple crustini

Hard seared scallops, over a sweet red pepper purée, topped with a tropical mango pineapple mint salsa

Black pepper crusted ahi tuna with cilantro aoli drizzle served with a warm quinoa and spinach salad with bok choy and a meso soy sauce

Grilled mahi mahi inside of a charred flour tortilla topped with a red cabbage red apple slaw under a strawberry and mango salsa and to finish with a spicy chipotle aoli garnished with cilantro

Vanilla bean custard with a sugar brûlée and topped with fresh strawberries