Personal Chef Jordan
Saranda, QARKU I VLORëS, Albania
Appetizers of stuffed grape leaves drenched in lemon and olive oil. Salad with sauteed shrimp, strawberries, and feta. Main course: apricot roasted chicken with garlic, butter, and herbs. and or lamp kabobs with juicy tomatoes, onions, and roasted red peppers. All served on a bed of Armenian rice pilaf. For dessert, a baklava trifle sprinkled with orange brandy. Also avaiable are cooking classes
Appetizer 
Tuna Poke stack: Tuna marinated in a Hawaiian Shou sauce, with sesame seeds, shredded carrots, and cucumbers on a bed of sushi rice, topped with Crispy wontons. The perfect elegant appetizer.
Main Course 
Chinese-style crispy sweet and sour Chicken or pork, also can do shrimp or any other protien this style
Dessert 
Small baked crispy nests filled with recotta honey and lemon