1. Burrata with tomato sauce, Parma ham and olives

OR

Crostini with rocket, buffalo stracciatella, Parma Ham and pine nuts

OR

Kale Caesar Salad, Homemade Brioche Croutons


2. Homemade Pasta al limone

OR

Cacio o pepe

OR

Spaghetti Piemontesi


3. Spaghetti Carbonara

or

Fresh Pappardelle Bolognese

or

Baked Tagliolini "cipriani style" with ham

4. Vanilla cheesecake with red berry compote. A mixed berry compote cuts through the richness of the cake perfectly.

or

Passion fruit and white chocolate cheesecake with fresh orange sorbet. This cheesecake is beautifully vibrant due to the exotic pairing of passion fruit and orange, yet with the perfect balance of creamy white chocolate and refreshing sorbet. The orange crisps make for dramatic presentation.

or

Chocolate Cheesecake. This chocolate cheesecake is really two desserts in one!
Other Infomation

I am originally from Moscow, and relocated to New York at a young age. While in NYC, I worked under at Daniel Bouloud. Always inspired by Japan, I headed to Tokyo where I worked with Zaiyu Hasegawa at DEN, a two Michelin star restaurant which was named TOP 50 Best Restaurants in Asia. My biggest mentor was Pascal Aussignac, who I had the pleasure of working with in his Michelin star restaurant Club Gascon in London. Additionally, I have 10 years of private chef experience, collaborations and food styling. I offer private plated dinners, small/large gatherings.

Having spent all my summers in Liguria and in Lugano near Lake Como has shaped my pasta influence~

I will make your proposal special.!

Please feel free to add/change the menu or shoot me the message so we can work around it! It is a very special night for you and I will make sure it will be up to your standards!

Meal for 2 on 21 September 2019