Signed in as:
filler@godaddy.com
My name is Nicolo, an experienced Italian chef with over two decades of expertise in catering to VIP families, Celebrity Chefs, and fine dining establishments. I am reaching out to offer my services as a private chef for your upcoming special day or event.
With a passion for creating special and healthy dishes, I am dedicated to providing a unique culinary experience tailored to your preferences. By booking my services, you can rest assured that your guests will enjoy exquisite cuisine prepared with the finest ingredients and attention to detail.
I would be delighted to discuss your culinary needs further and collaborate to make your event memorable with my culinary creations. Please feel free to reach out to me at your convenience to explore this opportunity further.
Thank you for considering my services, and I look forward to the possibility of working together
* PAN FRIED MOZZARELLA BALLS IN A TOMATOES SAUCE
* TRUFFLED ARANCINI BALLS
* DEEP FRIED COURGETTE
* CUTTING BOARD OF MEAT HONEY AND CHUTNEY
* CANAPÉS SURPRISE
* GOOSE PATE TOASTED SOURDOUGH
*SOURDOUGH BREAD OR FOCACCIA
* TRUFFLE MIGNON ARANCINI (rice balls 3pz)
* STICK COURGETTE DEEP FRIED
* PAN-FRIED SCALLOPS
* GARLIC & CHILI SQUIDS TEMPURA
* GRAVADLAX SALMON TARTARE
* SOUP OF THE DAY
* MUSSELS CRISPY FENNEL ORANGE
* ROASTED BEETROOT AVOCADO
* SWEET & SOUR VEGETABLES
* TUNA CARPACCIO
* BEEF CARPACCIO
* SCALLOPS CARPACCIO
* SALMON CARPACCIO
* CERVICE
* SPAGHETTI QUADRATI LOBSTER
* BLACK INK TONNARELLI CRAB
* YELLOW TAGLIOLINI SEA URCHIN
* ORECCHIETTE CIME DI RAPA
* CRAB FILLED TORTELLONI
* SCALLOPS AND CHAMPAGNE RISOTTO
* RISOTTO OF THE DAY
* SAFFRON RISOTTO
* RAVIOLO APERTO FILLED WITH VEGETABLE
* ROAST MISO CORN FED CHICKEN BREAST , BUTTER BEANS AND FENNEL
* BRAISED LAMB SHOULDER, ARTICHOKE, GREEK YOGURT AND MINT
* SOUS VIDE DUCK BREAST RASPBERRY SAUCE CRUSHED POTATOES
* 8 OZ BEEF FILET IN GORGONZOLA'S FONDUES AND MIRTO SAUCE
* LAMB CUTLET, PEA MASH AND CHERRY TOMATOES
* CHICKEN BREAST MILANESE STYLE TOMATOES SAUCE, BURR ATA AND PARMESAN
* 11 OZ RIBEYE 8 OZ BEEF FILET 9 OZ STEAK
* CANADIAN LOBSTER
* ATLANTIC LOBSTER
* MEDITERRANEAN LANGOUSTINE
* CRUSTACEAN MIX PLATTER
* MEAT FEST MIX
* FREE-RANGE BABY CHICKEN
* VEGETABLES OF THE SEASON
* SWEETCORN PUDDING WITH CINNAMON, COCONUT ICE CREAM
* TRIO CREME BRULEE
* CREAM CARAMEL
* MINT BAVARESE WITH STRAWBERRY AND CHOCCOLATE ICE CREAM
*LEMON SORBET
* CHEESE BOARD WITH CARAMELISE HONEY
* CAKE OF THE DAY
* COD WITH MUSSELS, POTATOES AND SEAWEED
* OCTOPUS AND ITS CHIPS
* SALMON CURLEY KALE AND FREEKEH
* STEAMED SEA BREAM JERUSALEM ARTICHOKE TREE WAYS
* PAN-FRIED SEA BASS CELERIAC COLESLAW
* SLOW COOKED COD IN GHEE BUTTER ASPARAGUS AND BOTTARGA
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NICOLO'S KITCHEN
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