EXAMPLE SEASONAL
FOUR-COURSE MENU

Menus change with the season and are shaped around the preferences of each host. The following sample illustrates a typical four-course format.

lobster bisque
OR
Silky bisque of live Maine lobster, tarragon crème fraîche, lobster salad, and brioche croutons
borscht
Red beet soup with farm sour cream, heirloom carrot and beet, delicate beef threads, garlic croutons, and fresh dill

Tuna tartare

OR
Hand-cut tuna with chive, cucumber, seaweed, and signature vinaigrette, finished with house made guacamole
Baby Gem Salad
Lightly grilled baby gem, blanched asparagus, charred avocado dressing, golden berries, shaved radish, pistachio, Parmesan, and microgreens
Filet Mignon

OR

Grilled filet mignon, creamy mashed potatoes, roasted seasonal vegetables, garlic confit, and port wine jus
Spicy-Roasted Halibut
Halibut with broken-rice perlau, carrot-ginger purée, lemon-dressed carrot and rhubarb, chive, and crisp country ham

Chocolate Soufflé

OR

Warm chocolate soufflé with fresh berries, raspberry-strawberry coulis, and ricotta mousse
Anna pavlova
Crisp meringue with kiwi, blueberry, and strawberry, mascarpone cream, and raspberry coulis
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bespoke CULINARY EVENINGS
A fully customized private dining experience designed around your vision. This bespoke offering may include a mini-reception, chef’s table elements, and a personalized menu created specifically for your event.
Service format, menu, and pricing are customized based on your preferences, guest count, and level of detail—allowing for a truly one-of-a-kind dining experience.
Request an Evening
For additional details, inquiries may be directed to:

E-mail: chefvasily@chefvasily.com


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e-mail us: chefvasily@chefvasily.com