Beltran Private Chef

Classic butter chicken with balsmati rice

marinated in soy sauce sesame oil, avocado, toamtoes and cucumber. served with rice

Marinated and grilled chicken breast with quinoa salad avocado, cucumber and feta. Balsamic and olive oil honey vinaigrette

Pan seared salmon with butternut puree and broccoli and asian dressing

Chicken bowl with mexican flavors, grilled marinated chicken, black beans, guacamole and fresh salsa

Fresh salmon tartar, served with rice avocado, lemon juice, cucumber, red onions, and spicy asian mayo.

Fresh Tuna tartare served with rice, avocado, tomatoes, sesame seeds and microgreens with and asian dressing

Fresh Pasta with a creamy smoked salmon a leak sauce with fresh dill and a touch of lemon

A classic Italian oven-baked lasagna made with layers of tender pasta sheets, slow-simmered rich beef ragù, and a velvety béchamel sauce, finished with melted Parmesan and mozzarella cheese. Baked until golden

Chicken curry served with rice and vegetable wok

Pork tenderloin cooked sous vide and panned seared, served with roquefort sauce and baby potatoes

A classic French side dish made with thinly sliced potatoes slowly baked in cream and garlic, until irresistibly tender and layered. Gently infused with nutmeg and finished with a golden, lightly crisp top, this rich and comforting gratin has a silky texture and deep, buttery flavor

rustic French quiche inspired by the flavors of Provence, made with a buttery pastry crust filled with a light egg custard, and layered with sun-ripened tomatoes, zucchini, bell peppers, onions, and fragrant herbs de Provence. Baked until golden

A refined savory quiche made with a buttery, flaky pastry crust filled with a silky egg and cream custard, layered with tender flakes of salmon and creamy goat cheese. Lightly seasoned and baked until golden and delicately set.

A luxurious twist on the classic Italian dessert, featuring layers of espresso-soaked ladyfingers, a silky mascarpone cream, and a dusting of cocoa powder

A timeless French dessert featuring a silky, rich vanilla bean custard, delicately infused with real vanilla pods for an aromatic depth and speckled elegance. Gently baked and chilled to perfection, it is finished with a thin layer of caramelized sugar, torched until golden and glassy, creating a satisfying crack that reveals the creamy custard beneath.

Appetizer: all inclusive -Smoked salmon verrine, avocado and mascarpone mousse, dill, and lemon. - Homemade Pâte with french cornichons, pickled red onions and toasted baguette - Purple Mimosa egg (devils egg) with crispy pancetta Main course: choose one -Canard a l’orange: duck filet served with orange reduction sauce and butternut puree -Chicken cordon bleu, roasted ham swiss gruyeres panko coated chicken. Served with pomme dauphinois. -Fresh pasta with creamy smoked salmon dill and leak sauce -Blackened Halibut filet, citrus beurre blanc, sweet corn puree, charred Baby zuchini herbe oil and lemon zest Dessert: choose one -Crêpes suzette: crêpe with orange caramel, flambée with grand marnier. -Vanilla bean crème brûlée and fruit -Traditional chocolate mousse, toasted nuts and raspberry coulis

Appetizer: all inclusive - Prosciutto and melon skewers - Cherry tomato, garlic confit, marinated red pepper Brucshetta and basil leaves First course: choose one -Beef carpaccio, pesto, olive and parmesan cheese -Burrata, cherry tomatoes, arugula, crispy bacon and raspberry balsamic reduction. -Cesar salade, homemade ceasar dressing, grilled marinated chicken, crispy bacon, tomato, parmesan, and garlic croutons. MAIN COURSE: choose one -Fresh pasta with creamy smoked salmon dill and leak sauce -Herb crusted lamb chop, sweet potato puree and ratatouille -Seafood risotto, bronzino filet herb and citrus olive oil -Lasagna al forno DESSERT: choose one -Chocolate Tiramisu -Coffee Tiramisu -pineapple carpaccio, Yuzu juice and vanilla syrup -Vanilla or wild berry panna cotta