$110.00 Per Person
Garlic marinated sautéed white shrimp, finished in a white wine, grape tomato and caper sauce, served over multigrain thin spaghetti, accompanied with balsamic marinated roasted Brussels sprouts
Pan seared chicken breast tossed in a ginger and cashew sauce, over sautéed snow peas, carrots, scallions and broccoli, served with a side of rice and quinoa blend
Thin layers of pasta, with a beef Bolognese, ricotta, mozzarella and Parmesan cheese, served with a side of roasted mix vegetables
Red wine braised grass fed beef and baby Portobello mushroom, served with side of mashed cauliflower and butter peas
Chicken Minestrone soup
Seasonal vegetables, pulled chicken and pasta hearty soup
Maximum: 8 Guests
Originally from Guatemala, I had the privilege of being introduced to the wonders of a variety of Latin flavors. I later enhanced this during my formal culinary education and experience in California and Italy where I worked under star Michelin chefs. My specialty now conveys a respect for organic cooking, which has led me to specialize in vegan menus. My organic and vegan menus are represented in a culinary experience you will enjoy and would want to share. Currently I share my vision and inspiration at The Wheel Kitchen, a cafe focused on supporting local farmers and producers.
To learn more about Chef Thelma Portillo, Click Here.
If you like this menu and want to hire the chef, click here to contact us.
We will get in touch with you soon to coordinate dates, location, number of guests and any other details about your selected experience.
After details of your selected experience are confimed, please book your experience at least 48 hours in advance.
You will receive a full refund if you cancel your booked experience upto 48 hours before the scheduled time.
You will not receive any refund if you cancel your booked experience less than 48 hours of the scheduled time.
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