Private Chef in Nandayure

Seafood ceviche with lemon and ginger foam: a gourmet ceviche made with fresh seafood (shrimp, squid, mussels), marinated in lime juice, cilantro, and red onion, accompanied by a light lemon and ginger foam for added freshness and texture

Beef carpaccio with red wine and lime reduction: thin slices of beef, marinated in olive oil, basil, and lime, served with a red wine reduction and orange juice, finished with a drizzle of truffle oil for a luxurious touch

Tuna tartare with guanabana sauce and olive oil: fresh tuna tartare mixed with red onions, cilantro, and a touch of chili, served with a guanabana (soursop) sauce and olive oil, creating a perfect balance of tropical and savory flavors

Corvina and avocado salad with lime vinaigrette and swiss chard: a fresh and light salad with marinated corvina fillets, avocado slices, swiss chard, and a lime and cilantro vinaigrette that highlights costa rican flavors

Grilled red snapper with coconut-lime foam and saffron risotto: a perfectly grilled red snapper fillet, topped with a delicate coconut-lime foam that enhances its tropical essence, served alongside a creamy saffron-infused risotto

Corvina in banana leaf with ginger-cilantro pesto, mango-avocado relish: a whole fillet of corvina steamed in a banana leaf, infused with aromatic ginger-cilantro pesto. served with a refreshing mango and avocado relish, a

Lobster in coconut-curry sauce with crispy tostones and cilantro foam: lobster tail poached in a rich coconut-curry sauce, topped with a smooth cilantro foam, and served with golden crispy tostones and a side of sautéed seasonal vegetables

Surf and turf: grilled filet mignon with lobster tail, achiote-cilantro butter, and roasted garlic mashed potatoes

Chocolate soufflé with costa rican coffee mousse: a decadent, airy chocolate soufflé served with a smooth costa rican coffee mousse, enhanced with a hint of dark rum and finished with a dusting of cocoa powder and grated dark chocolate

Coconut-passion fruit panna cotta with mango coulis: a creamy panna cotta made with coconut milk and passion fruit, complemented by a vibrant mango coulis. garnished with fresh tropical fruits and mint leaves for a refreshing and indulgent finish

Tropical fruit pavlova with tamarind syrup and coconut flakes: a crisp meringue base with a soft interior, topped with a medley of tropical fruits like mango, papaya, and pineapple, and drizzled with tangy tamarind syrup and toasted coconut flakes

Caramelized plantain and cinnamon churros with vanilla rum sauce: soft plantains caramelized with cinnamon sugar, served alongside crispy churros, and drizzled with a rich vanilla rum sauce that enhances the dessert's tropical flavor

Vegetable spring rolls, in hoisin sauce

Miso soup based on kombu seaweed and pieces of bonito, with tofu, pork and noodles

On top of avocado, a tuna marinated and sealed with soy and ginger which is covered with sesame seeds and one top of the wakame seaweed

Sushi, california, philadelphia, tuna and raimbow

Shrimp and mani pathai

Gohan rice, pork in sweet and sour sauce and vegetables

Ramen - noodle soup with a variety of toppings such as pork, seaweed, and eggs

Don - thick wheat noodles in a light broth, often with tempura or vegetables

Tonkatsu - breaded and deep-fried pork cutlet, often served with cabbage and miso soup

Miso soup - soup made from fermented soybean paste with tofu, seaweed, and green onions

Katsu curry - breaded and fried cutlet (pork or chicken) served with japanese curry and rice

Sukiyaki - hot pot dish with beef, vegetables, tofu, and noodles cooked in a sweet soy-based sauce

Miso yaki - grilled fish or meat marinated in miso paste and served with rice and vegetables

Tori teriyaki - grilled chicken glazed with a sweet soy-based teriyaki sauce

Matcha tea cake, good grass syrup and ice cream

Mango mousse, creamy ice cream, citrus sauce and fresh fruit

Tempura ice cream,chocolate crispy

Ceviche: made with fresh fish, seafood, or a mix, marinated in lime juice, onions, cilantro, and spices. it's fresh and light

Patacones: fried green plantain slices that are smashed. they are served with sauce or mashed beans, pico de gallo and guacamole

Fried yuca: yuca cut into pieces and fried, served with a sauce or just salted. it's a simple and tasty option

Fried snapper (pargo frito): a whole fried fish, very popular along costa rica’s coasts, usually served with rice and salad

Chifrijo: a dish made of rice, beans, fried pork (chicharrón), pico de gallo, and often accompanied by tortillas

Rice with seafood (arroz con mariscos): rice cooked with fresh seafood like shrimp, mussels, and squid. it’s a flavorful dish, especially popular in coastal regions

Steak in sauce (bistec en salsa): beef steak cooked in a sauce made with onions, bell peppers, and spices, typically served with rice, beans, or salad

Arroz con leche: a creamy dessert made with rice, milk, sugar, and cinnamon

Churros: often sold at fairs or by street vendors, costa rican churros are fried dough sticks sprinkled with sugar and cinnamon

Flan de leche: a creamy custard dessert made with milk, eggs, sugar, and a touch of vanilla. it’s smooth and delicious

Buñuelos: fried dough balls soaked in sugar syrup. they’re crispy on the outside and soft on the inside

Tartare de saumon (salmon tartare)

Gaspacho de tomates (cold tomato gazpacho)

Caviar d’aubergine (eggplant caviar with herbs)

Filet de bœuf au poivre (beef filet with pepper sauce) side dishes: pommes de terre duchesse (duchess potatoes) and asperges rôties (roasted asparagus)

Fish with butter) side dishes: pommes frites (french fries) and épinards à la crème (creamed spinach)

Poulet de bresse rôti (roast bresse chicken) side dishes: gratin dauphinois (potato gratin) and haricots verts (green beans)

Tarte au chocolat et framboises (chocolate and raspberry tart)

Panna cotta à la vanille (vanilla panna cotta)

Crêpes suzette (crepes with orange sauce and liqueur)

Costarican creole tomato soup with cheesse brousquette

Costarican empanadas: set of three small costarican empanadas chicken, beef and cheesse with cabagge salad and fresh tomato salsa

Casado: traditional costarican rice, beans, picadillo, sweet plantain, traditional salad with roasted chicken, breaded fish, porkchop or mixed fajitas.(please choose one protein option)

Gallitos costarricenses: set of three galltos shrimps, achiotado chicken, bisteck encebollad

Chifrijo: costarican dish made it with rice, frijoles verdes, pico de gallo, avocado, corn chips, and pork chicharrones

Honey sweet plantains wipped coffee cream on the top and strawberrys

Prosciutto with burratta, bread and arugula salad

Salmon carpaccio, capers, and bread

Brusquetas with roasted vegetables and gratin cheeses

Caprese salad, tomato, mozzarella cheese and basil pesto

Antipasto with grilled vegetables, cheeses and jams

Mussels in white wine and garlic sauce

Tomato soup with croutons and parmesan cheese

Caprese focaccia

Romaine salad , spinach, lettuce, tomatoes, anchovies, croutons and parmesan cheese dressing

Squash cream with cane honey and pinky shrimp

Caesar salad with crotons and grilled chicken

Breaded squid and shrimp with natural tomato sauce

Risotto with mushrooms and truffle with beef tenderloin in wine sauce

Risotto with asparagus and shrimp

Rissoto seafood in pomodoro sauce

Rissoto created with parmesan in aurora sauce with salmon

Rissoto vegetariano con verduras frescas y parmesano

Spaghetti ala carbonara, with guanciale and egg

Fetuccini alfredo with mushrooms and ham accompanied by chicken breast

Rigatoni with meatballs in red sauce with guanciale

Espagueti bolognese-style

Fetuccini a la matriciana, olives, capers, onion, garlic and shrimp

Sautéed seafood over pasta or risotto

Milanese chicken breast with sauce and cheese, vegetables and potato

Beef milanese with sauce and cheese, potatoes and vegetables

Any dish that comes to mind lk we can make

Tiramizu

Panacotta

Angelottis with nutella

Thinly sliced fresh fish served with a citrus dressing, fresh herbs, and a touch of chili

Caribbean-style ceviche served in tiger's milk and coconut milk with habanero peppers

Pati caribbean empanada served with a moderately spicy fish paste

A traditional costa rican black bean soup made with slowly cooked beans, onions, garlic, and spices, finished with fresh cilantro and a soft-poached egg. comforting, rich, and deeply rooted in costa rican cuisine

Corn tortillas filled with seasoned trout and finished with pickled red onion

A crispy corn tortilla topped with tender achiote-marinated chicken, smooth refried black beans, and a touch of fresh guacamole. a balanced costa rican–inspired dish combining smoky, earthy flavors with creamy freshness

Cauliflower and broccoli puree with local trout and grilled vegetables with red tomato and chipotle pesto

Soft potato gnocchi served in a vibrant caribbean-style tomato sauce, gently spiced and aromatic, finished with creamy goat cheese. a comforting yet fresh dish that blends classic gnocchi with tropical caribbean flavors

Costa rican grass-fed ribeye with pejibaye & potato puree and chimichurri

Cas-filled profiteroles with ayote honey syrup

Ripe plantain croquettes in syrup with mozzarella cheese

Cacique guaro eggnog mousse cacique guaro eggnog mousse, light and creamy

Tico-peruvian ceviche fresh fish ceviche with the traditional peruvian touch of yellow chili and lime, paired with red onions, cilantro, and crispy fried yuca, topped with a hint of costa rican spicy chili

Tostones with rocoto sauce and tico guacamole crunchy tostones served with a spicy rocoto sauce from peru and creamy costa rican guacamole with fresh cilantro

Chicken anticuchos with tamarind sauce skewers of chicken marinated in panca chili, served with a costa rican tamarind sauce that balances the sweetness and heat

Quinoa salad with tropical fruits a fresh salad featuring quinoa, mango, papaya, and avocado, dressed in a passion fruit and cilantro vinaigrette

Seafood soup with coconut broth and dried fish a costa rican seafood soup with coconut broth, combined with peruvian dried fish, offering a blend of exotic and traditional flavors

Peruvian-style arroz con pollo with costa rican cilantro sauce a delicious arroz con pollo marinated with yellow chili and cumin, served with a fresh cilantro and lime sauce in the costa rican style

Lomo saltado with plantain puree and tamarind sauce a classic peruvian lomo saltado, with juicy pieces of beef stir-fried with onions and tomatoes, accompanied by a smooth plantain puree and a sweet costa rican tamarind sauce

Grilled fish with passion fruit sauce and yuca fries fresh grilled fish served with an exotic peruvian passion fruit sauce and crispy costa rican yuca fries

Chifrijo with shrimp-stuffed causa and rocoto sauce a fusion of the traditional costa rican chifrijo and the peruvian causa, filled with fresh shrimp and topped with a spicy rocoto sauce for the perfect balance of flavors

Pork ribs with cane honey and ají panca sauce glazed pork ribs with cane honey and served with a peruvian ají panca sauce, paired with black bean rice and a cabbage salad

Grilled shrimp with garlic mojo and corn-stuffed potatoes fresh grilled shrimp with costa rican-style garlic mojo, served with potatoes stuffed with peruvian choclo (corn) and fresh herbs

Peruvian-style seafood rice with costa rican ceviche peruvian-style seafood rice, bursting with bold flavors from yellow chili and cilantro, served alongside fresh costa rican ceviche with pineapple and avocado

Tres leches cake with peruvian and moist tres leches cake, soaked in a creamy blend of three milks, topped with a smooth and sauce for a delightful twist

Coconut flan with passion fruit syrup creamy coconut flan, infused with a subtle tropical flavor, drizzled with a refreshing passion fruit syrup to add a citrusy and tangy contrast

Tropical fruit tart with pisco pastry cream a delicate tart filled with a smooth, peruvian-style pisco pastry cream and topped with a variety of fresh tropical fruits like papaya, mango, and passion fruit

Peruvian rice pudding with costa rican rum and raisins a creamy peruvian arroz con leche, spiced with cinnamon and clove, enriched with a touch of costa rican rum and raisins for added depth and flavor