MAGNIFICO
5 Star
Cocktails and Antipasti Hour
Tray passed bites and charcuterie to welcome your guests
Caviar Kaspia Baked Potato
Crostini al Foie Gras
Oysters on the Half Shell
Charcuterie Board
Il Pane
Homemade Focaccia
Antipasti
Plated appetizers
Sicilian Steak Tartare
Insalata Lacinato
Il Primo Piatto
Risotto al Tartufo with Alba truffles
Gnocchi al Ragù
Spaghetti al Caviale - Fresh pasta and caviar
Il Secondo
John Dory
pink pepper citrus sauce, rosè rice pilaf, char-broiled baby sumer squashes
Pan Roasted Duck Breast
Il Dolce
blackberry and fig red wine, rosemary roasted fingerlings, haricot verts
A shareable dessert trio
Tiramisù
Chocolate Chip Cookies
Olive Oil Cake
Behind the Menu
Kristina has been a longtime client, so when she called about her birthday, I knew she wanted something bold. “Joey,” she said, “think Caviar Kaspia meets French Laundry, but make it yours.” It would be an intimate dinner for ten: elegance and opulence. A cocktail hour with charcuterie and canapés would lead into a seated, multi-course meal where caviar played a starring role, not just a garnish.
We talked through her favorite past dinners and moments she wanted to recreate. I designed a menu that wove caviar into traditional service, warm dishes, and unexpected pairings.
We arrived early to set the tone: white linens, soft lighting, and a chilled Black Pearl Martini on slate with a spoonful of caviar to start. Each course was introduced with a touch of storytelling and poured wine to match.
By the end of the evening, Kristina was glowing. “It felt like Paris and Napa, but I got to stay home.” That’s always the goal: to turn a vision into something unforgettable.
Behind the Menu
Kristina has been a longtime client, so when she called about her birthday, I knew she wanted something bold. “Joey,” she said, “think Caviar Kaspia meets French Laundry, but make it yours.” It would be an intimate dinner for ten: elegance and opulence. A cocktail hour with charcuterie and canapés would lead into a seated, multi-course meal where caviar played a starring role, not just a garnish.
We talked through her favorite past dinners and moments she wanted to recreate. I designed a menu that wove caviar into traditional service, warm dishes, and unexpected pairings.
We arrived early to set the tone: white linens, soft lighting, and a chilled Black Pearl Martini on slate with a spoonful of caviar to start. Each course was introduced with a touch of storytelling and poured wine to match.
By the end of the evening, Kristina was glowing. “It felt like Paris and Napa, but I got to stay home.” That’s always the goal: to turn a vision into something unforgettable.
