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Luca Chef
Private Chef Services On Maui
Luca Chef Services provides chef services for in-home dining, (beachside dining from private ocean front domiciles ), and casual dining. We are here to make your stay on Maui even better with our delicious array of appetizing delights. Please view a sample menu below, and contact ..
For more information at (808) 205 0852
lucachefservices@hawaii.rr.com
ossimotro@gmai.com
Hawaiian Pacific rim menu:
Taro sweet homemade rolls
Seared sashimi yellow fin tuna over daikon with ponzu soy, pickled ginger, wasabi.
Crispy duck fried spring rolls over pineapple chutney and chef made sweet and sour.
Shrimp coconut Thai soup, rice tread, shiitake, lemongrass, green onions toasted sesame.
Kalua pork, Lau Lau steamed ti leaf purse.
Sautéed Macadamia crusted fresh Mahi Mahi with chef special reduction sauce.+ Beef or pork mango BBQ short ribs, + Pan seared sea scallops with Furikake butter.
Sides : Maui style fried rice, Kula vegetables melange.
Lilikoi, passion fruit cheesecake with fresh whipped cream. or pineapple or Mango upside down . .
South Europe menu.
Baked Rustic Loaf with Avignon parsley butter.
Pan seared homemade pate de canard with pomegranate and Bordeaux reduction on dill tuille
Risotto del pescatore, prawn, clams, scallops, fresh island catch, in light pachino tomato with shaves of black truffles .
Grilled venetian mozzarella wrapped in prosciutto and blanched romaine over roasted garlic Gorgonzola crostini.
Maui onion, French Baked soup de Provence.
Pan seared Entrecote or chicken breast paillarde au beurre de Geneve,+ poached lobster medallion with saffron champagne sauce,
Sides: Pumpkin sage ravioli, ratatouille, creamed spinach.
Raspberry chocolate souffle`s.or tirami su`
Casual family menu
focaccia,
Sautéed golden crab cakes with papaya salsa and cilantro lime butter sauce.
Assorted mini grilled pizzas, pesto shrimp, chicken, margherita, Italian meats
soup and garden salad
penne carbonara
duo: grilled rib eye with brandy mushrooms peppercorn.. half spiny lobster with drown butter or catch of the day, please select any preparation,.. served with scalloped potatoes and asparagus Au gratin .
Cannoli siciliani, profiteroles, banana creme brule` .
Breakfast:
Fresh Maui fruit salad, yogurt, granola, bagels, french toast, oatmeal, pancakes, eggs any style, omelets, burritos, pastry's, muffins, cookies, croissants, coffee cake, hash browns, rice, grits, cornbread , biscuits,turkey bacon,steak, ham, sausage,
Crepes, toast, cereal, orange juice, tea, hot chocolate, cappuccino, latte, espresso, smoothies, fruit juices. The chef will prepare a different spread each day family style.
Lunch:
Many of the dishes in these menus throughout can be formatted for lunch in a lighter version but we also have the classics:
Wasabi mayo fresh catch sandwich, Maui beef burgers, fish tacos, chicken salads, pasta salads, cold cuts sandwiches, tuna salad, organic chicken wraps, fish and chips, Rubens, chili, fresh soups, legumes salads, pizza,
fruit salad, Quinoa salad, and many other dishes.
Additionally available...a la carte
Appetizers,
Copper river smoked salmon with mascarpone, capers ,fresh dill on tart au ten.
Miso sesame cone with yellow fin tuna tartar spicy mayo and caviar.
Melanzane parmigiana on polentina .
Baked stuffed forest mushrooms with fontina and pancetta soffritto.
Saffron filled crispy Arborio rice croquettes with Caramelized Maui onions.
Prosciutto e melon ball with fresh mint.
Antipasto brochette : cured meats imported cheeses, pickled vegetables, pesto.
Home made fresh rustic loaves of bread served with panzanella tomatoes salsa.
Soups
Maui onion soup with melted cheese
Cream of Porcini mushrooms with mascarpone quenelle and drizzle of white truffle oil.
Fisherman stew Bouillabaisse or Cioppino Genovese.
Minestrone.
Gazpacho.
Cold melon soup.
Salads:
Kula fields young baby greens tossed with Pachino tomatoes, cucumber ,carrots, kalamata olives roasted bell peppers garlic croutons and aged balsamic vinaigrette.
Spinach and radicchio tossed with apple bacon , roasted pine nuts, crumbled blue cheese, fried Maui onions string, Dijon mustard, Meyer lemon vinaigrette.
Butter lettuce cups filled with stir fry zucchini, bok choy, Hawaiian bean sprouts, shizo, rice tread, roasted peanuts, ponzu soy ginger lime dressing.
Asian pear tossed with julienne red bell peppers, peeled celery and rhubarb macadamias fresh , ruby grapefruit segments, fresh
hearts of palm, cilantro and young coconut rice vinegar dressing.
entrees:
Duo, filet mignon with brandy peppercorn demiglace sauce and Pan seared Opakapaka snapper with Lilikoi passion fruit beurre blanc.Or half spiny lobster.
Grilled marinated rolls organic chicken breast served with fresh artichokes, sun dried tomatoes, island goat cheese spread rolled with smoked kiawe ham in hollandaise.
Steamed hapu hapu grouper in red ti leaf with lemongrass, ginger, hibiscus flower essence chili, mirin, garlic fish sauce, sprout, lotus, cilantro Thai basil.
Grilled rib eye with caramelized Kula onions, truffle mushrooms, green peppercorn demi glaze.
Pan seared duck breast, served fan sliced complimented by Haiku side tangerines and star anise molasses reduced in merlot wine with island cane sugar.
Trio fresh catch, 3 styles, chef preparations with a miso yaki mirin glazed butterfish, grilled Mahi with Mango, papaya island special salsa, Snapper, Garlic, white wine, lemon butter, parsley Piccata.
Vegetarian choices:
Kabocha pumpkin gnocchi with mushrooms aurora Marinara mascarpone .
Spinach vegetables Lasagna , Marinara ricotta, bechamel, parmesan.
Starches: Maui fried rice, garlic mashed potatoes, scalloped potatoes, lemongrass steamed Basmati rice, legumes, pastas, grains all to reflect the dish preparation.
Chef will utilize all produce/vegetables in season and prepare them in accordance with the dish theme.
Italian Menu:
Antipasto cured fine Prosciutto, salame, copocolla and Tuscan array of cheeses complimented by pickled insalata giardiniera and hot rosemary garlic focaccia.
Shrimp scampi, sauted in extra virgin olive oil garlic, capers, pachino tomatoes, white wine, lemon, butter and fresh Italian parsley.
Zuppa di Tortelloni di manzo, porcini e spinaci, beef hot Brodo with stuffed Tortelloni.
Il Trio di paste , ( taste of 3 pastas )1Gnocchi al gorgonzola , 2 bucatini amatriciana pancetta onions garlic Marinara , linguine frutti di mare far diavolo al cartoccio.
Melanzane alla parmigiana, the authentic version of this classic dish with Parmigiano Reggiano, fresh basil and passato di pomodoro Pomarola sauce.
Cioppino Genovese, clams, mussels, calamari, shrimp, island catch, tomatoes in a fresh shellfish fumetto tomato broth served with bruschetta bread.
Insalata Regina Margherita , Up country fields baby greens tossed in a emulsified citrus creamy vinaigrette topped with cucumbers , roasted bell peppers, vine ripe tomatoes,Carrots, kalamata olives, Kula onions and parmesan croutons
Caesar salad, chef prepares a table side dressing and salad with garlic croutons and anchovies filet with fresh grated Parmigiano.
Radicchio and Arugula salad tossed with crispy pancetta, onions, tomatoes, walnuts and gorgonzola in a aged balsamic vinegar dressing.
Insalata di spinaci con pere, baby spinach tossed with peeled fresh pear hearts, Oven dried white grapes, caramelized fennel, fresh ricotta and hazelnut vinaigrette.
Le pietanze : select 2
Osso buco served over risotto Milanese with Caponata vegetables.
Spiedini di pesce , Marinated in wine , garlic, rosemary, lemon, grilled seafood brochettes , lobster , sea scallops , prawns with crab baked stuffed tomatoes and sauteed Arugula .
Pesce al forno, Baked whole or filet, Opakapaka snapper with fresh aromatic garden herbs, lemon, garlic and sea salt, Pinot grigio salsa di burro, capers. Served with Capellini with Alba Truffles and pachino tomatoes in aglio e olio.
Veal Scaloppini al Marsala, rigatoni bolognese ragu`, and fagiolini green beans.
Pollo in umido Alla cacciatore, fresh natural chicken in bone served with stewed tomatoes in wine, peppers garlic, sweet onions, cremini mushrooms, and peas served over piping hot polenta.
Breaded veal cutlet pan fried golden brown and complimented by fresh tossed vine ripe tomatoes in basil mustard lemon vinaigrette , cannellini beans , sauted asparagus zucchini and carrots ,
Grilled New York steak topped with Barolo green peppercorn reduction. Served with fresh artichoke sun dried tomatoes, roasted garlic, pancetta lentils and baked zucchini.
Pan seared ``Scottato ``Agnello lamb chops served with pesto parmesan crusted, scalloped potatoes and sauted portabella mushrooms.
Grilled double cut pork chops stuffed with soffritto and fontina with a nice sauce of foie gras butter, shallots, and thyme. Served on grilled polenta.
Polpettone, Italian delicious meat loaf served with vegetables in season And Yukon gold mashed potatoes.
Lasagna all` aragosta .
Dolci : select 1
Tiramisu
Gelato
Chocolate profiteroles
Budino creme caramel
Cannoli siciliani
Torta di frutta
Mahalo, Massimo - 808 879 8270 - 808 205 0852
Holiday buffet dinner :
Dutch butter rolls bread
Maui onion soup
Tossed baby field greens with carrots,tomato, cucumbers, crispy pancetta, Maui red onion, avocado with emulsified lemon ginger vinaigrette.
Waldorf Fresh island fruit salad
Baked stuffed mushrooms served with triple cheese fondue`
Sauteed golden crab cakes with papaya salsa and cilantro lime butter sauce.
Savory green bean salad with fried onions
Roasted butter ball young turkey with Southern cornbread stuffing . golden gravy, and fresh prepared cardamom, orange cranberry sauce.
Garlic and herbs crusted baked prime rib, served with au jus
sauce, or baked Lehua honey glazed baked ham
Yukon gold mash potatoes, fresh Kula vegetable melange, asparagus au gratin , candy yams.
Dessert
Mahalo 808- 879 8270