Chef Pelle specializes in creating original and custom menus by combining his own culinary imagination with flavors and methods of European, Asian, and American cuisines. See some of his menu items listed below.


  • Herb-and-spice seared beef-tenderloin carpaccio with roasted garlic, mustard, and sundried tomato aioli, topped with crisp onions and oregano oil
  • Mini filets mignon with caramelized onions on crostini
  • Tender grilled baby port ribs with spicy plum-ginger glaze
  • Baby portobello mushrooms baked with italian sausage, arugula, garlic, and balsamic olive tapenade
  • Blue-corn tostada with shrimp-and-seabass ceviche
  • Spanakopita: spinach, feta chesse, and herbs in phyllo dough
  • Deviled eggs with fresh whole shrimp and dill
  • Platter of imported cheeses, fresh fruits, crackers, and baguettes


  • Crisp nori-wrapped, crab-stuffed salmon with sweet chili / soy glaze
  • Seasoned salmon carpaccio cured with fresh fennel, smoked pepper and cognac, served with sweet mustard / dill aioli
  • Smoked salmon, spinach, and goat-cheese wrappers with sundried tomato / olive sauce
  • Smoked salmon cakes with fresh basil, capers, and rotelli salad in roasted-pepper sauce
  • Salmon spring rolls with coriander dipping sauce
  • Lobster rolls with rosemary / ginger vinaigrette
  • Basil / garlic-baked jumbo scallops with capers and wok-crisped spinach
  • Sake / chili seared ahi with hot wasabi / sesame mustard sauce
  • Seared ahi tuna on wonton chips, with spicy cucomber / wasabi relish and tobiko caviar
  • Ahi tuna poke: fresh tuna mixed with tomatoes and cucumbers, wasabi, soy sauce, and ginger, served with fried wontons
  • Spicy crab-and-scallop cakes with coconut-curry glaze
  • Crab-and-mushroom wontons with sweet Thai chili / plum glaze
  • Sake / miso glazed garlic shrimp
  • Prawns wrapped in pancetta, grilled and served with lime-and-jalapeno creme fraiche
  • Mint/ chili-marinated grilled prawns on crisp wonton chips, with Thai basil / mango relish
  • Sweet-and-spicy jumbe shrimp crusted with garlic and scallions, with red coconut curry glaze and roasted peanuts
  • Fresh oysters served with rice wine / ginger-soy mignette


  • Lime-cured salmon-and-ahi-tartare over baby greens, with caper / cilantro vinaigrette
  • Baby greens with marinated jicama root and apples tossed in a fresh strawberry vinaigrette
  • Arugula, baby spinach, and roasted fresh beets with feta cheese, tossed in spicy walnut vinaigrette
  •  Fresh papaya and hearts of palm salad with creamy papaya-seed dressing
  • Avocado salad with Roquefort chesse, crisp lettuce, fresh tomatoes, and sweet onions, with Hawaiian chili / tomato vinaigrette
  • Asian buckwheat-noodle salad with shitake mushrooms, tofu, and crisp vegetables in a ginger / plum vinaigrette
  • Crab-and-shrimp spinach salad with spicy roasted-tomato vinaigrette
  • Sesame seared shrimp and black-bean marinated shiitake mushrooms over baby greens, with chili / lime vinaigrette
  • Grilled asparagus with Asian garlic / black bean sauce
  • Fresh shellfish, shrimp, scallops, and white fish in hot-and-sour ginger / lemongrass broth with fresh basil


  • Swedish Beef Lindstrom:
  • Ground beef with beets, capers, and onions in a creamy cognac sauce
  • Crab-stuffed filet mignon with roasted shallot, mushroom, and red-wine sauce
  • Slow-roasted herb-crusted prime rib with cabernet au jus and horseradish cream
  • Spinach-and-mushroom stuffed chicken breast with provolone cheese and roasted eggplant / tomato sauce
  • Chicken breast stuffed with mushrooms and apple smoked bacon with spinach and cherry cream sause
  • Curry / lemongrass-garlic or lemon herb-roasted chicken with chive mashed potatoes and roasted zucchini
  • Herb-roasted pork rib roast with port-wine mushroom sauce, apple-spiced red cabbage, and sweet carrots
  • Smoked chilli / garlic-marinated mesquite-grilled pork loin with roasted tomatoes, garlic, and squash
  • Mustard / herd-crusted rack of lamb with port-wine rosemary jus


  • Crab-stuffed Pacific salmon with roasted-garlic pesto oil and fresh spinach
  • Sweet chili grilled Pacific salmon with onion / Napa cabbage confit
  • Sesame-crusted salmon with orange-miso glaze
  • Grilled sea scallops with roasted-tomato / cilantro sauce and peanut-pesto cappellini
  • Tempura sea scallops with leeks, garlic, and oriental black beans over crispy rice noodles
  • Braised seabass in shiitake mushroom, ginger and shrimp sauce, with fresh spinach
  • Ginger / lemongrass steamed flounder with shiitake mushrooms, cilantro, scallions, and sizzling-hot sesame-soy sauce
  • Garlic grilled Hawaiian swordfish steak with portabella mushrooms, roasted roma tomatoes, and lobster-tarragon vinaigrette
  • Scallop and lemnograss baked seabass with fresh ginger, scallions, and honey-soy vinaigrette
  • Shrimp-and-crab stuffed seabass with freash cilantro lobster broth and crispy spinach


  • Kahlua chocolate mousse with fresh berries
  • Caramel cheesecake with rasberry coulis
  • Bananas Foster bread pudding with vanilla ice cream and rum sauce
  • Fresh rasberry / Grand Marnier créme brulée
  • Fresh berry medley flambé on baklave à la mode with carmel / Grand Marnier / vanilla bean ice cream


  • Crab and Shrimp Filled Cured Salmon Roses With a tomato, dill sauce
  • Blackened Jumbo Scallops Over spinach and sun dried tomatoes tossed in warm apple smoked-bacon balsamic vinaigrette
  • Baked Mussels With garlic, sun dried tomatoes, fresh parmesan and basil
  • Ginger Miso Garlic Shrimp With crisp wontons and sesame
  • Bruschetta with chevre, roma tomatoes, fresh basil and an olive tapinade
  • Seared Ahi tuna with won ton chips, and spicy cucumber wasabi relish and tobiko caviar
  • Nori wrap salmon and fresh crab served with a sweet and spicy Thai chili sauce
  • Ahi tuna poke fresh tuna mixed with tomatoes and cucumbers, wasabi, soy sauce and ginger served with fried won tons
  • Spanakopita spinach, feta cheese, herbs in a phyllo dough
  • Garlic rosemary grilled lamb chops with tzatziki
  • Stuffed grape leafs with a tahini artichoke dip
  • Cured salmon tartars with a caper olive tepenade
  • Mint chili marinated grilled prawns on crisp wonton chips with a Thai basil mongo relish
  • Smoked salmon with kalamata olives and a roasted garlic tapenade
  • Minced Thai chicken salad in a lettuce cup
  • Chicken sate with a peanut coconut curry dip
  • Bruschetta with goat cheese roma tomato basil & olive tapenade
  • Marinated lamb salad with feta cheese, olives, oregano & fresh tomatoes on baby romaine
  • Mustard dill herring on European bread


  • Miso and chili glazed pacific salmon with cilantro and shiitake mushrooms
  • Gorgonzola stuffed New York steak roasted shallots and burgundy sauce
  • Pepper Crusted Sea bass with roasted garlic and a sun dried tomato and caper aioli
  • Eggplant and Pesto Roasted Salmon over baby greens with a smoked pepper and tomato vinaigrette
  • Scaloppini of Pacific Salmon with a fresh tomato, chive, garlic and butter sauce
  • Crab Spinach and brie baked Mahi-Mahi with fresh basil with a tarragon lobster sauce
  • Thai curry coconut braised salmon & jasmine rice
  • Garlic and smoked pepper marinated mesquite grilled pork loin with a red wine and cinnamon braised red cabbage and a rosemary garlic juice
  • Saffron and Garlic Braised Salmon and Black Mussels with fresh tomatoes and basil
  • Spicy Sake Seared Ahi with a fresh ginger wasibi aioli and a chive cilantro vinaigrette over bok choy and spinach
  • Sea bass Lau-Lau with black bean marinated shiitake mushrooms, scallions and ginger; steamed in a tea leaf with rice vinegar-soy vinaigrette


  • Tiramisu with a medley of fresh berries
  • Crumbly oat granola pie with apples, berries & vanilla cream
  • Caramel cheese cake with fresh strawberries & amaretto cream


  • Kahlua pig & cabbage imu smoke oven cooked for ten hours
  • Grilled mahi mahi with a garlic sesame glaze
  • Huli huli chicken ginger soy marinated slow roasted till perfection
  • Pork or fish Lau-Lau wrapped with tarot & ti leafs & steamed
  • Squid Lau tender calimari cooked with coconut milk & fresh spinach
  • Fresh papaya hearts of palm salad with a Maui onion papaya seed dressing
  • Mashed sweet potatoes in coconut milk
  • Lomi lomi salmon salted salmon salsa with tomato, green onion, fresh ginger, and lemon juice
  • White rice steamed with lemongrass and coconut
  • Fresh Ahi poke raw sashimi grade tuna cubed with tomato onions, ginger, soy, red chiles, and seaweed server with crisp wonton chips
  • Stir fried seasonal vegetables
  • Fresh tropical fruit display
  • Sweet coconut banana cake