Sample Menus – A Starting Point
These menus are here to spark ideas! Chef Mirko draws from a lifetime of experience cooking across Europe, North America, South America, the Caribbean all the way to Asia to craft truly authentic menus for any culture or cuisine.
ITALIA
Growing up in Cattolica Italy and later working in San Remo known for their sweet shrimp and the amazing citrus, it inspired me to create this menu, so you can enjoy a True Italian feast in your home.
Sweet shrimp Arrabbiata
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Beef tenderloin Carpaccio with parmesan and lemon oil
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Salad with arugula grilled radicchio shaved fennel, orange filet, drizzled with Modena balsamic and Italian extra virgin olive oil
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House made Linguine ala lemon with truffle
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Pork scallopini ala saltimbocca with Parma Prosciutto, sage and caper wine sauce, crispy porcini mushroom polenta, asparagus and carrot
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Mini Zeppoles over fresh strawberry sauce berries and sugar
DEUTSCHLAND
I was born in West Berlin, and later moved to the South of Germany, where I started my apprenticeship as a cook. Later I was working in Munich where I learned the tradition of great German food.
Home made chicken liver pate with crostini
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Wild mushroom strudel over roasted onion marmalade
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Salad with cucumber, relish, carrot and greens, creamy herb dressing
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Wiener Schnitzel made with pork tenderloin, citrus butter, hand-made spaetzle with bread topping, and asparagus
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Black Forest cake with Kirschwasser
FRANCE
I opened my first restaurant “La Vert Galant” outside of Paris in 1980, and I also worked in Monte Carlo / Monaco in 1979, where my love for the French Cote d’ Azure was born. French cuisine is still today one of my favorite cuisines.
Golden fried butternut squash purses truffled honey
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Escargot with fennel ala cream
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Roasted vegetable salad with local micro greens and pesto vinaigrette
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Pan seared salmon asparagus puree
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Duck breast à la orange, with mushroom souffle, ratatouille
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Chocolate mousse with nut brittle
ESPANA
For many years we spent every free minute in southern Spain all the way down to Gibraltar, and that was the time I fell in love with cooking.
Manchego cheese stuffed empanada with onion alioli
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Andalusian Gazpacho
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Ensalada de apio y naranjas, salad with celery, oranges, tomato
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Paella de Valencia, saffron rice, chicken, chorizo sausage, shrimp, mussels, clams, vegetables
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Churros de chocolate, Fried pastry with chocolate sauce