Chef Lynn is a private chef known for curating sophisticated, veggie-forward menus inspired by international flavors. With a foundation in artisanal baking and a passion for exquisite presentation, Lynn transforms seasonal ingredients into refined culinary experiences. Each bespoke menu is crafted with artistry and intention, offering guests a dining experience that is elegant as it is memorable.

Experience a delicious, elegant, multi-course vegan dining experience in your home, complete with curated wine pairings and full table service for 4 guests. Lynn will work with you and suggest seasonal fare that will delight you and your guests!

Instagram: @lynnborsellino

Includes:

• Full in-home dinner service by a private chef and server.
• Five Course plant-based menu with wine parings.
• Seasonal ingredients and elegant plating.
• Optional printed wine notes for guests.

EXAMPLE MENU:

WELCOME BITE AND SPARKLING

Mini Sweet Potato Rosti topped with cashew Creme fraiche and fresh chive, served on a ceramic spoon or slate board.

Paired with: Prosecco, crisp, floral and refreshing with a hint of citrus.

FIRST COURSE

Roasted Pear and Arugula Salad with maple glazed pecans, vegan blue cheese crumbles and a balsamic reduction drizzle. Accompanied by fresh artisan sourdough or gluten-free bread.

Paired with: Chenin Blanc, soft acidity with pear and honey undertones.

MAIN COURSE

Stuffed Portobello Mushrooms filled her bed quinoa, sun-dried tomatoes, and wilted spinach, topped with a velvety cashew bechamel and golden panko crust. Served over roasted garlic mashed cauliflower and grilled seasonal vegetables.

Paired with Pinot Noir, light bodied and earthy with cherry and forest floor notes

or

Tempranillo, a deeper red with bold character and smooth tannins.

(Optional Upgrade)

Butternut Squash Risotto with Sage Oil, creamy, comforting and finished with aromatic sage-infused olive oil.

Paired with Voigner, lush and floral with stone fruit undertones.

DESSERT

Lemon Olive Oil Cake with almond glaze, fresh berries, and a hint of rosemary. Served with a dollop of coconut whip.

Paired with Moscato d'Asti, delicate bubbles with floral sweetness and balance.

or

Late Harvest Riesling, lightly sweet, floral and refreshing.