Private Chef | Tres Palmas Cocina | Meal Prep

-Welcome to Tres Palmas-

We are a private kitchen that provides gastronomic services at all levels. With a fresh and varied style, we maintain a good balance between quality and flavor, avoiding the use of processed and canned products, without losing focus on the main objective: making food a pleasant experience.

We believe in the importance of knowing what we eat to maintain a healthy life.

Being a private service provider gives us the opportunity to customize a menu based on yours needs.

MENU BAR

REGULAR CATERING

PLANT BASED & VEGETARIAN CATERING

Three course Plant Based menu

Dessert menu

Meals from our kitchen

Make your family style order for breakfast, lunch and dinner from our menu.

See menu

Private Chef Service

Book a private Chef for breakfast, lunch or dinner in the privacy and comfort of your home.

Please reach out to receive a quote for your special event.

Book Chef

WORLD CLASSICS

Datil pepper blackened octopus over creamy potato with rouille sauce.

Those successful combinations that we continue to enjoy through the years.

PRIVATE CHEF SERVICE.

Menu

PLANT BASED

Hot bol food: barley risotto, crunchy chickpea, tofu marinated in Chinese sauce, broccoli & green bean sautéed, caramelized tomato & kale salad with miso vinaigrette, potato sautéed in olive oil and rosemary.

The desire to incorporate real foods with quality nutrients pushes us to look for new products and explore a world of different culinary experiences.

PRIVATE CHEF SERVICE.

Menu

CHUBBY MARLIN :
5 DAY FISHING MENU

DAY 1

BREAKFAST: ACAI BOWL (açai, banana, greek yogurt, peanut butter, granola, toppings) + FRESH FRUIT.

LUNCH: MEATBALLS & SWISS CHEESE SANDWICH IN JALÁ BREAD.

APPETIZER: TUNA SALAD.

DAY 2

BREAKFAST: QUICHE LORRAINE (BACON, ONION, CHEESE) + FRESH FRUIT.

LUNCH: BROCCOLI & CURRY CHICKEN WRAP.

APPETIZER: SEAFOOD CEVICHE.

DAY 3

BREAKFAST: BURRITO BREAKFAST (egg, ham, cheese/ withes, feta, spinach) + FRESH FRUIT.

LUNCH: TURKEY SANDWICH (sprouts, coconut coleslaw, jack pepper cheese, tartar sauce).

APPETIZER: SHRIMP SALAD (shrimp, avocado, palm heart, mayonnaise, dill) + TORTILLA CHIPS.

DAY 4

BREAKFAST: COUNTRY CASSEROLE (egg, sausage, scallions, red bell pepper, cheddar cheese, bread) + FRESH FRUIT.

LUNCH: BURRITO (pork seasoned).

APPETIZER: GUACAMOLE, PICO DE GALLO + TORTILLA CHIPS.

DAY 5

BREAKFAST: GALLO PINTO, SCRAMBLED EGG, FRIED PLANTAIN + FRESH FRUIT.

LUNCH: EMPANADAS (beef /ham&cheese / tomato, basil,cheese).

APPETIZER: CHARCUTERIE BOARD.

SUPER POWER

PLANT BASED MENU FOR AN OUTDOOR DAY

DAY 1

BREAKFAST: ACAI BOWL + FRESH FRUIT.

LUNCH: POWER BOWL (rustic white bean & fennel puree, barley risotto, broccoli, crunchy raw salad, arugula, pickled onion, cauliflower in almond & curry emulsion).

APPETIZER: BABAGANOUJ + QUINOA & BEET CRACKERS.

SWEET TREAT: BROWNIE.