Personal Chef – Sample Menu
Dinner includes your choice of two appetizers, one first course, one entree, one vegetable, one starch and one dessert. Prices may range from $30/plate to $50/plate depending on ingredients. A minimum of 4 guests. A buffet will be provided for larger groups.
APPETIZER
Seasonal Goat Cheese Spread with Assorted Crackers
Seasonal Crostini
Hot Artichoke Dip
Ahi Poke with Wonton Crisps
Cheese & Charcuterie Plate
Duck Liver Pate with Crostini & Jam
Coconut Shrimp with Sweet-Chili Sauce
Cheesy Stuffed Mushrooms with Bacon
Fresh Seasonal Fruit
FIRST COURSE: SOUP OR SALAD
Seasonal Soup with Rolls
Seasonal Salad
ENTREE
Grilled Flank Steak with Chimichurri Sauce
Steak with Truffle Butter & Maldon
Sous-Vide Pork Chops with Hard Cider Glaze
Mustard Roasted Pork Tenderloin with Dried Apricot & Ginger Sauce
Pan Seared Salmon with Fennel Ginger Slaw
Oven Roasted & Stuffed Cornish Hen
Roasted Pork Tenderloin with Blackberry Reduction
Espresso Encrusted Pork with Red Wine Reduction
Wild Caught Salmon with Dill & Lemon Cream Sauce
Beef Tenderloin with Creamy Horseradish Sauce
Parmesan-Herb Panko Encrusted Halibut
VEGETARIAN ENTREE
Stuffed Portabellas
Mushroom Ragout over Pasta or Polenta
VEGETABLE
Roasted Seasonal Vegetable
STARCH
Herb Roasted Fingerlings
Forbidden Black Rice
Mashed Potatoes
Pearl Couscous
Scalloped Potatoes
Mac and Cheese with Mushrooms & Truffle Oil
Warm Farro with Dried Cherries and Goat Cheese
Creamy Tortellini Alfredo with Bacon & Mushrooms
DESSERT
Vanilla Panna Cotta with Coulis
House-made Dark Chocolate Ice Cream
Classic Italian Tiramisu
Seasonal Clafoutis
Shortcake Biscuit with Strawberries & Cream
Salted Dark Chocolate Pots de Creme
STAFF, TAX AND GRATUITY IS ADDITIONAL.
*CONSUMING RAW OR UNDERCOOKED SEAFOOD OR MEATS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
IF THIS POSES A HEALTH CONCERN FOR YOU, PLEASE ASK US FOR FURTHER INFORMATION.