Sample Menus

I prefer to develop a customized menu exclusive to your event—it’s part of what makes being a Personal Chef personal to me! Please contact me to discuss your individual preferences, dislikes, allergies, or any “must have” items.
(Below are a few sample menus to spark your imagination.)

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Comfort Zone

—Sample Menu—

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First Course

Shrimp Ceviche

Second Course

Spice Rubbed Filet Mignon
topped with Micro Greens and served with trio of summer baby vegetables. Golden Potato and Goat Cheese Au Gratin

Third Course

Dark Chocolate Cake
with Red Wine Glaze

Fresh Start

—Sample Menu—

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First Course

Baked Brandy and Nut Brie
with Assorted Fresh Fruits and Crackers

Second Course

Arugula Salad
with Pine Nut, Watermelon, and Feta

Third Course

Wine Poached Salmon
over Lemon Rice with Roasted Asparagus

Fourth Course

Fresh Lemon and Raspberry Torte

Pines to Palms

—Sample Menu—

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First Course

Tender, Farm Fresh variety of Salad Greens
tossed with Candied Organic Walnuts, Fresh Fuji Apple,
Local Mild Blue Cheese, tossed in Balsamic Vinaigrette

Second Course

Spice Rubbed Pork Tenderloin
with Sweet Red Onion and Red Pepper Relish, served with Roasted Fingerling Potatoes in Fresh Herbs and Haricots Verts (thin, tender, French Green Beans)

Third Course

Fresh Strawberry Cheesecake

Irish Tempered

—Sample Menu—

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First Course

Irish Pub Salad
Butter Lettuce, Dubliner Cheese, Beets, Eggs, Cucumber, Tomatoes, and Red Onion in Fresh Creamy Tarragon Vinaigrette Dressing

Second Course

Guinness Burgers
with aged Irish Cheddar Cheese and Applewood Smoked Bacon. Served with Fresh Potato Salad

Third Course

Warm Irish Bread Pudding

Moonstruck

—Sample Menu—

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First Course

Avocado Salad
with Nicoise Olives, Chickpeas, Italian Parsley, Blue Corn Chips, in a Champagne Vinaigrette

Second Course

Chicken Marsala
Boneless, Organic Free Range Chicken Breast
with Marsala Sauce over Golden Mashed Potatoes
and Organic Honey Ginger Carrots

Third Course

Tiramisu

Party Night!

—Sample Menu—

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First Course

Antipasto Salad
with French Bread

Second Course

Crab Cakes
Sauced over Mixed Spring Greens

Third Course

Boozy New York Steaks
served with Garlic Mashed Potatoes

Fourth Course

Four Mountain Berry Crisp
with Vanilla Bean Ice Cream