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.)
Comfort Zone
—Sample Menu—
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First Course
Shrimp Ceviche
Second Course
SPICED 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, and 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