Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
An American style fusion menu designed in
3 -4 Courses with menu items below
Choose from my menus OR contact me to personalize your experience for your group.
Appetizer choices -shared at the table, on the patio, poolside etc.
Fresh Gulf Ahi Tuna Tataki - Ginger sesame ponzu, cherry blossom soy
Fresh Gulf Shrimp - Chef's unique Bang bang style recipe
Chef's Steak Crostini - Tender Ribeye cut, Cambozola Cheese, Cherry Gastrique
Salad
Caesar Salad -chef made dressing, shaved parmesan and crisp fried artichokes.
Choice of 1 Entree for the Group
1. Surf and Turf: Filet Mignon and Florida lobster tail prepared sous vide
2. Fresh Gulf Grouper
3. Fresh Red Snapper
Chef's seasonal specialty garnish - Florida corn and fresh vegetable fondue, crispy yukon potato, charred sweet tomato
Dessert
Chef's Key Lime Pie- pistachio or graham cracker crust
This is an awesome menu to have. But you can change anything from the options below.
If you need assistance, or have another idea in mind --I am here to make it perfect for you.
PRICING
Pricing for this menu is $125 -$150 per Adult. It will depend on the number of people in your party, the menu you decide and where your dinner is located.
Unique selections of international cheeses, prepared meats, condiments, breads, olives, cornichons
Fresh and very local, prepared Peruvian style with aji amarillo pepper, lime and sweet potato chips
Roasted Garlic Mascarpone, fig, parmesan, arugula
Italian style crab and creamy risotto rolled into a crispy ball.
Camembert cheese in a crispy shell , fresh herbs
Served in a savory dish or on a crostini
Meyer Lemon Aioli
Calibrean chile white wine lemon sauce - rosemary foccacia
Fresh apple, serrano pepper salsa
Mango pIneapple rum chutney
Fresh orange, jicama and cucumber
Crispy fried Spanish goat cheese
Crisp Romaine, Freshly shaved Parmesan, Fried Artichokes and Chef Made dressing
Baked Focaccia, Heirloom Tomato and fresh mozzarella soaked in Denissimo Balsamic and Tuscan Olive Oil, fresh basil
Crisp Iceberg, buttermilk bluecheese dressing, crispy porkbelly croutons, fresh granny smith apple
Chefs choice of ingredients
Classic salad greens, radish, carrots, cucumber, tomato, and sunflower seeds.
Asparagus risotto, pancetta bacon and lemon corriander white wine sauce
Choice of Morel mushroom brandy sauce, herb butter OR blue cheese sauce, sous vide crispy potato
Black Cherry Gastrique demi-glace and sous vide crispy potato-- served as an entree or as a platter for the table to share
Sliced and Served Medium Rare - Medium for the table to share.
Thigh, leg and breast meat served family style with savory rice and vegetable
1. Tuscan style - spinach, artichoke, mushroom in a basil white wine tomato cream sauce
2. Picatta style - lemon caper sauce
3. Marsala style - Wild mushrooms in wine sauce
Arugula fennel salad with fresh tomato, creamy truffle risotto
Whipped Mashed Potatoes, Fried onions, Guinness stout demi glace
All of my menus are based on this website but may change depending on my creativity and availability of the ingredients listed. I may also offer something different. Please be sure to let me know of any food allergies or definite ingredients to stay away from. Your menu will always be sent for approval.
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