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Menu Plated Style

What Is A Private Chef?

They prepare meals exclusively for that client in their home for small gatherings.
Their services are personalized to the client’s preferences (if any).

6 to 15 adults 2-5 guests an additional charge for time will be added of $125

  • 3 course: $95/pp plus tax 
  • 4 course: $125/pp plus tax
  • 5 course: $135/pp plus tax
private chef
Course 1

soup or salad

CHOOSE 1:

SOUP

  • Spiked roasted tomato basil soup
  • Truffle-infused Wild Mushroom Bisque
  • Butternut Bisque with Candied pecans
  • Classic Minestrone Soup
  • Tom Kha Gai: Thai coconut soup with tender chicken and mushrooms, infused with lemongrass and galangal.
  • Moroccan Harira Soup: lentils, chickpeas, tomatoes, and a blend of spices.

SALAD​​​​​​​

  • Butternut Squash and roasted beet Salad
  • Caprese Salad (Tomato, Mozzarella, and Basil)
  • Arugula and Burrata Salad with Aged peach Balsamic Reduction
  • Caesar Salad with Homemade Croutons and Anchovy Dressing
  • Roasted Beet Salad with Goat Cheese
  • Spinach Salad with Warm Bacon Dressing
  • Greek Salad
  • Summer salad: greens strawberries, mango, fresh mozz candied walnuts, raspberry dressing
Course 2

Appetizer Or pasta

CHOOSE 1:

  • Spaghetti alle Vongole (clams)
  • Pumpkin ravioli with sage sauce
  • Lobster Ravioli with Champagne Cream Sauce
  • Braised Short Rib Pappardelle
  • Shrimp trio: jumbo cocktail, coconut, bacon wrapped
  • Greek turkey meatballs with tzatziki sauce
  • Coconut shrimp with mango salsa
  • Crab cakes with remoulade tartar sauce
  • Crab stuffed baby Bella mushrooms
  • Smoked Salmon Roses
  • Truffle Arancini cakes
  • Lamb Lollipops Petite lamb chops served with a mint-infused sauce.
  • Ahi Tuna Tartare Wonton Cups
    • Course 3

    Entree  (served with 2 sides)

    CHOOSE 1:

  • Herb-Crusted Rack of Lamb with a Red Wine Reduction
  • Seared Rack of Lamb with Pistachio Mint Pesto
  • Herb crusted French chicken breast with a wine sauce
  • Argentinean flank with chimichurri sauce
  • Cod with sweet miso glaze steamed baby bok choy.
  • Beef bourguignon with pearl onions
  • Seared Salmon w/ white wine beurre blanc
  • Cod meunière: seared with brown butter and lemon
  • Harissa crusted swordfish
  • Barramundi fish filet with a citrus olive caper sauce
  • Terriyaki tuna steak
  • Seared flank steak with truffle buttered portobello mushrooms
  • Blackened salmon (lite spice)
  • Chicken Milanese with tri color roasted tomatoes and chopped arrugola and basil oil
  • Tuscan chicken: roasted tomatoes, sautéed spinach, melted mozzarella
  • Honey glazed salmon
  • Seared scallops with rustic lemony salsa verde
    • Additional Entrees:
  • ​​​​​​​Seared filet mignon with truffled mushrooms ($20/pp additional)
  • Seared halibut with a za’atar salsa verde ($10/pp additional)
  • Beef Wellington with red wine sauce ($15/pp additional))
  • Beef and lobster Wellington ($20/pp additional)
  • Surf and Turf (king crab scampi, seared beef tenderloin) with a wild mushroom sauce  ($20/pp additional)
    • Side Dishes

    CHOOSE 2 :

  • ​​​​​​​Roasted Asparagus with Lemon Zest and Sea Salt
  • Risotto with Wild Mushrooms
  • Roasted Garlic and Rosemary Vegetables
  • Creamy Parmesan Risotto
  • Asparagus Spears with Lemon Zest and sea salt
  • Roasted Italian Ratatouille
  • Creamy Parmesan Polenta
  • Garlic Mashed Yukon gold Potatoes
  • Roasted Brussels Sprouts with Balsamic garlic Glaze
  • Garlic Parmesan Roasted Potatoes
  • Roasted Root Vegetables with Herbs
  • Grilled Portobello Mushrooms with Balsamic Glaze
  • Sautéed mushrooms with truffle butter
  • Creamy spinach zucchini cups
  • Garlicky green beans
  • Pearl couscous with lemon, butter and parsley
    • Course 4

    Dessert

    CHOOSE 1:

  • ​​​​​​​Triple Chocolate Mousse
  • Tiramisu
  • Cinnamon Apple Strudel with Vanilla Bean Gelato
  • Cheesecake mousse and chocolate mousse with ganache
  • Mixed berries with sabayon
  • Creme brûlée
  • Chocolate Lava cake with vanilla bean ice cream fresh raspberries
  • Apple and pumpkin crisp with vanilla ice cream

    • Looking for something tailored? If you don't find your desired dish on my menu, reach out. I'm committed to crafting a culinary experience just for you.

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    “Our mission is to foster human connection through shared food experiences and enhanced kitchen skills” chef T.

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