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Hors D’Ouevres Party Menu Samples

Individual menu items marked with ( * ) higher price per person as quoted

Hors D’Ouevres Menu Sample 1

Asparagus & Gruyere Cheese Tartlets
Grilled Spicy Sausage & Shrimp Skewers with Red Bell Pepper Aioli
Saffron Risotto with Butternut Squash & Peas served in Spoons
Almond Stuffed Dates wrapped with Bacon
Wasabi Lime Crab Salad with Micro Greens On Cucumber Slice
Beef and Artichoke Puree on Rye Toasts with Horseradish Cream
*Gingered Cilantro Salmon Cakes with Chili Lime Aioli

Hors D’Ouevres Menu Sample 2

Raspberry Baked Brie with Puff Pastry, served with Crackers
Asparagus & Parmesan Phyllo Straws with Lemon Parmesan Aioli
Teriyaki Chicken Skewers with Dipping Sauce
Mini Shrimp & Guacamole Tostadas
Mini Mozzarella & Cherry Tomato Skewers with Balsamic Glaze
Smoked Salmon & Cream Cheese Bruschetta
Individual baked “Macaroni & 3 Cheeses” served in mini baking dishes

 Hors D’’Ouevres Menu Sample 3

Asian Peanut Noodle Salad in mini individual “Take Out” containers with chopsticks
Butternut Squash Soup served in “Shot” Glasses
Savory Swedish Meatballs with Sherry
Tuna Tartare on Crispy Won Ton with Edammame Wasabi Puree
Assorted Fine Cheese with Grapes, Strawberries & Crackers
Pecan & Chicken Salad in crunchy Phyllo Cups
Orange Tarragon Salmon in Chinese Spoons with Hollandaise Sauce

 Hors D’Ouevres Menu Sample 4

*Dijon & Rosemary Petite Lamb chops with mint Peppercorn sauce
Artichoke & Parmesan Tartlets
Five-Spice Chicken Drummettes with Hoisin Sauce & Green Onion
Swiss Fondue with Bread Cubes, Cherry Tomatoes & Broccoli
Petite Ham, Swiss & Asparagus Quiche
Chinese Chicken Salad served in “Take Out” containers with chopsticks
*Asian Salmon Sliders with Cucumber, Baby Greens & Wasabi Lemon Mayonnaise

Hors D’Ouevres Menu Sample 5

Mini Red Bell Peppers Stuffed with Pesto Chicken Salad
Thai Beef Salad Served in “Take Out” containers with chopsticks
Mini Smoked Salmon Pizzas
Beer Battered Fried Green Beans with Mustard Sauce
Mini Cheddar & Ham Pannini with Dijon
Chicken Satay with Peanut Sauce
Crispy Chicken Egg Rolls with Sweet & Hot Chili Sauce

 Hors D’Ouevres Menu Sample 6

Caesar Salad served in mini Chinese “To Go” containers with chopsticks
Deviled Shrimp & Egg Salad Bruschetta
Chilled Pea Tarragon Soup served in “Shot” Glasses
Antipasto Skewer with Pesto Dip: Spanish Olive, Cherry Tomato, Pepper Jack Cheese, Salami and Marinated Mushroom
Curry Chicken Turnovers with Almonds & Golden Raisins
Crab, Artichoke & Cheese Tartlets
Rosemary Pork Tenderloin Skewers with Cherry Port Fennel Seed Sauce

 Hors D’Ouevres Menu Sample 7

Miniature Chicken Pot Pies baked in Mini Ramekins
Mini Phyllo Quiche with Roasted Butternut Squash & Gorgonzola
Mini Turkey, Pesto & Provolone Pannini
*Scallop & Shrimp Lemongrass Cakes with Coconut Curry Dip
Vichyssoise Soup served in Shot glasses
Miniature Cheddar Burgers with Rosemary Onion Jam
Balsamic Strawberry & Goat Cheese Bruschetta with Pistachios

 Hors D’Ouevres Menu Sample 8

Shrimp Bisque Soup “Shots”
Petite Asian Style Chicken Pizzas with Hoisin Sauce
Mexican Tartlets with Green Chili, Jack Cheese & Roasted Corn
Stuffed Endive Leaves w/ Goat Cheese, Mandarin Orange, Pistachios & Balsamic Glaze
Mushroom Marsala Bruschetta with Gorgonzola
Meatloaf “Sliders” with Baby Greens & Chipotle Aioli
Fresh Vegetable Crudités with Sun-dried Tomato Dip & Caramelized Onion Dip

 Hors D’Ouevres Menu Sample 9

Cheese Tortellini & Peas Alfredo in “Spoons” with Parmigiano Reggiano
Shrimp & Pesto Bruschetta with Chopped Tomato
Mini “BLT” on Brioche Toast with Arugula & Basil Aioli
Roasted Cream of Mushroom Soup with Sherry served in Petite Cups
*Middle Eastern Style Lamb Meatballs with Spiced Yogurt-Apricot-Mint Sauce
Thai Chicken Wings with Peanut Sauce
Brie, Dried Cherry, Caramelized Onion & Candied Walnut Turnovers

 Hors D’Ouevres Menu Sample 10

Chilled Salmon on Micro Greens with Orange Caper Aioli served in “Spoons”
Chicken Apple Sausage on Rye Toast with Honey Mustard
White Bean Crostini with Olive and Sun-dried Tomato topping
“Spanakopita” Feta and Spinach in Phyllo Tartlets
Sweet & Sour Meatballs
Mini Shrimp “Po Boy” Sliders with Creole Remoulade Sauce
Green Crudités: Asparagus, Cucumber & Green Beans with Green Goddess Dressing

 Hors D’Ouevres Menu Sample 11

Puff Pastry Cheese Twists with Parmesan, Rosemary and Cayenne
Black Forest Ham wrapped Asparagus with Lemon Parmesan Aioli
*Bombay Slider: Mini Lamb Burger with Indian Spices topped with Fresh Tomato, Red Onion, Cucumber and Curry Aioli
Roasted Garlic Bruschetta with Sliced Tri Tip Steak and Crumbled Gorgonzola
Pot Stickers in Chile-Cilantro-Soy Sauce served in “Spoons”
Indian Spiced Cashews
Pastry Wrapped Brie with Cranberry Chutney & Pistachios w/Crackers & Baguette

 Hors D’Ouevres Menu Sample 12

Tarragon Egg Salad Canapés topped with Caviar
Stewed Apricot & Fennel Bruschetta with Ricotta & Pistachios
Petite Grilled Cheese with Tomato Bisque Soup “Shots”
Feta, Italian Sausage & Sun-dried Tomato Stuffed Mushrooms
Chicken Curry with Rice served in “Spoons”
Caramelized Onion, Bacon and Gruyere Tartlets
Mini Tostadas with Chipotle Pulled Pork & Guacamole

 Hors D’Ouevres Sample Menu 13

Fig & Goat Cheese Bruschetta with Balsamic Glaze & Pistachios (seasonal)
Gingered Sweet Potato Bisque served in “shot” glasses
Saffron Lamb Turnovers
Butternut Squash & Gorgonzola Petite Quiche
Mini Paella Burgers with Shrimp, Chicken & Chorizo with Sautéed Peppers & Onions topped with Garlic-Saffron Aioli
Ham, Gruyere & Dijon Mustard Palmiers
Polenta Squares topped with Wild Mushroom Ragu served in “Spoons”

 Hors D’Ouevres D’Ouevres Sample Menu 14

Chilled Cantaloupe Soup “Shots” with Mint
*Corn & Crab Hush Puppies with Chipotle-Honey Aioli
Mini Shrimp & Andouille Sausage Pot Pies
Barbequed Pulled Pork Sliders topped with Cole Slaw
Peach & Blue Cheese Bruschetta with Candied Walnuts
Watermelon & Feta Cheese Salad served in “Spoons”
Cucumber Slice with Shrimp & Boursin Cheese

 Hors D’Ouevres Sample Menu 15

Sundried Tomato Turkey Gorgonzola Sliders with Thousand Island Sauce
Chicken Thai Crunch Salad with Lime Cilantro & Peanut Dressing
in mini “To Go” Containers w/Chopsticks
Spiced Pork Tenderloin Bruschetta with Pomegranate & Pear Caponata
Shrimp Parfaits with Mixed Greens, Hearts of Palm, Mandarin Orange, Cherry Tomato
& Cognac Remoulade Sauce
Crostini with Herbed Goat Cheese with Roasted Butternut Squash & Wild Mushrooms
Curried Couscous Salad served in “Spoons”
Dried Cherry, Blue Cheese & Pecan Phyllo Basket Bites

 Hors D’Ouevres Sample Menu 16

Miniature Curry Chicken “Pot Pies” in Mini Individual Baking Dishes
Mini Ruben Grilled Pannini on Cocktail Rye
Cherry & Pecan Baked Brie in Puff Pastry served with Crackers & Baguette
Chinese Peanut Chicken in Endive Leaves with Cilantro & Lime
Shrimp Canapé: Brioche Round with Dill Cream Cheese,
Cocktail Sauce & Shrimp
Edammame-Lemongrass Hummus with Vegetable Dippers & Rice Crackers
Mini Gruyere Cheese Puffs

 Hors D’Ouevres Sample Menu 17

Mojo Chicken Wings with Cilantro-Mango Sauce
Goat Cheese, Olive & Fennel Empanadas
Pork Tenderloin Bruschetta with Creamed Blue Cheese
& Green Apple Mint Pomegranate Salsa
Grilled Shrimp Skewers with Romesco Sauce
Mushroom, Caramelized Onion & Gruyere Crostini
Fig & Radicchio Risotto served in Spoons

 Hors D’Ouevres Sample Menu 18

Brioche Scallop Puff with Gruyere and Parmesan Cheeses
Cocktail Meatballs in Peanut Coconut Curry Sauce
Mushrooms stuffed with Spinach & Parmesan Cheese
Olive Tapenade & Goat Cheese Palmiers
Shrimp & Sausage Jambalaya served in Mini Dishes
Gingered Cilantro Chicken Sliders with Hoisin Mayo and Asian Slaw
Sun-Dried Tomato and Pesto Risotto with Peas, served in Porcelain Spoons

 Hors D’Ouevres Sample Menu 19

Crunchy Thai Chicken and Peanut Cakes with Sweet Chili Dipping Sauce
Vegetarian Moroccan Turnovers with Curry Aioli Dip
Shrimp, Pesto & Tomato Bruschetta
Baba Ghanoush with Pita Chips
Caramelized Onion, Mushroom & Gruyere Puff Pastry Tartlets
Grilled Tri-Tip Sliders with Gorgonzola Cream, Arugula & Tomato
Curried Chicken & Green Apple Salad in Endive Spears with Pomegranate Seeds

 Hors D’Ouevres Sample Menu 20

Petite Vegetable Skewers with Romesco Sauce
Bacon Bleu Mini Burger, w/ Bacon, Bleu Cheese Aioli, Whiskey Caramelized Onions
Teriyaki Salmon Skewers with Coconut Lime Dip
Sundried Tomato Polenta Cakes with Duck Confit, Herbed Goat Cheese & Fig Jam
Vermont Cheddar & Apple Soup “Shots” with Grissini
Mushrooms stuffed with Black Beans, Corn, Chipotle & Green Chili Goat Cheese
Chilled Chinese 5 Spice Chicken Stuffed Endive Leaves

 Hors D’Ouevres Sample Menu 21

Moroccan Lamb Meatballs with Apricot Honey Mint Sauce
Curry Crab & Apple Salad in Cucumber Cups
Parmesan Palmiers
Coconut Chicken Skewers
Green Apple, Caramelized Onion & Swiss Cheese Tartlets
Warm Sundried Tomato Crab Dip with Pita Chips & Sliced Baguette
Ciabatta Beef Finger Sandwiches w/ Pickled Onions, Arugula & Tarragon Horseradish

 Hors D’Ouevres Sample Menu 22

Peruvian Tilapia Ceviche with Crispy Plantain Chip served in Porcelain Spoon
Pork Loin Skewers with Port Fig Sauce
Polenta Bites with Blue Cheese, Tomatoes & Pine Nuts
Asian Shrimp Hush Puppies with Curry Chili Aioli
Petite “Cheesesteak” Panini
Tuna Nicoise Crostini: Tuna Salad w/Capers, Egg, Green Olives, Tarragon
Caramelized Red Onion Fontina Rye Toasts with Parmesan

 Hors D’Ouevres Sample Menu 23

Watermelon Gazpacho Soup “Shots” topped with Feta Cheese
Peach, Prosciutto & Ricotta Crostini drizzled with Honey
Curried Chicken Tea Sandwiches
Seared Scallops & Chorizo w/Minted Pea Puree Served in Spoons
Goat Cheese Pistachio Truffles on Spinach Leaf
Southwestern Turkey Sliders w/Pepper jack Cheese, topped with Jicama Cilantro Slaw
Lobster Deviled Eggs

 Hors D’Ouevres Sample Menu 24

Mini Asian Grilled Tuna Kabobs
Swiss & Parmesan Lavosh Toasts with Red Onion
Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs
Cheese Stuffed Mini Sweet Peppers wrapped with Bacon
Duck Confit on Sundried Tomato Polenta Cakes w/ Blackberries & Herb Cream Cheese
Mini Chipotle Pulled Pork Quesadillas with Sharp Cheddar
Gorgonzola Grape Truffles rolled in Pistachios

 Hors D’Ouevres Sample Menu 25

Cheddar & Bacon Stuffed Mini Red Skinned Potatoes
Turkey & Cranberry Bruschetta w/Cream Cheese
Shrimp & Grits with Cheddar served in Porcelain Spoons
Fried Chicken & Waffle Sliders drizzled with Pepper Jelly
Brie & Blackberry Tartlets
Philly Cheesesteak “Egg Rolls” with Thousand Island Dip
Lemon Halves stuffed with Greek Orzo Salad with Feta, Kalamata Olives, Peppers & Mint with a Lemon vinaigrette

 

Luncheon Menus – Southern Comfort

Appetizers

Chicken Apple Sausage “Pig in a blanket”
with Dijon & BBQ dipping Sauce
Artichoke, Crab & Cream Cheese Tartlets
Lunch

Homemade Cole Slaw

Corn Cheddar Spoon Bread “Corn Pudding”
Bill Clinton’s Favorite Fried Chicken
Buttermilk Mashed Red Skinned Potatoes

Dessert

Individual Fried Peach Pies
Golden Gate AlfrescoAppetizers
Deviled Shrimp Salad Bruschetta
Tuna Tartare on Crispy won ton with Edammame Wasabi Puree

Lunch

Caesar Salad with Chopped Romaine, Croutons & Parmesan Cheese
Green Bean Salad with Sun -dried Tomatoes & Walnuts
Cedar Plank Grilled Orange Tarragon Salmon
Grilled Marinated & Sliced Tri-Tip, Horseradish cream on the side

Dessert

Fresh Berry Shortcakes
Mediterranean AfternoonAppetizers
Fresh Tomato & Basil Bruschetta
Artichoke, Olive and Pepper Tapenade with Pita Toasts

Lunch

Grilled Rosemary Chicken & Fig Jam Focaccia Sandwiches
with Gorgonzola Cheese & Arugula
Grilled Shrimp & Spicy Sausage Skewers with Red Bell Pepper Aioli
Chopped Romaine with Kalamata Olives, Feta Cheese, Chopped Tomato, Cucumber, Red Onion and Italian Vinaigrette Dressing
Saffron Cous Cous with Pine Nuts, Peas, Golden Raisins, Parmesan Cheese

Dessert

Chocolate Chocolate Chip Brownies with Walnuts
Salad SoiréeAppetizers
Artichoke Ricotta & Parmesan Tartlets
Mini Mozzarella & Cherry Tomato Skewer with Balsamic Glaze

Lunch

Curried Chicken “Waldorf” Salad
with Apples, Celery, Golden raisins, Green Onions, Curry Aioli, Slivered Almonds
Spring Greens with Strawberries,
Toasted Pistachios, Crumbled Blue Cheese and Strawberry Vinaigrette
Grilled Tri-Tip Steak Salad
with Grilled Vegetables, Spinach, Shaved Parmesan, Dijon Vinaigrette

Dessert

Individual Key Lime Pies
Backyard American BarbequeAppetizers
Spinach Dip with Baby Carrots & Crackers
Sun-Dried Tomato Dip & Onion Dip
with Fresh Vegetables & Potato Chips

Lunch

Cheddar Cheese Burgers with all the condiments
BBQ Pulled Pork Sandwiches
Potato Salad and Corn Cobbettes
Romaine Salad with Tomato, Cucumber, Shredded Carrots, Red Onion, kidney beans, pickled beets and Italian Vinaigrette

Dessert

Apple Pie and Vanilla Ice Cream
Buffet Dinner Menus

 

Buffet Dinner
Buffet Dinner Menu Sample 1

Hor D’Ouevres

Wasabi Lime Crab Salad on Cucumber Wedge
Asparagus & Parmesan Straws in Phyllo with Parmesan Lemon Aioli

Entrée

Mixed Baby Green Salad with Dried Cranberries, English Cucumber, Toasted Pecans, Tomatoes, Goat Cheese & Champagne Pear Vinaigrette

Rolls & Butter

Chicken Cutlets stuffed with Kalamata Olive, Red Bell Pepper
and Feta Cheese drizzled with Vodka Tomato Cream
Roasted Orange Tarragon Salmon
Chilled Asparagus with Balsamic Glaze and Toasted Sliced Almonds
Buttermilk Roasted Garlic Mashed PotatoesBuffet Dinner Menu Sample 2

Hor D’Ouevres

Artichoke & Parmesan Phyllo Tartlets
Puff Pastry Cups filled with Brie, Ham & Asparagus

Entrée

Caesar Salad with Romaine, Parmesan & Croutons

Rolls & Butter

Gingered Cilantro & Lime Salmon Cakes with Chili Lime Aioli
Sesame Lemon Chicken in a Phyllo Crust with hollandaise sauce
Saffron Cous Cous with Toasted Pine Nuts, Green Onion & Golden Raisins, Roasted Carrots, Squash & AsparagusBuffet Dinner Menu Sample 3

Hor D’Ouevres

Asparagus Parmesan Cheese Phyllo Straws
Shitake Mushroom & Gruyere Cheese Tartlets

Entrée

Baby Green Salad with Apples, Grated Sharp Cheddar Cheese, Toasted Almonds, Cherry Tomatoes, Golden Raisins, Buttermilk Dressing

Assorted Bread and Butter

Grilled Marinated Tri-Tip with Dijon, Rosemary served with Béarnaise Sauce
Cilantro & Green Onion Chicken Cakes with Chiptole Lime Aioli
Buttermilk Mashed Red Potatoes
Sautéed fresh green beansBuffet Dinner Menu Sample 4

Hor D’Ouevres

Mini Shrimp and Guacamole Tostadas
Chilled Gazpacho Soup served in “Shot” GlassesEntrée
Mexican style Caesar Salad with Cilantro Caesar Dressing, Pumpkin Seeds,
Cojita Cheese, Tortilla Strips
Tequila Marinated Grilled Tri-Tip with Cherry Tomato & Roasted Corn Relish
Chicken Enchiladas
Chipotle Mashed Potatoes
Cumin & Honey Roasted Baby CarrotsBuffet Dinner Menu Sample 5

Hor D’Ouevres

Mini Smoked Salmon Pizzas
3 Olive Risotto served in Spoons

Entrée

Mixed Greens with Cherry Tomatoes, English Cucumber, Walnuts, Shaved Parmesan and Balsamic Vinaigrette

Rolls & Butter

Pork Tenderloin Medallions with Mustard Caper Cream Sauce
Rosemary Grilled Chicken Breasts with a bit of garlic and white wine
Tortellini with Mushrooms, Bell Peppers and Pesto Sauce
Roasted Mixed Vegetables with Olive Oil and fresh HerbsBuffet Dinner Menu Sample 6

Hor D’Ouevres

Antipasto Platter
Tomato BruschettaEntrée
Mixed Green Salad, romaine, iceberg, shredded carrots, tomatoes, cucumbers, red onion,Parmesan cheese with Italian Vinaigrette
Lasagna, everyone’s favorite beef lasagna layered with tomato sauce and cheeses
Chicken Marsala, chicken breast pieces with mushrooms and Marsala wine sauce Garlic Bread, Steamed Broccoli

Sit Down Menus
Menu 1:

Hor D’Ouevres:

Almond stuffed dates wrapped with bacon
Crab Salad Stuffed Endive Leaves
Soup: Roasted Butternut Squash with Toasted Pumpkin Seeds
Salad: Mixed Baby Greens with Green Beans, Beets, Goat Cheese and Sherry Vinaigrette

Entrée:

Roasted Dijon & Rosemary Rack of Lamb with Honey peppercorn mint sauce
served with Au Gratin Potatoes, Asparagus with Balsamic Glaze
& Toasted Almonds

Dessert:

Chocolate Cheesecake with Chocolate Ganache & Fresh RaspberriesMenu 2:

Hor D’Ouevres

Puff Pastry Cups filled with Brie, Ham & Asparagus
Mushrooms Stuffed with Spicy Sausage
Soup: Pureed Cauliflower with Bleu Cheese, garnished with Toast Points
Salad: Butter Lettuce Salad with Chopped Apples, Dried Cherries, Aged White Cheddar,
Toasted slivered Almonds, Pear-Sesame Vinaigrette

Entrée:

Pan Sautéed Scallops & Shrimp with Leek & Pea Risotto topped with Shitake Mushrooms,
Champagne Saffron broth with Sweet Corn Succotash

Dessert:

Blueberry Crème BruleeMenu 3:

Hor D’Ouevres

Crab & Artichoke Tartlets
Fig Bruschetta with Goat Cheese & Honey
Soup: Cream Of Mushroom Soup with Sherry

Salad: Caesar Salad with Croutons, Shaved Parmesan and Traditional Caesar Dressing

Entrée:

Roasted Beef Tenderloin wrapped in Mushroom Duxelle and Prosciutto with Cognac
Sauce, Buttermilk Mashed Potatoes, Roasted Baby Carrots with Honey & Sesame

Dessert:

Apple Galette With Warm Caramel Sauce and Vanilla Ice CreamMenu 4

Hor D’Ouevres

Shitake Mushroom & Gruyere Cheese Tartlets
Ahi Tuna Tartare with Wasabi Edammame Puree on Won Ton Crisps
Soup
Chilled Avocado & Mint with Cojita Cheese, Tomato & Crunchy Corn Tortilla Strips
Salad
Mixed Field Greens, Candied Pecans, D’Anjou Pears, Dried Cranberries, Gorgonzola Pear Vinaigrette, Shaved Parmigiano Reggiano

Entrée

Wild Halibut with Grapefruit Beurre Blanc
Grapefruit Parsley Red Onion Salad on Wild Mushrooms
Herbed Corn & White Cheddar Soufflé

Dessert

Blueberry Cobbler with Whipped CreamMenu 5

Hor D’Ouevres:

Almond Stuffed Dates wrapped with Bacon
Mini Artichoke Pesto Pizzas with Pine Nuts
Soup: Coconut Pumpkin Bisque with Toasted Pumpkin Seeds and Creme Fraiche
Salad: Baby Greens, Persimmons, Pomegranate seeds, Candied Walnuts, Sharp Cheddar, Pear Dijon Vinaigrette

Entrée:

Roasted Pork Loin with Blackberry Sauce
Medley of baby squash
Wild Mushroom Bread Pudding

Dessert:

Chocolate Crème BruleeMenu 6

Hor D’Ouevres:

Artichoke, Ricotta & Parmesan Tartlets, Endive Stuffed with Goat Cheese, Madarin Orange, Pistachios and Balsamic Glaze

Soup: Fresh Tarragon Pea Soup with Crab Cheddar Crouton

Salad: Butter Lettuce, Grapefruit, Red Onion, Sunflower Seeds, Gorgonzola Cheese, Peart Champagne Vinaigrette

Entrée:

Roasted 1/2 Game Hen with Wildflower Honey & Orange with Mashed Buttermilk Red-Skinned Potatoes with Chardonnay Pan Sauce, Roasted Asparagus with Parmesan & Balsamic Glaze

Dessert:

Triple Chocolate Torte with Raspberry SauceMenu 7

Hor D’Ouevres:

Spicy Sausage & Shrimp Skewer with Red Bell Pepper Aioli

Sesame Seed Beer Battered Green Beans with Hot & Sweet Mustard Dip

Soup: Corn Chowder

Salad: Butter Lettuce, Crispy Bacon, Candied Pecans, Fuji Apples, Herbed Buttermilk Chive Dressing

Entrée:

Cabernet Braised Short Ribs with Manchego Cheese Polenta with Mushrooms and Sauteed Swiss Chard with Pancetta

Dessert:

White Chocolate Bread Pudding with Whisky Caramel SauceMenu 8

Hor D’Ouevres:

Beet Brushcetta with Ricotta, Feta and Pomegranate Seeds

Chorizo & Manchego Stuffed Mushrooms

Soup: Sweet Potato and Ginger Bisque

Salad: Roasted Butternut Squash with Arugula & Endive wih Sherry Maple Vinaigrette and Candied Walnuts

Entrée:

Brined Cider-Glazed Rack Of Pork, Individual Roasted Corn, Zucchini and Chipotle Pudding, Oven Roasted Vegetables wtih Apples, Dried Cranberries and Pumpkin Seeds

Dessert:

Pumpkin Pecan Torte with Caramel Sauce and Whipped Cream

Personal Chef Information

Below are some sample menus that I have used for my clients that they have enjoyed.
Of course let me know of any favorites, likes and dislikes. I make any menu custom.

Food Costs and Service Fees: Information below is for one to four people, contact us for a custom quote or more information

*Service Fees include planning and developing menus, shopping for food, cooking and cleaning up.
*Tableside Service:
If you would like me to stay and serve the dinner to you, that would be an additional per hour charge
*One time discount given after every 4th week in a row of service.

Food Costs:

Food costs are approximately service cost plus per person per meal or more, depending on menu and what stores you prefer me to shop at

How it works:

After consulting with you about the week’s menu, I would shop and then cook the meals in your home, label them on how to reheat and refrigerate and/or freeze them for the week. *Tablesides service is an additional fee.
Furthermore, if you prefer me to prepare them outside the home and deliver them to you that is also an option. The prices are the same.

Menu planning:

I have several menu choices you can choose from, which is always growing. Of course you can let me know what your favorite foods are, your likes and dislikes. I enjoy cooking anything from comfort food favorites as macaroni and cheese and meatloaf to gourmet dinners such as fig stuffed pork chops with fig glaze served with garlic-mashed potatoes and roasted butternut squash. Furthermore, customized menus always can be created.

Billing: Payment upon service is preferred

Personal Chef Sample Entrees

 

Spinach Quiche with Asparagus and Mushroom couscous

Tortellini pasta Alfredo tossed with Prosciutto, peas and salad

Pork and Apple sauté served with roasted sweet potatoes and steamed broccoli

Stuffed Cornish game hens, served with wild rice and fresh green beans

Veal Osso Bucco braised with vegetables and served with penne pasta

Stuffed Acorn Squash with sausage, mushrooms, Parmesan cheese and salad

Teriyaki chicken with basmati rice pilaf

Boneless Pork Roast, stuffed with apricot stuffing and slowly roasted served with roasted red potatoes and sautéed spinach

Veal Parmegiana served with pasta and salad

Stuffed Bell Peppers, with ground chuck, mushrooms, and onionsserved with couscous pilaf

Veal or Beef Stew with homemade corn muffins

Polenta Lasagna with wild mushroom and Gorgonzola cheese,served with salad

Salmon Steaks with sautéed spinach and parsley buttered red potatoes

Lamb Alforno, seasoned ground lamb layered with eggplant and tomato sauce, with salad

Veal, mushroom, and red pepper goulash served with braised brussel sprouts

Sautéed chicken cakes served with garlic mashed potatoes and steamed vegetables

Risotto tossed with asparagus and chicken sausage, served with salad

Lemon garlic chicken baked with artichoke hearts in a light cream sauce, served with Penne pasta and broccoli

Stuffed Cabbage Rolls served with homemade applesauce and fresh green beans

Shepherd’s Pie (made with Lamb) served with steamed mixed vegetables

Meatloaf with mashed potatoes and gravy served with peas

Beef Stroganoff served with noodles or rice and a fresh garden salad

Calzone, stuffed with Italian sausage, mozzarella, mushrooms and olives served with salad

Chicken Enchiladas with Spanish rice and black beans

Macaroni and cheese with four cheeses, served with fresh green beans

Boneless pork roast stuffed with fig stuffing and glazed with fig jam, served with wild rice and asparagus.

Broccoli & Beef stir fry with basmati rice and vegetables

Roasted Duck with cornbread and wild mushroom stuffing, served with roasted butternut squash

Fettuccine Alfredo with proscuito and peas with garden salad

Salad Nicoise paired with pureed cauliflower soup

Risotto with artichoke hearts, mushrooms and hot Italian sausage

Grilled Lamb kabobs marinated with fresh mint vinaigrette and served with Orzo

Sautéed Medallions of Pork with lemon, caper cream sauce with mashed potatoes and sautéed Swiss chard

Spaghetti with meatballs and homemade Italian sauce with salad

Cassoulet served with mixed greens and tomatoes

Shrimp croquettes served with red potatoes and sautéed Swiss chard

Quiche Lorraine with fresh cantaloupe and honeydew melon with saladChicken in Puff Pastry with ricotta cheese, spinach, and mushrooms served with fresh steamed broccoli and cauliflower

Lasagna, 3 different kinds of meat with sauce and Parmesan and mozzarella cheese served with salad

Stuffed Chicken breasts stuffed with ricotta cheese, spinach and mushrooms served with beet salad and wild rice.

Fettuccine tossed with chicken, walnuts and caramelized radicchio in a light cream sauce with Parmesan cheese. Served with salad

Pork medallions sautéed and served with cherry sauce. Served with mashed red skinned potatoes and fresh asparagus.

Chicken stew and dumplings

Braised short ribs of beef served with twice baked potatoes and steamed broccoli

Lemon garlic chicken with roasted vegetables and sautéed Swiss chard

Sausage ragout served over fresh soft Polenta and served with sautéed spinach

Lamb medallions with wild mushroom sauce served with orzo and roasted butternut squash

Almond crusted chicken served with Orzo with peas and mint and romaine salad.

Sea Bass with fresh dill and wasabi aioli served with steamed artichokes and rice pilaf

Tuna Kabobs served with grilled asparagus

Grilled chicken Caesar salad served with Yukon Gold potatoes and green beans

Butternut squash cannelloni with sage-walnut cream sauce served with salad

Slow roasted salmon with chilled green sauce served over a bed of watercress

Thai peanut chicken tossed with linguine and baby peas served with cucumber salad

Pasta primavera linguine tossed with fresh vegetables in a light creamy Parmesan sauce, served with a garden salad

Market steak with Gorgonzola butter, roasted red potatoes and green bean and cherry tomato salad

Beef tenderloin with mushroom sauce and artichoke hearts served with braised red cabbage

Lemon Sesame Chicken wrapped in Phyllo pastry served with saffron cous cous and asparagus with balsamic glaze and toasted almonds

Roasted eggplant couscous salad served with miso soup

Grilled swordfish with tomato olive sauce served with garlic mashed potatoes and seared zucchini

Szechwan noodles with spicy peanut sauce served with chicken satay

Dijon-crusted club steak with lemon broccoli salad and purred carrots

Hot and sour soup with whole-wheat soba noodles and vegetable dumplings

Marinated duck with blueberry-madeira sauce served with braised radicchio and roasted asparagus

Spinach enchiladas with whole-wheat tortillas served with black bean soup and jicama salad

Lemon rosemary marinated halibut served with roasted golden and red beet salad

Mahi-mahi with citrus balsamic vinaigrette served with baby greens and fresh orange and grapefruit, topped with goat cheese

Chicken burger with three mustard sauces served on a whole grain bun with sautéed spinach

Raspberry Cornish hens with whole grain wild and brown rice served with oven-roasted carrots, zucchini, and peppers

 

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