Personal Chef Service

Sample Menus

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Winter 5 Course

Proscuitto wrapped baby greens, seared halloumi,
with aged balsamic vinegar

Spiced potato and leek soup with
with star anise

Hand made truffle, egg yolk, ricotta ravioli
in sage brown butter sauce

Pistachio and peppercorn crusted filet mignon,
garlic smashed potatoes, roasted veggies, and cabernet essence

Dark chocolate peppermint ice cream sandwich.
Peppermint ice cream, chocolate chunk cookies
with a mint spiked hot chocolate shooter

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Canapés Menu

Melon ball proscuitto, mascarpone on a nut cookie

Blue corn crab cake with roasted red pepper coulis
and mango, chile salsa

Gorganzola, fava bean and purple potato
canape

Coconut curry scallop, kumquat, and asian pear canapés

Ginger-mustard shrimp on pita points
Caramelized Cinnamon Apple, Peanut Butter sandwiches

Curried Chicken Salad served on toasted Baguette

Mini Brie stuffed Burgers on Brioche Buns

Deviled Quail eggs on toast points

Duck and Orange Pate
Smoked Salmon, crème fraiche, dill, blini

Scallop ceviche in a cucumber cup

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