You and your guests will be in the "la production de cocina". As we start, I explain the dishes and flavor profiles in your menu "script" as they come out to make your event one that they will never forget, including newest trends like molecular gastronomy and sous vide. Chef will start with an exclusive seasonal Amuse-Bouche to serve to you and your guests. Dishware and menu all provided. Wine and/or Craftbeer Pairings are available upon request. Listed below are wow just a few of the hundreds of menu items that I create.
Every menu that I create is designed specifically for each client. I always tell my clients my menus are like snowflakes no one is ever alike. Why should you have a limited menu to choose from? Having a private Chef come in is like having your own personal chef table right in the comfort of your own home or venue.
JUST A SAMPLING OF MANY DISHES I MAKE
Gorgonzola Pear, pears sauteed in grassfed butter and local honey with creamy gorgonzola and a touch of fine white pepper and honeycomb
Grassfed Beef Tartar, capers, pecorino, chives and duck yolk with toast points
Seared Duck Breast with port reduction over roasted garlic celeraic puree
Charcuterie Plate, chefs choice of imported meats and cheeses with condiments
Wide Variety of homemade pastas dishes please inquire with Chef
American wagyu or Japanese A5 wagyu beef seared topped with foie gras with a red wine demi-glace, seasonal root vegetable and fruit compote.
Squid Ink Pasta , squid ink pasta tossed with a white wine A2 cream roma tomato sauce with seafood of choice
Red Pepper Lasagna, layers of delicate homemade green pepper noodles, snowville creamery bechemel, pecorino and roasted red pepper and plum tomato sauce
Asian Sea Bass, in a sake soy broth with leeks and sticky rice, topped with fresh sea urchin
Ceviche, Lobster, Shrimp, Wild Cod or Mahi marinated with fresh lime, cilantro , garlic and spices
Seared Sea Scallops over homemade pasta with roasted garlic yellow tomato saffron sauce
Duck Bacon wrapped American Wagyu Filet, roasted rosemary petite potato and wilted local seasonal greens with port wine demi-glace
Grilled Grass fed Churasco, sliced grilled skirt steak served with chimichurri sauce, roasted plantains and a roasted garlic sauce.
Grilled Venison or Lamb Tenderloins , watercress, roasted garlic sweet potato. Red Wine Reduction
Chicharonnes Dulce, pan seared pork belly, charred pineapple salsa
Lamb Chops, New Zealand lamb chops marinated and seared with mint yukon mash, red wine reduction
Italian Braciole, marinated grass fed beef, pounded and stuffed with fresh locatelli parmesan, parsley, farm fresh egg and seasonings, rolled and grilled, sliced with fire roasted heirlooms, served with chefs choice pasta
Fresh Wild Cod, Shrimp or Lobster marinated in fresh lime juice, extra virgin olive oil, fresh herbs and seasonings 18-24 hrs served with cilantro pesto, roasted pepper aioli and plantain chip
Seared Magret Duck
Seared Magret Duck with roasted garlic celery root puree, blackberry port reduction
Farm Raised Lamb Chop
Marinated and grilled with fresh rosemary, mint, garlic and other herbs and seasonings
Fresh Gnocci Italia
Delicate Ricotta Gnocci , lighter than the potato gnocci, served with roasted red pepper and tomato sauce, ciabatta crouton, laced with fresh pesto
Chefs twist on a classic peasant dish
Seared marbled filet with caper, arugala salad and parsley pesto drizzled with truffle oil
Frisee salad with house cured bacon, poached asparagus and farm fresh poached egg with a lemon tarragon vinaigrette
Churasco with Chimichurri
Marinated skirt steak with charred lemon and chimichurri sauce
Pasta Pomodoro Purse..ricotta cream, asiago, parmesan and mozzarella, seasoned angus sirloin , pan fried, served with champagne deglazed fire roasted tomatoes
Classic Caesar, dressing made at time of service.
Roasted Squash Soup
Roasted Butternut Squash Soup, garnish of creme fraiche, truffle oil, bourbon barrell maple syrup and toasted almonds
Lamb Ribs with Pomegranate Port Reduction
Tasting all the elements in this dish, one sip of the wine brings it all together
The Chef will change the Amuse Bouche by season, pictured was the Garden of Eden ; differently cooked layers of farm fresh vegetables, grilled, sauted, raw, pureed topped with chevre cheese, basalmic caviar ( molecular gastronomy)
Seared Marbled Filet
Paired with a Cabernet, this dish has complex flavor profiles that blend together as one.