2 to 50 ppl
You and your guests will be in the "la production de cocina".
Cancel your reservations, skip the crowds, stay home and stay safe, relax and enjoy five-star cuisine served to you at home as you sit at the chef's table with your guests.... all attention directed only at your table or if you're looking for a beautiful five-star setting, I have the perfect venue to hold your event on the lake with a perfect setting in Madison, Ohio. VENUE
Every menu that I create is designed specifically for each client.
You are not restricted to a pre-printed menu.
Below, I have a variety of popular client choices if you would like to choose from.
For your convenience, payment plans are available to help your budget. The earlier you schedule, the better chances on a lower monthly payment up until 1 week before your event. All events must be paid in full one week prior.
Prices .... prices can fluctuate depending on menu. Whether you choose to have a cocktail hour before the sit-down dinner or just the sit-down dinner so many choices to choose from!
Custom menus will range between $150+ per person
** Event fee of 25% is added to total Bill to cover shopping, menu planning, shipping of goods or Foods needed for event.
50% is Due on on receipt to hold Event Date .
Payment plans are available.
Here is a sample of some popular client choices. Variety of small, medium and large plates, salads.
Charcuterie spread ( cocktail hour) variety of imported and local cheeses, artesian meats, fresh fruit, and accompaniments
Bison tartare + quail egg + parm crisp
Burrata and tomato stack with fresh pesto
Fried green tomato salad with organic arugula, greens and fresh burrata with fig. Vinaigrette
Pan-fried gnocchi +cold water lobster saffron cream
Pan seared duck breast with Port Demi
local Farm raised Quail, brined and chargrilled with a parsley garlic gremolata
A5 Japanese wagu medallions pan seared with Chardonnay smoked sea salt crystals.accompaniment of maille mustard
Surf and Turf of water lobster and filet mignon
Pan seared prosciutto wrapped organic chicken pan fried with a caper cream
Asian style tuna tartar with crispy rice
Berkshire Pork loin roulade, stuffed with prosciutto and pesto with garlic and oil preserved cherry tomato topping
Crispy pork belly served over pan seared polenta, braised leeks, charred asparagus tips with a soft poached quail egg and hollandaise
crispy pork belly topped with cucumber, gochuang and cilantro with sriracha mayo
Spring Mix with sauteed pears, brown sugar roasted pecan organic airline tomato, radish with lemon white balsamic vinaigrette
Exotic greens salad panko fried green tomato topped with grilled bread cheese, heirloom tomato choice of balsamic vinaigrettes
Frisee salad with grilled asparagus tips , local goat cheese, heirloom tomato and crouton with lemon white balsamic.
Puff pastry Wellingtons. Your choice of filet of beef or pork tenderloin wrapped in procuitto, mushroom duxelle in crispy puff pastry. Served with demi-glace, other sauces
Filet tenderloin al la moutarde. Filet tenderloin medallions served in a creamy mustard seed sauce
Ceviche, choice of shrimp, lobster, Chilean sea bass
Asian chicken +crispy rice noodles +thai peanut Thai sauce
Seared duck breast + foie gras +raspberry port sauce
Charred Octopus + lemongrass soy+scallion
Wild shrimp toasts + scallion +sweet chili
Grilled American Wagyu steak +plantain + chimichurri
Paté of foie gras and black truffle plate with accompianments
Tuna Tartare + Parsley Potato chip
Oysters Rockefeller
Escargot + shallot +garlic + parsley butter
Duck Rillettes + toasted ciabatta +microgreen
Snapper Crudo +Chiles + Sesame( sashimi)
Wild mushroom ragout deglaze with bourbon + roasted pepper polenta
Raw Oyster shooter + Lemon Oil + Urfa Biber
Smoked Trout Blinis + Crème Fraîche + Dill
Goat Cheese Crostini + Fig-Olive Tapenade
Anchovies +Candied Citrus + Pickled Raisins +Chile
Pan-Fried Salt Cod fritters + garlic aioli
Loin of rabbit + mushroom fettuccine +prosciutto + roasted hazelnuts
Black truffle grilled american wagyu filet + celery root puree + wild mushroom ragout + charrred leek
SOME SIDES FOR MAIN PLATES:
fire roasted asparagus or steamed asparagus tossed in extra virgin finishing oil and sea salt.
French style Green beans or green bean almondine.
Wild mushroom ragout.
Whipped buttered potato, duck, fat roasted potato or sweet potato.
Celery root puree.
Fondant potato (petite potato simmered in chicken broth. Fried in butter with fresh herbs)
Chef interaction with guests along with Sous chef , Servers and Bartenders available. Intricate plating and supplies, linen napkin, plates, utensils and printed menus and palate cleanser is included in your culinary experience.
