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These are some of the delectable items we are currently featuring this season. All are available for either Personal Chef dinner parties or for a catered event.
Small Bites
The perfect way to start off your meal....or combine them to create your own entree!Shrimp and Potato Trio
Showcasing three different flavor profiles and cooking techniques, we pair roasted, poached, and grilled shrimp with eggnog and Sweet potato mash, a fried Purple Peruvian chip, and a roasted Yukon Gold chip.
Loaded Baked Potato soup
Cream-infused potato soup is loaded with bacon bits, cheddar cheese, chives, and sour cream.
Spicy Tempura Shrimp
Lightly tempura-battered shrimp are quickly deep fried and served atop kimchi with a spicy orange Ponzu sauce.
Entrees
Bold flavors combine with artistic flairWhitefish Primavera
Delicate Whitefish sauteed in brown butter served atop fettuccine noodles with roasted Spring vegetables, lemon beurre blanc, and toasted almonds
Pasta Bolognese
Our rich and meaty Bolognese sauce ladled over spaghetti and sprinkled with freshly grated Parmigiano-Reggiano and basil chiffonade. Served with toasted garlic bread.
Open-faced Prime Rib sandwich
Mounds of thinly sliced prime rib is stacked on buttered Texas toast and covered with fluffy garlic mashed potatoes and drizzled with a rosemary demi-glace. Served with a warm dinner roll basket.
Irish Nachos
Thick sliced Yukon gold potatoes are deep fried and topped with seasoned ground beef, melted cheddar, onions, tomatoes, black olives, jalapenos, and sour cream.
Lobster Shepherd's Pie
Succulent lobster chunks are tossed with lentils, carrots, peas, and quinoa in a rich lobster stock, topped with our fluffy garlic mashed potatoes and baked until golden brown and delicious.
Ginger-lime glazed Chicken
A grilled 6 oz chicken breast is basted with our signature garlic-lime glaze and served over buttered Pappardelle with sauteed baby carrots and asparagus.
Flank steak salad
Marinated flank steak is grilled and set around a zucchini tower containing Balsamic grape tomatoes, Feta cheese, and sauteed carrots.
Thai Chicken Pizza
We brush our pizza crust with sesame oil and top it with our 4 cheese blend, Asian chicken, red onions, shredded carrots, scallions, and black sesame seeds.
Salmon B.L.T. wrap
Grilled and chopped salmon is combined with crispy thick-sliced bacon, diced tomatoes, shredded lettuce, and a black pepper aioli and rolled in a whole wheat tortilla. Served with a side salad.
Open-faced Salmon sandwich
Grilled multi-grain bread is topped with Spring mix lettuce, a cumin-crusted salmon filet, and a pineapple-mango salsa. We then drizzle it with our tart sour orange mojo.
Grilled Ribeye dinner
Our aged 20 oz ribeye is grilled to perfection and then served alongside our fluffy garlic mashed potatoes and vegetable of the day.
Desserts
Decadent endingsMini Cannoli cups
Sugary wonton skins are filled with our almond-ricotta cheese filling, and topped with mini chocolate chips and dusted with Confectioner's sugar.
Lemon Meringue Pie Fudge
Tart Meyer lemons flavor this creamy fudge topped with meringue and served with raspberry coulis.
Almond shortcake with Raspberries and warm Lemon Curd
A light and fluffy almond shortcake is buttered and toasted and topped with Amaretto-macerated raspberries and warm Meyer lemon curd and liberally dusted with Confectioner's sugar.
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