Private Chef & Catering Sample Menus

Oysters with traditional mignonette and salad of petite greens tossed in light lemon thyme vinaigrette

Heirloom tomatoes grilled zucchini and basil infused whipped ricotta drizzled with caramelized shallot and white balsamic dressing

Seared herb crusted salmon with charred pineapple salsa and summer pea purée

Fillet of beef with ginger soy marinated roasted mushrooms baby bok choy and slow roasted grape tomatoes

Deconstructed S’more
Toasted meringue. Milk chocolate ganache and graham cracker crumble

Avocado sliders with red onion jam

Charred hearts of romaine with shaved padano cheese red onion and lemon thyme vinaigrette 

Platters of roasted peppers and grilled zucchini marinated in white balsamic and oregano 

Roasted striploin rubbed with dijon and fresh herbs. Sides -  caramelized onions and garlic mushrooms.  

House made New York style cheesecake with vanilla raspberry sauce and fresh berries 

Salad of grilled prawns, grilled zucchini and roasted tomatoes

Fillet of beef rubbed with dijon and fresh herbs served with roasted peppers and roasted potatoes with a wild mushroom red wine reduction 

Eggnog cheesecake 

Roasted butternut squash and corn chowder with parsley oil and crème fraiche 

Roasted red beet tartare with sweet pea purée and micro green salad with shallot and cider vinegar. 

Spaghetti squash tossed with caramelized onions, arugula, vine ripe tomatoes and finished with shaved padano cheese. 

Yukon gold potato stuffed with roasted leeks and cauliflower served with honey baked heirloom carrots and drizzled with a dijon thyme cream sauce 

Bannock filled with raspberries and black berries with vanilla cream 

Penne pasta with herb roasted chicken, roasted peppers, mushrooms and spinach in a parmesan rose sauce

Traditional Greek salad

California mixed greens with white balsamic vinaigrette

Vanilla cheesecake with cherry, strawberry and chocolate sauce (served on the side)

Charcuterie board with artisan cheese, cured meats and marinated vegetables  

Grazing board with feta bruschetta, roasted red pepper hummus and toasted baguette

Smoked salmon crostini with capers, cream cheese and red onion  

Mushroom goat cheese tarts  

Mini roasted chicken quesadillas with chive sour cream  

Bacon and avocado sliders with red onion jam

Platters of mixed sweets (Cookies, Squares, Tarts)