Private Chef & Catering Sample Menus

Roasted mushroom and goat cheese quesadilla with red onion jam and savory crème fraiche

Arugula salad with roasted pears, candied walnuts, shaved red onions and a honey dijon vinaigrette

Pan seared salmon topped with roasted red pepper hollandaise, served with French beans and parsley thyme roasted fingerling potatoes

Vanilla Crème Brule with fresh berries and biscotti

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

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

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 

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 

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 

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)

 Platter of assorted European deli meats with artisan cheese, accompanied with shaved onion, sliced tomatoes, lettuce and assorted pickles.  

Assorted breads and rolls.  .  

House made kettle chips and dip.  

Variety of cookies, squares and tarts. 

Grazing Table:

Charcuterie board - cured meats, artisan cheese & marinated vegetables  

Red pepper hummus

Feta bruschetta

Platter of raw and roasted vegetables with dips

Assorted crostini, crackers, toasted pita and assorted breads

Buffet:

Herb and dijon crusted roasted new york striplion with pan jus

Breast of chicken stuffed with spinach and goat cheese finished with a light herb cream sauce

Rosemary and sea salt crusted mini red potatoes 

Medley of garlic buttered seasonal vegetables 

Salads: 

Traditional greek salad - peppers, tomatoes, red onions, cucumber and feta cheese tossed in lemon oregano vinaigrette

Caprese Salad - vine ripe tomatoes, bocconcini cheese, torn basil, shaved onion drizzled with olive oil and balsamic reduction

California greens with shaved carrot, cucumber and tomato with a honey dijon vinaigrette

Dessert

- Cheesecake Top it Yourself Bar - Build your own new york style cheesecake with strawberry, blueberry, chocolate & caramel sauces, assorted fruit, candies, etc

- coffee and tea station 

 Passed Hors d'oeuvres

- Chicken satays drizzled in a champagne vinaigrette

- Smoked salmon in cucumber cups with dill infused cream cheese

- Mini twice baked potatoes with aged cheese and smoked bacon

- Caprese skewers: Bocconcini, grape tomatoes and basil finished with white balsamic

- Roasted corn and chorizo quesadillas with onion jam and lime creme fraiche

Plated Dinner

1st Course: Carrot and ginger soup 

2nd Course: Caprese salad - heirloom tomatoes, bocconcini & cracked pepper drizzled with a light lemon caper vinaigrette 

3rd Course : Roasted New York striploin topped with snow crab and hollandaise, served with fingerling potatoes and prosciutto wrapped green beans 

4th Course: Traditional vanilla crème brulee 

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)