P.S. Custom Cuisine
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Private Chef & Catering Sample Menus

 As you explore these menu ideas, think of them as the first step in creating something truly special. Chef Paul will craft a one-of-a-kind menu just for you—a perfect blend of flavours to make your event unforgettable. Ready to get started? Reach out today, and let the delicious planning begin! 

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Sample Dinner Menu

A 4 course a la carte

First Course

 Red Thai curry butternut squash soup 

Second Course

 Arugula salad with roasted pears and toasted almonds in lemon poppy seed vinaigrette

Third Course

 New York Striploin with cabernet peppercorn sauce, roasted fingerling potatoes and brown butter french beans

Fourth Course

 Vanilla Crème Brule with basil infused berries


Sample Mediterranean Menu

A 4 course a la carte

First Course

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

Second Course

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

Third Course

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

Fourth Course

Vanilla Crème Brule with fresh berries and biscotti


Sample Menu Celebration Dinner

A 3 course a la carte

First Course

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

Second Course

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

Third Course

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


Sample Menu Vegetarian Dinner

A 5 course a la carte

First Course

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

Second Course

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

Third Course

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

Fourth Course

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

Fifth Course

 Warm apple tart with vanilla lavender cream and caramel sauce


Sample Menu Family Style Dinner

Appetizers

Avocado sliders with red onion jam

Main

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.  

Dessert

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


Sample Menu Corporate Lunch 1

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)


Sample Menu Corporate Lunch 2

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. 


Sample Menu Summer Backyard Wedding

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 


Sample Menu Plated Wedding

 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 


Sample Menu Bridal Shower

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)

Ready to bring your vision to life? Click below to start creating your custom menu with Chef Paul!

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Planning a Wedding?

Elevate your wedding with a private chef dining experience. Whether for a fun bachelorette party, an intimate rehearsal dinner or the grand wedding day feast, we'll create a unique custom menu tailored to you.

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