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"Seated Dinners”

Appetizers:
Oven Roasted Avocado Crab Cakes w/ a Sweet Roasted Garlic and Ginger Sauce
Layered Breaded Eggplant, Mozzarella, Tomato Salad w/ a Balsamic Reduction, and Basil Oil
Avocado Shrimp Cerveche Served in a Martini Glass and Topped w/ a Mexican Cocktail Sauce.
Asian Marinated Filet of Beef on a Bed of Coconut Jasmine Rice Served with Romaine Lettuce
Grilled Vegetable Napoleon Salad w/ a Balsamic Reduction and Basil Vinaigrette
Seared Tuna w/ a Mustard Seed Crust and Cilantro-Lime Black Bean Salad

Soups & Salads:
Dungeness Crab Bisque Soup Topped w/ Crème Fraiche
Wild Mushroom Soup w/ Blue Cheese Toasts Points
Golden Chilled Gazpacho Soup w/ Cracked Pepper Parmesan Crouton
Traditional Caesar Salad w/ Aged Parmesan Cheese
Baby Spinach Salad w/ Raspberry Vinaigrette, Bermuda Onions & Bacon Wrapped Dates
Mixed Green Salad w/ Red Wine Vinaigrette, and Goat Cheese Crostini

Intermezzi:
(Sorbet Selection)
Lime
Orange
Mango
Kiwi
Green Tea

Entrees:
Macadamia Crusted Halibut w/ a Avocado Mango Chutney, Creamy Mash Potatoes, Sautéed Asparagus and a Sweet Mango Sauce
Sun-Dried Tomato & Bousin Cheese Stuffed Chicken Medallions w/ a Marsala Wine sauce, Sautéed Spinach and Rosemary Roasted Potatoes
8oz Beef Tenderlion Center Cut Sirloin Filet w/ a Port Wine Reduction Sauce, Roasted Garlic Mash Potatoes, and Summer Vegetables.
Rolled Sole w/ Scallop & Lobster Crab Cake Stuffing, Topped w/ a Creamy Roasted Red Pepper Sauce, Served with Mushroom Polenta and Asparagus
Cider Braised Pork Loin Chops Topped w/ a Apple Chutney, Roasted Garlic Mash Potatoes & Medley of Sautéed Vegetables
Peppered Salmon Marinated in Sesame Teriyaki Glaze, Creamy Coconut Rice Served w/ Snow Peas and Ginger.
Oven Roasted Honey and Orange Glazed Chicken Breast w/ a Lemon Rice Pilaf and Roasted Baby Carrots
Manicotti Primeravera Served w/ a Basil Pesto Marinara Sauce and Topped w/ a Creamy Béchamel and Aged Parmesan Cheese

Desserts:
French Puff Pastry Apple Tart Layered w/ Fresh Ripe Apples, Topped w/ a Vanilla Bean Ice Cream and Homemade Blueberry Sauce
Dark Chocolate Mousse that Surrounds a White Chocolate Anglaise center, Finished with Dark and White Chocolate.
Chocolate Lava Cake Served Wickedly Warm w/ a Chocolate Truffle Sauce and Served w/ Hazelnut Ice Cream.
Creamy Smooth Cheesecake with a Velvet Tang of Cheese, Topped with Fresh Raspberries and a Raspberry Sauce.
White Chocolate Mousse Layered with Fresh Raspberries Served in a Martini Glass

Pricing on Personal Chef Services:
(4 Hour Minimum Chef Fee $320)

Four Course Dinner $50 Per Person
Choice from Either Appetizer, Soup or Salad. Choice of Intermezzi. Choice of Entrée. Choice of Dessert

Five Course Dinner $60 Per Person
Choice of Appetizer. Choice of Soup or Salad. Choice of Intermezzi. Choice of Entrée. Choice of Dessert

Six Course Dinner $70 Per Person
Choice of Appetizer. Choice of Soup. Choice of Salad. Choice of Intermezzi. Choice of Entrée. Choice of Dessert

**8oz Center Cut Sirloin Filet Entrée Dish is $10 extra per Person**

6 or More People For Dinner Requires a Server
(4 Hour Minimum Server fee $100)

Private Chef Can Personalize And Create A Menu Based On Certain Ideas That You Have
(Pricing Depends on Food Cost of New Menu’s Created)

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