Sample Menu

Hors D’Oeuvres

-Veggie stuffed phyllo with spicy Pomodoro sauce

-Stuffed mushrooms with ricotta and veggies

-Gazpacho shots

-Boarsin stuffed figs with Prosciutto

-Bacon wrapped scallops with Pequillo pepper emulsion

-Lobster rolls

-Fennel,Leek and Goat cheese Beggar’s purses

-Veggie mini Quiche with spinach, tri-color peppers and Emmenthaler cheese

-Gorgonzola grapes with toasted Pistachio

-Summer roll with wasabi and rice vinegar

-Mini Beef Wellington with roasted pepper aioli

-Braised truffle short rib en croute with Porcini and Chianti demi glace.

All these are samples, I do any request.

 

Appetizers

– Spice rubbed Florida lobster tail with red–chili coconut sauce

-Crabcake with corn and red pepper succotash , peqillo pepper emulsion

-Seared scallops with barley and root veggie brunoise medley serve with Sloe Gin buerre blanc and arugula gastrique

-Shrimp scampi over a herb crusted toast and chili–lime crema and roasted tomato salsa

-Stuffed crepes al a Hortobagy with Hungarian chicken paprikash sauce and sour cream garni.

All these are just samples, I do any request.

 

Entrée

– Apple wood smoked salmon with Dijon buerre blanc serve with rosemary roasted fingerling potato, beet and Campari tomatoes with watercrest

– Greek style snapper with tri-color peppers, Kalamata olives and Feta cheese. Sweet pea puree, citrus and herbs infused cous –cous. Steamed broccoli with sun-dried tomato taponade.

– Braided Halibut and Wild Salmon shallow poached with a traditional Marseilles Bouillabaisse including Tomato, Ciopolini onion , Celery and Fennel hearts , Saffron and roasted Garlic clove. Also accompanied by Garlic roasted Baguette and Basil brown butter infused sweet Potato Gnocchi.

– Roasted and Herb rubbed Chateaubriand served with burgundy and pesto reduction. Twice baked potato with Chive and Sour Cream. Asparagus saute with Garlic infused Olive oil.

– Danish Blue cheese and sweet basil encrusted Tournedos of Beef with sauce Buerre Rouge.Golden mashed potatoes with Parsnip. Medley of vegetables including a Leek bundles of Asparagus with roasted Red Pepper, caramelized Carrot Gaufrette and Saffron infused Cauliflowers.

– Chicken breast stuffed with Spinach, Artichoke, Marscapone and Craisins. Yellow Pepper Coulis. Roasted sweet Corn with Hazelnuts and roasted Red Pepper julienne. Sea salt roasted Peruvian purple potatoes, with a Black Olive Tapenade. Green beans, with Avocado oil and Sun-dried Tomato Pesto.

All these are samples, I do any request.

Personal Chef West Palm Beach

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