You and your guests will be in the "la production de cocina". As we start, I explain the dishes and flavor profiles in your menu "script" as they come out to make your event one that they will never forget, including newest trends like molecular gastronomy and sous vide. Only pristine meats and produce are chosen for your meals. Flown in overnight or chosen locally. Dishware, linen napkins,flatware and menu all provided. Wine and/or Craftbeer Pairings are available upon request. It will be an evening you and your guests will never forget. Whether it is a special anniversary event or if you want to party like a rockstar with your friends.... these are the benefits of having a personal chef in your home or rented venue. From a romantic three or four course dinner to a full Cigar, Bourbon and beer dinner.
Grass-fed beef, Lamb, Wagyu beef American and Japanese, Venison, Magret duck, Wild Boar, Rabbit, Buffalo, Bison, Wild Scottish hare, Foie gras are only just some of the items that you have to choose from.
Your menu is Limitless ,for each menu is designed around each client meaning I personally work with you to write the perfect menu.
Listed below are some examples of menus.
TAPAS WINE/ CRAFTBEER PAIRING DINNER
-WATERMELON GAZPACHO WITH SWEET AND SMOKY PRAWN
-CLASSIC BELVEDERE OYSTER SHOOTER
GORGONZOLA PEAR ~ PEARS SAUTÉED IN GRASS-FED BUTTER SERVED WITH ITALIAN GORGONZOLA CHEESE, ACCENTS OF HONEYCOMB AND WHITE PEPPER
BLACK PEPPER LINGUINI~ WITH A PANCETTA A2 CREAM REDUCTION , GRATED PRESERVED YOLK, TOMATO SEA SALT
ARUGALA WITH CIABATTA CROUTON, SWEET HEIRLOOM TOMATO MIX ,EVOO POWDER , WHITE BASALMIC LEMON DRESSING
SEARED LAMB CHOP, SAUTEED WILD MUSHROOMS IN A BURGUNDY A2 CREAM OVER CELERAIC PUREE AND WILTED SCALLION
PALATE CLEANSER ~
LEMONCELLO FLOAT , CITRUS IPA
CHEFS CHARRED CORN ICE CREAM, SWEET AND SALTY CARMEL CORN
Sample Menu 2:
Tableside cold smoked burrata
Cold Smoke Burrata Stack with heirloom tomato Italian prosciutto , fresh basil drizzled with fig balsamic and Greek extra virgin olive oil. White truffle sea salt
Diver Sea Scallops
Seared sea scallops with kerrygold butter tossed in an A2 cream lemon beurre blanc with crispy fried pancetta served alongside Skillet gnocchi in burnt brown butter
Frozen ice cup vodka shot of Belvedere and lemon sorbet floater
American Wagyu Tournedos Rossini
Seared American wagyu beef tenderloin topped with Hudson Valley foie gras topped with black truffle and Madeira wine demi glaze. Micros.
Fresh Wild Cod, Shrimp or Lobster marinated in fresh lime juice, extra virgin olive oil, fresh herbs and seasonings 18-24 hrs served with cilantro pesto, roasted pepper aioli and plantain chip
Seared Magret Duck
Seared Magret Duck with roasted garlic celery root puree, blackberry port reduction
Farm Raised Lamb Chop
Marinated and grilled with fresh rosemary, mint, garlic and other herbs and seasonings
Fresh Gnocci Italia
Delicate Ricotta Gnocci , lighter than the potato gnocci, served with roasted red pepper and tomato sauce, ciabatta crouton, laced with fresh pesto
Chefs twist on a classic peasant dish
Seared marbled filet with caper, arugala salad and parsley pesto drizzled with truffle oil
Frisee salad with house cured bacon, poached asparagus and farm fresh poached egg with a lemon tarragon vinaigrette
Churasco with Chimichurri
Marinated skirt steak with charred lemon and chimichurri sauce
Pasta Pomodoro Purse..ricotta cream, asiago, parmesan and mozzarella, seasoned angus sirloin , pan fried, served with champagne deglazed fire roasted tomatoes
Classic Caesar, dressing made at time of service.
Roasted Squash Soup
Roasted Butternut Squash Soup, garnish of creme fraiche, truffle oil, bourbon barrell maple syrup and toasted almonds
Lamb Ribs with Pomegranate Port Reduction
Tasting all the elements in this dish, one sip of the wine brings it all together
The Chef will change the Amuse Bouche by season, pictured was the Garden of Eden ; differently cooked layers of farm fresh vegetables, grilled, sauted, raw, pureed topped with chevre cheese, basalmic caviar ( molecular gastronomy)
Seared Marbled Filet
Paired with a Cabernet, this dish has complex flavor profiles that blend together as one.