Menu Ideas for Private Chef Service
Below you'll find an extensive sampling of menu options for our private chef service. Due to seasonality of ingredients, the menu is subject to change.
Add white Alba truffle for $35/person to any course.
Seafood
Lobster & Polenta in Brandy
Beurre monte poached Maine Lobster on a creamy herbed seared polenta cake with a brandy lobster demi-glace and "chip."
Fillet of Dover Sole & Madeira
Dover sole roulade in a lobster and black truffle Madeira "cream sauce" with celery root purée
Seafood "Pot Pie" & Osetra Caviar
Asiago cheese butter crust, white wine and herb cream filling, with Maine lobster, Dungeness crab, diver scallops topped with
American Sturgeon Osetra Caviar
Expand Seafood
Cedar Fired Halibut & Chard
Japanese beer and kombu-dashi sauce, with a smoked "Swiss chard and sushi rice dolma" and "daikon/ginger chip"
"Surf & Turf"
Monkfish and braised Angus short rib with béarnaise and braised vegetables
Seared Diver Scallop
With lemon lime hollandaise, fava beans, sautéed pea sprouts and our garden herb roasted tomato savory bread pudding
Russian Vodka & Caviar "Ceviche Martini"
Served in a martini glass: Bay shrimp, yellowfin tuna, diver scallops, fressh lime, avocado and cilantro with top shelf Russian vodka, Russian Sturgeon Osetra Caviar and an olive
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Salads, Amuse Bouche, Vegetarian & Pasta
"Raw"
King salmon sashimi over shoe string quash, micro greens, nasturtiums, butternut and pumpkin, yuzu Chinese chili vinaigrette with pickled fennel
"Open Face Ravioli" Mushroom &Ricotta
Chanterelle mushrooms, black trumpet and ricotta cheese with fresh pasta sheets
Carrot and lime oils with tarragon, and a chardonnay cream "buerre blanc"
Artichoke & Brie
Stuffed and baked with Marin Cheese Factory triple cream Brie, heirloom tomato "concassé", savory lemon sabayon with crispy Prosciutto
Bleu Cheese Tart, Riesling & Bosc Pair
Maytag gorgonzola cream custard, Riesling poached Bosc pear, butter crust with Arugula and bulls blood micro greens, and red wine quail egg
Expand Salads, Amuse Bouche, Vegetarian & Pasta
Avocado & Grapefruit Salad
Organic butter lettuce tossed with an avocado and grapefruit citrus dressing, fresh organic avocado slices, grapefruit sections, and crispy Prosciutto de Parma
Trio of Amuse Bouche
Dill cured Lox & arugula, baked crimini & black truffles, Dungeness crab & risotto cake
Vegetable Terrine & Goat Cheese Mousse
With roasted sweet pepper caulis, chive oil, garlic and tomato water
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Meat Courses
Braised Short Ribs, Risotto & Truffle
Succulent shorts ribs on a bed of risotto and shaved black truffles in a Veal reduction and thyme sauce, served with sautéed pea shoots
(Add white Alba truffle for $35/person)
Roast Pork Tenderloin
Grilled sweet corn puree with espelette "Italian parsley", confit of lemon and garlic with beurre noisette braised artichoke heart and pearl onion
Rack of Lamb
Orange, maple and mint bourbon glaze with a Brussels sprouts and chevre goat cheese "terrine", pancetta and cipolline onion
"Peppered" Rack of Lamb
Red, green & black pepper Parmigiano–reggiano risotto, cognac veal demi-glace and Valley End Farms vegetable medley
Expand Meat Courses
Beef Carpaccio & Heirloom Tomato
Angus eye of the round and local heirlooms, black truffle herb vinaigrette, grilled Napa cabbage and Oregon summer truffles
With Parmigiano–reggiano, chive oil and fleur de sol
(Add white Alba truffle for $35/person)
Angus Beef Filet "Whole"
Caramelized onion marmalade, red wine and port wine beef demi-glace with a roasted Canvas Farm potato
Porcini Dusted Filet Mignon
With buerre noisette braised cipolline onions and "terrine champignon with truffe noir"
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Duck, Chicken, and Rabbit
Duck Confit & Artichoke
Succulent duck leg with a stone-ground mustard white wine cream sauce and roasted artichoke
Liberty Duck Breast
Seared duck breast with a juniper and sage beurre noisette and black berry gastrique
Duck Breast & Polenta with Champignon
A creamy herb blue corn polenta, with black trumpet and portabella asiago ragout and white truffle oil
(Add white Alba truffle for $35/person)
Expand Duck, Chicken, and Rabbit
"Chicken Cordon Bleu"
Roast organic chicken breast roulade with prosciutto de Parma, Champagne Mornay and chicken demi-glace, "gorgonzola chip" and crispy leek
Rabbit Loin, Rack & Leg
Confit of leg with seared loin and rack of rabbit with a toasted fennel and mustard seed white wine cream "buerre blanc" and carrot!
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Dessert
Cheese & Honey Comb Tasting
With crostini and crisp
Chocolate Fudge Torte
With Layers of fudge and chocolate, finished with a chocolate fondue and zinfandel cherry sauce
Crème Brûlée
Vanilla Bean and Frangelico
Expand Dessert
Dark Chocolate Brandy Lava Cake
Chocolate cake filled with warm molten chocolate, served with crème anglaise, spun sugar, and espresso ice cream
Strawberry, Peach & Champagne Sorbet
With a white chocolate and strawberry cream-dipped shortbread cookie
Banana Split Brûlée
With vanilla ice cream, hot chocolate sauce, and a cherry on top
Cheese Cake
Espresso white Chocolat
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For more information, or to book our services, please contact us at:
/ 707.795.FORK (3675)
