APPETIZERS Crudite platter with assortment of dips, including hummus, baugna cauda and green goddess Avocado and pickled cherry pepper salsa on corn crisp Vegetarian spring rolls with soy ginger sauce
FIRST COURSE Sunchoke and apple soup garnished with fried sunchokes and lemon oil
SECOND COURSE Seared sea scallops with fennel cream, grilled cabbage and blood orange slaw
ENTREE Grilled swordfish with picholine and nicoise olive tapenade, herbed orzo, and charred broccolini
FIRST COURSE Simple mixed greens salad with goat cheese and pomegranate
ENTREE Lemon and herb braised chicken with artichokes, casteveltrano olives, and cherry tomatoes with farro risotto and roasted winter vegetables
DESSERT Mixed berry cobbler with vanilla ice cream
SAMPLE PERSONAL CHEF MENU OPTIONS
SOUPS AND SALADS
Hearty buffalo chili with ancho and guajillo peppers Creamy tomato and basil bisque Indian spiced red lentil and roasted cauliflower stew Manhattan style clam chowder with charred cherry tomatoes Grilled zucchini and summer squash soup with basil and mint
Kale caesar with hand torn ciabatta croutons Roasted red and golden beet salad with grilled radicchio and local chèvre Spring baby greens with snap peas, asparagus, local sprouts and goat feta Smoked trout salad with arugula, preserved lemon and cherry tomatoes Red quinoa, local spinach, chickpeas and pickled red onions with romesco vinaigrette
ENTREES
Lasagna with local sausage, spinach and grilled summer squash (can be made gluten-free) Sweet potato and black bean enchiladas with homemade guajillo chili and roasted tomato sauce Grilled shrimp tacos with pico de gallo, tangy cabbage slaw and guacamole Roasted pork tenderloin with dijon-plum chutney and grilled fennel wedges Whole roasted chicken with lemon and herb pan sauce and roasted root vegetables Thai green coconut curry with eggplant and broccoli with basmati rice Slow-cooked pulled pork lettuce wraps with mango-avocado salsa, citrus kale slaw and cilantro rice Seared Idaho trout with tomato-caper sauce, grilled asparagus and rice pilaf Mediterranean halibut en papillote with olives and tomatoes over pan roasted potatoes Grain and vegetable power bowl with quinoa, brown rice, roasted vegetables, marinated kale, hard boiled egg, mixed spicy pickles and a probiotic dressing Lamb ragu over homemade pappardelle Sesame ginger flank steak stir fry with broccoli, green beans and shiitake mushrooms Zucchini noodle pad thai with bean sprouts and cilantro Barbecue chicken thighs with dill potato salad, tangy herbed coleslaw and homemade jalapeño-cheddar biscuits
DESSERTS
A variety of homemade ice creams and sorbets Chocolate mousse with strawberry-basil coulis Paleo chocolate peanut butter cups Classic strawberry shortcake Wild blueberry and honey tart in a raw pistachio-date crust Ultra-moist carrot cake with cream cheese frosting Vanilla bean goat cheese pudding with blueberry compote Mexican chocolate dipping sauce with fresh fruit Flourless chocolate cake with raspberry compote A rotating selection of cookies and brownies
*These are just suggestions. All menu items are completely customizable and I am happy to recreate any and all of the family's favorite dishes