Whether you want a multi-course meal for 2 or a wedding for 150, I will tailor a menu to suit your palate and budget. I have also included ideas for everyday meals offered with my Personal Chef service.

Wedding One - served

Appetizers:     Crab, Avocado, and Lime Salad served on crispy won ton
                     Chicken Kebobs wrapped in prosciutto with balsamic reduction
                     Polenta with goat cheese, pesto, and sun-dried tomatoes

First Course: Prosciutto de Parma, Coppa, Olives, Ricotta Salata, and various crudite

Salad: Butter Lettuce with apples, candied walnuts, and Gorgonzola

Entrée:  Filet Mignon grilled with Jumbo Prawns, Meyer Lemon Risotto, stuffed baby squash and fresh herbs

Wedding 2 Buffet:

Appetizers:     Spinach and Artichoke Bruschetta
                     Cheese and Crudite Platters
                     Filet Mignon wrapped in Arugula with lemon and olive oil

Wild King Salmon, grilled summer vegetables, Farro with roasted fennel, and Mixed Greens with pecans, goat cheese, and blood oranges

Health Club Holiday Party for 150

Coconut Shrimp with horseradish apricot dipping sauce
Kahlua pecan brie and other stationary crudite platters
Meatballs in a creamy curry sauce
Shrimp and Manchego Quesedillas with avocado fruit salsa
Pulled Pork Sandwiches with caramelized onions and balsamic
Salmon Cakes with chipotle-lime aoli
Various petit-fours

Wine Pairing Dinner for 6

Seared Wild Sea Scallop and Prawns with a Fennel Puree and Potato Gaufrettes
Fuju Persimmon, Cucumber, and Pomegranate Salad with watercress, Gorgonzola, and extra virgin olive oil
Fresh Halibut on Meyer Lemon Risotto, wilted spinach
Local and Domestic Cheeses
Little Desserts - lavender madeleines, creme puffs, baci de dame, cialde cookies

Winter upscale Dinner for 14

Baby arugula salad with toasted almonds, blood red oranges, dates, and shaved parmesan reggiano
Roasted Corvina over creme fraiche mashed potatoes with a pomegranate, fennel, meyer lemon salsa, stewed leeks and tomatoes, and basil sauce
Molten Chocolate Lava Cake with fresh lavander gelato

Fall Al Fresco Dinner for 6

Field Greens with seared goat cheese, pinenuts and fennel
Grilled Veal Chops with Pumpkin Ravioli and wilted spinach
Meyer Lemon Mousse with fresh berries

Weekly Personal Chef Menu Examples:

Turkey Enchiladas with Spanish Rice and Black Beans
Lasagna: Italian Sausage or Roasted Vegetable with garden tomato sauce, and a light bechamel
Coq au Vin with Potato Fennel and Leek Gratin
Chicken Breasts stuffed with Fontina, Basil, and Prosciutto, and caramelized shallots
Boef Bourgignon-traditional French beef stew, slowly braised and tender
Turkey Meatloaf with Horseradish Apricot Glaze
Chicken Piccata on melted leeks
Grilled Pork Tenderloin with a wild and domestic mushroom sauce or winter fruit sauce
Homemade Pasta with a kick ass Bolognese sauce, Parmesan Reggiano
Vegetable Curry with or without chicken,steak, or lamb kebobs. Yogurt Raita, and chutney
Potato Gnocchi with tomato basil or mushroom sauce
Pork Tenderloin with a winter fruit or shitake mushroom sauce
Tempeh or Tofu stir-fry with seasonal vegies and brown rice
Polenta Lasagna with pesto and marinara
Buffalo Three Bean Chili with zucchini cheddar cornbread