Menus

Hors D’Ouevres Party Menu Samples

Individual menu items marked with ( * ) higher price per person as quoted

Hors D’Ouevres Menu Sample 1

Asparagus & Gruyere Cheese Tartlets
Grilled Spicy Sausage & Shrimp Skewers with Red Bell Pepper Aioli
Saffron Risotto with Butternut Squash & Peas served in Spoons
Almond Stuffed Dates wrapped with Bacon
Wasabi Lime Crab Salad with Micro Greens On Cucumber Slice
Beef and Artichoke Puree on Rye Toasts with Horseradish Cream
*Gingered Cilantro Salmon Cakes with Chili Lime Aioli

Hors D’Ouevres Menu Sample 2

Raspberry Baked Brie with Puff Pastry, served with Crackers
Asparagus & Parmesan Phyllo Straws with Lemon Parmesan Aioli
Teriyaki Chicken Skewers with Dipping Sauce
Mini Shrimp & Guacamole Tostadas
Mini Mozzarella & Cherry Tomato Skewers with Balsamic Glaze
Smoked Salmon & Cream Cheese Bruschetta
Individual baked “Macaroni & 3 Cheeses” served in mini baking dishes

Homemade Cole Slaw

Corn Cheddar Spoon Bread “Corn Pudding”
Bill Clinton’s Favorite Fried Chicken
Buttermilk Mashed Red Skinned Potatoes

Dessert

Individual Fried Peach Pies
Golden Gate AlfrescoAppetizers
Deviled Shrimp Salad Bruschetta
Tuna Tartare on Crispy won ton with Edammame Wasabi Puree

Lunch

Caesar Salad with Chopped Romaine, Croutons & Parmesan Cheese
Green Bean Salad with Sun -dried Tomatoes & Walnuts
Cedar Plank Grilled Orange Tarragon Salmon
Grilled Marinated & Sliced Tri-Tip, Horseradish cream on the side

Dessert

Fresh Berry Shortcakes
Mediterranean AfternoonAppetizers
Fresh Tomato & Basil Bruschetta
Artichoke, Olive and Pepper Tapenade with Pita Toasts

Lunch

Grilled Rosemary Chicken & Fig Jam Focaccia Sandwiches
with Gorgonzola Cheese & Arugula
Grilled Shrimp & Spicy Sausage Skewers with Red Bell Pepper Aioli
Chopped Romaine with Kalamata Olives, Feta Cheese, Chopped Tomato, Cucumber, Red Onion and Italian Vinaigrette Dressing
Saffron Cous Cous with Pine Nuts, Peas, Golden Raisins, Parmesan Cheese

Dessert

Chocolate Chocolate Chip Brownies with Walnuts
Salad SoiréeAppetizers
Artichoke Ricotta & Parmesan Tartlets
Mini Mozzarella & Cherry Tomato Skewer with Balsamic Glaze

Lunch

Curried Chicken “Waldorf” Salad
with Apples, Celery, Golden raisins, Green Onions, Curry Aioli, Slivered Almonds
Spring Greens with Strawberries,
Toasted Pistachios, Crumbled Blue Cheese and Strawberry Vinaigrette
Grilled Tri-Tip Steak Salad
with Grilled Vegetables, Spinach, Shaved Parmesan, Dijon Vinaigrette

Dessert

Individual Key Lime Pies
Backyard American BarbequeAppetizers
Spinach Dip with Baby Carrots & Crackers
Sun-Dried Tomato Dip & Onion Dip
with Fresh Vegetables & Potato Chips

Lunch

Cheddar Cheese Burgers with all the condiments
BBQ Pulled Pork Sandwiches
Potato Salad and Corn Cobbettes
Romaine Salad with Tomato, Cucumber, Shredded Carrots, Red Onion, kidney beans, pickled beets and Italian Vinaigrette

Dessert

Apple Pie and Vanilla Ice Cream
Buffet Dinner Menus

Hor D’Ouevres

Wasabi Lime Crab Salad on Cucumber Wedge
Asparagus & Parmesan Straws in Phyllo with Parmesan Lemon Aioli

Entrée

Mixed Baby Green Salad with Dried Cranberries, English Cucumber, Toasted Pecans, Tomatoes, Goat Cheese & Champagne Pear Vinaigrette

Rolls & Butter

Chicken Cutlets stuffed with Kalamata Olive, Red Bell Pepper
and Feta Cheese drizzled with Vodka Tomato Cream
Roasted Orange Tarragon Salmon
Chilled Asparagus with Balsamic Glaze and Toasted Sliced Almonds
Buttermilk Roasted Garlic Mashed PotatoesBuffet Dinner Menu Sample 2

Hor D’Ouevres

Artichoke & Parmesan Phyllo Tartlets
Puff Pastry Cups filled with Brie, Ham & Asparagus

Entrée

Caesar Salad with Romaine, Parmesan & Croutons

Rolls & Butter

Gingered Cilantro & Lime Salmon Cakes with Chili Lime Aioli
Sesame Lemon Chicken in a Phyllo Crust with hollandaise sauce
Saffron Cous Cous with Toasted Pine Nuts, Green Onion & Golden Raisins, Roasted Carrots, Squash & AsparagusBuffet Dinner Menu Sample 3

Hor D’Ouevres

Asparagus Parmesan Cheese Phyllo Straws
Shitake Mushroom & Gruyere Cheese Tartlets

Entrée

Baby Green Salad with Apples, Grated Sharp Cheddar Cheese, Toasted Almonds, Cherry Tomatoes, Golden Raisins, Buttermilk Dressing

Assorted Bread and Butter

Grilled Marinated Tri-Tip with Dijon, Rosemary served with Béarnaise Sauce
Cilantro & Green Onion Chicken Cakes with Chiptole Lime Aioli
Buttermilk Mashed Red Potatoes
Sautéed fresh green beansBuffet Dinner Menu Sample 4

Hor D’Ouevres

Mini Shrimp and Guacamole Tostadas
Chilled Gazpacho Soup served in “Shot” GlassesEntrée
Mexican style Caesar Salad with Cilantro Caesar Dressing, Pumpkin Seeds,
Cojita Cheese, Tortilla Strips
Tequila Marinated Grilled Tri-Tip with Cherry Tomato & Roasted Corn Relish
Chicken Enchiladas
Chipotle Mashed Potatoes
Cumin & Honey Roasted Baby CarrotsBuffet Dinner Menu Sample 5

Hor D’Ouevres

Mini Smoked Salmon Pizzas
3 Olive Risotto served in Spoons

Entrée

Mixed Greens with Cherry Tomatoes, English Cucumber, Walnuts, Shaved Parmesan and Balsamic Vinaigrette

Rolls & Butter

Pork Tenderloin Medallions with Mustard Caper Cream Sauce
Rosemary Grilled Chicken Breasts with a bit of garlic and white wine
Tortellini with Mushrooms, Bell Peppers and Pesto Sauce
Roasted Mixed Vegetables with Olive Oil and fresh HerbsBuffet Dinner Menu Sample 6

Hor D’Ouevres

Antipasto Platter
Tomato BruschettaEntrée
Mixed Green Salad, romaine, iceberg, shredded carrots, tomatoes, cucumbers, red onion,Parmesan cheese with Italian Vinaigrette
Lasagna, everyone’s favorite beef lasagna layered with tomato sauce and cheeses
Chicken Marsala, chicken breast pieces with mushrooms and Marsala wine sauce Garlic Bread, Steamed Broccoli

Hor D’Ouevres:

Almond stuffed dates wrapped with bacon
Crab Salad Stuffed Endive Leaves
Soup: Roasted Butternut Squash with Toasted Pumpkin Seeds
Salad: Mixed Baby Greens with Green Beans, Beets, Goat Cheese and Sherry Vinaigrette

Entrée:

Roasted Dijon & Rosemary Rack of Lamb with Honey peppercorn mint sauce
served with Au Gratin Potatoes, Asparagus with Balsamic Glaze
& Toasted Almonds

Dessert:

Chocolate Cheesecake with Chocolate Ganache & Fresh RaspberriesMenu 2:

Hor D’Ouevres

Puff Pastry Cups filled with Brie, Ham & Asparagus
Mushrooms Stuffed with Spicy Sausage
Soup: Pureed Cauliflower with Bleu Cheese, garnished with Toast Points
Salad: Butter Lettuce Salad with Chopped Apples, Dried Cherries, Aged White Cheddar,
Toasted slivered Almonds, Pear-Sesame Vinaigrette

Entrée:

Pan Sautéed Scallops & Shrimp with Leek & Pea Risotto topped with Shitake Mushrooms,
Champagne Saffron broth with Sweet Corn Succotash

Dessert:

Blueberry Crème BruleeMenu 3:

Hor D’Ouevres

Crab & Artichoke Tartlets
Fig Bruschetta with Goat Cheese & Honey
Soup: Cream Of Mushroom Soup with Sherry

Salad: Caesar Salad with Croutons, Shaved Parmesan and Traditional Caesar Dressing

Entrée:

Roasted Beef Tenderloin wrapped in Mushroom Duxelle and Prosciutto with Cognac
Sauce, Buttermilk Mashed Potatoes, Roasted Baby Carrots with Honey & Sesame

Dessert:

Apple Galette With Warm Caramel Sauce and Vanilla Ice CreamMenu 4

Hor D’Ouevres

Shitake Mushroom & Gruyere Cheese Tartlets
Ahi Tuna Tartare with Wasabi Edammame Puree on Won Ton Crisps
Soup
Chilled Avocado & Mint with Cojita Cheese, Tomato & Crunchy Corn Tortilla Strips
Salad
Mixed Field Greens, Candied Pecans, D’Anjou Pears, Dried Cranberries, Gorgonzola Pear Vinaigrette, Shaved Parmigiano Reggiano

Entrée

Wild Halibut with Grapefruit Beurre Blanc
Grapefruit Parsley Red Onion Salad on Wild Mushrooms
Herbed Corn & White Cheddar Soufflé

Dessert

Blueberry Cobbler with Whipped CreamMenu 5

Hor D’Ouevres:

Almond Stuffed Dates wrapped with Bacon
Mini Artichoke Pesto Pizzas with Pine Nuts
Soup: Coconut Pumpkin Bisque with Toasted Pumpkin Seeds and Creme Fraiche
Salad: Baby Greens, Persimmons, Pomegranate seeds, Candied Walnuts, Sharp Cheddar, Pear Dijon Vinaigrette

Entrée:

Roasted Pork Loin with Blackberry Sauce
Medley of baby squash
Wild Mushroom Bread Pudding

Dessert:

Chocolate Crème BruleeMenu 6

Hor D’Ouevres:

Artichoke, Ricotta & Parmesan Tartlets, Endive Stuffed with Goat Cheese, Madarin Orange, Pistachios and Balsamic Glaze

Soup: Fresh Tarragon Pea Soup with Crab Cheddar Crouton

Salad: Butter Lettuce, Grapefruit, Red Onion, Sunflower Seeds, Gorgonzola Cheese, Peart Champagne Vinaigrette

Entrée:

Roasted 1/2 Game Hen with Wildflower Honey & Orange with Mashed Buttermilk Red-Skinned Potatoes with Chardonnay Pan Sauce, Roasted Asparagus with Parmesan & Balsamic Glaze

Dessert:

Triple Chocolate Torte with Raspberry SauceMenu 7

Hor D’Ouevres:

Spicy Sausage & Shrimp Skewer with Red Bell Pepper Aioli

Sesame Seed Beer Battered Green Beans with Hot & Sweet Mustard Dip

Soup: Corn Chowder

Salad: Butter Lettuce, Crispy Bacon, Candied Pecans, Fuji Apples, Herbed Buttermilk Chive Dressing

Entrée:

Cabernet Braised Short Ribs with Manchego Cheese Polenta with Mushrooms and Sauteed Swiss Chard with Pancetta

Dessert:

White Chocolate Bread Pudding with Whisky Caramel SauceMenu 8

Hor D’Ouevres:

Beet Brushcetta with Ricotta, Feta and Pomegranate Seeds

Chorizo & Manchego Stuffed Mushrooms

Soup: Sweet Potato and Ginger Bisque

Salad: Roasted Butternut Squash with Arugula & Endive wih Sherry Maple Vinaigrette and Candied Walnuts

Entrée:

Brined Cider-Glazed Rack Of Pork, Individual Roasted Corn, Zucchini and Chipotle Pudding, Oven Roasted Vegetables wtih Apples, Dried Cranberries and Pumpkin Seeds

Dessert:

Pumpkin Pecan Torte with Caramel Sauce and Whipped Cream

Below are some sample menus that I have used for my clients that they have enjoyed.
Of course let me know of any favorites, likes and dislikes. I make any menu custom.

Food Costs and Service Fees: Information below is for one to four people, contact us for a custom quote or more information

*Service Fees include planning and developing menus, shopping for food, cooking and cleaning up.
*Tableside Service:
If you would like me to stay and serve the dinner to you, that would be an additional per hour charge
*One time discount given after every 4th week in a row of service.

Food Costs:

Food costs are approximately service cost plus per person per meal or more, depending on menu and what stores you prefer me to shop at

How it works:

After consulting with you about the week’s menu, I would shop and then cook the meals in your home, label them on how to reheat and refrigerate and/or freeze them for the week. *Tablesides service is an additional fee.
Furthermore, if you prefer me to prepare them outside the home and deliver them to you that is also an option. The prices are the same.

Menu planning:

I have several menu choices you can choose from, which is always growing. Of course you can let me know what your favorite foods are, your likes and dislikes. I enjoy cooking anything from comfort food favorites as macaroni and cheese and meatloaf to gourmet dinners such as fig stuffed pork chops with fig glaze served with garlic-mashed potatoes and roasted butternut squash. Furthermore, customized menus always can be created.

Billing: Payment upon service is preferred

Personal Chef Sample Entrees

•Tortellini pasta Alfredo tossed with Prosciutto, peas and salad

•Pork and Apple sauté served with roasted sweet potatoes and steamed broccoli

•Stuffed Cornish game hens, served with wild rice and fresh green beans

•Veal Osso Bucco braised with vegetables and served with penne pasta

•Stuffed Acorn Squash with sausage, mushrooms, Parmesan cheese and salad

•Teriyaki chicken with basmati rice pilaf

•Boneless Pork Roast, stuffed with apricot stuffing and slowly roasted served with roasted red potatoes and sautéed spinach

•Veal Parmegiana served with pasta and salad

•Stuffed Bell Peppers, with ground chuck, mushrooms, and onionsserved with couscous pilaf

•Veal or Beef Stew with homemade corn muffins

•Polenta Lasagna with wild mushroom and Gorgonzola cheese,served with salad

•Salmon Steaks with sautéed spinach and parsley buttered red potatoes

•Lamb Alforno, seasoned ground lamb layered with eggplant and tomato sauce, with salad

•Veal, mushroom, and red pepper goulash served with braised brussel sprouts

•Sautéed chicken cakes served with garlic mashed potatoes and steamed vegetables

•Risotto tossed with asparagus and chicken sausage, served with salad

•Lemon garlic chicken baked with artichoke hearts in a light cream sauce, served with Penne pasta and broccoli

•Stuffed Cabbage Rolls served with homemade applesauce and fresh green beans

•Shepherd’s Pie (made with Lamb) served with steamed mixed vegetables

•Meatloaf with mashed potatoes and gravy served with peas

•Beef Stroganoff served with noodles or rice and a fresh garden salad

•Calzone, stuffed with Italian sausage, mozzarella, mushrooms and olives served with salad

•Chicken Enchiladas with Spanish rice and black beans

•Macaroni and cheese with four cheeses, served with fresh green beans

•Boneless pork roast stuffed with fig stuffing and glazed with fig jam, served with wild rice and asparagus.

•Broccoli & Beef stir fry with basmati rice and vegetables

•Roasted Duck with cornbread and wild mushroom stuffing, served with roasted butternut squash

•Fettuccine Alfredo with proscuito and peas with garden salad

•Salad Nicoise paired with pureed cauliflower soup

•Risotto with artichoke hearts, mushrooms and hot Italian sausage

•Grilled Lamb kabobs marinated with fresh mint vinaigrette and served with Orzo

•Sautéed Medallions of Pork with lemon, caper cream sauce with mashed potatoes and sautéed Swiss chard

•Spaghetti with meatballs and homemade Italian sauce with salad

•Cassoulet served with mixed greens and tomatoes

•Shrimp croquettes served with red potatoes and sautéed Swiss chard

•Quiche Lorraine with fresh cantaloupe and honeydew melon with salad•Chicken in Puff Pastry with ricotta cheese, spinach, and mushrooms served with fresh steamed broccoli and cauliflower

•Lasagna, 3 different kinds of meat with sauce and Parmesan and mozzarella cheese served with salad

•Stuffed Chicken breasts stuffed with ricotta cheese, spinach and mushrooms served with beet salad and wild rice.

•Fettuccine tossed with chicken, walnuts and caramelized radicchio in a light cream sauce with Parmesan cheese. Served with salad

•Pork medallions sautéed and served with cherry sauce. Served with mashed red skinned potatoes and fresh asparagus.

•Chicken stew and dumplings

•Braised short ribs of beef served with twice baked potatoes and steamed broccoli

•Lemon garlic chicken with roasted vegetables and sautéed Swiss chard

•Sausage ragout served over fresh soft Polenta and served with sautéed spinach

•Lamb medallions with wild mushroom sauce served with orzo and roasted butternut squash

•Almond crusted chicken served with Orzo with peas and mint and romaine salad.

•Sea Bass with fresh dill and wasabi aioli served with steamed artichokes and rice pilaf

•Tuna Kabobs served with grilled asparagus

•Grilled chicken Caesar salad served with Yukon Gold potatoes and green beans

•Butternut squash cannelloni with sage-walnut cream sauce served with salad

•Slow roasted salmon with chilled green sauce served over a bed of watercress

•Thai peanut chicken tossed with linguine and baby peas served with cucumber salad

•Pasta primavera linguine tossed with fresh vegetables in a light creamy Parmesan sauce, served with a garden salad

•Market steak with Gorgonzola butter, roasted red potatoes and green bean and cherry tomato salad

•Beef tenderloin with mushroom sauce and artichoke hearts served with braised red cabbage

•Lemon Sesame Chicken wrapped in Phyllo pastry served with saffron cous cous and asparagus with balsamic glaze and toasted almonds

•Roasted eggplant couscous salad served with miso soup

•Grilled swordfish with tomato olive sauce served with garlic mashed potatoes and seared zucchini

•Szechwan noodles with spicy peanut sauce served with chicken satay

•Dijon-crusted club steak with lemon broccoli salad and purred carrots

•Hot and sour soup with whole-wheat soba noodles and vegetable dumplings

•Marinated duck with blueberry-madeira sauce served with braised radicchio and roasted asparagus

•Spinach enchiladas with whole-wheat tortillas served with black bean soup and jicama salad

•Lemon rosemary marinated halibut served with roasted golden and red beet salad

•Mahi-mahi with citrus balsamic vinaigrette served with baby greens and fresh orange and grapefruit, topped with goat cheese

•Chicken burger with three mustard sauces served on a whole grain bun with sautéed spinach

•Raspberry Cornish hens with whole grain wild and brown rice served with oven-roasted carrots, zucchini, and peppers