Do you love fine food and wine but dread a long night out at a fine dining restaurant? In today’s dining scene, people are taking advantage of another option!
If you were to compare a personal chef service to restaurant, you could think of it this way: For a restaurant, you must drive to get there, possibly wait for a table, take a chance that your server is having a good day, and if you have allergies or special requests you don’t always have the guarantee that they will be honored, since most entrees are “assembly line” ready in the kitchen.
After eating your meal you must pay for it, tip the server, and get back in your vehicle to drive home. If you have a Personal Chef Service, you can eat a wonderful entrée that has been prepared specifically for you palate and requirements, and eat it in the comfort of your own home.
Dinner Menu Choices-
SOUPS:
-Tortilla soup Tomato broth with smoked chicken, fresh roast corn, grated Spanish manchego cheese, crispy corn tortillas and poblano crema
-Wild Mushroom Bisque “Cappuccino style”- served in a demitasse cup with fresh morels, crispy bacon and porcini foam
-Saffron infused Velvet Corn and Crab Chowder – jumbo lump crabmeat in a golden cream base with brandy, fresh corn, potatoes, celery and crispy basil “cracklins’
-Chilled Yellow Tomato-Mangospacho- Fresh Mango and Yellow Tomato- gazpacho finished with a basil infused half Maine lobster tail
Wild Mushroom Bisque “cappuccino style” with fresh morels, crispy bacon and porcini foam
SALADS:
-Macadamia crusted goat cheese with fresh baby spring greens, citrus segments, a tropical bruschetta and coriander lemon vinaigrette
-Crispy Duck Salad- duck confit with apple wood smoked bacon, sliced pear, organic romaine, sundried cherries and citrus vinaigrette
-Stone Crab, Melon and Cucumber Salad (seasonal) Fresh Florida Stone crab claws with ginger dressed melon and cucumber salsa and “Joe’s” famous mustard sauce
-“Millionaire” Salad- Salad of baby lettuces with foie gras pate, sliced white truffle(seasonal), sevruga caviar, golden tomatoes and brie en croute with Jerez sherry vinaigrette
-Chopped Romaine Salad- sundried cherries, fresh corn, bacon lardons crumbled chevre, teardrop tomato cajun spiced pecans and a creamy lemon vinaigrette
-Maine Lobster Salad- 1/2 chilled Maine lobster tail over spring greens with coriander/oesetra caviar drizzle, Florida orange segments and heirloom teardrop tomatoes
-Baby Bibb Salad- Hydroponic Bibb lettuce with candied pecans, crispy Asian pear, crumbled Maytag farms bleu cheese and champagne vinaigrette
-Japanese grilled Eggplant salad- with napa cabbage, bok choy, sweet peppers, picked cilantro and miso vinaigrette
-Salad Caprese- sliced jumbo vine ripe red and yellow tomatoes layered with fresh basil leaves and sliced fresh mozzarella, drizzled with an aged balsamic reduction and basil puree
-Southwestern Salad- with assorted spring greens, arugula, sliced tomato, avocado, black bean-corn relish and orange-chipolte vinaigrette
-Cedar Key Hearts of Palm salad- Citrus marinated hearts of palm, sweet bell peppers, cilantro, basil, and ceviche style shrimp
-Tuna Nicoise Salad- Sliced basil grilled tuna, toasted Israeli cous-cous, oven dried heirloom tomato, French green beans, diced potato, olive tapenade and lemon vinaigrette
-Bangkok street salad- with pink shrimp, green papaya, kefir lime, cilantro, Thai basil and crispy salmon “crickets”
APPETIZERS:
-Tuscan Style Zucchini Tartlette- Buffalo mozzarella, sun dried tomato, purple basil, parmesan-reggiano baked similarly to a quiche and finished with 30 year old Balsamic reduction and sun dried tomato oil
-Duo of California Style Temaki Sushi rolls- one inside out salmon, avocado, tobikko- cucumber roll and one Boston tempura shrimp roll drizzled with sweet soy and served with ponzu dipping sauce
-Tuna Tartar- Sushi grade big-eye tuna with fresh ginger, California avocado “AJI”, chile-lime crackers, a sweet soy drizzle and “damn hot” chili oil
-Prosciutto- Parma prosciutto with Black Mission fig marmalade, peppered melon, shaved manchego, basil infused baguette crostini and baby arugula
-Herb Grilled “Giant” Portabella Mushroom with sweet corn polenta and a “really rich” burgundy demiglace reduction
-Bruschetta- grilled ciabatta bread, roma tomato jam, tetilla cheese, fine herbs, crispy pancetta vinaigrette
-Tuna Tataki- seared sushi grade tuna with fresh ginger, mache, shaved fennel, blood orange, harissa infused chili sauce
-Tamales- stuffed with ‘al pastor’ roast pork or beef accompanied with queso blanco, salsa verde and pickled cabbage
-Mediterranean Flatbread- grilled chicken, toasted pine nuts, sun-dried tomato, artichoke and aged reggiano
-Kona Kampachi® Ceviche- watermelon, pea shoots, asparagus, radishes, yuzu-preserved lemon vinaigrette
-Ceviche of thinly sliced Florida Snapper Ceviche- with avocado, sauce flambeau and organic blue corn tortillas
-Laura Chenel Goat Cheese Tart- stacked with diced tomato, spinach, potatoes and caramelized sweet onion in a puff pastry tart shell
-Giant Jumbo Lump Maryland Blue Crab wonton- Jumbo Lump Crab meat, ginger, shallots and fine herbs stuffed into an extra large wonton skin with a sweet soy-ginger and lemongrass reduction
-Twin Seared Diver Scallops- flash seared and topped with shaved reggiano, served over truffled cannelini beans, finished with a drizzle of apple wood smoked bacon vinaigrette
-Mango Tarte Tatin with seared Sonoma Foie Gras- A crisp, savory upside down mango tarte with seared grade “A” foie gras, a touch of homemade crème fraiche and candied macadamias
Sushi grade big-eye tuna tar-tar with fresh ginger, haas avocado “AJI”, wakame seaweed salad, chile-lime crackers & sweet soy drizzle
ENTREES:
-Miso/Ginger Steamed Alaskan Halibut- served over seasoned sushi rice with baby spinach and flash steamed edamame, fresh ginger, scallion and cilantro “seared” with scalding peanut oil “NOBU style”
-Chili/Sesame Spiked Ahi Tuna “Mignon”- Sushi grade Tuna seared rare and served with forbidden black rice, ginger steamed asparagus, a mini crab wonton and coconut wasabi sauce
-Ginger & Almond crusted fresh Florida Red Snapper- with horseradish mashed potatoes, flash steamed sugar snap beans and a cabernet butter sauce
-Fire Roasted Dry aged Sirloin of Beef (NY Strip) with a bundle of tiny green beans, smoked onion mashed yukon gold potatoes, a “haystack” of crispy potatoes and shallot butter
-Hereford Ranch Prime Fillet Mignon- Seared and deglazed with morning coffee served with buttermilk mashed potatoes, beefsteak tomato salad, crispy shallots and Cuban coffee glaze
-Hereford Ranch Prime Fillet Mignon- with crispy parmesan, truffle- rosemary spiked potatoes, a bundle of tiny green beans and your choice of our rich Courvoisier peppercorn au poive sauce, demi-glace, sauce béarnaise, “bovine”cabernet reduction
-Lavender Rubbed Rack of Colorado Lamb- with grilled giant Peruvian asparagus, whipped purple potatoes, oven dried tomato, crispy sweet potato and a sundried cherry port sauce
-Crispy-Skin Chilean Seabass- with saffron-chorizo basmati rice, sugar snap beans, and char-grilled tomato/lemon essence with a touch of chardonnay butter
-Cuban Style Pork Wellington- Pork tenderloin with black bean pate wrapped and baked in a puff pastry crust with and served with mojo, sweet maduro plantains and sofrito glaze
-Seared Citrus Glazed Salmon- A fillet of fresh salmon brushed with citrus glaze and served over toasted almond basmati rice with haricots verts, roasted cherry tomatoes and shiitake mushrooms.
-Cedar Planked Wild King Salmon- with a crispy wild rice cake, roasted seasonal mushrooms, steamed asparagus and Dijon butter sauce
-Slow roasted 1/2 Muscovy Duckling- with apple wood smoked bacon mashed potatoes, flash steamed snow peas, sanguinello blood orange and pear puree
Prime Filet Mignon with porcini mushrooms, spring vegetables & port wine demiglace reduction
DESSERTS:
-Individual Ghirardelli Chocolate lava cake- with a “molten” peanut butter core, in a pool of chilled anglaise sauce
-Individual Peanut Butter-Banana ice cream sundae- served in a tiny waffle cup with bruleed bananas, caramel sauce, bourbon vanilla whipped cream and warm chocolate fudge drizzle -Warm Baked Fuji Apple Strudel dusted with cinnamon sugar and served with dulce de Leche (caramel) Ice Cream
-Coconut Zabaglione- served over lady fingers with bruleed red bananas, vanilla bean ice cream, golden pineapple salsa and “Meyers Dark” bananas foster sauce
-Traditional Vanilla Bean Crème Brulee- seasonal berries, fresh peppermint -Key Lime Mousse- served with a graham crust, cinnamon tuille, a sun-dried cranberry “consommé” and fresh peppermint -Seasonal fresh fruit Tart- served with choice of vanilla scented whipped cream or vanilla bean ice cream and fresh mint
-Bananas Foster- Our remake of a classic with sautéed banana and Meyers dark rum caramel sauce served over vanilla bean ice cream -Fresh Berries in a Vanilla Cream- Ripe strawberries, blackberries, raspberries and blueberries shine in a velvety smooth super chilled creme anglaise sauce.
-Toasted Angel Food Pineapple upside-down Cake- our lighter version with caramelized golden pineapple salsa and your choice of coconut or vanilla bean ice cream
Roast summer peach brulee with bourbon vanilla crema
Additional Personal Chef Services Available to the Tampa area:
Fresh Packaged Meal Service
Interactive Dinner Parties
“Secret Chef” Dinner Parties
Holiday Meal Support
In-Home Cooking Lessons
Dinner Parties For 2-20
Wedding Caterer
Special Occasions
Corporate Team Building Events
Small Event Catering
Vacation Rental Chef Service
