Secret Ingredient

Seated Plated Dinners

Appetizer

Tuna Tartare on Rice Cracker or Cucumber Round

Wild Mushroom Saute and Fontina Cheese on Crispy Polenta Rounds

Mini Crab Cake with Zesty Remoulade

Beet and goat cheese salad with fresh figs

Lemony Kale Caesar Salad

Entrees

Oven roasted chicken in porcini red wine reduction

Braised Short Ribs in Red Wine

Braised Duck Leg with Dried Fruit, Capers and Lemon

Roasted Salmon with Lemon Caper Beurre Blanc

Seared Scallops with Pancetta and Radicchio

Sides

Herbed Roasted fingerling potatoes

Warm Farro and Roasted Butternut Squash

French green beans balsamic reduction

Caramelized Onion and Spinach Risotto

Short Rib
Salmon
vegetarian-mushroom-wellington
perosnal-chef-menu

Vegetarian

Pan Seared Tofu with Red Thai Curry

Sesame Garlic Bok Choy and Spinach

Coconut Jasmine Rice

Vegan Mushroom Wellington

Cauliflower Rice

Rosemary Scented Oven Roasted Winter Vegetables

Dessert

Rustic Apple Tart

Flourless Chocolate Torte

Crème Brulee

Chocolate Mocha Pot de Creme

Lemon Cheesecake with Hazelnut Crust

Pumpkin Cheesecake

Traditional Tiramisu

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