PRIVATE CHEF SAMPLE MENUS

- Grilled Noix de Saint Jacques,
Champagne and leek sabayon, Caviar d’aquitaine and Shiso
or
- Heirloom tomato tartarte,
Withe balsamic, avocado cream, chive espuma and risoni
- Augus Beef eye filet, trufle emulsion
Vegtable wok, roasted baby potatoes and green asparagus
or
- Raw sea bass filet, green virgin sauce
Sweet potatoes émulsion , roasted cherry tomatoes and black sesame
- Dark chocolate and salted caramel lava cake,
Bourbon vanilla ice cream and créme anglaise.
- Coffee, tea and macarons
- HAWAÏAN TUNA POKE
Avocado, seaweed, macadamia nuts, sesame seeds, red quinoa, pineapple, ginger, poke dressing. - WATERMELON FETA AND HEIRLOOM TOMATO SALAD
basil, mint and extra virgin olive oil dressing - ORGANIC CHICKEN SKEWERS
lemon and turmeric Greek yogurt dressing, quinoa risotto - Roquette balsamic and pumpkin seeds
- Local artisan cheese and summer fruit platter
- BURRATA
Black truffle, green zebra tomato,
Extra virgin olive oil, and fresh basil
- SEARED SEA SCALLOPS
Saffron & zucchini Risotto
Roasted bell pepper coulis and candied lemon zest
- SLICED KOBE BEEF TENDERLOIN
Aged Port wine reduction
Black truffle mashed potatoes and seasonal baby vegetables
- DARK CHOCOLATE LAVA CAKE
Raspberry sorbet and Madagascar vanilla crème anglaise
- SCOTTISH SALMON GRAVELAX
Cured with Russian vodka, beetroot and dill
Marinated vegetables, avocado, fresh herbs, roasted almond
- SLICED BEEF TENDERLOIN
Served with aged Port wine reduction, Black truffle mashed potatoes and seasonal baby vegetables
- TARTE TATIN
Salted caramel coulis and crème fraiche
- RAW SEA BASS CEVICHE
Fennel, yuzu and passion fruit vinaigrette
- SEARED SCAMPI
Flambé with Cogac Xo, rosemary and garlic aioli
- LAMB LOIN
Caramelized onions, piquillos demi-glace and ratatouille casserole
- TIRAMISU
Biscuits rose sponge fingers, Raspberry and Champagne
- CHICKEN AND MUSHROOM “Vol au Vent”
Mornay Sauce, roquette salad and demis glaze dressing
or
- WARM GOAT CHEESE MEDALLION
Thyme honey, roasted pears, nuts and mesclun salad
- TRADITIONAL BEEF BOURGUIGNON
Mash potatoes with artisanal butter, braised vegetables
or
- SOUS-VIDE SALMON FILET
Champagne and leak sabayon
Vegetable wok, lobster and safron risotto
- CRÈME BRULÉE
Bourbon vanilla and Iranian pistachio
- Coffee, tea and macarons
- Mini lobster rolls, saffron mayo
- Scottish smoked salmon on a blinis, Greek Tzatziki
- Sweet potatoes velouté, truffle oil and roasted sesame
- Eggplant caviar and Amazon rainforest sweet mini pepper tartelette
- Cherry tomatoes and bocconcini skewers, pesto verde
- Mini burgers of preserve duck, walnuts mustard
- Tigers praws, mild garlic and teriyaki emulsion
- Croque monsieur bites
- Tuna tataki, black sesame and virgin sauce
- Little NYC hot dog
- Iceland smoked salmon on a blinis, chive and wasabi chantilly
- Smoked duck breast wraps, Sichuan pepper and cream cheese
- Goat cheese, preserve black cherry, roasted sesame and gingerbread lollypop
- Foie gras and caramelized green apple mini crème brulée
- Cherry tomato and piquillos little tarte Tatin