Personal Chef & Catering Service

Meat and cheese platter – a variety of the finest cheeses, cured meats, smoked fish, artisan crackers, berries and nuts (vegan selections available)

Lamb chops – single bone lamb marinated in rosemary and olive oil served with lingonberry sauce

Tuna poke – sushi grade Ahi dressed with grated ginger, fresh lime juice, soy sauce, garlic and chives with fried won ton chips

Rock shrimp – lightly fried tossed in a sweet creamy spicy sauce

Diver scallop ceviche – prepared Peruvian style with plenty of lime

Softshell crab – fried and served with watermelon and balsamic reduction  

Tempura vegetable – lightly battered then fried seasonal vegetables served with ponzu and matcha salt

Spinach artichoke dip – served with baked pita chips and raw vegetables

Fois Gras – with 100 year aged balsamic

Watercress and Arugula – dill, tarragon basil, lemon and olive oil with pistachios 

Kale – with soy sauce, garlic, lime, burrata and almonds

Microgreen – carrots, radish and watermelon

Tomato and avocado – grilled romaine and olive oil

Pear – poached with bibb lettuce, gorgonzola and candied walnuts

Watermelon – feta, red onion and basil

Strawberry – sautéed almonds, romaine, Halloumi, and lemon

Classic Caesar – crouton and imported cheese 

Salmon – Ora King salmon or wild Sockeye when available served with apple and current salsa 

Swordfish – coated with ground pistachios and lemon zest

Ahi tuna – Fresh herbs with pineapple salsa

Black Cod –  prepared Japanese style using miso, mirin, and sake

Beef tenderloin – available in grades of Prime, American Waygu and A5 Kobe with Maille mustard demi-glace

Strip loin – also available in grades of Prime, American Waygu, and A5 Kobe with watercress and green peppercorn sauce 

Fried chicken – thin sliced chicken breast served with truffle honey butter

Lamb chops –  with honey and macadamia nut crust

Creme brûlée

Chocolate flourless cake – with caramel and raspberries

Oreos – deep-fried served with local ice cream and chocolate ganache

Apple pie – a la mode

Key lime pie

Cauliflower steaks – olive oil and cracked pepper

Carrots – sautéed with orange juice and ginger

Celery root – baked with olive oil

Beets – roasted with balsamic and herbs

Asparagus – grilled with lemon zest and parmesan

Broccoli – sautéed or roasted 

Sushi rice

Sweet potatoes –  wedges roasted skin-on

Potatoes au gratin

Mashed potatoes – including Boirsin, horseradish and smoked cheddar, buttermilk and parmesan

Couscous – fresh herbs, caramelized onions and pistachios

Butternut squash puree

Truffle fries – with parmesan