Personal chef - Sample Menus

Here are a few examples of what you can experience daily. Each meal will be an exciting journey into my world of foods full of flavor, texture, and color. Customization means you can choose your menu based upon your preferences and dietary needs. I like to incorporate grains like quinoa, barley, farro, and amaranth into your diet as well as introduce you to unexpected flavor combinations.

	First Courses Classic Caesar Salad Mixed Greens with Dates, Ricotta Salata & Walnuts Spinach Salad with Strawberries, Toasted Pecans & Manouri Cheese Truffled Cauliflower and Parsnip Soup Mixed Baby Greens with Sweet 100 Tomatoes & Point Reyes Blue Cheese
	Main Courses Coconut-Cashew Curry Halibut in Papillote with Stir-Fried Rice Noodles & Vegetables Steak au Poivre, Roasted Potatoes & Fennel and Roasted Asparagus Ancho-Coffee Braised Short Ribs, Garlic Mashed Potatoes & Sautéed Broccoli  Chicken-Apricot Tagine, Couscous with Toasted Pine Nuts & Green Beans Garam-Masala Shrimp, Steamed Brown Rice & Sautéed Baby Bok-Choy

Catering

Clients are always pleased by the variety of flavors I blend together to create a unique menu. Here are a few examples of menus created for special occasions. From casual entertaining to formal multi-course meals, every experience will be palate-pleasing and memorable.

This menu was created for clients who stored their wines
at Subterraneum in Oakland.

	1st Course Chilled Avocado Soup with Watercress & Gulf Prawn 1985 Krug Brut Champagne (magnum)
	2nd Course Striped Sea Bass with Fennel-Chive Beurre Blanc and Julienne Vegetables 1999 Paul Pernot Batard Montrachet
	Dual Main Courses Seared Duck Breast with Bing Cherry Sauce, Fiddlehead Ferns & Fingerling Potatoes 1983 Paul Jaboulet Aîné Hermitage La Chapelle (magnum) Filet Mignon with Morels, Potato-Shallot Red Pepper Ravioli and Baby Vegetables 1989 Lynch-Bages Bordeaux (magnum)
	Dessert Apricot Frangipane Tart 1967 Caillou Sauternes

My Valentine’s Day menu was sumptuous and sensuous,
but not too heavy for such a special occasion.

	Hors d’oeuvre Seared Ahi Tuna on Wonton Chip with Asian Coleslaw
	First Course Five Spice Butternut Squash Soup
	Salad Course Frisee & Butter Lettuce with Seared Scallop, Avocado & Meyer Lemon Vinaigrette
	Main Course Hoisin & Orange Braised Lamb Shanks Ginger Risotto Spicy Chinese Green Beans
	Dessert Rose Petal & Raspberry Cream Macaroons Triple Chocolate Mousse Cake Heart Shaped Raspberry Shortbread Cookies

For a client’s fundraiser, she chose this menu to
reflect her multi-cultural guests.

	Passed Hors d’oeuvres Filo-Wrapped Prawns with Pistachio-Curry Butter Ahi Tuna Tartar in Cucumber Cups
	Buffet Hors d’oeuvres Moroccan Lamb Cigars with Mint Cameroon Suya (Spiced skewered beef with peanuts) Endive with St. Agur Mousse & Carmelized Walnuts Polenta Medallions with Artichoke, Smoked Tomato & Walnut Tapenade Curried Chicken Salad Tartlets Crostini with Fava Bean, Mint & Manchego Cheese
	Dessert Coffee-Chocolate Mousse Cups Chocolate Ganache Tarts Key Lime Tarts Fresh Fruit Kabobs

This client wanted her retirement party to be
upscale, light, and eclectic.

	Passed Hors d’oeuvres Vietnamese Crab Salad Rolls Pomegranate-Honey Glazed Duck Breast with Sweet Potato Puree Seared Scallop with Truffled Potato-Chive Puree and Black Truffle Vinaigrette
	Buffet Hors D’oeuvres Thai Rice Noodle Salad with Chicken Kobe Beef Sliders on Potato Rolls with Lemon-Horseradish Cream Crostini with Wild Mushrooms & Brie Latin Seafood Cocktail Shooters
	Dessert Mini Lemon Meringue Tarts Chocolate Mousse Tarts Chocolate Orange-Almond Bars Fresh Fruit Tarts