Personal Chef Service Menu
Pricing *
Four Course Onsite Brunch- $50 per person
Four Course Menu & Dessert- $70 per person
Five Course Menu & Dessert- $90 per person
Six Course Wine Pairing & Dessert ( 6 types of wine!) – $200 Per Person Wine Will Be Provided From A
Bottle or Two
Course 1 - Appetizer
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Pan Seared Scallops over Avocado Grits, Parmesan Crisp
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Ahi Tuna Tataki, Stuffed with Avocado, Wasabi and Cilantro Filling, Microgreen and Ginger Vinaigrette, Toasted Wonton
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Flat Bread w/ Fig, Duck Confit and Feta Cheese. Orange Oil infused Pea Shots
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Blackened Shrimp and Heirloom Tomato Bruschetta, Pomegranate infused Bacon. Pesto Oil
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Smoked Pork Summer Rolls w/ Plum BBQ. Jicama Slaw and Truffled Corn
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Soufflé Seared Foie Gras (add $10 per person) Specially prepared by Chef Harney
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Bacon Wrapped Angus Meatballs Stuffed w/Gouda, Port Demi Gloss Over Vegetable Napoleon
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Puff Pastry Baked Salmon w/ Creamy Spinach Artichoke Home-made Sausage Sampler
Course 2 - Salad or Soup
Course 3 - Pasta Course
Course 4 - Entree Course
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Fig Braised Lamb Shank Toasted Polenta Cakes, Roasted Vegetable Cup
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14 hour Blackberry Lavender Braised Short Rib with Fig. Celery Root Puree, Truffle Roasted Colorful Cauliflower
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Smoked Cornish Hen w/ Rosemary Jus Roasted Morel Mushroom/ Yukon Potato Creamed Garlic Swiss Chard
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Filet Mignon w/ Boursin Crust w/ Brandy Forestierre Broccolini and Potato Duchess
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Ribeye and Seared Scallop w/ Peppercorn Herb Cream, Grilled Vegetables and Potato Fondant
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Seared Trout w/ Bruleed Creamed Horseradish Purée of Green Peas,French Carrots Seared
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Sea Bass, Chive Buerre Blanc, Purple Potato Puree, Truffled Rapini
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Broiled Branzino w/ Lobster Tail W/ Citrus Cream over Asparagus Risotto
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Bourbon Candied Bacon Crusted Salmon, Pea/ Potato Puree, Smoked Tomato Jus Roasted Potatoes, Sautéed Baby Asparagus
