Private Chef Events
Transform your special occasion into a culinary masterpiece with a private chef experience. Whether it's an intimate dinner party, a milestone celebration, or a gathering with friends and family, our dining services bring restaurant quality cuisine to the heart of your home. I personally craft each menu based on your requests and preferences, preparing every dish on-site with the freshest ingredients to ensure an unforgettable experience. Professional servers are available to provide seamless, elegant service, allowing you to relax and enjoy your event.
Captain's Table
1st Course: Preset Appetizer
Mozzarella Bruschetta with Garlic Herb Crostinis- Diced tomato and fresh mozzarella tossed in olive oil, balsamic vinegar, and chiffonade basil. Served with toasted garlic herb crostinis
2ND COURSE: AMUSE BOUCHE
Coconut Shrimp- Beer battered crispy coconut shrimp topped with a sweet mango Thai chili coulis.
Remoulade Crabcakes- Choice crab meat, breaded and fried with minced green peppers and Spanish onions. Served with a smoky house remoulade.
3RD COURSE: SOUP
Savory Butternut Squash Bisque- Butternut squash and shallot mirepoix blended with fresh cream, topped with focaccia croutons, creme fraiche, and chives.
4TH COURSE: SALAD
Scarlet Salad- Spinach tossed with apples, pears, dried cranberries, pumpkin seeds, crumbled feta, and a sweet apple vinaigrette.
5TH COURSE: ENTREE
Chateau Brion- Braised filet tenderloin thinly sliced and served with a cremini mushroom demi glace.
Roasted Center Cut Cod Filet- Center cut cod filet rubbed in herb oil, roasted and topped with parsley beurre blanc.
Red Potato and Parsnip Puree- Boiled red potatoes and parsnips pureed with heavy cream and garlic butter.
Heirloom Rainbow Carrots-Heirloom carrots cut in spears and roasted in a garlic infused balsamic oil.
6TH COURSE: DESSERT
Bisque Tortoni- Light custard-like ice cream made with amaretto liqueur and crushed Italian Amaretti cookies, served in a ramekin and topped with toasted almond slivers and a carmelized cherry.
Dinner Menu
APPETIZER
​Duck Breast Carpaccio- Seared duck breast with caramelized onions, topped with a lemon wine vinaigrette
SALAD
Crispy Asian Salad- Chopped romaine and shredded red cabbage tossed with shredded carrots, green onion, bean sprouts, alfa sprouts, cashews, wonton strips, and a peanut sesame dressing
ENTREES
Roasted Dill Salmon- Roasted salmon filet served with a lemon dill beurre blanc
Filet Wellington- Filet of beef wrapped in duxelles, prosciutto, and light puff pastry, served with a red wine demi glace
Toasted Almond Rice Pilaf- Rice pilaf sauteed with toasted almonds and fresh lemon juice
Polynesian Veggies- Sauteed broccoli, red onion, snow peas, carrots, and water chestnuts, glazed with a sweet soy sauce
DESSERT
Vanilla Creme Brulee- Served with a honey mascarpone whip, berries, and mint