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"Your diet, your dishes, your kitchen...my food."
Chef for the Night
Chef for the Night
Personal Chef Service
201.236.1685
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American Grill Menu |
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| Menu items are subject to market price and availability | |
HORS D'OEUVRES |
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| Crudités with aïoli assorted raw and blanched vegetables with breadsticks and garlic mayonnaise | Individual onion quiche sweet onions, bacon, eggs and shredded cheddar, baked in puff pastry |
| Smoked salmon with crème fraîche, capers, herbs & salmon roe, served on English cucumber rounds | Individual mushroom tarts with shallots, herbs, sherry and cream, baked in puff pastry |
| Lamb kebabs marinated in orange, apricot nectar, garlic & mint and charcoal grilled with peppers, pearl onions & apricots | Scallop rumaki baked bacon wrapped sea scallops, marinated with tamari, garlic and ginger, glazed with wasabi-maple syrup |
| Mixed fruit salad seasonal fresh fruits, dried or fresh tropical fruits, orange juice and Grand Marnier | Organic cream cheese spread with shiitake, morels, shallots & truffle oil, served with assorted crackers |
APPETIZERS |
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| Rosemary smoked sea scallops charcoal grilled with grape tomatoes, baby squash, pearl onions and rosemary oil | Chilled asparagus in black cherry-hazelnut dressing with toasted hazelnuts and dried cherries, served over mesclun mix |
| Crabmeat crème brûlée lump crabmeat baked in Mornay sauce, topped with parmesan cheese & garnished with lemon-thyme oil | Roasted beet salad with sweet onion and avocados in roasted shallot lime vinaigrette, topped with garlic herb croutons |
| Shrimp cocktail with choice of homemade wasabi mayonnaise or chipotlé Thousand Island dressing | Raw oysters on the half shell over shaved ice with lemon wedges and fresh grated horseradish |
| Endive salad with watercress, sorrel, dried cranberries, toasted almonds and golden apples in grapefruit-apple vinaigrette | Spinach salad with arugala, red onion, mandarin orange & glazed walnuts in a basil-mint orange-walnut vinaigrette |
| Tuna tartar in lemon olive oil layered with red onion and cucumber salad and diced potato, topped with sour cream and caviar | Mushroom Napoleon layers of crispy parmesan tuiles, over a red bell pepper coulis, garnished with black truffle and curls of parmigiano |
SOUPS |
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| Clam chowder choice of Manhattan or New England style, served with elephant garlic chips or crispy parmesan tuiles | Cream of celeriac celery root, sweet onion, garlic, parsley root, celery brunoise, chicken stock and heavy cream |
| Pumpkin soup with onion, roasted parsnips & carrots, chicken stock, fresh ground curry spices and half and half | Lentil soup with bacon, onion, garlic, carrot, celery, chard and beef broth simmered with herbs & parmesan cheese |
| Corn chowder with roasted garlic, onion, celery, bell pepper, chicken broth, winter savory and heavy cream | Potato and onion caramelized sweet onions, chicken broth, sliced potatoes, fresh dill and goat's milk |
| Cream of mushroom dried & fresh mushrooms, roasted shallots, chicken stock, fresh chervil, sherry and light cream | Cream of asparagus & kohlrabi with celery, onion, leek, chicken stock, fresh herbs & light cream, with garlic croutons |
ENTREES |
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| Roast Poussin fresh young chicken stuffed with dried and fresh fruit, chestnuts, celery, onions, herbs and apricot brandy | Roast organic turkey marinated in cranapple brine, smoked with sage, honey roasted and served with cranorange relish |
| Apple cider roasted chicken free range bird wrapped in bacon, stuffed with spiced apple chutney and served with baked pears | Roast Cornish hen stuffed with cornbread and oyster dressing, served with veal stock, roasted garlic and red wine sauce |
| Trout amandine milk soaked filets, dredged in rice flour and sauteed in butter, toasted almonds, Amaretto & dried peaches | Orange roughy filet marinated with citrus, then mesquite grilled and served with orange-mango lemon-thyme butter |
| Blackened tuna pan roasted with fresh ground cajun spices, served medium rare with aïoli | Whiskey sour salmon steak marinated in bourbon, honey and citrus juices, then grilled on a cedar plank |
| Buffalo steak medallions marinated in cider vinegar & maple syrup, sauteed with shallot, veal stock & dried cherries | Mesquite smoked sea bass marinated in lime juice, brown sugar, cumin and grilled with mildly spicy chili garlic butter |
| Crown roast of pork stuffed with onions, celery, apples, raisins, quatre epices & served with golden delicious pan gravy | Barbecued rib lamb chops with smokey and spicy orange-raspberry chile glaze, served with apple-raspberry mint jelly |
| Baked stuffed lobster stuffed with garlic, shrimp, bread crumbs, English Stilton, cognac and Worcestershire sauce | Hazelnut crusted duck breast marinated in orange juice with roasted garlic and finished with raspberry-balsamic glaze |
| Pan roasted pork tenderloin in pomegranate molasses glaze with honey & lemon, served with cranberry-blackberry relish | Charcoal grilled ostrich filet stuffed with roasted shallots and served in a red wine mushroom demiglace with herbs |
| Steelhead trout baked with garlic, ginger & tamari and served with lemongrass-wasabi butter | Venison cutlets in a maple-cider glaze with apples, juniper berries and baked figs in applejack |
| Beef Wellington with paté de foie grâs & black truffles, baked in puff pastry and served with Madeira reduction | Beef tournedos bacon wrapped, stuffed with herbs, bleu cheese, walnuts & served with 4-peppercorn cream reduction |
SIDE DISHES |
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| Curried basmati rice pilaf with fruit and nuts | Roasted green beans and asparagus with garlic |
| Organic millet or quinoa pilaf with vegetables | Organic brown rice casserole with vegetables |
| Pureed winter squash with maple syrup | Mashed potatoes with roasted garlic, milk & butter |
| Sauteed blue & red potatoes with parsley & onion | Mashed potatoes with pureed organic beets |
| Mashed potatoes with pureed organic carrots | Sweet potato waffle chips with chipotlé sprinkle |
| Whipped celery root with butter & cream | Sweet pickled beets with Grand Marnier & spices |
| Sauteed spinach with shallots and stock reduction | Cauliflower and haricots verts au gratin with almond |
| Parsnip fries cooked in cold-pressed canola oil | Baked yams with spiced butter & brown sugar |
| Yellow corn muffin with honey & green chile | Cheesy blue cornbread with maple syrup & corn |
| Grilled zucchini timbale layered with roasted peppers and warm mushroom ragout in balsamic herb butter sauce, topped with parsnip fries | Scallopped potatoes layered with carrots, parsnips & red onion, in cheddar cream with Taylor ham, topped with crumbs and grated cheese |
DESSERTS |
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| Chocolate Kahlua torte with bittersweet ganache | Pumpkin custard crème brûlée with whipped cream |
| Bananas Foster rum flambé over Chunky Monkey | Apple-strawberry turnovers in sugared puff pastry |
| Almond tart with lemon curd & strawberries | Key lime pie with pistachios & whipped cream |
| Berry cobbler with almond topping & spices | Coconut cream pie with coconut rum whipped cream |
| Baked fruit with honey and vanilla bean brandy | Homemade ice cream and chocolate chip cookies |
| Hazlenut currant apple pie with applejack | Orange walnut blueberry pie with Grand Marnier |
| Chocolate brownies with toasted pecans and frosting | Cheesecakes many assorted varieties available |
| Chocolate Frangelico cake with hazelnut cappucino filling and dark chocolate fudge frosting with toasted hazelnuts | Blackberry, raspberry & currant tart in almond pastry shell with orange-vanilla cream, glazed with currant jelly & Cassis |