" Your diet, your dishes, your kitchen...my food!"
" Your diet, your dishes, your kitchen...my food!"
Personal Chef Service
201-236-1865
American Grill, Italian and Mexican Party Menus:
HOME
FAQ's
Meal Plans
Meal Menus
Parties
Classes
Recipes
Pricing
Download
Estimates

American Grill Menu
(All menu items are subject to market prices and availability)

HORS D'OEUVRES
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
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 marinated in lemon-olive oil & chervil, layered with diced potato, chives and English cucumber, topped with sour cream & caviar Mushroom Napoleon layers of crispy parmesan tuiles, over bell pepper coulis, garnished with black truffle and parmesan curls

SOUPS
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, fresh parsley 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, red chard and beef broth simmered with herbs and 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
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 & served with cranberry-orange 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 & currants 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 and 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 a honey-lemon glaze with pomegranate molasses, 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 wrapped in bacon, stuffed with bleu cheese, walnuts & herbs and served with 4-peppercorn cream reduction

SIDE DISHES
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
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, garnished with toasted hazelnuts Blackberry, raspberry & current tart in almond pastry shell & orange-vanilla cream, glazed with current jelly & Creme de Cassis

Italian Menu

ANTIPASTI
Bagna cauda Italian bread and crudités with warm olive oil, garlic, anchovies and porcini for dipping Grilled pesto shrimp charcoal grilled shrimp in basil pesto served with toasted garlic crostini
Terrine of Italian sausage with roasted peppers, cippoline and garlic layered with polenta & parmigiano Cold asparagus & roasted peppers with toasted pignoli and roasted garlic in lemon-olive oil
Warm fusili tricolore with ceci and cannellini beans in basil and parsley pesto Pear and fig salad with gorgonzola and toasted walnuts dressed in a walnut-lemon vinaigrette
Insalata Caprese with shaved red onion, fruttato olive oil, basilico e mozzarella di buffala Bruschetta of prosciutto di Parma, grilled white eggplant and fior di latte
Bruschetta con melanzane di Sicilia al fungo, Sicilian eggplant with garlic Roasted peppers with pignoli, gorgonzola, olive oil, toasted garlic, golden raisins and mandarin orange
Sicilian fennel salad with shaved red onion, blood orange, pomegranate seeds & Locatelli romano seasonal Polenta timbale wrapped in grilled zucchini and served over mushrooms sautéed in Marsala wine

PRIMI
Organic polenta with grated romano, smoked mozzarella, gorgonzola, walnuts, butter and herbs Risotto Milanese organic arborio rice cooked in chicken broth with onion, white wine, parmigiano and saffron
Organic potato gnocchi with tomato-sausage-porcini gravy or with browned garlic-butter, parmigiano Reggiano, parsley and nutmeg Organic whole wheat spaghetti alla puttanesca slightly spicy tomato sauce with capers, anchovies, black olives and fresh basil
Organic rigatoni all'arrabbiata hot and spicy tomato sauce with garlic, fresh basil, parsley and grated parmigiano Organic penne alla vodka marinara with heavy cream, white wine, vodka, caramelized cippoline and romano cheese
Cappellacci di zucca fresh pasta "hats" filled with butternut squash in brown butter with Amaretto and toasted almonds Organic fresh tagliatelle con ragù alla Bolognese made with mirepoix, beef, pork, veal, white wine, sun-dried tomato paste and goat's milk
Spinach fettucine alfredo with prosciutto di Parma, butter, pasta water and parmigiano Reggiano Lasagne bianco e verde al forno spinach noodle layered with balsamella, asparagus, Fontina & Asiago
Italian wedding soup with garlic, celery, carrots, escarole, acini pepe and ground pork & veal meatballs in chicken broth Pasta e fagioli made with prosciutto, tomatoes, onions, garlic, celery, tubettini, Roman beans and chicken stock
Zuppa di pesce fish stock, white wine, tomato sauce, garlic, celery, onion, fennel, herbs, shellfish and assorted fresh fish over garlic toast Zuppetta of mussels and clams with pancetta, onion, garlic, mushrooms, chile flakes, tomatoes and white wine

SECUNDI
Red snapper Livornese baked fillets in spicy tomato gravy with wine, olives and caper berries Swordfish alla Diavola brushed with olive oil, Dijon mustard, hot chiles & pepper, served with herbed aïoli
Polenta-crusted sea bass served with sweet & sour peppers, red onion, garlic, herbs, hot chiles and cranberry beans Tilapia al cartoccio with escarole, chickory, sweet onion, oranges, grapefruit, dried tomato, herbs, garlic and olive oil, baked in parchment
Pickled bluefish marinated in hot wine vinegar, red onion, dried fruit and herbs, served with fried couscous with pistachios and chickpea aïoli Whole red snapper stuffed with lemon and thyme, charcoal grilled, served with sauteed fennel, honey-tangerines, olives and balsamic grilled radicchio
Jumbo shrimp batter dipped and dredged in almond flour, sauteed with buttered baby squash, carrots, garlic, hot chiles, fennel, basil and mint Barbecued salmon steak brushed with sweet and spicy balsamic glaze, served with arugula, fennel & red onion salad with lemon-basil vinaigrette
Pollo alla cacciatora in spicy tomato gravy with sun-dried tomato, roasted peppers & garlic, raisins, orange juice, cinnamon, rosemary and thyme Piccata di pollo rice-floured cutlets, sautéed in olive oil, in a white wine lemon sauce with chicken broth, shallots, lemon zest and capers
Pollo alla Francese sautéed egg battered cutlets, in a lemon butter sauce with chicken broth, shallots, white wine and parsley Pollo alla Marsala seasoned rice-floured cutlets, in a butter sauce with dry Marsala, chicken broth, assorted mushrooms, marjoram & white truffle oil
Roast loin of pork with caramelized onions and garlic, dried pears, brandy and milk, served with rosemary pan juices & baked pears Pollo alla Diavola charcoal roasted whole chicken with red pepper mustard crust, tomato salad, white wine, lemon juice and chile oil
Charcoal grilled club steak Florentine marinated in olive oil, roasted garlic and herbs, served on a bed of garlic sautéed spinach & dressed with fruttato olive oil Grilled rib eye pizzaiola sliced and served with bell pepper, garlic, onion and mushroom tomato gravy with marjoram, rosemary and thyme
Veal saltimbocca two scallopine pounded thin, stuffed with prosciutto & fresh sage, sautéed with a Marsala wine sauce and served over garlic spinach Vitello alla Parmigiano breaded and seasoned veal cutlets baked with grated parmigiano, fresh mozzarella and marinara, served with roasted garlic & basil oil

CONTORNI
Caramelized peppers and onions with herbs Roasted Yukon gold potatoes with garlic & rosemary
Zucchini stew with tomatoes, garlic, basil and olives Broccolini or broccoli di rappa sautéed with garlic
Assorted baby vegetables baked in balsamella Grilled portabella with breadcrumbs and capers
Cippoline onions braised in Marsala wine Lentils with pancetta, onions, garlic & escarole
Sautéed butternut squash with sage & parmigiano Stuffed peppers with breadcrumbs, olive oil & garlic
White eggplant with four cheeses and balsamella Sautéed mushrooms with shallots and butter
Sautéed spinach with garlic and olive oil Baked potatoes with tomato, onion & cheese
Roasted potatoes with parmigiano and cream Fried potatoes with garlic and fresh oregano
Asparagus Milanese with butter & parmigiano Roasted asparagus with garlic, lemon & herbs
Baby artichokes sautéed with garlic & mint Grilled artichokes stuffed with lemon & oregano

DOLCE
Chocolate biscotti with organic Kamut flour Pinoccate pine nut cookies with orange peel
Frittelle di mele e pere apple and pear fritters Cannoli with lemon peel and chestnut cream
Torta di ricotta with candied orange & chocolate Strawberries with aged balsamico and pepper
Pecorino Toscano with walnuts & persimmons Spiced peaches & nectarines in red wine syrup
Baked stracchino with Amaretto and cinnamon Warm zabaglione over berries with shaved chocolate
Tiramisù with coffee, mascarpone and liqueurs Figs in vinsanto stuffed with mascarpone and nuts
Ciambella almond cake with berries & dried cherries Chocolate amaretti cake with Amaretto cream
Fruit platter with assorted nuts and cheese selections such as Gorgonzola, Taleggio, Pecorino Sardo and port wine syrup for drizzling Baked pears in red wine and dried cherry syrup, drizzled with organic orange blossom honey and served with cubes of Parmigiano Reggiano

Mexican Menu

ANTOJITOS
Empanadas de plátano with queso fresco, queso cotija and salsa de molcajete Tostadas de seviche lime marinated fish with fresh tomato salsa, served with assorted organic corn chips
Spicy quesadillas grilled flour tortillas with goat cheese, sundried tomato and roasted chile serrano Camarones en salsa negro mesquite grilled shrimp with hot and sweet chipotlé salsa
Baja chicken wings crispy baked in rice flour coating with spices & cheese, served with trio of salsas Quesadillas con pollo grilled flour tortillas filled with poached chicken, salsa verde and cheddar-jack cheese
Loco chicken wings crispy fried and glazed with tangerine-habañero salsa and honey (extremely HOT! ) Tropical fruit salad assorted fresh and dried fruits, fruit juices, canned fruits and liqueurs (seasonal )
Guacamole de molcajete prepared tableside in a stone mortar, with classic chopped tomato, onion, cilantro and served with warm corn chips Guacamole de Nuevo Mexico with roasted garlic, roasted chiles & hoja santa, served with radishes, celery dippers and jicama sticks
Guacamole de tomate verde mashed avocado with roasted tomatillo salsa, onion, cilantro and lime Guacamole de Arizona mashed avocado with roasted garlic, Mexican oregano, lime and chile chipotlé

ENTREMESES
Ensalada de nopales asados roasted cactus with roasted tomato-serrano salsa, roasted potatoes, onion and crumbled queso fresco Tomato salad sliced red ripe tomatoes, sliced sweet onion, achiote-lime dressing, tossed with Mexican herbs and crumbled queso fresco
Ostiones crudas chilled fresh oysters on the half shell served with three hot sauces or salsas and lime wedges Ostiones en adobo oysters baked in tomato-chipotlé salsa, topped with bread crumbs and grated cheese
Sea scallops braised in roasted tomato-habañero salsa with sour orange, served on greens with chopped green onion, radish and achiote-lime dressing Taco de carne asada grilled ostrich in a crisp corn tortilla with guacamole, served with greens, chopped green onion, radish and queso fresco
Shrimp cocktail chilled steamed shrimp served with spicy lime-chipotlé mayonnaise with finely chopped tomato and cilantro Baja California roll avocado, crabmeat and cucumber wrapped in a spinach tortilla, served with pickled ginger and wasabi

PLATILLAS FUERTES
(Entrees include yellow rice and black beans except where noted otherwise)
Tacos de carne asada 3 flour tortillas with choice of: grilled adobo chicken, chipotlé chicken or skirt steak, comes with lettuce, shredded jack and pico de gallo Enchiladas verdes con pollo 3 corn tortillas rolled with poached chicken in salsa verde and topped with queso fresco, served with cilantro sour cream
Enchiladas de Chile Coloradito 3 corn tortillas rolled with shredded beef in spicy red mole and topped with queso fresco, served with cilantro sour cream Empanadas de Mole Amarillo 3 corn masa turnovers stuffed with chicken in spicy yellow mole with hoja santa, served with extra mole and cilantro sour cream
Salmon en Pipiàn Verde pan roasted salmon in green sauce of tomatillos, sesame seeds, hoja santa and epazote, garnished with crispy plantain fries Pepita Bluefish bluefish filets in pumpkin seed crust, pan roasted and served with spicy pineapple salsa, lime-tequila vegetables and yellow rice (no beans)
Red Snapper Veracruz whole baked fish in sauce of olive oil. garlic, tomatoes, capers, olives and pickled chiles, served with red chipotlé rice and garlic sauteed greens (no beans) Char-grilled Sea Scallops coated with herbed aïoli and served with cilantro oil, spicy mango salsa, lime-tequila vegetables and plátanos maduros fritos
(no rice or beans)
Seared and Smoked Pork Tenderloin glazed with honey pasilla chile sauce, served with chile baked sweet potatoes and sweet onion flan (no rice or beans) Pork loin in salsa verde braised with onions, carrots, potatoes, bacon & epazote, served with sweet chile cornbread & roasted poblano flan (no rice or beans)
Baked tamal of búfalo made with ground buffalo in a mild red chile sauce, wrapped in corn masa crust & baked in banana leaves, served with mesquite grilled mushrooms and chipotlé red beans (no rice) Santa Fe lamb chops rib chops marinated in lime, rubbed with roasted garlic and cumin, mesquite grilled and served with baked chayote casserole and vegetable stuffed ancho chile in escabeche (no rice or beans)

EXTRAS
Sauteed Yucca with onions, hot banana peppers, bread cubes and butter Grilled Portabellas stuffed with garlic, herbs, bread crumbs and chiles, smoked over mesquite
Crispy Yam Fries with ancho chile powder, fructose, allspice, cocoa and cloves Baked Sweet Potatoes twice baked with chipotlé chile glaze with canela and orange
Roasted Vegetables zucchini, chayote, assorted chile peppers, onions and olive oil Red Chipotlé Rice organic brown rice pilaf with onions, garlic, tomatoes, chiles en adobo and cilantro
Arroz Amarillo organic brown rice pilaf with onion, achiote, yellow aji chile and roasted garlic Plátanos Maduros Fritos yellow ripe plantains slowly sauteed in canola oil until golden brown
Frijoles Refritos black beans sauteed with olive oil, onion, garlic and queso fresco Frijoles Borrachos pinto beans sauteed with bacon, onion, garlic, serrano, tequila and cilantro
Frijoles Chinitos con Chipotlé red beans sauteed with onion, garlic, chiccarones & chiles en adobo Tortas de Lentejes breaded lentil cakes with onion, garlic, cilantro and queso añejo
Sweet Onion Flan savory custard with eggs, cream, Mexican herbs, garlic and caramelized onions Roasted Poblano Flan savory custard with eggs, cream, Mexican herbs, shallots and roasted chile rajas
Sweet Corn Bread organic blue corn with jack cheese, yellow corn kernels, red pepper, green chiles, maple sugar and honey Chayote Casserole baked with onion, garlic, chile rajas, yellow corn, heavy cream, herbs, cheeses and crumb topping

POSTRES
Arroz con Leche rice pudding with goat's milk and Mexican cinnamon Plantain Pie with Mexican vanilla, piloncillo, spices and Kahlùa
Coconut Custard Pie fresh coconut custard in an almond crust Assorted Caramel Flan tangerine, chocolate, coffee or vanilla flavor
Crispy Amaranth Tarts filled with ice cream, assorted fruits and Mexican chocolate Creamy Margarita Pie flaky pie crust with creamy lime-tequila-triple sec filling
Tropical Trifle layers of cake, guava, pineapple, mango, nuts and whipped cream Pastel de Tres Leches almond cake with cajeta, whipped cream, Gran Torres and fruit sauce