SAMPLING MENU

• Gift A Private Chef •

Create your very own 3, 4 or 5 course dining experience!

Once you have created your unique menu, we will provide a wine pairing to match!

 

1st Course

East and West coast oysters, shaved horseradish, lemon, mignonette

~ or ~

seared fois gras, granny apple compote, red grapefruit reduction, mache, brioche

~ or ~

ahi tuna crudo, persian cucumber, daikon sprouts, sweet soy, fried capers, lemon

~ or ~

polenta cake, tomato jam, warm goat’s cheese, caramelized onion

2nd Course

polpette di ricotta — San Marzano tomatoes, red wine, shallots, oregano, basil

~ or ~

Jerusalem artichoke veloute, bacon onion jam

~ or ~

wild mushroom arancini, truffle aioli

~ or ~

crispy pork belly— apple puree, apple chip, red wine and shallot sauce

~ or ~

fresh salmon croquettes, white corn grits, grebiche sauce

3rd Course

beef tenderloin carpaccio — truffle aioli, fried capers, arugula, parmesan

~ or ~

Hokkaido sea scallops, saffron beurre blanc, candied fennel

~ or ~

beet carpaccio, lemon pepper goat cheese, arugula, parmesan, candied walnuts

~ or ~

lobster ravioli — saffron, mascarpone, shallots, chives, white wine, parmesan

~ or ~

ricotta gnudi — brown butter sauce, fresh sage, chives, parmigiana

4th Course

red wine braised beef cheeks, white corn polenta, mushroom fricassee

~ or ~

rack of lamb au jus, parsnip whipped potatoes, candied root vegetables

~ or ~

herb roasted branzino

~ or ~

striploin, smoked romesco, crispy potatoes, chimichurri

~ or ~

beef tenderloin, garlic shrimp scampi, bordelaise sauce, potato pave frites, Swiss chard

~ or ~

Fogo Island cod, saffron cream sauce, potato pave, charred broccolini

5th Course

sticky toffee pudding, bourbon toffee sauce, spiced apple brunoisse, salted caramel ice cream

~ or ~

tiramisu, Grand Marnier mascarpone, sabayon cream, cocoa dust

~ or ~

classic Tahitian vanilla crème brûlée, candied crust, sugared berries

~ or ~

almond cake, brandied pear and fig

~ or ~

molten bittersweet chocolate cake, raspberry puree, Tahitian vanilla ice cream

~ or ~

lemon sabayon tart, candied orange, sugared raspberries

 
Jayne Dunsmore