Personal Chef

 (sample)

POULTRY:

Lemon Herb Roasted Chicken with Onion and Sage Cream Gravy

Pan Roasted Chicken Breast

Chicken Picatta

Rosemary Chicken with Artichoke & Mushroom Sauce

Turkey Meat Loaf

SEAFOOD/FISH

Bacon-Wrapped Wild King Salmon

Grilled Salmon with Sweet Corn Relish Dill Cream

Salmon with Ancho Lime Glaze and Tomatillo Salsa

Tequila Marinated Halibut with Avocado Grapefruit Relish

Seared Scallops with Caramelized Shallots and Balsamic Reduction

Shrimp Scampi with Linguine

BEEF AND LAMB:

Zinfandel-Glazed Beef Short Ribs

Grilled Rib-Eye “Ranchero”

Beef Tenderloin with Gorgonzola Sauce

Grilled Lamb Sirloin with Jalapeno Mint Jelly

PORK:

Applewood-Smoked Pork Chops

Pork Chops with Fennel Pollen Aioli

Loin of Pork with Green Peppercorns

VEGETARIAN ENTRÉE:

Wild Mushroom and Goat Cheese Chile Rellenos with New Mexico Red Chilie Sauce

Stuffed Poblano Chiles with Basmati Rice, Butternut Squash and Cilantro Cream

Wild Mushroom Lasagna

SOUPS:

New England Clam Chowder

Creamy Cauliflower Soup with Bacon

Butternut Squash

Hearty Tomato with Lemon and Rosemary

SALADS:

Fregola Salad with Fresh Citrus and Red Onion

Mediterranean Farro Salad

Grilled Chicken Caesar Salad

Spinach with Fresh Raspberries, Roquefort Cheese, Candied Pecans

SIDES:

Artichoke Gratinata

Orzo-Stuffed Peppers

Sweet Corn and Basil Lasagna

Polenta Sausage Triangles