A dinner of your choice can be made of three four five or more courses!
My menu is just a suggestion and it is subject to changes, we can create a menu of your own choosing. The menu is suggestion for Personal Chef Entrée or for Dinner party.
You have a choice of Organic products .Hors d' Oeuvres / Canapés / Antipasto.
Cocktail Party menu suggestion
Yucatan salsa, tropical fruit with fresh herbs ginger seeds, toasted bread cream cheese ,served on iceberg lettuce.
Chocolate Fountain with assorted fruits.
European style Cured meat, Pineapple marinated in Gin and garnished with Prosciutto. Stuffed mushrooms, Sun dried tomato pesto on canapés. Shrimp cocktail.
Oysters on ice , assorted cheese with fruit ,Balkan style Chevap Barbeque....
Served hot and cold roast Beef and vegetarian plate with pâté
APPETIZER - Hors D' Oeuvres
Deluxe gourmet rolls authentic Caspian caviar with cured salmon crème cheese cucumber essences of fresh herbs' citrus olive oil balsamic reduction, watercress leaves .
Filet Mignon Carpaccio Canapés with Horseradish on French Baguette.
Smoked Salmon fresh Cream do Province sauce with Austrian Ribadatche potato medallions.
Tomato Mozzarella cheese with basil and balsamic olive oil .
Bacon wrapped Scallops on Ginger Soya sauce.
Seafood relish tray with seafood pate.
Mosaic of fruits de mer with soffron pottoes,tomatos consume and ascietra caviar.
Large fresh Oysters on the half shells displayed on a bed of Ice with Horseradish Tabasco sauce and lemon garnishing
Jumbo Shrimp served in cup on ice and cocktail sauce for dipping.
Smoked Salmon rolls with cream cheese lime zest and fennel fronds.
Escargots Bourguignon, snails gently poached in Maitre d' Hotel butter.
Pan seared Foie Gras with French lentil salad and kumquat-maple juice.
Fruit & Cheese tray.
Black bean saffron rice pitons.
Relish tray, bite of fresh vegetable with seafood or vegetable pate for dipping.
Oven baked pancake stuffed with feta cheese, finished with cream and fresh herbs sauce.
SALADS
Baby Spinach with edible flower and avocado, topped with orange lemon fresh herbs white truffle olive oil dressing.
Personalized Chef Salad.
Mediterranean green salad with Goat cheese garden vegetables and black olives, finished with Italian dressing.
Spa Caesar salad with Romaine lettuce and grilled shrimp.
Albacore light tuna salad, celery, onion, lightly mixed with mayo, and Romaine lettuce with garnishing.
Baby Spinach salad with walnuts mix and peaches orange citrus dressing.
Farmers salad, mix of salad green and fresh garden vegetables with olive Oil balsamic dressing.
SOUPS
Just a sample !
Garnished home made Chicken Consommés
Russian Borscht
Boillabaisse rustic fish soup
Spanish onion soup, sautéed/brazed onion garlic, in Chicken stock and Brandy, served with roasted tortilla stick.
Fresh fruit cream soup , strawberries, peaches, banana watermelon, mango papaya, butter honey, gourmet pepper mint leaves ,cold served in a glass for sherbet.
Cream of Tomato Soup with dray Gin croutons ,basil.
Cream of Mushrooms soup with fresh herbs.
Cream of Broccoli soup.
Healthy chicken broth soup with noodles and herbs.
Marseilles Style fish soup, assorted fish braised with garden vegetables, aioli, tomatoes and saffron
Backed Ontario butternut pumpkins with caramelised apple and cream fresh
ENTRÉE
Sample menu
Gourmet Beef Stroganoff in Burgundy champignons sauce and sour cream.served with rice pilaf or pasta ,and blanched batonnet vegetables .
Pan roasted Venison fillet finished in reduced Port wine sauce, served with assorted wild mushrooms and roasted potato . Brazed yellow Zucchini pearl onion, stuffed with fennel and Prosciutto.
Pheasant en Cocotte, casserole.
Hasen Pfeffer- Rabbit brazed in Riesling fresh herbs do province vegetable ratatouille and potatoes.
Tournedos fillet with brazed Asparagus douches potato, in Bordelaise sauce.
Pan seared fillet mignon with brandy demi- glaze and green pepper corn sauce.
Grilled Lamb Cutlet, reduced Port wine ligenberry sauce , served with souteed garlic spinach on brown rice.
Prosciutto wrapped roasted Quail , served with white wine apple orange sauce and stir-fried vegetable mix.
Veal shank braizing in the Osso Bucko style with boubongere potatoes, and roasted turnip purée with green asparagus.
Marinated Pork loin in red wine thyme garlic, and slow roasted roasted, served with rice, mix of lentils and corn cream.
Chicken A la Orange, chicken breast marinated in orange lemon juice, fresh rosemary- caraway seeds, roasted and served with a variety of potato and fresh stir-fried vegetable.
Backed Sea Bass filet in tomato cream sauce and fresh herbs do province, complimented with black olive and served with butter potato.
Poached Salmon in court bouillon, served with fresh potatoes and Julienne vegetables.
Scallops and shrimp a la nage; julienne carrots, leeks, and celery served in reduced court bouillon and potatoes.
Fillet of Sole au vin blanc; fish volute' white wine cream sauce, Julienne vegetables and rice pilaf.
Lobster baked or simmered; served with a Maitre d' Hotel Butter fresh assorted vegetables and butter potatoes.
Shrimp Cognac with andouille stone ground grits.
Pan fried chicken fillet, with sautéed onion pepper, fresh ginger-garlic, papaya sunflower seeds, scaloppini potatoes,tarragon fresh herbs white wine glace.
Hungarian beef goulash,with red wine and potatoes.
Ballotine de Poulet Grand mere; Stuffed boneless chicken legs with mushrooms, onion and bacon,roasted and served French potatoes or Munchenor Hof semmel knedle,with white wine Veloute' sauce.
Fricassee of Chicken, with mushrooms white wine cream sauce, roasted Golden Delicious apples.
Grilled en papillote salmon fillet with fresh dill mustard cream sauce blanched Julienne vegetables on wild rice.
Slow-braised pork belly with longoustine, crushed peas and madeira sauce
DESSERTS
Fruit Medley with Buckwheat & Quinoa ,peaches, blueberries, apples & grapes
with ricotta cheese in orange-strawberry coulis.
Chocolate grand marnier truffle with ganache and strawberry coulis.
Crepe ,melba peach blueberry's with lemon ricotta cream cheese ,finished with strawberry's fruit coulis orange zest, fresh cilantro mint leaves.
Caramelized pear tatin with gorgonzola ice cream and vanilla English cream.
Grandes Couplles en chocolate ,delicious chocolate filled with fruit and pudding cream.
Yucatan mamey sorbet.
Classical vanilla Cream Brule.
Lemon Soufflé with pistachio and vanilla ice cream .
Chocolate soufflé with strawberry coulis.
Sabayon with Aloe Vera jus ,strawberry, honey, lemon, Marcela , whipped cream on top fresh mint leaves ,served in cocktail glasses.
Fruit Flambé’ in Rum , mango, papaya, plums ,banana, cantaloupe, apple and orange, honey syrup, served with vanilla Ice cream, and waffles.
French crêpes with fruit campout, Chocolate syrup and Vanilla Ice cream.
French crepes with fresh blackberry and strawberry's cream cheese on banana peach coulisse fresh mint leaves .
French Fruit plate, slow poaching Pears/ Peaches with Nectarine Port vine and honey reduction finished with Orange Sabayon.
Vanilla Ice cream, hot Raspberry sauce, with lemon whipped cream chocolate and fresh mint leaves.
Palet D’Or Quattro Ice cream mini torte covered with chocolate genache and passion fruit cream .
Apple walnut strudel with vanilla sauce .
Apple parfait with calvados and mango gale .
Tiramisu with café grand Marnier, served in cocktail glass.
