Personal Chef Sample Menus

What might your personal chef menus look like? ​Meals should reflect what you like and how you like it. If you’re a two-vegetable kind of person, great. Want extra mash potatoes? Let’s make that happen. You want all fish all the time? You got it. The goal is to make you the meals that make you happy.
​Please know that items change weekly and are often seasonal. Below are samples of meal menus as well as items from the Vegan & Vegetarian menus.

Example 1  

  • Creamy Parmesan Chicken
  • Steamed Green Beans with Grass Fed Butter
  • Cauliflower Mash

Example 2   

  • Italian Baked Meatloaf with Marinara
  • Steamed Broccoli
  • Risotto with Peas

Example 3

  • Chicken Quinoa Burgers
  • Steamed Asparagus with Lemon
  • Roasted Red Potatoes with Garlic
 

Example 4 ​

  • Grilled Asian Chicken Thighs
  • Sticky Brown Rice
  • Roasted Broccoli Rabe

Example 5 ​

  • Baked Pesto Salmon
  • Roasted Cauliflower with Curry
  • Steamed Zucchini with Vidalia Onions

Example 6 ​

  • Sautéed Tempeh with Onions, Peppers, and Zucchini
  • Quinoa Salad with Edamame, Pine Nuts, Dried Cranberries
  • Roasted Broccoli, Butternut Squash, and Walnuts with Balsamic Graze

Items from the Vegan/ Vegetarian Menus

  • Vegan Tacos with Crumbled Walnuts, Cauliflower, Crimini Mushrooms, and baked with taco seasonings. Served with a Cucumber Pico do Gallo and Romaine Lettuce leaves for the “shell”
  • Cauliflower Mash with Vegan Butter and Coconut Cream
  • Roasted Vegetables including
    Broccoli, Zucchini, Onions, Peppers and Walnuts with Balsamic drizzle
  • Quinoa Salad with Roasted Butternut Squash, Edamame, Dried Cranberries, and a Lemon Vinaigrette
  • GF Pasta with Jovial or Banza Pasta, Vegan Pesto and Broccoli
​

​We also have our “Soup of the Month” which includes, Cream of Curry Cauliflower Soup (Vegan by request), White Bean Chicken Chili, Kitchen Sink Vegetable Soup, Old Fashion Chicken Noodle, Beef and Barley, Pozloe (Traditional Mexican Hominy Pork Stew), Gazpacho and Cream of Coconut Butternut Squash with Ginger (Vegan). 

Catering Menus

Food plays a pivotal part of event planning. I'm happy to work with you in developing the right balance of selections for your gathering. Below are some of my personal favorite dishes. If there's something specific you have in mind that's not listed, just ask. With my training in French, Mexican and Italian cuisine, I can create just about anything you might want.

Main Courses

  • Grilled Rosemary Orange Chicken
  • Grilled Citrus Ginger Chicken
  • Bacon-Wrapped Chicken Breasts Stuffed with Spinach
  • Saucy Lemon Chicken Medallions
  • Baked Wild Salmon with Dill and Olive Oil
  • Tarragon Garlic Grilled Shrimp Brochettes 
  • Grilled Tri Tip with Beer and Soy Sauce Marinade
  • Hoisin Lamb with Mint, Garlic, and Black Peppercorns
  • Caribbean Pork Tenderloin with Mango Cilantro Salsa
  • Homestyle Turkey Meatloaf with Oatmeal and Tomato Salsa

Side Dishes

  • Baked Parmesan Risotto with Peas
  • Brown and Wild Rice Pilaf with Cashews, Parsley and Italian Mushrooms
  • Harvest Grains Salad with Dried Cherries, Walnuts and Vidalia Onions
  • Roast Fennel and Onion with Balsamic Glaze
  • Upside Down "Pizza" with Zucchini, Tomatoes, Panko and Parm
  • Grilled Peppers and Eggplant with Feta, Basil and Olive oil
  • Potatoes Manhattan with Fresh Cream and Organic White Cheddar
  • Spinach Salad with Strawberries, Pecans and Goat Cheese
  • Fresh Field Greens and Panko Baked Goat Cheese Rounds
  • Baked Acorn Squash with Brown Sugar, Spanish Onions and Black Pepper
  • Zucchini Ratatouille with Lemon and Basil
  • Red and Black Bean Quiona with Chipolte, Orange Zest, Almonds and Dried Cherries
  • Pico de Gallo with Persian Cucumbers and Lime

Appetizers

  • Hummus with Pine Nuts and Garlic
  • White Bean Dip with Rosemary Crostini
  • Asian Ground Chicken Quinoa Meatballs with Sesame Soy Dipping Sauce
  • Marinated Goat Cheese Log with Fresh Basil, Garlic and Olive Oil
  • Sweet Potato and Chickpea Cakes with Tomato Lime Pico
  • Baked Brie with Raspberry Preserves and Slivered Almonds
  • Endive Spears with Crab and Shrimp Stuffing with Fresh Sprouts
  • Pureed Edamame on Cucumber Rounds with Smoked Salmon
  • Green Beans, Asparagus and Snap Peas with Yogurt Mayo/Mustard Curry Dip
  • Grilled Turkey Sausage with Mozzarella Kabobs and Honey Mustard
  • Rosemary Date Cream Cheese Ball
  • Fig, Ginger and Carmalized Onion Crostini
  • Bacon Wrapped Brown Sugar Chicken Bites
  • Mushrooms Stuffed with Goat Cheese, Sundried Tomato and Basil 
  • Beef and Onion Cocktail Meatballs with Dijon Mustard Cream Sauce