• Welcome
  • About The Chef
  • Our Services
    • Personal Chef
    • Dinner Parties
  • Gift Certificates
  • Pricing
  • Contact
  • Custom Meal Plans
  • Dinner Parties
  • More
    • Welcome
    • About The Chef
    • Our Services
      • Personal Chef
      • Dinner Parties
    • Gift Certificates
    • Pricing
    • Contact
    • Custom Meal Plans
    • Dinner Parties
  • Welcome
  • About The Chef
  • Our Services
    • Personal Chef
    • Dinner Parties
  • Gift Certificates
  • Pricing
  • Contact
  • Custom Meal Plans
  • Dinner Parties

dinner parties

Hors d'oeuvre

  • Port, Prosciutto and Fig Crostini
  • Bleu Cheese and Bacon Puffs
  • Beef Tenderloin Canapes
  • Roasted Eggplant Cheesecake with Bruschetta
  • Fig Jam and Goat Cheese Crostini
  • Gulf Coast Shrimp Dip with Pita Chips
  • 'Mini' Jumbo Lump Crab Cakes with Remoulade

First Course

  • Beef Carpacio with Arugula and Artichoke Dressing
  • Sweet Pea Pancakes with Lump Crab and Red Onion Creme Fraiche
  • Vegetable Tian with Watercress and Balsamic Reduction
  • Chilled Spanish Almond and Garlic Soup
  • Beet Ravioli with Truffle Butter Sauce
  • Heirloom Tomato Tart with Nicoise Olive Tapenade, Mixed Greens  & Basil Vinaigrette
  • Smoky Tomato Soup with Flash Fried Prosciutto

Amuse Bouche

Chefs' Surprise!

Entree

 

  • Pan Roasted Black Grouper with Sour Orange Sauce and Martini Relish

                       With Celery Root and Parsnip Puree


  • Seared Scallops & Corn Cakes with Bacon Vinaigrette

                       Alongside Roasted Fresh Petit Pans


  • Herb & Citrus Marinated Chateau of Beef with Pomegranate Demi-Glace

                       Served with Truffled Fingerling Potatoes and Fresh Florida Sweet Peppers


  • Seared Duck Breast with Fig Sauce

                       With Baked Butternut Squash & Parmesan Polenta

                                               

                       

Desserts

 

  • Toasted Coconut Layer Cake with Coconut Filling and Buttercream
  • Flourless Chocolate Cake with Raspberry Coulis
  • Pear Tart with Brandy Chantilly Cream
  • Traditional Creme Brulee with Candied Walnut Accompaniment
  • Zucchini Bread Pudding with Creme Fraiche Ice Cream

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