Personal Chef Services Menu
Monday
Seared salmon with herbed quinoa, sautéed asparagus, white wine butter sauce
Tuesday
Lemon-herb turkey meatballs with couscous pilaf, roasted zucchini, basil pesto drizzle
Wednesday
Teriyaki chicken bowl with seasonal vegetables, sesame-ginger sauce
Thursday
Braised short ribs with potato mille-feuille, glazed baby carrots, red wine reduction
Friday
Moroccan-spiced chickpea stew with saffron rice, roasted eggplant, harissa yogurt
Winter Tasting Menu
Amuse-Bouche
Cauliflower velouté, black truffle, chive oil
First Course
Butter-poached lobster, celery root rémoulade, Meyer lemon, caviar
Second Course
Chicken roulade stuffed with smoked sausage, black-eyed peas, sautéed winter greens, pickled shallots, crackling, chicken jus
Third Course
Roasted duck breast, braised red cabbage, kumquat marmalade, five-spice jus
Fourth Course
Cavatelli with lamb ragù, Pecorino, toasted herbed bread crumbs
Palate Cleanser
Blood orange & ginger granita, candied zest
Finale
Pear poached in spiced rum & vanilla bean, coconut crème légère, almond crumble
Autumn Tasting Menu
Amuse-Bouche
Warm gougère, truffle cream, chive blossom
First Course
Compressed tomato & late-summer melon salad, basil-lime gelée, Sicilian olive oil
Second Course
Seared diver scallop, celeriac purée, champagne beurre blanc, smoked trout roe & crispy shallots
Third Course
Charcoal-grilled chicken marinated in epis, preserved lemon purée, chickpea panisse, roasted garlic jus, harissa
Fourth Course
Dry-aged beef tenderloin, potato mille-feuille, creamed leeks, sauce Bordelaise
Finale
Caramelized pear tart, vanilla crème légère, hazelnut praline
