Choose any 3 courses for one price, $160 for 2 people with service included.
Clients love this service in their own home!
For more details click on our Hiring Process and Service Requirements Page.
Clients love this service in their own home!
For more details click on our Hiring Process and Service Requirements Page.
Tempting Beginnings:
Portobello Mushroom Tart, sautéed mushrooms with herbs filled inside a whole Portobello mushroom baked with
Havarti cheese and served with endive garnish and red currant jelly.
Whole Wheel of Brie shared by Two, baked inside puff pastry, salad garnish, Cumberland sauce
Vibrant and Green, Spinach and Stilton Soup; spinach pureed with cream, underlay of stilton, herb pastry stick
Butternut Squash and Apple Soup, pureed and drizzled with lemon crème fraiche and twisted pastry stick
Pan Seared Scallops, with sweet potato puree and maple drizzle
Curried Parsnip Soup, pureed and drizzled with yogurt cream, herb pastry stick
Your Choice of Mussels; Tarragon and Tomato, Orange and Fennel, Leeks and Pernod cream
Field Green Salad, tucked inside a cucumber ring and served with your choice vinaigrette
Main Entrees from the Range:
Beef Tenderloin, on a bed of sautéed spinach, trio of field mushrooms, horseradish glaced potatoes, demi glace
Rosemary walnut crusted Lamb chops, harvest vegetable fricassee
Braised Lamb shank in rich red wine sauce, celery root puree, drizzled with mint yogurt and sprinkled with gremolata
Medallions of Pork, sweet potato maple syrup pancakes, roasted apples and Brussels sprouts, herb demi glace
Pork Tenderloin, blanched red beets, barley risotto, grainy mustard cream
Stuffed chicken breast with mushroom duxelle, roasted sweet bell peppers and basil baby potatoes, Madeira demi glace
Chicken with Chinese broccoli and mushroom, wasabi whipped potato, citrus ginger and sesame soy sauces
Red pepper jelly glaced Turkey meatballs trio of bell peppers, fresh herb buttered pasta
Main Entrees Caught in the Waters
Halibut, poached in court bouillon, zucchini pancake, cherry tomato confit
Medley of Seafood with lemon lime noodles and green beans
Main Entrees Vegetarian Creations
Potato and forest mushroom lasagne, herb oil drizzle
Vegetable Frittata au gratin; with squash, tomato, broccoli, and herb tied lettuce pastry stick
Delectable Dessert Endings:
Gourmet Crème Brule’s, your choice of Bailys, Chocolate, Raspberry White, Classical, or Chef Inspired
Fondue Fantasy for Two, melted chocolate in a warming pot, served with your choice of seasonal fruit
Creative Sorbets, Your Choice;
Triple berries laced with French Chambord liquor
Lemon Limoncello Sorbet
Cranberry Sapphire Sorbet,
pure of cranberry laced with Bombay Sapphire Gin.
Tuxedo Chocolate Strawberries dressed for your occasion
Portobello Mushroom Tart, sautéed mushrooms with herbs filled inside a whole Portobello mushroom baked with
Havarti cheese and served with endive garnish and red currant jelly.
Whole Wheel of Brie shared by Two, baked inside puff pastry, salad garnish, Cumberland sauce
Vibrant and Green, Spinach and Stilton Soup; spinach pureed with cream, underlay of stilton, herb pastry stick
Butternut Squash and Apple Soup, pureed and drizzled with lemon crème fraiche and twisted pastry stick
Pan Seared Scallops, with sweet potato puree and maple drizzle
Curried Parsnip Soup, pureed and drizzled with yogurt cream, herb pastry stick
Your Choice of Mussels; Tarragon and Tomato, Orange and Fennel, Leeks and Pernod cream
Field Green Salad, tucked inside a cucumber ring and served with your choice vinaigrette
Main Entrees from the Range:
Beef Tenderloin, on a bed of sautéed spinach, trio of field mushrooms, horseradish glaced potatoes, demi glace
Rosemary walnut crusted Lamb chops, harvest vegetable fricassee
Braised Lamb shank in rich red wine sauce, celery root puree, drizzled with mint yogurt and sprinkled with gremolata
Medallions of Pork, sweet potato maple syrup pancakes, roasted apples and Brussels sprouts, herb demi glace
Pork Tenderloin, blanched red beets, barley risotto, grainy mustard cream
Stuffed chicken breast with mushroom duxelle, roasted sweet bell peppers and basil baby potatoes, Madeira demi glace
Chicken with Chinese broccoli and mushroom, wasabi whipped potato, citrus ginger and sesame soy sauces
Red pepper jelly glaced Turkey meatballs trio of bell peppers, fresh herb buttered pasta
Main Entrees Caught in the Waters
Halibut, poached in court bouillon, zucchini pancake, cherry tomato confit
Medley of Seafood with lemon lime noodles and green beans
Main Entrees Vegetarian Creations
Potato and forest mushroom lasagne, herb oil drizzle
Vegetable Frittata au gratin; with squash, tomato, broccoli, and herb tied lettuce pastry stick
Delectable Dessert Endings:
Gourmet Crème Brule’s, your choice of Bailys, Chocolate, Raspberry White, Classical, or Chef Inspired
Fondue Fantasy for Two, melted chocolate in a warming pot, served with your choice of seasonal fruit
Creative Sorbets, Your Choice;
Triple berries laced with French Chambord liquor
Lemon Limoncello Sorbet
Cranberry Sapphire Sorbet,
pure of cranberry laced with Bombay Sapphire Gin.
Tuxedo Chocolate Strawberries dressed for your occasion
