Chef-Matt-Sullivan-Personal-Chef

****This Service is available Monday- Friday during the months of January-June. Service is available Monday – Sunday during the months of June- October. ***

Prices are per person.

***Chef fee of $150.00 applies to bookings less than 10 guests. Fee is pro rated down as follows:

4-6 guests…$75.00    7-9 guests…$50.00    10+ guests…no fee

4 Courses include choice of appetizer, salad, entrée and dessert.

$60pp + %15 gratuity (tax included)

 

Appetizers ( *2 options* )

*Seafood Gratin- gulf shrimp, bay scallops, lump crab meat in mushroom mornay and baked with aged parmesan crust.

*Bacon Wrapped Gulf Shrimp- fire roasted tomato chutney, goat cheese croutons, truffled arugula

*Black eye pea Potato Latkes- duck confit, fried onion straws, pesto cream.

* Baked Brie en Croute- berry compote, roasted almonds

* Sesame Seared Yellow Fin Tuna- wasabi coleslaw, panzu sauce, daikon

* Escargot in Pastry Basket- wild mushroom bordelaise

 

 

Salad Course ( same for all guests)

*Signature Truffled Balsamic Chopped Salad- diced tomato, carrot, cucumber, red onion tossed with truffle oil and fresh herbs. Finished with chef made Balsamic dressing shaved parmesan.

* Smoked Salmon- served over butter lettuce with shaved onion, capers, cucumber, and lemon dill crème fraiche.

*  Caprese- heirloom tomatoes, fresh mozzarella, spring greens, basil vinaigrette.

* Classic Caesar- romaine hearts tossed with chef made dressing, herb croutons, marinated olives, shaved parmesan.

 

Entrees ( 2 options )

**Entrees are served with parsley whipped potato and seasonal vegetable medley**

*Signature Filet Mignon- center cut Black Angus beef tenderloin pepper seared and served with port wine reduction, blue cheese butter.

*Sautéed Local Grouper and Lump Crab- served with roasted asparagus and béarnaise sauce.

*Chicken Arborio- roulade of chicken breast stuffed with herb risotto wrapped in bacon roasted and sliced over sundried tomato cream.

*Lobster Thermador- 1/2 Maine lobster stuffed with sautéed mushrooms, roasted shallots and lump crab meat.

*Island Roasted Pork Loin- marinated pork loin oven roasted and finished with authentic Jamaican BBQ and mango julienne.

*New Zealand Rack of Lamb- roasted to temperature and served with caramelized onions and balsamic pan sauce.

 

 

Desserts ( same for all guests)

*Bananas Foster- sautéed banana flamed in cognac and finished with Carmel served over Haagen-Dazs Ice cream.

*Crème Brulee- served with wild berries and whipped cream.

* Chocolate Walnut Bread Pudding- served with crème anglaise.

*New York Style Cheesecake- served with berry puree.

 

HOW IT WORKS

Select your menu and I will arrive an hour before you would like to begin dinner service. I prepare everything using my own equipment so “no stress and no mess”! My assistant and I will provide all table service enabling you and your guest to relax and enjoy this special event. Everything is made form scratch using quality fresh ingredients. We will leave your kitchen clean and rinse/stack fine china or load your dishwasher for standard dinnerware. 

We do our best to accommodate any and all allergies. If you have a desire for something not listed on our menu we can create just about any cuisine imaginable! ( pricing may vary)