Course 1--Cheese
International Cheese Board and anitipasti display
or
Warm Brie wrapped in Puff Pastry with Candied Fruits and Nuts served with Sliced Baguette
Course 2—Amouse Bouche
Duo of Crostini: Pear, Parmesan and Truffle Honey/Filet Herbed Cheese and Fig Onion
Or
Duo of Seafood: Mini Grilled Crab Cake with Tomato Relish & Grilled Shrimp Cocktail
or
Bite of Beef on Frite with Shallot Jam paired with Grilled Shrimp and Avocado Spoon
Course 3—Salad Course
French Lyonnaise Salad: Bacon, Parmesan, Arugula, Shallot, Quail Egg
Or
Field Greens, Cucumber, Tomato, Goat Cheese, Chardonnay Poached Pears
Course 4: Pasta Course:
Lobster Rissoto
Butter nut squash ravioli with Chicken Sage Sausage Cream Sauce
Mushroom Rissoto
Chorizo Sausage and Tomato Mussels with Cappelini
Course 5—Main Course
Chicken Marsala with Asparagus and Scalloped Potato
Or
Crab and Artichoke Stuffed Salmon with sauteed kale and rice pilaf
or
Caribbean Chicken with Mango Salsa and Sauteed Kale and Yellow Rice Pilaf
or
Duo of Crab and Salmon Cake
or
Spiced Red Snapper with Creole Shrimp Sauce
Grilled Filet with Lobster Tail with Brown Butter
or
Steak Au Proive with Mushroom Demi
Surf and Turf of Sirloin and Scallops provenical
lamb Chops with mint chimi churri
Course 6—Dessert
Rosewater and Cardamom Donut Holes, Candied Pistachio
or
Chocolate Espresso Tartlet, Kahlua crème, raspberry coulis
or
Creme Brulee with Biscotti and Candied Ginger
Menu Option 2
Menu (Appetizer Choose 2) Gourmet Cheeses and Crackers/Charcuterie Board Argentinan Beef Platter/ Filet and Boursin cheese Crostini Mini Chicken and Waffles /Mini Crab Balls Mini Pizza/Mini Quiche Chicken/Vegetable or Beef Samosas (DF) Brie and Fruit in Puff Pastry/Artichoke Parmesan Fritters Chicken Sate, Caprese Skewers/Mini Sliders SALAD Arugula, marinated cherry tomatoes, pears, Goat Cheese and Cranberries
ENTRÉE (Select 2) Caribbean Chicken With Pineapple and Mango Salsa/ Crab Cakes/Flounder with Lemon Caper Sauce/ Bourbon Glazed Salmon/ Grilled Chicken Piccata/ Artichoke and Spinach Stuffed Chicken/ Spiced Red Snapper with Creole Sauce/ Pulled Chicken/Eggplant Napoleon/ Vegan Chorizo Cakes with Pineapple Salsa
Choose 2) Rice Pilaf/ Roasted Red Bliss Potatoes or Garlic Mashed Potatoes Smoked Gouda 6 Cheese Mac & Cheese/ Autumn Roasted Squash & Root Vegetables/ Sauteed Kale with Red Onions/ Sauteed Green Beans and Mushrooms/ Parmesan Asparagus/ Roasted Brussels Sprouts Dessert: Choice of Mini Pastries or Basic Cake
Other Infomation
Hello my name is chef Tiana. I am a private chef in the DMV. I am a graduate of the Culinary Institute of America. I have owned several restaurants and have been the private chef to many high profile clientele. Although you have asked for only a few courses, I felt that you and your party should have a true chef experience with multiple courses. The first two courses can be served as a buffet or family style appetizers as your guest walk in the door. We can serve the cheese and charcuterrie board, along with shrimp cocktail or crab cake spoons. We can arrange it so that you have a multiple appetizers to serve your guest. If you should choose to not do a dessert course we can change it so that you have a pasta course instead. As you can see from my reviews on the site and google, I go above and beyond to ensure your event a true success. I would love to speak to you about assisting you in your needs
