Plated Dinner

-First Bites-

~Charcuterie Board~
Assorted Cured Meats - Artisanal Cheeses - Toasted Nuts - Toast Points - Fresh Fruit - Dijon Cream Cheese

~1st Course~

Kale Brussel Sprout Salad
Wilted Kale - Roasted Grapes - Charred Brussel Sprouts - Honey Lemon Vinaigrette - Aged Pecorino - Toasted Cashews

~2nd Course~

Seared Chicken Satay
Cauliflower Curry Puree - Cucumber Giner Mint Relish - Toasted Sesame - Chili Lime Peanut Sauce


~3rd Course~

Hand Rolled Pasta
Smoked Paprika Fettuccine - Vadouvan Curry Alfredo - Crispy Capers - Parmesan Cracker Crumble

~4th Course~

Hanger Steak or Chicken Roulade
Crispy Truffle Potatoes - Chimichurri - Charred Broccoli - Crispy Onions - Roasted Cauliflower Puree


~5th Coures~

Cinnamon Toast Crunch Sundae
Cereal Milk Ice Cream - CTC Streusel - Salted Caramel
Other Infomation

Hey there! My name is Chef Frank Kwiatkowski. I have been a personal chef for over 4 years and worked in the restaurant industry for over a decade. My last position was working for BOKA restaurant group at Somerset in private dining. The menu above is a fusion of many different cuisines and using modern techniques. A few of the pictures below are variations of the above dishes as each menu I create is geared towards the client's tastes. The menu can be customized and edited accordingly. Feel free to message me! Looking forward to your thoughts!

Cheers

Chef Frank

Meal for 8 on 21 February 2021

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