Stationary
Hors Doeuvre
Charcuterie board
Selection of
Cured meats, sausage, cheese, roasted peppers, olives, Crostini’s

Plated Appetizer
Choice of

Tuna carpaccio
Shaved fennel, capers, Baby Arugula, Dijon vinaigrette

Or

Roasted Beet salad, shaved manchego, watercress, Toasted sunflower seeds, balsamic

Or

Celery root soup, charred octopus
Basil pesto

Plated entree
Choice of

Miso marinated sea bass, snow pea shiitake stir fry
Crispy sweet potatoes

Or

Chicken Milanese
Shaved brussel sprout Caesar, pancetta, red pepper coulis

Or

Seared Filet medallions, roasted garlic Potatoes, haricot verts, wild mushroom jus

Or
Thai scallop noodle stew
Baby bok choy, snow peas, sweet peppers, roasted cashew

Plated Dessert
Choice of

Coconut Panna cotta, pineapple, mint

Or

Strawberry Balsamic Napoleon

Or

Warn cherry bread pudding
Caramel, whipped cream
Other Infomation

Hi Anisa
My name is Ken Falk
I have been a private chef for over 15 years
Working in homes from NYC, The Hamptons, Palm Beach FL and Aspen CO.
I’ve attached a menu with some choices. Open to suggestions or other ideas you may have. Feel free to reach out with any questions you may have
Thanks
Ken

Meal for 8 on 16 August 2020