Private Chef Matthew – Table at Home

~ A Dinner Party at Home ~

{Old Money}
Agave - Spiced Pear liqueur- Honey - Lemon

{Vieux Carre}
Rye whiskey stirred with Armagnac - Cocchi Torino - Benedictine

{Tarte Flambée} caramelized onion and bacon - toasted Gruyere - truffle crema
{Osetra Caviar} savory puff pastry - sour cream and onion mousse
{Soup Dumpling} heritage lamb - fresh dill - coriander jus
{Shrimp De Jonghe} tiger prawn - sherry cream - roasted garlic persillade

{Atlantic Halibut}
Red pepper piperade with saffron and paprika - roasted sunchoke - castelvetrano olive - preserved lemon

{Cavatelli Pasta}
ricotta dumpling - spinach and spring onion soubise - Maine lobster - preserved lemon gremolata

{Roasted Wagyu Beef Strip Loin}
Potato fondant in chimichurri - caramelized cauliflower soubise - ginger and honey glazed baby carrot - red wine bordelaise

{Dark Chocolate Financier}
Valrohna Manjari mousse - raspberry coulis - tonka bean tuile

Other Infomation

Hi Brian!

I'd love to cook for you and your guests and help celebrate! Hopefully this menu serves as an introduction to my writing style and some of the possibilities, I’d be happy to make any changes you’d like to get everything just right.

I’d start with a cocktail and hors d’oeuvres. The Old Money is a tequila sour; the Vieux Carre is a New Orleans style manhattan for a more developed, spirit forward snacks offer variety in flavor and composition to get your appetites working for dinner.

For dinner I wrote courses that move through a spectrum of seasonal flavors showcasing premium ingredients and handmade craftsmanship. Let me know if you’d like clarification on any of these dishes.

Along with the food and spirits I’ll provide cooking equipment, staging pieces, ceramics, printed menus and table service. Let me know if you have any questions, I look forward to hearing from you!

- Matt

Meal for on 01 January 1970