Course 1--Cheese
International Spanish Cheese Board and anitipasti display
or
Warm Brie wrapped in Puff Pastry with Candied Fruits and Nuts served with Sliced Baguette
Or
Mezzo Platter: hummus, tapenade, dolmades, warm pita, olives
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
Or
Shrimp and Grits: Jumbo Shrimp Boursin Cheese Grits
or
Duo of Empanadas with Beef Short Rib/Seafood or Curry Vegetable
Or
6 cheese Aranchini: tomato ragu
Course 4: Soup or Intermezzo
Spanish fish Stew
Mushroom Soup with Truffle Oil
Italian Wedding Soup
Lobster Bisque
Crab Soup
Intermezzo:
Bruleed Grapefruit with Limencello Syrup
Lemon Sorbet
Grapefruit and Elderflower Shooter
Course 3—Salad Course
Caesar Salad with Garlic Croutons, Shaved Parmesean
Or
Field Greens, Cucumber, Tomato, Goat Cheese, Cranberries
Or
French lyonnaise: arugula, shaved Parmesan, garlic crouton, quail egg
Or
Ahi Tuna tartar—crispy wonton and quail egg
Course 4: Pasta Course:
Lobster Rissoto
Butter nut squash ravioli with Chicken Sage Sausage Cream Sauce
Mushroom Rissoto
Lobster Macaroni and Cheese
Ghnocci Primavera or Crab Gnocchi
Spanish Paella with Seafood such as Shrimp, Calamari, Lobster, Clams (To Be served Plated or family your choice)
Course 5—Main Course
Veal or Chicken Marsala
Crab and Artichoke Stuffed Salmon
Grilled Chicken piccata with lemon caper sauce
Carribean grilled chicken with mango salsa
Jumbo lump Crab Cake Or Vegan chorizo Cake with mango salsa
or
Spiced Red Snapper with Creole Shrimp Sauce
Grilled Sirloin with Lobster Tail with Brown Butter
Filet Au Proive with Mushroom Demi
Lemon Caper Bronzino
lamb Chops with mint chimi churri
Seafood Boil: Clams, Mussels, Crab Legs and 1/2 Lobster Tail
Bourbon glazed Salmon
Latin or Caribbean dishes like curries, jerk and oxtail, Fajitas, Ropa Vieja
Vegan dishes such as vegan chicken Marsala, vegan curry, vegan chicken and waffles, vegan crab cake
Dessert:
Warm Apple Tartlet with salted caramel, berries and chantilly cream
Creme brûlée with almond biscotti and fresh berries
Warm chocolate lava, grand mariner cream and tri berry coulis
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. In order to best serve your guest the first courses can be made as a cocktail our. All items on the menu can be made Gluten Free if needed. I felt that you should have a true chef experience with multiple courses. If you should have menu selections you would like to see please let me know so we can adjust the menu to ensure your happiness. In light of the Covid-19, I will come fully prepared wearing mask, gloves and shoe covers. I will keep full safety precautions during the cooking process to ensure not only is your meal the best you have had but you can be worry-free that someone is in your home. All items are organic and prepared farm to table. If you need additional items for decor of the table I can bring that as well to ensure the dinner is beautiful this includes china at no cost to you. I am a full service provider which means your cost includes everything you will need to have a great event.; server, table settings, food, wine, table decor. 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. Please contact me and I will give you more insight as to how I plan to make your event a success.
