Course 1--Cheese
International Cheese Board and anitipasti display (Vegan Cheese Display for Vegans)
or
Warm Brie wrapped in Puff Pastry with Candied Fruits and Nuts served with Sliced Baguette
Or
Mezzo Platter: hummus, tapenade, dolmades, warm Grilled 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
Cheese or Beef Arancini with tomato ragu
or
Crispy Pecan Chicken and Sweet Potato Waffle
or
Grilled Duck over Rissoto Croquet with Balsamic Cherry Glaze
Course 3—Salad Course
Grilled Caesar Salad with Garlic Croutons, Shaved Parmesan
Or
Field Greens, Cucumber, Tomato, Goat Cheese, Cranberries and poached pear
Or
French lyonnaise: arugula, shaved Parmesan, garlic crouton, 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 Family or Individually)
Course 5—Main Course all served with sweet potato au gratin and roasted Asparagus with Pesto
Veal or Chicken Marsala or Parmasean
Crab and Artichoke Stuffed Salmon
Grilled Chicken piccata with lemon caper sauce
Chicken Saltimbuca
Carribean grilled chicken with peach salsa
Jumbo lump Crab Cake Or Vegan chorizo Cake with mango salsa
Spiced Red Snapper with Creole Shrimp Sauce
Grilled Sirloin with Lobster Tail with Brown Butter Ver Blanc
Filet Au Proive with Mushroom Demi
Lemon Caper Bronzino
lamb Chops with mint chimi churri
Seafood Boullibase: Clams, Mussels, Crab Legs and 1/2 Lobster Tail
Bourbon glazed Salmon
Mediterranean seabass
Latin or Caribbean dishes like curries, jerk and oxtail
Vegan dishes such as vegan chicken Marsala, vegan curry, vegan chicken and waffles, vegan crab cake
Dessert: Chocolate Lava, Creme Brulee, Apple Tartlet, Caramel Cheesecake, Strawberry Shortcake, Fruit Tart
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 ask for a few courses, I have offered you a menu that gives you a true chef experience. The first two courses can be put on display as appetizers for your guest as they should enter your event. We will assist with your wine pairing as we are affiliated with Blue Valley Vineyards. If you should have any other item that you would like on the menu please let me know and I will make that accommodation. All items on the menu can be made Gluten Free or Vegan if needed. 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.; table settings, food, table decor. 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.
