Course 1--Cheese
International Cheese Board and anitipasti display
or
Warm Brie wrapped in Puff Pastry with Candied Fruits and Nuts served with Sliced Baguette
or
Greek Mezze Platter: Olives, Tapanade, hummus, dolmades and warm pita
Course 2—Amouse Bouche
Duo of Crostini: Pear, Parmesan and Truffle Honey/Filet Herbed Cheese and Fig Onion (Vegetarian Option Filet Portabella Mushroom Crostini)
Or
Bite of Mushroom on Frite with Shallot Jam paired with Grilled Chic Pea Cake and Avocado Spoon
Or
Chicken and Waffle: Sweet Southern Chicken with Sweet Potato Waffle (Vegetarian Option will be Fried Cauliflower Nuggets with Waffle)
or
Shrimp and Grits: Jumbo Shrimp Boursin Cheese Grits (Vegetarian Option will be Vegetarian Sausage and grits)
or
Duo of Empanadas with Curry Vegetable empanada
or
Aranchini with Cheese and Tomato Relish
or
Course 3—Salad Course
Caesar Salad with Garlic Croutons, Shaved Parmesean
Or
Field Greens, Cucumber, Tomato, Goat Cheese, Cranberries
or
French Lyonaisse with Arugula, Parmesan, tomato, cucumber, Vegan egg and vegan bacon used for vegetarian)
Course 4: Pasta Course:
Lobster Rissoto
Asparagus and Tomato Rissoto
Butter nut squash ravioli with Chicken Sage Sausage Cream Sauce (Vegan Sausage for Vegetarians)
Mushroom Rissoto
Macaroni and Cheese
Ghnocci Primavera or Ghnocci with crab
Spicy Vegetable Penne Marinara
Beggers Purses in Vodka Blush Sauce
Course 5—Main Course
Vegetarian or Regular Chicken Marsala with Asparagus
Or
Crab and Artichoke Stuffed Salmon
or
Vegetarian Caribbean Chicken with Mango Salsa
or
Vegetarian Chick Pea and Chorizo Crab Cake with pesto Asparagus
or
Vegtarian Steak Au Proive with Mushroom Demi paired
Vegetable Tikka Marasala
Vegetarian Sheppards Pie
Vegetarian Lasagna
Vegetarian Mushroom Wellington: Red Wine Reduction
Vegetarian Gumbo: Sausage, Jackfruit over rice
Eggplant Parmasean
Vegetarian Parpardelle Bolongese
or
Course 6—Dessert
Chocolate Lava Cake, Grand Marnier Cream and Mascaraed Berries
or
Strawberry Shortcake with Fresh Berries and Whipped Cream
or
Apple Bourbon Tartlet with Chantilly Cream
Or
Strawberry Shortcake with chantilly cream
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. 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 e 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 percautions 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. 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
