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
Course 2—Amouse Bouche
Duo of Crostini: Pear, Parmesan and Truffle Honey/Sliced Beef with Herbed Cheese and Fig Onion Jam
Ors
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 or Tuna and Avocado Spoon
Or
Scallops wrapped in Bacon paired with Bite of Sliced Beef and Sunny Side Quail Egg
Or
Duo of empanadas: seafood and ribeye
Duo of Haitian patties: salt fish and beef
Fried Crispy Tostones Topped With Avocado, Grilled Shrimp, Seared Tuna or Jerk Chicken, Topped with Queso Fresco and Pico.
Course 3—Salad Course
French Lyonnaise Salad: Bacon, Parmesan, Arugula, Shallot, Quail Egg
Or
Field Greens, Cucumber, Tomato, Goat Cheese, Chardonnay Poached Pears
Course 4: Pasta Course:
Lobster Rissoto
Butter nut squash ravioli with Chicken Sage Sausage Cream Sauce
Shrimp and Grits
Mafungo with Shrimp
Chorizo Sausage and Tomato Mussels with Cappelini
Course 5—Main Course
Chicken Marsala with Asparagus and Scalloped Potato
Or
Crab and Artichoke Stuffed Salmon with sauteed kale and rice pilaf
or
Caribbean Chicken with Mango Salsa and Sauteed Kale and Yellow Rice Pilaf
or
Duo of Crab and Salmon Cake
or
Spiced Red Snapper with Creole Shrimp Sauce
Grilled Filet with Lobster Tail with Brown Butter
or
Steak Au Proive with Mushroom Demi
Surf and Turf of Sirloin and Scallops provenical
lamb Chops with mint chimi churri
braised Oxtail with Natural Au Jus, rice and Peas and sautéed Cabbage
or
Cajun Fried Turkey with Gravy, Apple and Sage Stuffing, Macaroni and Cheese, Braised Collards,
Curry Chicken with rice and peas and plantains
Spanish slow roasted Lechon with white rice, black beans and sweet plantains
Course 6—Dessert
Chocolate Lava Cake, Grand Marnier Cream and Mascaraed Berries
or
Chocolate Espresso Tartlet, Kahlua crème, raspberry coulis
or
Creme Brulee with Biscotti and Candied Ginger
or
Apple Bourbon Tartlet with Chantilly Cream
or
Cardom Rosemary Donut served with a shot of Adult Milk
Menu 2: (Family Style Menu)
More for your money
Menu
(Choose 2)
Assorted Fresh Fruit V
Assorted Gourmet Cheeses and Crackers
Crudite with assorted Dips: Hummus, Roasted Red Pepper, Ranch
Chicken/Vegetable or Beef Samosas
Brie and Fruit in Puff Pastry
Mini Beef Wellington
Filet Crostini
Honey Peach and Basil Crostini
• Asian Spring Roll
Mini Crab or Salmon Cakes
• Artichoke Parmesan Fritters
• Chicken Sate, Peanut Sauce
• Beef Empanada, Salsa Fresca
Tostones with Jerk Shrimp
Curry Chicken Empanadas
SALAD
Arugula, marinated cherry tomatoes, pears, Goat Cheese and Cranberries
ENTRÉE (Choose 2)
Beef with Mushroom Demi/Argentine Beef with Chimi Churri/Chicken Piccata or Chicken Marsala/Chicken Saltimbuca/Curry Chicken/ Apricot glazed Pork Loin/ Bourbon Pork Loin with Apple and Sage/ Roast Pork Lechon Asado/ Red snapper with Shrimp Creole/F Bronzino with Lemon Caper Sauce/Crab Stuffed Salmon/Bourbon Glazed Salmon/Shrimp and Grits/Crab Cakes with Aioli/Shrimp or Salmon Putenesca
Sides (Choose 2)
Quinoa and Rice Pilaf /Yellow Rice/Roasted Red Bliss Potatoes /Smoked Gouda 6 Cheese Mac & Cheese/Candied Sweet Potatoes/Roasted Garlic Mashed Potatoes/Autumn Roasted Squash and Root Vegetables/Creamed Spinach/Creamed Corn/Green Bean Casserole/Penne w Marinara/Roasted Brussel Sprouts/Sautéed Mixed Vegetables /Parmesan Asparagus/Braised Collards or Kale/Sauteed Green Beans and Mushrooms/Rice and Peas/ White Rice and Black Beans/ Rice and Guandules/Sweet or Savory Plaintains/ Garlic Yuca
Dessert: Creme Brulee/ Apple Tart/Assorted Mini Pastries/Chocolate Lava Cake
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.
