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
Mezzo Platter: hummus, tapenade, dolmades, warm Free pita, olives
or
Foie Gras Pate served with balsamic fig jam--Toasted Crostini and candied pecans
Course 2—Amouse Bouche
Duo of Crostini: Pear, Parmesan and Truffle Honey/Filet Herbed Cheese and Fig Onion
Or
Duo of Seafood: Mini Grilled Jumbo Lump Crab Cake with Tomato Relish & Grilled Shrimp Cocktail
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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 paired with Seafood in a tomato saffron sauce
or
Scallops with Bacon: Char Chu Pork Belly with Seared Scallop
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Crispy Pecan Chicken and Sweet Potato Waffle
or
Char Chu Duck over Risotto Croquet with Balsamic Glaze and Fresh Relish
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:
Mushroom or Main Lobster Risotto in a seafood broth
Spanish Paella with Seafood such as Shrimp, Calamari, Lobster, Clams (To Be served Family or Individually)
Ciao De Peppi: Simple Linguini with Shaved Parmesan and Cracked Black Pepper in it's Natural Sauce.
Course 5—Main Course all served with sweet potato au gratin and roasted Asparagus with Pesto
Veal or Chicken Marsala or Parmesan
Crab and Artichoke Stuffed Salmon in a Lemon Ver Blanc Sauce
Grilled Chicken piccata with lemon caper sauce
Chicken Saltimbocca: Grilled Chicken with Proscuitto, Spinach and Provolone in Marsala Sauce
Caribbean grilled chicken with peach salsa: Jamaican Style Grilled Jerk Spice: Choice of Bone In or Out
Jumbo lump Crab Cake with Mango and Pineapple Salsa
Caribbean and Indian Spiced Red Snapper pan seared and roasted with Creole Shrimp Sauce
Grilled Sirloin with Lobster Tail with Brown Butter and Lobster Claw Ver Blanc: (Upgrade to Ribeye/NY Strip or Filet) (Upgrade to King Crab instead of Lobster)
Filet Au Provie with Mushroom Demi (You may switch to NY Strip or Ribeye no charge)
Lemon Caper Bronzino: Choice of Whole or Filet: Can add Crab Meat Stuffing +10
lamb Chops with Fresh Herb Chimi Churri (Chef's Favorite)
Seafood Boullibase: Clams, Mussels, Crab Legs and 1/2 Lobster Tail
Bourbon glazed Salmon
Mediterranean seabass: Pan Seared and Served with Olives, Sundried Tomatoes, Red Onions in a rich butter saffron bearnaise
Latin or Caribbean dishes available (Ropa Vieja/ Stewed Oxtail/ Pollo or Carne Guisada/Whole Snapper/ etc.) Ask Chef for Caribbean Inspired Menu
Vegan dishes such as vegan chicken Marsala, vegan curry, vegan chicken and waffles, vegan crab cake (All Menu Items have a vegan verision)
Dessert: Chocolate Lava with Marinated Berries, Creme Brulee with Almond Biscotti and Fresh Berries, Apple Tartlet salted caramel and chantilly cream, Caramel Cheesecake, Strawberry Shortcake, Fruit Tart
Other Infomation
Hello my name is Chef Ramos. I am a private chef in the DMV. I have owned several restaurants and have been the private chef to many high profile clientele and have been featured on the Food Network. Although this menu may seem difficult to prepare it can be prepared easily for two persons for fifty. I will teach you how to prepare this menu in under 1 hour and how to make variations of these dishes so that you can recreate this at home or easily entertain. We can come to your home or you can come to my commercial kitchen of which you can prepare this meal and go into our private dinning room to have a romantic dinner. The courses are meant to not only be filling but to give you multiple small courses that will not only keep you satisfied but keep you filled with amusement and excitement about the next course. We will assist with your wine pairing as we are affiliated with Creeks Edge 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 if needed. 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. I have been on this platform for over 5 years and have completed over 2,000 events nearly 3 to 4 events per week on this platform. 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.
