Private Chef Rodrigo – Table at Home

~ Sublime 5-Course Birthday Dinner for 4 ~

Hi Christian, I would love to cook this special meal for you guys! Below are some of my customer's favorite dishes. I am providing options for the different courses so you can assemble your ideal menu.

First 3 courses (appetizers - choose 3):

Fresh Caprese Salad
vine-ripe tomatoes, fresh buffalo mozzarella, pistachio-basil pesto, balsamic glaze, award-winning picual EVOO, black pepper, smoked maldon salt

Burrata Salad
mixed baby greens, heirloom tomatoes, walnuts, blackberries, crispy leeks, crispy prosciutto, honey-lemon vinaigrette

Tomato Gazpacho
crispy prosciutto, crunchy capers, pomegranate, toasted slivered almonds, black quinoa pop, EVOO

Escargots
à la Bourguignonne, baguette toast

Beef Tartare
baguette crisps, perfect egg yolk, crispy capers

Asparagus Espuma
pomegranate, crispy prosciutto, fried leeks

Charred Octopus
EVOO, lemon, oregano, roasted potatoes

Seared Dry Scallops
asparagus tips, yuzu white truffle hollandaise

Crispy Octopus
pistachio pesto, crispy pancetta, roasted potatoes

Cognac Chicken Liver Paté
infused with shallots, fine herbs, port and cognac, served with baguette crisps, arbequina EVOO, honey and maldon salt

21st Century Octopus
tender seared octopus, potato foam, paprika infused picual EVOO

Salmon Mi Cuit
cooked sous-vide at 104F, lemon-mustard crème fraîche, eggplant purée, EVOO

Salmon Tartare
gravlax-style cured salmon, avocado, mango, crispy capers, lemon

Seared Foie Gras
caramelized fig jam, balsamic-port reduction, baguette toast

Entrée (choose one):

Sublime Slow 'n Low Roasted Chicken Breasts
marinated 48-hours in herb mix, brushed with balsamic brown-butter, jus reduction

Sous-vide Bistecca alla Fiorentina
porterhouse steak for two, picual EVOO

Sous-vide Perfect Beef Tenderloin
Cooked to desired doneness, seared to perfection – sauce options: au poivre (pepper sauce), à la moutarde (creamy mustard), béarnaise, soy-ginger jus, chimichurri

Crispy Skin Duck Breast
sauce options: à l'Orange, foie gras, blackberry-port gastrique

Sous-Vide Herb Marinated Rack of Lamb
sauce options: mint yogurt, mint chimichurri, red wine, mushrooms

Lemon Sole Bonne Femme
local steamed white fish, fish fumet reduction with white wine, lemon and mushrooms

5-Cheese Blend Fondue
baguette, honeydew melon

Lemon Sole Pappillote (or other fresh local white fish)
fish oven -steamed in a parchment paper bag with white wine, tomato fondue, mushroom duxelles, carrots, leeks, celery

Sides (choose 2):

Roasted Asparagus
Potato Purée
Sautéed Spinach
Haricot Vert with EVOO & Toasted Almonds
Cauliflower Purée
Sautéed Mushrooms with Garlic and White Wine

Desserts:

Yuzu-lemon Tart

Warm Apple Tart

Madagascar Vanilla Crème Brulée

Tarta de Santiago
moist and gooey almond cake, lemon zest, vanilla bean ice-cream

Valhrona Chocolate Soufflé
crème anglaise, raspberry coulis

Mascarpone Cheesecake
touch of lemon, pistachios, raspberry coulis

Profiteroles
vanilla bean ice-cream, toasted almonds, valrhona chocolate sauce, raspberry coulis

Other Infomation

Please hit the message button so we can talk about what you guys like and create a wonderful menu/cooking lesson together. Please check my profile to see my customers' reviews and other photos of my food.

Meal for 4 on 18 February 2020